An intelligent approach to formulate the contents of novel functional food

Yancho Todorov; Maria Doneva; Petya Metodieva; Iliana Nacheva

doi:10.1109/INISTA.2014.6873603

An intelligent approach to formulate the contents of novel functional food

Yancho Todorov, Maria Doneva, Petya Metodieva, Iliana Nacheva

Not published at VTT

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

3 Citations (Scopus)

Abstract

This paper describes an applied approach using an Adaptive Neuro-Fuzzy Inference System to formulate the contents of novel diary functional food. In the development stage for a new functional food, it is required a careful balancing in the product ingredients in order to be achieved not only a healthily effect but an acceptable sensory properties. This imposes the solving of multiparametric task, how to select an optimal product composition in order to obtain a products with a great percent of consumer acceptability. Since, the main sensory characteristics of the products can be assessed by trained panelists and encoded by a numerical estimates, the task can be solved by a simple fuzzy input-output mapping, in order to conclude how each component of the product affects a selected sensory characteristic.

Original language	English
Title of host publication	2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications (INISTA)
Publisher	IEEE Institute of Electrical and Electronic Engineers
Pages	98-103
ISBN (Electronic)	978-1-4799-3020-3
ISBN (Print)	978-1-4799-3019-7
DOIs	https://doi.org/10.1109/INISTA.2014.6873603
Publication status	Published - 1 Jan 2014
MoE publication type	A4 Article in a conference publication
Event	2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications, INISTA 2014 - Alberobello, Italy Duration: 23 Jun 2014 → 25 Jun 2014

Conference

Conference	2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications, INISTA 2014
Country/Territory	Italy
City	Alberobello
Period	23/06/14 → 25/06/14

Keywords

ANFIS
functional foods
multiparametric decision
yoghurt varieties

Access to Document

10.1109/INISTA.2014.6873603

Cite this

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title = "An intelligent approach to formulate the contents of novel functional food",

abstract = "This paper describes an applied approach using an Adaptive Neuro-Fuzzy Inference System to formulate the contents of novel diary functional food. In the development stage for a new functional food, it is required a careful balancing in the product ingredients in order to be achieved not only a healthily effect but an acceptable sensory properties. This imposes the solving of multiparametric task, how to select an optimal product composition in order to obtain a products with a great percent of consumer acceptability. Since, the main sensory characteristics of the products can be assessed by trained panelists and encoded by a numerical estimates, the task can be solved by a simple fuzzy input-output mapping, in order to conclude how each component of the product affects a selected sensory characteristic.",

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author = "Yancho Todorov and Maria Doneva and Petya Metodieva and Iliana Nacheva",

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note = "2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications, INISTA 2014 ; Conference date: 23-06-2014 Through 25-06-2014",

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Todorov, Y, Doneva, M, Metodieva, P & Nacheva, I 2014, An intelligent approach to formulate the contents of novel functional food. in 2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications (INISTA)., 6873603, IEEE Institute of Electrical and Electronic Engineers, pp. 98-103, 2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications, INISTA 2014, Alberobello, Italy, 23/06/14. https://doi.org/10.1109/INISTA.2014.6873603

An intelligent approach to formulate the contents of novel functional food. / Todorov, Yancho; Doneva, Maria; Metodieva, Petya et al.

2014 IEEE International Symposium on Innovations in Intelligent Systems and Applications (INISTA). IEEE Institute of Electrical and Electronic Engineers, 2014. p. 98-103 6873603.

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review

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AB - This paper describes an applied approach using an Adaptive Neuro-Fuzzy Inference System to formulate the contents of novel diary functional food. In the development stage for a new functional food, it is required a careful balancing in the product ingredients in order to be achieved not only a healthily effect but an acceptable sensory properties. This imposes the solving of multiparametric task, how to select an optimal product composition in order to obtain a products with a great percent of consumer acceptability. Since, the main sensory characteristics of the products can be assessed by trained panelists and encoded by a numerical estimates, the task can be solved by a simple fuzzy input-output mapping, in order to conclude how each component of the product affects a selected sensory characteristic.

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An intelligent approach to formulate the contents of novel functional food

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