Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Starch/Hydrocolloid Gels and Blanched Radishes/Carrots
2.3. Rheological Measurements
2.4. Machine Learning Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Classification by Korean Food Code | Samples |
---|---|
Confectionery, Bread, or Rice Cakes | Brownie (Orion, Seoul, Korea), Butter roll bread (SPC, Gyeonggi-do, Korea), Plain bread (Lotte, Seoul, Korea), Sweet red bean jelly (Haitai, Seoul, Korea), Baekseolgi (Rice cake shop, Seoul, Korea), Garaetteok (Rice cake shop), Jeungpyeon (Rice cake shop), Injeolmi (Rice cake shop), Jeolpyeon (Rice cake shop), Sticky rice cake (Rice cake shop), Sirutteok (Rice cake shop), Pudding custard (CJ Cheiljedang, Gyeong-gi, Korea), Yakgwa (Hanul confectionery, Gyeong-gi, Korea), Chiffon cake (SPC), Pound cake (SPC) |
Jams | Strawberry jam (Ottogi, Gyeong-gi, Korea) |
Tofu or Jellied Food | Tofu (Pulmuone, Seoul, Korea) |
Soybean Sauces | Gochujang (CJ Cheiljedang), SSamjang (CJ Cheiljedang) |
Salted or Boiled Foods | Pickled radish (Ilga, Sejong-si, Korea) |
Processed Agricultural Products | White mushroom (Moring Farm, Gyeongsang, Korea) |
Processed Meat and Packaged Meat | Smoked ham (Samhoham, Gyeong-gi, Korea), Sausage (Lotte), Frank sausage (Hansung, Gyeongsang, Korea), Chicken steak (Farmsco, Gyeong-gi, Korea), Brown rice chicken steak (Haetsal Food System, Gyeong-gi, Korea), Hamburg steak (CJ Cheiljedang), Hamburg steak (Ottogi) |
Dairy Products | Mozzarella cheese (Saputo, Montreal, Canada), Monterey jack cheese (Great lakes cheese, Hiram, Georgia, USA), Cheddar cheese (Great lakes cheese) |
Fishery Products | Fish cake bar (Sajo, Gyeong-gi, Korea) |
Instant Foods | Instant rice (CJ Cheiljedang), Instant abalone porridge (CJ Cheiljedang) |
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Jeong, S.; Kim, H.; Lee, S. Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis. Appl. Sci. 2021, 11, 2262. https://doi.org/10.3390/app11052262
Jeong S, Kim H, Lee S. Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis. Applied Sciences. 2021; 11(5):2262. https://doi.org/10.3390/app11052262
Chicago/Turabian StyleJeong, Sungmin, Heesu Kim, and Suyong Lee. 2021. "Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis" Applied Sciences 11, no. 5: 2262. https://doi.org/10.3390/app11052262