Application of artificial neural network to simulate phenolic content and antioxidant activity during spontaneous fermentation of Garcinia Mangostana pericarp / Muhammad Musyedi Mazri and Mohamad Sufian So’aib

• Main Authors: Mazri, Muhammad Musyedi, So’aib, Mohamad Sufian
• Format: Conference or Workshop Item
• Language: English
• Published: 2020
• Subjects: Botanical chemistry. Phytochemicals; Nutrition. Plant food. Assimilation of nitrogen, etc.
• Online Access: https://ir.uitm.edu.my/id/eprint/81539/1/81539.pdf; https://ir.uitm.edu.my/id/eprint/81539/

In spontaneous fermentation process and antioxidant activity in fruits, there is unpredictable nature of the spontaneous fermentation that cannot be able to predict. While Artificial Neural Network (ANN) is a model for the signal processing modelling which is appropriate for prediction to solve the...