Effect of ANN and semi-empirical models on dried Annona muricata leaves

Author:

Mahesh Jadhav Snehal,Rengaraju Balakrishnaraja,Selvakumarasamy Saranya

Publisher

Springer Science and Business Media LLC

Reference42 articles.

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2. Lawal ZA, Hamid AA, Shehu AE, Ajibade OS, Subair OA, Ogheneovo P, Mukadam A, Adebayo CT (2017) Biochemical properties, in-vitro antimicrobial, and free radical scavenging activities of the leaves of Annonamuricata. J Appl Sci Environ Manage 21(6):124–130

3. Mahesh JS, Saranya S, Balakrishnaraja R, Dinkar K (2024) Influence of extraction techniques on biologically enriched raw soursop fruit and comparative evaluation by response surface methodology and artificial neural network. J Food Humanity 2:100216

4. Ogura N, Ueno M, Matsunaga M (1987) Chlorophyllase activities and color changes of fresh green leaves on blanching. Nippon NogeikagakuKaishi 61(4):451–456

5. Kaur BP, Sharanagat VS, Nema PK (2019) Fundamental of drying. In: Nema PK, Kaur BP, Mujumdar AS (Eds.), Drying technologies for foods: fundamentals and applications. Taylor and Francis; Boca Raton, London New York; pp 1–17

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