Integrating Experimental Data and Expert Knowledge to Capture the Impact of Food Processing on the Quality of End Products
Abstract
Past years research has produced an important amount of information concerning the impact of food processing on the nutritional, organoleptic and sanitary quality of end products, leading to a need for information integration so as to synthesize information in an operational way for decision-making purposes. This paper presents an approach for experimental data and expert knowledge integration, applied to durum wheat processing.
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