Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.
Dehydrated foods: chemistry of browning reactions in model systems.Journal of Agricultural and Food Chemistry, 1(15):928–943
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Predicting food taste with bound-driven optimization
Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.