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K. Tanabe, H. Uesaka, and M. Fukushi
[Chemistry and Software, Vol.17, pp.89-92, 1995]
A neural network to identify food compounds such as starch, amino acid and cellulose was examined. Near-infrared diffuse reflectance spectra of these food compounds were entered into the three-layered perceptron-type neural network. The learning of the network was completed in about one hour. It was found that quite similar spectra, which cannot be identifies by normal database method, can be identified by this neural network system.