Magnetic fields (MF) are increasingly being applied in food processing to preserve food quality. They can be static (SMF), oscillating (OMF) or pulsed (PMF) depending on the type of equipment. The food characteristics can be influenced by several configurations of the applied magnetic field as its flux density, frequency, polarity and exposure time. Several mechanisms have been proposed to explain the effects of magnetic fields on foods. Some of them propose interactions at the subatomic particle level that show quantum behavior, such as the radical pair and cyclotron resonance mechanisms. Other proposals are at the level of DNA, compounds, subcellular organelles and cells. The interactions between food and magnetic fields are addressed in a general way in this work, highlighting the applications and action models involved and their effects on the physicochemical, enzymatic and microbiological characteristics of food.

Sweetener type can influence sensory properties and consumer’s acceptance and preference for low-calorie products. An ideal sweetener does not exist, and each sweetener must be used in situations to which it is best suited. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice. Despite the interest in artificial sweeteners, little is known about how artificial sweeteners are processed in the human brain. Here, we applied the convolutional neural network (CNN) to evaluate brain signals of 11 healthy subjects when they tasted passion fruit juice equivalently sweetened with sucrose (9.4 g/100 g), sucralose (0.01593 g/100 g), or aspartame (0.05477 g/100 g). Electroencephalograms were recorded for two sites in the gustatory cortex (i.e., C3 and C4). Data with artifacts were disregarded, and the artifact-free data were used to feed a Deep Neural Network with tree branches that applied a Convolutions and pooling for different feature filtering and selection. The CNN received raw signal as input for multiclass classification and with supervised training was able to extract underling features and patterns from the signal with better performance than handcrafted filters like FFT. Our results indicated that CNN is an useful tool for electroencephalography (EEG) analyses and classification of perceptually similar tastes.

The electrical signal emitted by the eyes movement produces a very strong artifact on EEG signal due to its close proximity to the sensors and abundance of occurrence. In the context of detecting eye blink artifacts in EEG waveforms for further removal and signal purification, multiple strategies where proposed in the literature. Most commonly applied methods require the use of a large number of electrodes, complex equipment for sampling and processing data. The goal of this work is to create a reliable and user independent algorithm for detecting and removing eye blink in EEG signals using CNN (convolutional neural network). For training and validation, three sets of public EEG data were used. All three sets contain samples obtained while the recruited subjects performed assigned tasks that included blink voluntarily in specific moments, watch a video and read an article. The model used in this study was able to have an embracing understanding of all the features that distinguish a trivial EEG signal from a signal contaminated with eye blink artifacts without being overfitted by specific features that only occurred in the situations when the signals were registered.