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Sample records for texturized vegetable protein

  1. Extrusion Cooking Systems and Textured Vegetable Proteins

    Directory of Open Access Journals (Sweden)

    2015-02-01

    Full Text Available Many fabricated foods are cooked industrially and are given desired textures, shapes, density and rehydration characteristics by an extrusion cooking process. This relatively new process is used in the preparation of “engineered” convenience foods: textured vegetable proteins, breakfast cereals, snacks, infant foods, dry soup mixes, breading, poultry stuffing, croutons, pasta products, beverage powders, hot breakfast gruels, and in the gelatinization of starch or the starchy component of foods.

  2. Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

    Directory of Open Access Journals (Sweden)

    Hidayat, B.T.,

    2017-08-01

    Full Text Available The effect of texturized vegetable protein (TVP on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value, WHC, Texture (Hardness and cooking yield (P<0.05. The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05. The highest water content is 40% TVP (64.02 ± 1.15% where the lowest water content is control (61.29 ± 1.88%. The highest fat content is control (12.16 ± 1.87% where the highest fat content is (8.53 ± 2.09%. For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05. The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05. Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

  3. Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus and African Oil Bean Seed [Pentaclethrama crophylla (Benth]: Optimization Approach

    Directory of Open Access Journals (Sweden)

    Arueya Gibson. L.

    2017-06-01

    Full Text Available As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP from under-utilized sources (Lima bean and African oil bean seed are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C, screw speed (101.48 rpm, feed moisture (59.63% and African oil bean seed protein concentrates (AOBSPC of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3% with a near absence of anti-nutritional factors (0.0022–1.0008 g/kg. Sensory evaluation showed that TVP5 (100% LBPC compared favourably with the control sample (cooked meat in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

  4. UAV Remote Sensing for Urban Vegetation Mapping Using Random Forest and Texture Analysis

    Directory of Open Access Journals (Sweden)

    Quanlong Feng

    2015-01-01

    Full Text Available Unmanned aerial vehicle (UAV remote sensing has great potential for vegetation mapping in complex urban landscapes due to the ultra-high resolution imagery acquired at low altitudes. Because of payload capacity restrictions, off-the-shelf digital cameras are widely used on medium and small sized UAVs. The limitation of low spectral resolution in digital cameras for vegetation mapping can be reduced by incorporating texture features and robust classifiers. Random Forest has been widely used in satellite remote sensing applications, but its usage in UAV image classification has not been well documented. The objectives of this paper were to propose a hybrid method using Random Forest and texture analysis to accurately differentiate land covers of urban vegetated areas, and analyze how classification accuracy changes with texture window size. Six least correlated second-order texture measures were calculated at nine different window sizes and added to original Red-Green-Blue (RGB images as ancillary data. A Random Forest classifier consisting of 200 decision trees was used for classification in the spectral-textural feature space. Results indicated the following: (1 Random Forest outperformed traditional Maximum Likelihood classifier and showed similar performance to object-based image analysis in urban vegetation classification; (2 the inclusion of texture features improved classification accuracy significantly; (3 classification accuracy followed an inverted U relationship with texture window size. The results demonstrate that UAV provides an efficient and ideal platform for urban vegetation mapping. The hybrid method proposed in this paper shows good performance in differentiating urban vegetation mapping. The drawbacks of off-the-shelf digital cameras can be reduced by adopting Random Forest and texture analysis at the same time.

  5. Texturized dairy proteins.

    Science.gov (United States)

    Onwulata, Charles I; Phillips, John G; Tunick, Michael H; Qi, Phoebi X; Cooke, Peter H

    2010-03-01

    Dairy proteins are amenable to structural modifications induced by high temperature, shear, and moisture; in particular, whey proteins can change conformation to new unfolded states. The change in protein state is a basis for creating new foods. The dairy products, nonfat dried milk (NDM), whey protein concentrate (WPC), and whey protein isolate (WPI) were modified using a twin-screw extruder at melt temperatures of 50, 75, and 100 degrees C, and moistures ranging from 20 to 70 wt%. Viscoelasticity and solubility measurements showed that extrusion temperature was a more significant (P extruded dairy protein ranged from rigid (2500 N) to soft (2.7 N). Extruding at or above 75 degrees C resulted in increased peak force for WPC (138 to 2500 N) and WPI (2.7 to 147.1 N). NDM was marginally texturized; the presence of lactose interfered with its texturization. WPI products extruded at 50 degrees C were not texturized; their solubility values ranged from 71.8% to 92.6%. A wide possibility exists for creating new foods with texturized dairy proteins due to the extensive range of states achievable. Dairy proteins can be used to boost the protein content in puffed snacks made from corn meal, but unmodified, they bind water and form doughy pastes with starch. To minimize the water binding property of dairy proteins, WPI, or WPC, or NDM were modified by extrusion processing. Extrusion temperature conditions were adjusted to 50, 75, or 100 degrees C, sufficient to change the structure of the dairy proteins, but not destroy them. Extrusion modified the structures of these dairy proteins for ease of use in starchy foods to boost nutrient levels. Dairy proteins can be used to boost the protein content in puffed snacks made from corn meal, but unmodified, they bind water and form doughy pastes with starch. To minimize the water binding property of dairy proteins, whey protein isolate, whey protein concentrate, or nonfat dried milk were modified by extrusion processing. Extrusion

  6. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

    Energy Technology Data Exchange (ETDEWEB)

    Dinkci, N.; Kesenkas, H.; Seckin, A. K.; Kinik, O.; Gonc, S.

    2011-07-01

    The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affected by the vegetable fat blend. (Author) 36 refs.

  7. Effects of alkali on protein polymerization and textural characteristics of textured wheat protein.

    Science.gov (United States)

    Li, Ting; Guo, Xiao-Na; Zhu, Ke-Xue; Zhou, Hui-Ming

    2018-01-15

    The impact of alkali addition on the degree of gluten polymerization and textural characteristics of textured wheat protein was investigated. Results showed that the extrusion process increased the average molecular weight of gluten as evidenced by SDS-PAGE and SDS extractable protein. The addition of alkali not only promoted the degree of gluten polymerization, but also induced dehydroalanine-derived cross-linking. Alkali addition decreased the content of cystine and increased the contents of dehydroalanine and lanthionine. The obvious decrease of free SH showed that dehydroalanine-derived cross-linking was quantitatively less crucial than disulfide cross-linking. Furthermore, the protein cross-linking induced by alkali improved the texture properties of gluten extrudates. SEM analysis showed extrusion under alkaline condition conferred a more fibrous microstructure as a consequence of a compact gluten network. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Gelled vegetable desserts containing pea protein, k-carrageenan and starch

    OpenAIRE

    Sousa, Isabel; Nunes, M.C.; Raymundo, Anabela

    2006-01-01

    Due to recent animal diseases, cholesterol in take worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical structure and perceived texture. For this reason, it is important to control the properties of the biopolymer mixtures and understand the phase separation beha...

  9. Texture classification of vegetation cover in high altitude wetlands zone

    International Nuclear Information System (INIS)

    Wentao, Zou; Bingfang, Wu; Hongbo, Ju; Hua, Liu

    2014-01-01

    The aim of this study was to investigate the utility of datasets composed of texture measures and other features for the classification of vegetation cover, specifically wetlands. QUEST decision tree classifier was applied to a SPOT-5 image sub-scene covering the typical wetlands area in Three River Sources region in Qinghai province, China. The dataset used for the classification comprised of: (1) spectral data and the components of principal component analysis; (2) texture measures derived from pixel basis; (3) DEM and other ancillary data covering the research area. Image textures is an important characteristic of remote sensing images; it can represent spatial variations with spectral brightness in digital numbers. When the spectral information is not enough to separate the different land covers, the texture information can be used to increase the classification accuracy. The texture measures used in this study were calculated from GLCM (Gray level Co-occurrence Matrix); eight frequently used measures were chosen to conduct the classification procedure. The results showed that variance, mean and entropy calculated by GLCM with a 9*9 size window were effective in distinguishing different vegetation types in wetlands zone. The overall accuracy of this method was 84.19% and the Kappa coefficient was 0.8261. The result indicated that the introduction of texture measures can improve the overall accuracy by 12.05% and the overall kappa coefficient by 0.1407 compared with the result using spectral and ancillary data

  10. The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.

    Science.gov (United States)

    Najgebauer-Lejko, Dorota; Tabaszewska, Małgorzata; Grega, Tadeusz

    2015-01-01

    Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, microbiological and flavour profile parameters of yoghurts. The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added (10% w/w) to the processed cow's milk fermented with DVS yoghurt culture. Texture profile analysis, determination of viscosity, susceptibility to syneresis and descriptive flavour evaluation were conducted at the 1st, 7th and 14th day after production. Additionally, microbiological studies were performed for 28 days, at 7-day intervals. The highest apparent viscosity and adhesiveness were obtained for the carrot yoghurt, whereas yoghurt with pumpkin was the least susceptible to syneresis. The other texture parameters were not affected by the addition of vegetables. Broccoli and red sweet pepper flavours were dominating in the fermented milks fortified with these vegetables, whereas carrot and pumpkin flavours were less distinctive. Yoghurt supplemented with red sweet pepper got the highest sensoric acceptability. The number of starter bacteria was not influenced by the vegetable additives, except for pumpkin yoghurt, which contained lower population of lactobacilli. Among all tested vegetables, carrot additive had the greatest potential to improve yoghurt structure, whereas red sweet pepper imparted the most acceptable flavour.

  11. Functionality of extrusion--texturized whey proteins.

    Science.gov (United States)

    Onwulata, C I; Konstance, R P; Cooke, P H; Farrell, H M

    2003-11-01

    Whey, a byproduct of the cheesemaking process, is concentrated by processors to make whey protein concentrates (WPC) and isolates (WPI). Only 50% of whey proteins are used in foods. In order to increase their usage, texturizing WPC, WPI, and whey albumin is proposed to create ingredients with new functionality. Extrusion processing texturizes globular proteins by shearing and stretching them into aligned or entangled fibrous bundles. In this study, WPC, WPI, and whey albumin were extruded in a twin screw extruder at approximately 38% moisture content (15.2 ml/min, feed rate 25 g/min) and, at different extrusion cook temperatures, at the same temperature for the last four zones before the die (35, 50, 75, and 100 degrees C, respectively). Protein solubility, gelation, foaming, and digestibility were determined in extrudates. Degree of extrusion-induced insolubility (denaturation) or texturization, determined by lack of solubility at pH 7 for WPI, increased from 30 to 60, 85, and 95% for the four temperature conditions 35, 50, 75, and 100 degrees C, respectively. Gel strength of extruded isolates increased initially 115% (35 degrees C) and 145% (50 degrees C), but gel strength was lost at 75 and 100 degrees C. Denaturation at these melt temperatures had minimal effect on foaming and digestibility. Varying extrusion cook temperature allowed a new controlled rate of denaturation, indicating that a texturized ingredient with a predetermined functionality based on degree of denaturation can be created.

  12. Texturized pinto bean protein fortification in straight dough bread formulation

    Science.gov (United States)

    Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5%, 10%, and 15% levels to make bread. A...

  13. A vegetation height classification approach based on texture analysis of a single VHR image

    International Nuclear Information System (INIS)

    Petrou, Z I; Manakos, I; Stathaki, T; Tarantino, C; Adamo, M; Blonda, P

    2014-01-01

    Vegetation height is a crucial feature in various applications related to ecological mapping, enhancing the discrimination among different land cover or habitat categories and facilitating a series of environmental tasks, ranging from biodiversity monitoring and assessment to landscape characterization, disaster management and conservation planning. Primary sources of information on vegetation height include in situ measurements and data from active satellite or airborne sensors, which, however, may often be non-affordable or unavailable for certain regions. Alternative approaches on extracting height information from very high resolution (VHR) satellite imagery based on texture analysis, have recently been presented, with promising results. Following the notion that multispectral image bands may often be highly correlated, data transformation and dimensionality reduction techniques are expected to reduce redundant information, and thus, the computational cost of the approaches, without significantly compromising their accuracy. In this paper, dimensionality reduction is performed on a VHR image and textural characteristics are calculated on its reconstructed approximations, to show that their discriminatory capabilities are maintained up to a large degree. Texture analysis is also performed on the projected data to investigate whether the different height categories can be distinguished in a similar way

  14. The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts

    OpenAIRE

    Dorota Najgebauer-Lejko; Małgorzata Tabaszewska; Tadeusz Grega

    2015-01-01

    Background. Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fi bre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, fl avour profi le etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, microbiological and fl avour profi le parameters of yoghurts. Material and methods. The vegetabl...

  15. The role of smell, taste, flavour and texture cues in the identification of vegetables

    NARCIS (Netherlands)

    Stokkom, van V.L.; Blok, A.E.; Kooten, van O.; Graaf, de C.; Stieger, M.

    2018-01-01

    It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods and the effect of providing taste cues only on the identification of foods have not

  16. Maillard-reaction-induced modification and aggregation of proteins and hardening of texture in protein bar model systems.

    Science.gov (United States)

    Zhou, Peng; Guo, Mufan; Liu, Dasong; Liu, Xiaoming; Labuza, Teodore P

    2013-03-01

    The hardening of high-protein bars causes problems in their acceptability to consumers. The objective of this study was to determine the progress of the Maillard reaction in model systems of high-protein nutritional bars containing reducing sugars, and to illustrate the influences of the Maillard reaction on the modification and aggregation of proteins and the hardening of bar matrices during storage. The progress of the Maillard reaction, glycation, and aggregation of proteins, and textural changes in bar matrices were investigated during storage at 25, 35, and 45 °C. The initial development of the Maillard reaction caused little changes in hardness; however, further storage resulted in dramatic modification of protein with formation of high-molecular-weight polymers, resulting in the hardening in texture. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula minimized the changes in texture. The hardening of high-protein bars causes problems in their acceptability to consumers. Maillard reaction is one of the mechanisms contributing to the hardening of bar matrix, particularly for the late stage of storage. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula will minimize the changes in texture. © 2013 Institute of Food Technologists®

  17. Gelation and interfacial behaviour of vegetable proteins

    NARCIS (Netherlands)

    Vliet, van T.; Martin, A.H.; Bos, M.A.

    2002-01-01

    Recent studies on gelation and interfacial properties of vegetable proteins are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properties of vegetable protein gels as a function of heating time or temperature is discussed as well as the

  18. Influence of whey protein concentrate addition on textural properties of corn flour extrudates

    Directory of Open Access Journals (Sweden)

    Mladen Brnčić

    2008-05-01

    Full Text Available Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well. The main purpose of this research was, using twin-screw extrusion, to manufacture a direct expanded extrudate based on mixtures of corn flour and whey protein concentrate with acceptable textural properties. Mixtures were made of corn flour and three different concentrations of whey protein concentrate (7,5 %, 15 %, 22,5 %. Materials were processed in co-rotating twin-screw extruder APV Baker, MPF 50.15 under input conditions: water intake was 10,08 L/h, 12,18 L/h, 14,28 L/h, screw speed was 300 rpm; expansion temperature was 130 °C; feed rate was 70 kg/h. Textural properties: breaking strength index and expansion ratio were determined. Breaking strength index had largest value for the sample with 22,5 % of whey protein concentrate and water intake of 14,28 L/h. Sample with 7,5 % of whey protein concentrate and 10,08 L/h had largest expansion ratio. Calculated textural properties confirmed validity of samples. This results suggest that enrichment of extrudates with wpc addition up to 22,5 % to improve their nutritional value as well as their textural characteristics can be accomplished. Validation of direct expanded extrudates in dependence of its textural properties have shown validity and justification of this research.

  19. Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods

    Directory of Open Access Journals (Sweden)

    Robi Andoyo

    2018-01-01

    Full Text Available Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed. Two methods for fractal analysis were discussed in this review: image analysis (microscopy and rheology. These methods, however, have several limitations which greatly affect the accuracy of both fractal dimension values and types of aggregation obtained. This review therefore also discussed problem encountered and ways to reduce the potential errors during fractal analysis of each method.

  20. Gelation and interfacial behaviour of vegetable proteins

    NARCIS (Netherlands)

    Vliet, T. van; Martin, A.H.; Bos, M.A.

    2002-01-01

    Recent studies on gelation and interfacial properties of vegetable protiens are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properteis of vegetable protein gels as a function of heating time or temperature is discussed as well as the

  1. Proteins Play Important Role in Intercellular Adhesion Affecting on Fruit Textural Quality

    DEFF Research Database (Denmark)

    Bahadur Adhikari, Khem; Shomer, Ilan

    2012-01-01

    Fruit textural quality is becoming a major quality parameter for export, postharvest preservation, handling and processing. The main determinant of textural quality is intercellular adhesion (ICA) as attributed by the cell wall (CW) and its components. The importance of CW protein in ICA strength......Fruit textural quality is becoming a major quality parameter for export, postharvest preservation, handling and processing. The main determinant of textural quality is intercellular adhesion (ICA) as attributed by the cell wall (CW) and its components. The importance of CW protein in ICA...... strengthening was exempli ed in Medjoul date (Phoenix dactylifera L.) fruit, as a model. Fruit mesocarp sensitively responded to culture environment which was assayed in vitro at pH 3.5( pKa) in presence of organic acid molecules. The max penetration force, as a measure of ICA strength, of p...

  2. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

    Directory of Open Access Journals (Sweden)

    Dinkçi, N.

    2011-09-01

    Full Text Available The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF with a vegetable fat (VF blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.

    La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF en lugar de grasa de leche (MF. Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios

  3. The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf

    Directory of Open Access Journals (Sweden)

    Gabriel Dănuţ MOCANU

    2015-08-01

    Full Text Available The present study investigates the effects of the partial substitution of the pork back fat with different vegetable oils (sea buckthorn, walnut and sunflower and walnuts on the chemical composition, texture profile and sensory characteristics of meatloaves. The dry matter and ash content of meatloaf with vegetable oils and walnuts were higher than the control sample (P < 0.05. The cooking loss, energy values and lipid oxidation for the samples with walnuts and vegetable oils were lower than the control sample. The meatloaf sample containing walnuts and sea buckthorn oil had the highest total antioxidant capacity. The partial substitution of pork back fat showed a positive effect on textural and sensorial characteristics. Results reveal that the incorporation of vegetable oils and walnuts has successfully reduced the animal fat content in the finite products while improving the quality characteristics.

  4. Physical properties, molecular structures and protein quality of texturized whey protein isolate: effect of extrusion temperature

    Science.gov (United States)

    Extrusion is a powerful food processing operation, which utilizes high temperature and high shear force to produce a product with unique physical and chemical characteristics. Texturization of whey protein isolate (WPI) through extrusion for the production of protein fortified snack foods has provid...

  5. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

    Science.gov (United States)

    Paker, Ilgin; Matak, Kristen E

    2016-01-15

    Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P cooking. Gel-setting conditions had a greater (P cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

  6. The effect of vegetation and soil texture on the nature of organics in runoff from a catchment supplying water for domestic consumption.

    Science.gov (United States)

    Awad, John; van Leeuwen, John; Abate, Dawit; Pichler, Markus; Bestland, Erick; Chittleborough, David J; Fleming, Nigel; Cohen, Jonathan; Liffner, Joel; Drikas, Mary

    2015-10-01

    The influence of vegetation and soil texture on the concentration and character of dissolved organic matter (DOM) present in runoff from the surface and sub-surface of zero order catchments of the Myponga Reservoir-catchment (South Australia) was investigated to determine the impacts of catchment characteristics and land management practices on the quality of waters used for domestic supply. Catchments selected have distinct vegetative cover (grass, native vegetation or pine) and contrasting texture of the surface soil horizon (sand or clay loam/clay). Water samples were collected from three slope positions (upper, middle, and lower) at soil depths of ~30 cm and ~60 cm in addition to overland flows. Filtered (0.45 μm) water samples were analyzed for dissolved organic carbon (DOC) and UV-visible absorbance and by F-EEM and HPSEC with UV and fluorescence detection to characterize the DOM. Surface and sub-surface runoff from catchments with clay soils and native vegetation or grass had lower DOC concentrations and lower relative abundances of aromatic, humic-like and high molecular weight organics than runoff from sandy soils with these vegetative types. Sub-surface flows from two catchments with Pinus radiata had similar DOC concentrations and DOM character, regardless of marked variation in surface soil texture. Runoff from catchments under native vegetation and grass on clay soils resulted in lower DOC concentrations and hence would be expected to have lower coagulant demand in conventional treatment for potable water supply than runoff from corresponding sandy soil catchments. However, organics in runoff from clay catchments would be more difficult to remove by coagulation. Surface waters from the native vegetation and grass catchments were generally found to have higher relative abundance of organic compounds amenable to removal by coagulation compared with sub-surface waters. Biophysical and land management practices combine to have a marked influence on the

  7. Texturized pinto bean protein fortification in straight dough bread formulation.

    Science.gov (United States)

    Simons, Courtney W; Hunt-Schmidt, Emily; Simsek, Senay; Hall, Clifford; Biswas, Atanu

    2014-09-01

    Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5, 10, and 15% levels to make bread. The air-classification process produced flour with high concentration of lipids and phytic acid in the protein-rich fraction. However, extrusion significantly reduced hexane extractable lipid and phytic acid. However, the reduction observed may simply indicate a reduction in recovery due to bind with other components. Total protein and lysine contents in composite flours increased significantly as THPF levels increased in composite flour. Bread made with 5% THPF had 48% more lysine than the 100 % wheat flour (control). The THPF helped to maintain dough strength by reducing mixing tolerance index (MTI), maintaining dough stability and increasing departure time on Farinograph. Bread loaf volume was significantly reduced above 5% THPF addition. THPF increased water absorption causing an increase in bread weights by up to 6%. Overall, loaf quality deteriorated at 10 and 15% THPF levels while bread with 5% THPF was not significantly different from the control. These results support the addition of 5% THPF as a means to enhance lysine content of white pan bread.

  8. The effect of vegetation and soil texture on the nature of organics in runoff from a catchment supplying water for domestic consumption

    Energy Technology Data Exchange (ETDEWEB)

    Awad, John [Centre for Water Management and Reuse, School of Natural and Built Environments, University of South Australia, South Australia 5095 (Australia); Leeuwen, John van, E-mail: John.VanLeeuwen@unisa.edu.au [Centre for Water Management and Reuse, School of Natural and Built Environments, University of South Australia, South Australia 5095 (Australia); State Key Laboratory for Environmental Aquatic Chemistry, CAS, Beijing (China); Barbara Hardy Institute, University of South Australia, South Australia 5095 (Australia); Abate, Dawit [Centre for Water Management and Reuse, School of Natural and Built Environments, University of South Australia, South Australia 5095 (Australia); Pichler, Markus; Bestland, Erick [School of the Environment, Flinders University, Bedford Park, South Australia 5042 (Australia); Chittleborough, David J. [School of Physical Sciences, University of Adelaide, North Terrace, South Australia 5005 (Australia); Fleming, Nigel [South Australian Research and Development Institute, P.O. Box 397, Adelaide, SA 5000 (Australia); Cohen, Jonathan; Liffner, Joel [Centre for Water Management and Reuse, School of Natural and Built Environments, University of South Australia, South Australia 5095 (Australia); Drikas, Mary [Centre for Water Management and Reuse, School of Natural and Built Environments, University of South Australia, South Australia 5095 (Australia); Australian Water Quality Centre, SA Water Corporation, 250 Victoria Square, Adelaide, South Australia 5000 (Australia); State Key Laboratory for Environmental Aquatic Chemistry, CAS, Beijing (China)

    2015-10-01

    The influence of vegetation and soil texture on the concentration and character of dissolved organic matter (DOM) present in runoff from the surface and sub-surface of zero order catchments of the Myponga Reservoir-catchment (South Australia) was investigated to determine the impacts of catchment characteristics and land management practices on the quality of waters used for domestic supply. Catchments selected have distinct vegetative cover (grass, native vegetation or pine) and contrasting texture of the surface soil horizon (sand or clay loam/clay). Water samples were collected from three slope positions (upper, middle, and lower) at soil depths of ~ 30 cm and ~ 60 cm in addition to overland flows. Filtered (0.45 μm) water samples were analyzed for dissolved organic carbon (DOC) and UV–visible absorbance and by F-EEM and HPSEC with UV and fluorescence detection to characterize the DOM. Surface and sub-surface runoff from catchments with clay soils and native vegetation or grass had lower DOC concentrations and lower relative abundances of aromatic, humic-like and high molecular weight organics than runoff from sandy soils with these vegetative types. Sub-surface flows from two catchments with Pinus radiata had similar DOC concentrations and DOM character, regardless of marked variation in surface soil texture. Runoff from catchments under native vegetation and grass on clay soils resulted in lower DOC concentrations and hence would be expected to have lower coagulant demand in conventional treatment for potable water supply than runoff from corresponding sandy soil catchments. However, organics in runoff from clay catchments would be more difficult to remove by coagulation. Surface waters from the native vegetation and grass catchments were generally found to have higher relative abundance of organic compounds amenable to removal by coagulation compared with sub-surface waters. Biophysical and land management practices combine to have a marked influence on

  9. The effect of vegetation and soil texture on the nature of organics in runoff from a catchment supplying water for domestic consumption

    International Nuclear Information System (INIS)

    Awad, John; Leeuwen, John van; Abate, Dawit; Pichler, Markus; Bestland, Erick; Chittleborough, David J.; Fleming, Nigel; Cohen, Jonathan; Liffner, Joel; Drikas, Mary

    2015-01-01

    The influence of vegetation and soil texture on the concentration and character of dissolved organic matter (DOM) present in runoff from the surface and sub-surface of zero order catchments of the Myponga Reservoir-catchment (South Australia) was investigated to determine the impacts of catchment characteristics and land management practices on the quality of waters used for domestic supply. Catchments selected have distinct vegetative cover (grass, native vegetation or pine) and contrasting texture of the surface soil horizon (sand or clay loam/clay). Water samples were collected from three slope positions (upper, middle, and lower) at soil depths of ~ 30 cm and ~ 60 cm in addition to overland flows. Filtered (0.45 μm) water samples were analyzed for dissolved organic carbon (DOC) and UV–visible absorbance and by F-EEM and HPSEC with UV and fluorescence detection to characterize the DOM. Surface and sub-surface runoff from catchments with clay soils and native vegetation or grass had lower DOC concentrations and lower relative abundances of aromatic, humic-like and high molecular weight organics than runoff from sandy soils with these vegetative types. Sub-surface flows from two catchments with Pinus radiata had similar DOC concentrations and DOM character, regardless of marked variation in surface soil texture. Runoff from catchments under native vegetation and grass on clay soils resulted in lower DOC concentrations and hence would be expected to have lower coagulant demand in conventional treatment for potable water supply than runoff from corresponding sandy soil catchments. However, organics in runoff from clay catchments would be more difficult to remove by coagulation. Surface waters from the native vegetation and grass catchments were generally found to have higher relative abundance of organic compounds amenable to removal by coagulation compared with sub-surface waters. Biophysical and land management practices combine to have a marked influence on

  10. Replacement of animal protein with vegetable protein in the diets of Astyanax altiparanae

    Directory of Open Access Journals (Sweden)

    Fábio Rosa Sussel

    2014-09-01

    Full Text Available The aim of this study was to evaluate the effect of replacing animal protein with vegetable protein sources on the productive performance of Astyanax altiparanae (lambari-do-rabo-amarelo. Five experimental diets were formulated with increasing replacement levels of animal protein by vegetable protein. A total of 9000 individuals (initial mean weight 1.18 ± 0.12 g, initial mean length 2.1 ± 0.3 cm were distributed in 20 net cages (1 m3 with a density of 450 ind. m-3. Cages were randomly placed in a pond (180 m2, 1.5 m deep, 10% water renewal per day. After 63 days of cultivation, total count and individual biometrics from 20% of each experimental unit were taken. Mean weight, total length, survival, feed conversion, biomass weight gain and proximate body composition were evaluated. The experimental design was completely randomized with five treatments and four replications. The reduction in the formulation cost achieved by increasing levels of vegetable protein compensated the slight decrease in biomass gain. Besides that, inclusion of vegetable protein resulted in greater fat deposition, suggesting future exploration of A. altiparanae as a functional food.

  11. Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents.

    Science.gov (United States)

    Cheng, Jianjun; Xie, Siyu; Yin, Yuan; Feng, Xianmin; Wang, Shuai; Guo, Mingruo; Ni, Chunlei

    2017-07-01

    Polymerized whey protein-sodium tripolyphosphate can be induced to gel in an acidic environment provided during fermentation. The variety of thickening agent has an influence on texture that is an essential aspect of yogurt quality affecting consumer preference. Similar to polysaccharide stabilizers, the cold gelation properties of whey proteins can improve the body texture of yogurt products. Polymerized whey protein-sodium tripolyphosphate could be a favorable and interesting thickening agent for making set yogurt. The effects of whey protein isolate (WPI), heat-treated whey protein-sodium tripolyphosphate (WPI-STPP), heat-treated WPI and pectin on the storage properties and microstructure of yogurt were investigated. All samples were analyzed for syneresis, pH, titratable acidity, viscosity, texture profile and microstructure during storage. The results showed that incorporating heat-treated WPI-STPP had a significant impact on syneresis (32.22 ± 0.60), viscosity (10 956.67 ± 962.1) and hardness (209.24 ± 12.48) (p Yogurt fermented with modified WPI-STPP had higher levels of protein and better hardness compared with yogurt using pectin. The microstructure was observed to be a uniform and denser, complicated network. Heat-treated WPI-STPP may be useful for improving yogurt texture. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  12. Topographic Controls on Spatial Patterns of Soil Texture and Moisture in a Semi-arid Montane Catchment with Aspect-Dependent Vegetation

    Science.gov (United States)

    Lehman, B. M.; Niemann, J. D.

    2008-12-01

    Soil moisture exerts significant control over the partitioning of latent and sensible energy fluxes, the magnitude of both vertical and lateral water fluxes, the physiological and water-use characteristics of vegetation, and nutrient cycling. Considerable progress has been made in determining how soil characteristics, topography, and vegetation influence spatial patterns of soil moisture in humid environments at the catchment, hillslope, and plant scales. However, understanding of the controls on soil moisture patterns beyond the plant scale in semi-arid environments remains more limited. This study examines the relationships between the spatial patterns of near surface soil moisture (upper 5 cm), terrain indices, and soil properties in a small, semi-arid, montane catchment. The 8 ha catchment, located in the Cache La Poudre River Canyon in north-central Colorado, has a total relief of 115 m and an average elevation of 2193 m. It is characterized by steep slopes and shallow, gravelly/sandy soils with scattered granite outcroppings. Depth to bedrock ranges from 0 m to greater than 1 m. Vegetation in the catchment is highly correlated with topographic aspect. In particular, north-facing hillslopes are predominately vegetated by ponderosa pines, while south-facing slopes are mostly vegetated by several shrub species. Soil samples were collected at a 30 m resolution to characterize soil texture and bulk density, and several datasets consisting of more than 300 point measurements of soil moisture were collected using time domain reflectometry (TDR) between Fall 2007 and Summer 2008 at a 15 m resolution. Results from soil textural analysis performed with sieving and the ASTM standard hydrometer method show that soil texture is finer on the north-facing hillslope than on the south-facing hillslope. Cos(aspect) is the best univariate predictor of silts, while slope is the best predictor of coarser fractions up to fine gravel. Bulk density increases with depth but shows no

  13. Feed based on vegetable materials changes the muscle proteome of the carnivore rainbow trout

    DEFF Research Database (Denmark)

    Jessen, Flemming; Wulff, Tune; Bach Mikkelsen, J.

    2011-01-01

    Feed production for aquaculture of carnivore fish species relies heavily on protein and lipid from the limited resources of wild fish and other sea living organisms. Thus the development of alternative feeds replacing fish meal and oil with components of vegetable origin is important for a sustai......Feed production for aquaculture of carnivore fish species relies heavily on protein and lipid from the limited resources of wild fish and other sea living organisms. Thus the development of alternative feeds replacing fish meal and oil with components of vegetable origin is important...... trout fed two different diets identical in protein and oil content, but with diet C based on fish meal and oil and diet V based on rapeseed oil and vegetable proteins. In addition to the proteomic investigation the textural properties of the fish were analysed by sensory profiling. Protein expression...

  14. Hydrolyzed Vegetable Protein Containing Products Recalls

    Data.gov (United States)

    U.S. Department of Health & Human Services — This list includes products subject to recall in the United States since February 2010 related to hydrolyzed vegetable protein (HVP) paste and powder distributed by...

  15. Predictive modelling of vegetable firmness after thermal pre-treatments and steaming

    NARCIS (Netherlands)

    Dekker, M.; Dekkers, E.; Jasper, A.; Baár, C.; Verkerk, R.

    2014-01-01

    Texture is an important product property that strongly affects the quality evaluation of processed vegetables by consumers. The rate of texture decrease is dependent on the processing temperature and the type of vegetable. A large data set on instrumental texture measurements of carrot and broccoli

  16. Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

    Directory of Open Access Journals (Sweden)

    Márcia Cristina Teixeira Ribeiro Vidigal

    2012-06-01

    Full Text Available It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (% and were evaluated using the texture profile analysis (TPA and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA. Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

  17. Treatment of chronic portal--systemic encephalopathy with vegetable and animal protein diets. A controlled crossover study.

    Science.gov (United States)

    Uribe, M; Márquez, M A; Garcia Ramos, G; Ramos-Uribe, M H; Vargas, F; Villalobos, A; Ramos, C

    1982-12-01

    A controlled crossover clinical comparison of 40-g/day and 80-g/day vegetable protein diets vs a 40-g/day meat protein diet plus neomycin-milk of magnesia (as control therapy) was performed on 10 cirrhotic patients with mild chronic portal-systemic encephalopathy. The 40-g vegetable protein diet had a high fiber volume and contained low methionine and low aromatic amino acids. The 80-g vegetable protein diet was rich in branched-chain amino acids and fiber, with a similar content of sulfur-containing amino acids as compared to the 40-g meat protein diet. Serial semiquantitative assessments were done, including mental state, asterixis, number connection tests, electroencephalograms and blood ammonia levels. No patient developed deep coma while ingesting either vegetable protein diet or neomycin-milk of magnesia plus 40-g meat protein diet. A significant improvement in the number connection test times was observed during the 40-g vegetable protein diet (P less than 0.05) and during the 80-g vegetable protein diet (P less than 0.05) as compared to their previous 40-g meat protein--neomycin periods. In addition, during the period of 80-g vegetable protein diet, the patients showed a significant improvement in their electroencephalograms (P less than 0.05). The frequency of bowel movements significantly increased (P less than 0.05) during the 80-g vegetable protein diet period. During the 40-g vegetable protein diet, two cirrhotic--diabetic patients experienced hypoglycemia. Three patients complained of the voluminous 80-g vegetable protein diet. Patients with mild portal--systemic encephalopathy may be adequately controlled with vegetable protein diets as a single therapy.

  18. Rodent malaria in rats exacerbated by milk protein, attenuated by low-protein vegetable diet

    NARCIS (Netherlands)

    Doorne, C.W. van; Eling, W.M.C.; Luyken, R.

    1998-01-01

    Young male Wistar rats were fed a purified, vegetable, low-protein diet containing 6% protein from maize gluten and 2% from soy protein isolate, or comparable diets in which maize gluten was replaced partly or completely by the equivalent amount of a milk protein concentrate. Diets with adequate

  19. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient

    Directory of Open Access Journals (Sweden)

    Viren Ranawana

    2016-03-01

    Full Text Available There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.

  20. A Fourier-based textural feature extraction procedure

    Science.gov (United States)

    Stromberg, W. D.; Farr, T. G.

    1986-01-01

    A procedure is presented to discriminate and characterize regions of uniform image texture. The procedure utilizes textural features consisting of pixel-by-pixel estimates of the relative emphases of annular regions of the Fourier transform. The utility and derivation of the features are described through presentation of a theoretical justification of the concept followed by a heuristic extension to a real environment. Two examples are provided that validate the technique on synthetic images and demonstrate its applicability to the discrimination of geologic texture in a radar image of a tropical vegetated area.

  1. Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.

    Science.gov (United States)

    Yang, Fang; Rustad, Turid; Xu, Yanshun; Jiang, Qixing; Xia, Wenshui

    2015-04-01

    The aim of this study was to investigate endogenous proteolytic activities in a cod product and their impact on muscle proteins and textural properties during fermentation and storage. The result of specific proteolytic activities showed that cathepsins, especially cathepsin B, had the highest activities during fermentation and storage. SDS-PAGE indicated more degradation of myofibrillar proteins by cathepsin L than other proteases and that the hydrolysis by cathepsins was pronounced in the last stage of fermentation. Texture analysis showed that cathepsins had a negative impact on gel strength and this impact increased in the last stage of fermentation. However the product still had a firm texture. During storage (4 °C) for one week, no significant changes were seen in the gel strength. In conclusion, cathepsins had more impact on muscle proteins and textural properties than other proteases during fermentation but had little impact on gel strength during storage at 4 °C. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

    Directory of Open Access Journals (Sweden)

    Ana Paula Miguel Landim

    Full Text Available ABSTRACT: Osmotic dehydration (OD is a conservation technique applied to foodstuffs, which promotes partial reduction of water, extends their shelf life and reduces both post-harvest losses and changes in product characteristics. Currently, it has been given emphasis on trying to understand how the process affects the quality of processed vegetables, because process variables can interfere in their antioxidant capacity, color and texture. Moreover, the antioxidant capacity can be affected by chemical changes, leaching losses, reduced moisture and solid gain as well as the present bioactive in the profile of the performed analysis method. In color, the overall changes are caused by temperature increase, which can cause enzymatic and/or non-enzymatic browning, decomposition or entrainment of pigments present in the tissue. Conversely, the osmotic agent has a greater impact on texture, which causes changes in the sensory attributes such as gumminess, even crispness and flavor of the product. Although there is a large number of studies on the OD, the current scenario in terms of effect on the quality of osmodehydrated products are still incipient, especially in relation to antioxidant capacity. Despite the fact that there is a large number of studies on the OD, current efforts are focused on understanding the process effect on the product quality, notably in relation to antioxidant capacity. Thus, further studies on the internal changes in osmodehydrated foods are needed, since there is a variation of process factors, which may have an impact on the different tissues of the fruit and vegetable crops submitted to OD.

  3. Vegetable versus animal protein diet in cirrhotic patients with chronic encephalopathy. A randomized cross-over comparison.

    Science.gov (United States)

    Bianchi, G P; Marchesini, G; Fabbri, A; Rondelli, A; Bugianesi, E; Zoli, M; Pisi, E

    1993-05-01

    In a randomized cross-over comparison, the effects of a mainly vegetable protein diet were compared with an animal protein diet in eight patients with cirrhosis and chronic permanent encephalopathy, under optimum lactulose therapy. After a run-in period, patients were fed two equi-caloric, equi-nitrogenous diets for 7 days (71 g total proteins), containing either 50 g protein of animal origin or 50 g vegetable proteins. In the last 3 days of each period, nitrogen balance was significantly better during the vegetable protein diet (+0.2 (SD 1.4) g vs. -1.7 (2.4); P vegetable proteins, whereas insulin, plasma amino acids and ammonia were lower. The clinical grading of encephalopathy improved slightly on vegetable proteins, and psychometric tests improved significantly, but remained grossly abnormal. Compliance to dietary manipulation was good. The data prove that a mainly vegetable protein diet is worthwhile in cirrhotic patients with chronic encephalopathy under optimum lactulose therapy. Improved nitrogen balance may be related to more effective nitrogen use for protein synthesis, probably due to blunted hormonal response, and largely outweighs the effects on encephalopathy.

  4. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.

    Science.gov (United States)

    Li, J; Wu, Y; Ma, Y; Lu, N; Regenstein, J M; Zhou, P

    2017-08-01

    High-protein intermediate moisture food (HPIMF) containing sodium caseinate (NaCN) often gave a harder texture compared with that made from whey proteins or soy proteins, due to the aggregation of protein particles. The objectives of this study were to explore whether the addition of hydrocolloids could soften the texture and illustrate the possible mechanism. Three kinds of hydrocolloids, xanthan gum, κ-carrageenan, and gum arabic were chosen, and samples including of these three kinds of hydrocolloids were studied through texture analysis using a TPA test and microstructure observation by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The texture analysis results showed that xanthan gum was more effective at softening the HPIMF containing NaCN compared to κ-carrageenan and gum arabic. In addition, with the increase of xanthan gum concentration from 0.2 to 2%, the HPIMF matrix became softer, and fractures were observed during the compression for samples with xanthan gum added at low concentrations but not 2%. Microstructure observation suggested that the matrix originally dominated by the network formed through the aggregation of swollen protein particles was inhibited by the addition of xanthan gum, resulting in the softening of the texture and also contributing to the fracture during compression. With the increase of xanthan gum concentration up to 2%, the protein dominating network would be gradually replaced with a matrix dominated by the newly formed network of xanthan gum with protein particles as fillers. Furthermore, this formation of a xanthan gum dominating network structure also resulted in changes in small molecule distribution, as observed using low-field NMR.

  5. Process for the production of protein enriched fractions from vegetable materials

    NARCIS (Netherlands)

    Dijkink, B.H.; Willemsen, J.H.A.

    2006-01-01

    The present invention provides a method for the production of a protein enriched fraction and a fibre enriched fraction from a vegetable material, wherein the vegetable material comprises a total fat content of 0.1 to 22.0 % by dry weight of the total vegetable material and a total starch content of

  6. Nuclear protein synthesis in animal and vegetal hemispheres of Xenopus oocytes

    International Nuclear Information System (INIS)

    Feldherr, C.M.; Hodges, P.; Paine, P.L.

    1988-01-01

    Experiments were conducted to determine if nuclear proteins are preferentially synthesized in the vicinity of the nucleus, a factor which could facilitate nucleocytoplasmic exchange. Using Xenopus oocytes, animal and vegetal hemispheres were separated by bisecting the cells in paraffin oil. It was initially established that protein synthesis is not affected by the bisecting procedure. To determine if nuclear protein synthesis is restricted to the animal hemisphere (which contains the nucleus), vegetal halves and enucleated animal halves were injected with [ 3 H]leucine and incubated in oil for 90 min. The labeled cell halves were then fused with unlabeled, nucleated animal hemispheres that had been previously injected with puromycin in amounts sufficient to prevent further protein synthesis. Thus, labeled polypeptides which subsequently entered the nuclei were synthesized before fusion. Three hours after fusion, the nuclei were isolated, run on two-dimensional gels, and fluorographed. Approximately 200 labeled nuclear polypeptides were compared, and only 2 were synthesized in significantly different amounts in the animal and vegetal hemispheres. The results indicate that nuclear protein synthesis is not restricted to the cytoplasm adjacent to the nucleus

  7. Assessing food allergy risks from residual peanut protein in highly refined vegetable oil

    NARCIS (Netherlands)

    Blom, W.M.; Kruizinga, A.G.; Rubingh, C.M.; Remington, B.C.; Crevel, R.W.R.; Houben, G.F.

    2017-01-01

    Refined vegetable oils including refined peanut oil are widely used in foods. Due to shared production processes, refined non-peanut vegetable oils can contain residual peanut proteins. We estimated the predicted number of allergic reactions to residual peanut proteins using probabilistic risk

  8. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate.

    Science.gov (United States)

    Akalın, A S; Unal, G; Dinkci, N; Hayaloglu, A A

    2012-07-01

    The influence of milk protein-based ingredients on the textural characteristics, sensory properties, and microstructure of probiotic yogurt during a refrigerated storage period of 28 d was studied. Milk was fortified with 2% (wt/vol) skim milk powder as control, 2% (wt/vol) sodium calcium caseinate (SCaCN), 2% (wt/vol) whey protein concentrate (WPC) or a blend of 1% (wt/vol) SCaCN and 1% (wt/vol) WPC. A commercial yogurt starter culture and Bifidobacterium lactis Bb12 as probiotic bacteria were used for the production. The fortification with SCaCN improved the firmness and adhesiveness. Higher values of viscosity were also obtained in probiotic yogurts with SCaCN during storage. However, WPC enhanced water-holding capacity more than the caseinate. Addition of SCaCN resulted in a coarse, smooth, and more compact protein network; however, WPC gave finer and bunched structures in the scanning electron microscopy micrographs. The use of SCaCN decreased texture scores in probiotic yogurt; probably due to the lower water-holding capacity and higher syneresis values in the caseinate-added yogurt sample. Therefore, the textural characteristics of probiotic yogurts improved depending on the ingredient variety. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  9. Irradiation of dehydrated vegetables

    International Nuclear Information System (INIS)

    Esterhuyse, A; Esterhuizen, T.

    1985-01-01

    The reason for radurization was to decreased the microbial count of dehydrated vegetables. The average absorbed irradiation dose range between 2kGy and 15kGy. The product catagories include a) Green vegetables b) White vegetables c) Powders of a) and b). The microbiological aspects were: Declining curves for the different products of T.P.C., Coliforms, E. Coli, Stap. areus, Yeast + Mold at different doses. The organoleptical aspects were: change in taste, flavour, texture, colour and moisture. The aim is the marketing of irradiated dehydrated vegetables national and international basis

  10. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).

    Science.gov (United States)

    García, Víctor; Rovira, Silvia; Boutoial, Khalid; Ferrandini, Eduardo; López Morales, María B

    2014-02-01

    The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening. Use of the different starter cultures produced a significant effect (P starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis. These results are found useful for selecting the most suitable starter for the development of new goat's cheeses. © 2013 Society of Chemical Industry.

  11. Color and textural quality of packaged wild rocket measured by multispectral imaging

    DEFF Research Database (Denmark)

    Løkke, Mette Marie; Seefeldt, Helene Fast; Skov, Thomas

    2013-01-01

    Green color and texture are important attributes for the perception of freshness of wild rocket. Packaging of green leafy vegetables can postpone senescence and yellowing, but a drawback is the risk of anaerobic respiration leading to loss of tissue integrity and development of an olive-brown color....... The hypothesis underlying this paper is that color and textural quality of packaged wild rocket leaves can be predicted by multispectral imaging for faster evaluation of visual quality of leafy green vegetables in scientific experiments. Multispectral imaging was correlated to sensory evaluation of packaged wild...... rocket quality. CIELAB values derived from the multispectral images and from a spectrophotometer changed during storage, but the data were insufficient to describe variation in sensory perceived color and texture. CIELAB values from the multispectral images allowed for a more detailed determination...

  12. Semi-Dried Fruits and Vegetables

    Directory of Open Access Journals (Sweden)

    Gamze Uysal Seçkin

    2015-12-01

    Full Text Available Since ancient times, the preservation of fruit and vegetables is an ancient method of drying. Sun drying method has been used more widely. In general, consumer-ready products are dried fruits, while the dried vegetables are the foods subjected to the rehydration processes such as boiling, heating and baking before consumption. In recent years, new products with high eating quality have been attempted to achieve without losing characteristic of raw material. With the improving of food technology, using developed methods (pH reduction with reducing aw, slight heating, preservatives use etc. as protective agent, and using a combination of a low rate as an alternative to traditional food preservation process, products have been obtained without changing original characteristics of food. ‘Semi-dried 'or 'medium moist 'products with little difference between the taste and texture of the product with a damp have gained importance in recent years in terms of consumer preferences. Vegetables or fruits, which have water activity levels between 0.50 and 0.95 and the moisture content of between 26% and 60%, are called 'medium moist fruit or vegetables'. Two different manufacturing process to obtain a semi-dried or intermediate moisture products are applied. First, fully dried fruits and vegetables to be rehydrated with water are brought to the desired level of their moisture content. Second, in the first drying process, when the product moisture content is reduced to the desired level, the drying process is finished. The semi-dried products are preferred by consumers because they have a softer texture in terms of eating quality and like fresh products texture.

  13. Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households.

    Science.gov (United States)

    Bongoni, R; Verkerk, R; Dekker, M; Steenbekkers, L P A

    2015-06-01

    Preferences for sensory properties (e.g. taste and texture) are assumed to control cooking behaviour with respect to vegetables. Conditions such as the cooking method, amount of water used and the time-temperature profile determine the nutritional quality (e.g. vitamins and phytochemicals) of cooked vegetables. Information on domestic processing and any underlying motives can be used to inform consumers about cooking vegetables that are equally liked and are nutrient-rich. Two online self-reporting questionnaires were used to identify domestic processing conditions of broccoli and carrots by Dutch households. Questions on various aspects of domestic processing and consumer motives were included. Descriptive data analysis and hierarchical cluster analysis were performed for both vegetables, separately, to group consumers with similar motives and behaviour towards vegetables. Approximately 70% of consumers boiled vegetables, 8-9% steamed vegetables, 10-15% stir fried raw vegetables and 8-10% stir fried boiled vegetables. Mainly texture was used as a way to decide the 'doneness' of the vegetables. For both vegetables, three clusters of consumers were identified: texture-orientated, health-orientated, or taste-orientated. The texture-orientated consumers are identified as the most prevalent (56-59%) group in the present study. Statistically significant associations are found between domestic processing conditions and clusters, whereas no such association are found between demographic details and clusters. A wide variation in domestic processing of broccoli and carrots is found in the present study. Mainly sensory properties (i.e. texture and taste) determined the domestic processing conditions. The findings of the present study can be used to optimise cooking to yield vegetables that meet consumer's specific sensory preference and are higher in nutrients, and as well as to communicate with target consumer groups. © 2014 The British Dietetic Association Ltd.

  14. The Association between Total Protein and Vegetable Protein Intake and Low Muscle Mass among the Community-Dwelling Elderly Population in Northern Taiwan

    Directory of Open Access Journals (Sweden)

    Ru-Yi Huang

    2016-06-01

    Full Text Available Sarcopenia, highly linked with fall, frailty, and disease burden, is an emerging problem in aging society. Higher protein intake has been suggested to maintain nitrogen balance. Our objective was to investigate whether pre-sarcopenia status was associated with lower protein intake. A total of 327 community-dwelling elderly people were recruited for a cross-sectional study. We adopted the multivariate nutrient density model to identify associations between low muscle mass and dietary protein intake. The general linear regression models were applied to estimate skeletal muscle mass index across the quartiles of total protein and vegetable protein density. Participants with diets in the lowest quartile of total protein density (<13.2% were at a higher risk for low muscle mass (odds ratio (OR 3.03, 95% confidence interval (CI 1.37–6.72 than those with diets in the highest quartile (≥17.2%. Similarly, participants with diets in the lowest quartile of vegetable protein density (<5.8% were at a higher risk for low muscle mass (OR 2.34, 95% CI 1.14–4.83 than those with diets in the highest quartile (≥9.4%. Furthermore, the estimated skeletal muscle mass index increased significantly across the quartiles of total protein density (p = 0.023 and vegetable protein density (p = 0.025. Increasing daily intakes of total protein and vegetable protein densities appears to confer protection against pre-sarcopenia status.

  15. Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study

    DEFF Research Database (Denmark)

    Kristensen, Marlene Dahlwad; Bendsen, Nathalie Tommerup; Christensen, Sheena M

    2016-01-01

    BACKGROUND: Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources...... on appetite regulation. OBJECTIVE: To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations. DESIGN: In total, 43 healthy, normal-weight, young men completed this randomized, double......-Legume compared to HP-Meat or LP-Legume (pVegetable-based meals (beans/peas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content...

  16. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.

    Science.gov (United States)

    Campbell, Lydia; Euston, Stephen R; Ahmed, Mohamed A

    2016-03-01

    This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Texture Analysis of satellite imagery in the field of biodiversity and forest structure of the Colombian Andes

    International Nuclear Information System (INIS)

    Anaya A, Jesus A; Duque L, Rosa A; Valencia H, German M

    2008-01-01

    The relationship between texture calculated from an Ikonos image with diversity and structure was evaluated along a corridor with 43 field plots in the Colombian Andes. Diversity indexes were calculated at the 43 plots and Land Use maps were used as an approach to vegetation structure. Texture was obtained from an Ikonos image using Gray Level Co-occurrence Matrix GLCM and Gray Level Difference Vector GLDV. Traditionally, texture has been interpreted from a qualitatively point of view from smooth to rough, however our approach using a matrix allows for a quantitative measurement. Texture was related to field information at two different detail levels: first with diversity measurements (Shannon Index and Richness) established at forest plots and second, with classes of a land use map (primary forest, secondary forests, forest plantation, crops and pastures) considered to be representative of vegetation structure. Results are based on relations between structure diversity,texture diversity and texture structure. Ikonos texture presents a large potential to classify forests at different successional stages however, the relation between diversity and data gathered with remote sensing is still weak. Landsat images are mentioned throughout the text as a reference or comparison with Ikonos images.

  18. Improvement of tofu texture in China

    OpenAIRE

    Cheng, Yongqiang

    2004-01-01

    Nowadays, in China, the problem of protein inadequacy still exists. To solve this problem,low cost, good quality vegetable proteins are considered to be one of the best choices. Amongthem, as a good vegetable protein resource, soybean has aroused the attention of manyresearchers. Tofu, a kind of soybean product, was invented in ancient time in China andnowadays, it is still a popular daily dish in some Asian countries like China, Japan, Korea, etcand is considered as a good vegetable protein ...

  19. Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

    Directory of Open Access Journals (Sweden)

    Thiago Novaes Silva

    Full Text Available ABSTRACT Fabricated food gels involving the use of hydrocolloids are gaining polpularity as confectionery/convenience foods. Starch is commonly combined with a hydrocolloid (protein our polyssacharides, particularly in the food industry, since native starches generally do not have ideal properties for the preparation of food products. Therefore the texture studies of starch-protein mixtures could provide a new approach in producing starch-based food products, being thus acritical attribute that needs to be carefully adjusted to the consumer liking. This work investigated the texture and rheological properties of mixed gels of different concentrations of rice starch (15%, 17.5%, and 20% and whey protein isolate (0%, 3%, and 6% with different crosshead velocities (0.05, 5.0, and 10.0 mm/s using a Box-Behnken experimental design. The samples were submitted to uniaxial compression tests with 80% deformation in order to determinate the following rheological parameters: Young’s modulus, fracture stress, fracture deformation, recoverable energy, and apparent biaxial elongational viscosity. Gels with a higher rice starch concentration that were submitted to higher test velocities were more rigid and resistant, while the whey protein isolate concentration had little influence on these properties. The gels showed a higher recoverable energy when the crosshead velocity was higher, and the apparent biaxial elongational viscosity was also influenced by this factor. Therefore, mixed gels exhibit different properties depending on the rice starch concentration and crosshead velocity.

  20. Effects of knife edge angle and speed on peak force and specific energy when cutting vegetables of diverse texture

    Directory of Open Access Journals (Sweden)

    Vishal Singh

    2016-04-01

    Full Text Available Cutting tool parameters such as edge-sharpness and speed of cut directly influence the shape of final samples and the required cutting force and specific energy for slicing or cutting operations. Cutting force and specific energy studies on different vegetables help to design the appropriate slicing or cutting devices. Peak cutting force and specific energy requirements for the transverse cutting of nine vegetables, differing in their textural characteristics of rind and flesh, were determined at cutting speeds of 20, 30, 40 mm min-1 and single-cut knife-edge angles of 15, 20 and 25° using a Universal Testing Machine. Low speed (20 mm min-1 cutting with a sharper knife-edge angle (15° required less peak force and specific energy than that of high-speed cutting (40 mm min-1 with a wider knife-edge angle (25°. The vegetables with the maximum and minimum variation in the average peak cutting force were aubergine, at 79.05 (for knife speed 20 mm min-1 and edge angle 150 to 285.1 N (40 mm min-1 and 250, and cucumber, at 11.61 (20 mm min-1 and 150 to 21.41 N (40 mm min-1 and 250, respectively. High speed (40 mm min-1, with a large knife-edge angle (25°, required the highest force and specific energy to cut the vegetables, however, low speed (20 mm min-1, with a small knife-edge angle (150, is preferred. Effects of cutting speed and knife-edge angle on peak force and specific energy responses were found significant (p<0.05. Linear or quadratic regressions gave a good fit of these variables. 

  1. Identification of the immunogenic spore and vegetative proteins of Bacillus anthracis vaccine strain A16R.

    Directory of Open Access Journals (Sweden)

    Xiankai Liu

    Full Text Available Immunoproteomics was used to screen the immunogenic spore and vegetative proteins of Bacillus anthracis vaccine strain A16R. The spore and vegetative proteins were separated by 2D gel electrophoresis and transferred to polyvinylidene difluoride membranes, and then western blotting was performed with rabbit immune serum against B.anthracis live spores. Immunogenic spots were cut and digested by trypsin. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry was performed to identify the proteins. As a result, 11 and 45 immunogenic proteins were identified in the spores and vegetative cells, respectively; 26 of which have not been reported previously. To verify their immunogenicity, 12 of the identified proteins were selected to be expressed, and the immune sera from the mice vaccinated by the 12 expressed proteins, except BA0887, had a specific western blot band with the A16R whole cellular lytic proteins. Some of these immunogenic proteins might be used as novel vaccine candidates themselves or for enhancing the protective efficacy of a protective-antigen-based vaccine.

  2. Effect of different types of coatings on texture and nutritional properties of canned Portuguese sardines (Sardina pilchardus

    Directory of Open Access Journals (Sweden)

    Rita Pinheiro

    2014-06-01

    Full Text Available Canned foods have a long history of success and are likely to remain popular for the foreseeable future owing to their convenience, long shelf life and economy. Interest in fish consumption has increased in recent years due to the wide range of its health benefits. In addition to fresh product, canned fish enables a delayed consumption of this appreciated kind of food. Among the different types of fish, in Portugal, the most used in canning manufacture are sardines, tuna, anchovies, mackerels. Vegetable oils and tomato sauce are usually adopted as coatings (liquid medium. In fact, oil has a preserving effect and contributes to make the product more palatable. Its protective action lies in the ability to insulate products from air, rather than having an active bacteriostatic or bactericidal action. Among the different types of coatings the most commonly used in canning are: olive oil, seed oils and different sauces, such as tomato sauce. Tomato sauce has also vegetable oil on its formulation. The amount of coating substance can affect the nutritional composition as well as texture properties of the sardines. The aim of this work was to investigate the effect of different types of coatings on texture and nutritional properties of whole, skinless and boneless canned Portuguese Sardines (Sardina pilchardus. An experimental investigation was carried out to assess the protein, lipid, carbohydrates and ash content, texture and colour profile of canned sardine with different kinds of coatings: olive oil, sunflower oil and tomato sauce. The obtained results showed that protein and carbohydrates content were not significantly influenced by the coating used, varying between 5%-8% and13%-18%, respectively. For the moisture content it was found that the samples with tomato sauce were 2.2-fold higher than the samples with sunflower oil, and 1.3-fold higher than the samples with olive oil, independently of being whole, skinless or boneless sardine. As

  3. Vegetable Protein Sources Used as Feed

    Directory of Open Access Journals (Sweden)

    Olimpia Colibar

    2011-05-01

    Full Text Available The comparative effect of using some vegetal raw flours (Glycine hispida, Phaseolus vulgaris and Vicia faba, treated by autoclaving, introduced in the feeding white rats, was followed by the presented experiments. Feeding growing rats with diets containing raw grain legumes, as the main source of protein, reduce the rate of growth. This effect attenuates with the aging of rats. Inhibition of growth is the most evident in the consumption of raw beans (by 33% over the control group. Autoclaving reduces the level of anti-nutritive factors (with 0.2% - 36.73% and decreases the growth inhibition (with 10.7% - 27.51%.

  4. [Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris)].

    Science.gov (United States)

    Reyes, Genara; Nirchio, Mauro; Bello, Rafael; Borderías, Javier

    2014-09-01

    Texture is the most valuable feature in cephalopods. Factors that mainly affect the texture of octopus are: freezing, scalding and cooking. The aim of this study was to assess the effect of freezing, scalding and length of cooking time on the texture and electrophoretic pattern of proteins of octopus arms. Octopuses were trapped near Margarita Island and carried with ice to the laboratory where they were packed and subjected to: a) freezing at -27 degrees C or at -20 degrees C b) scalding c) cooking for 25 min, 35 min or 45 min. Shear force was determined by Kramer cell on strips of octopus arms. SDS-PAGE was done according to the Laemmli method with 12% polyacrilamide gels. A sensory evaluation of the preference of texture was carried out using a hedonic scale of 7-points and a non-trained panel. Octopus texture was not affected by freezing temperature or scalding. Frozen octopus was softer after cooking than fresh. The longer the cooking time was, the softer the octopus was. Myosin heavy chain (MHC) was not significantly affected by scalding or cooking; however large aggregates heavier than MHC, new bands and loss of resolution of the bands appeared. Myosin and paramyosin bands were more affected by freezing prior to cooking.

  5. Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies

    Directory of Open Access Journals (Sweden)

    Safa Hamid Wani

    2015-12-01

    Full Text Available Whey Protein concentrate (WPC was incorporated into cookies at different levels (0, 2, 4, and 6%. Cookies were analyzed for physicochemical, color, textural, microbial, and sensory attributes. Physicochemical analysis revealed that 6% WPC supplemented cookies shows maximum protein content (13.22%, moisture content (11.33%, fat content (23.08%, and ash content (2.02% as compared to control. However, control sample shows significantly different (p ≤ 0.05 value for crude fiber and carbohydrate content. Maximum thickness (9.63 mm, diameter (44.06 mm, and weight (9.10 g were found for control and these decreased significantly (p ≤ 0.05 with increase in WPC supplementation level in cookies. Cookie supplemented with 4% WPC showed maximum overall acceptability (4.76. Texture analysis revealed that 6% WPC supplemented cookie shows maximum cutting force (55.3 N. Lightness (L* value of cookies decreased from 67.32 to 57.94. Where as a* and b* value increased from 0.37 to 3.57 and 25.35 to 27.54, respectively. The total plate count of cookie samples was under acceptable limits.

  6. A Comparative Study of Landsat TM and SPOT HRG Images for Vegetation Classification in the Brazilian Amazon

    Science.gov (United States)

    Lu, Dengsheng; Batistella, Mateus; de Miranda, Evaristo E.; Moran, Emilio

    2009-01-01

    Complex forest structure and abundant tree species in the moist tropical regions often cause difficulties in classifying vegetation classes with remotely sensed data. This paper explores improvement in vegetation classification accuracies through a comparative study of different image combinations based on the integration of Landsat Thematic Mapper (TM) and SPOT High Resolution Geometric (HRG) instrument data, as well as the combination of spectral signatures and textures. A maximum likelihood classifier was used to classify the different image combinations into thematic maps. This research indicated that data fusion based on HRG multispectral and panchromatic data slightly improved vegetation classification accuracies: a 3.1 to 4.6 percent increase in the kappa coefficient compared with the classification results based on original HRG or TM multispectral images. A combination of HRG spectral signatures and two textural images improved the kappa coefficient by 6.3 percent compared with pure HRG multispectral images. The textural images based on entropy or second-moment texture measures with a window size of 9 pixels × 9 pixels played an important role in improving vegetation classification accuracy. Overall, optical remote-sensing data are still insufficient for accurate vegetation classifications in the Amazon basin. PMID:19789716

  7. A Comparative Study of Landsat TM and SPOT HRG Images for Vegetation Classification in the Brazilian Amazon.

    Science.gov (United States)

    Lu, Dengsheng; Batistella, Mateus; de Miranda, Evaristo E; Moran, Emilio

    2008-01-01

    Complex forest structure and abundant tree species in the moist tropical regions often cause difficulties in classifying vegetation classes with remotely sensed data. This paper explores improvement in vegetation classification accuracies through a comparative study of different image combinations based on the integration of Landsat Thematic Mapper (TM) and SPOT High Resolution Geometric (HRG) instrument data, as well as the combination of spectral signatures and textures. A maximum likelihood classifier was used to classify the different image combinations into thematic maps. This research indicated that data fusion based on HRG multispectral and panchromatic data slightly improved vegetation classification accuracies: a 3.1 to 4.6 percent increase in the kappa coefficient compared with the classification results based on original HRG or TM multispectral images. A combination of HRG spectral signatures and two textural images improved the kappa coefficient by 6.3 percent compared with pure HRG multispectral images. The textural images based on entropy or second-moment texture measures with a window size of 9 pixels × 9 pixels played an important role in improving vegetation classification accuracy. Overall, optical remote-sensing data are still insufficient for accurate vegetation classifications in the Amazon basin.

  8. Characterization of soil water content variability and soil texture using GPR groundwave techniques

    Energy Technology Data Exchange (ETDEWEB)

    Grote, K.; Anger, C.; Kelly, B.; Hubbard, S.; Rubin, Y.

    2010-08-15

    Accurate characterization of near-surface soil water content is vital for guiding agricultural management decisions and for reducing the potential negative environmental impacts of agriculture. Characterizing the near-surface soil water content can be difficult, as this parameter is often both spatially and temporally variable, and obtaining sufficient measurements to describe the heterogeneity can be prohibitively expensive. Understanding the spatial correlation of near-surface soil water content can help optimize data acquisition and improve understanding of the processes controlling soil water content at the field scale. In this study, ground penetrating radar (GPR) methods were used to characterize the spatial correlation of water content in a three acre field as a function of sampling depth, season, vegetation, and soil texture. GPR data were acquired with 450 MHz and 900 MHz antennas, and measurements of the GPR groundwave were used to estimate soil water content at four different times. Additional water content estimates were obtained using time domain reflectometry measurements, and soil texture measurements were also acquired. Variograms were calculated for each set of measurements, and comparison of these variograms showed that the horizontal spatial correlation was greater for deeper water content measurements than for shallower measurements. Precipitation and irrigation were both shown to increase the spatial variability of water content, while shallowly-rooted vegetation decreased the variability. Comparison of the variograms of water content and soil texture showed that soil texture generally had greater small-scale spatial correlation than water content, and that the variability of water content in deeper soil layers was more closely correlated to soil texture than were shallower water content measurements. Lastly, cross-variograms of soil texture and water content were calculated, and co-kriging of water content estimates and soil texture

  9. Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.

    Science.gov (United States)

    Wani, Ali Abas; Sogi, D S; Singh, Preeti; Khatkar, B S

    2015-04-01

    Fruit processing wastes contain numerous by products of potential use in food & allied industry. Watermelon seeds represent a major by-product of the processing waste and contain high amount of nutritional proteins. Protein rich cereal based products are in demand due to their health promoting benefits. With this aim, wheat flour was fortified with watermelon seed protein concentrates (2.5 %, 5 %, 7.5 % and 10 % levels) to prepare cookies with desirable physical, nutritional, and textural and sensory properties. Substitution levels of 5 % and 10 % significantly (p ≤ 0.05) increased the dough stability and mixing tolerance index, however pasting properties and dough extensibility decreased considerably above 5 % substitution levels. Cookie fracture force (kg) increased significantly (p ≤ 0.05) above 5 % fortification levels. Cookie spread factor (W/T) increased from 2.5 % to 7.5 % fortification levels, further increase showed negative impact. Sensory scores of the cookies showed that protein concentrate may be added up to 7.5 % fortification levels. This study revealed that watermelon protein concentrates can be fortified with protein concentrates upto 5-7.5 % levels in cookies to improve their protein quality.

  10. Sustainable landscaping practices for enhancing vegetation establishment.

    Science.gov (United States)

    2016-02-01

    Soil compaction can severely limit the success of vegetation establishment. Current grading and landscaping : practices commonly produce compacted soils of varied textures and profiles within SHA medians and roadsides, : resulting in limited capacity...

  11. COST ESTIMATES OF TWIN SCREW EXTRUDED PRODUCTS: TEXTURIZED WHEY PROTEIN SNACKS AND CORN-SOY BLEND USED FOR EMERGENCY FEEDING

    Science.gov (United States)

    The operating costs associated with twin screw extrusion cooking of various foods are fixed for a given size and production capacity for any class of products; the greater percentage of costs arise from the choice of ingredients and the product end use. For example, extruder texturized whey proteins...

  12. Quantitative methods for differentiation of vegetable and animal proteins in foods

    NARCIS (Netherlands)

    Elenbaas, H.L.

    1982-01-01

    Op verzoek van de nederlandse delegatie van het Codex Committee on vegetable proteins ( CXVP) hebben twee leden van de werkgroep MOVE in samenwerking met het CXVP (Van Gils) een working paper opgesteld over geschikte kwantitatieve methoden voor de differentiatie van plantaardige en dierlijke

  13. Combining Spectral Data and a DSM from UAS-Images for Improved Classification of Non-Submerged Aquatic Vegetation

    Directory of Open Access Journals (Sweden)

    Eva Husson

    2017-03-01

    Full Text Available Monitoring of aquatic vegetation is an important component in the assessment of freshwater ecosystems. Remote sensing with unmanned aircraft systems (UASs can provide sub-decimetre-resolution aerial images and is a useful tool for detailed vegetation mapping. In a previous study, non-submerged aquatic vegetation was successfully mapped using automated classification of spectral and textural features from a true-colour UAS-orthoimage with 5-cm pixels. In the present study, height data from a digital surface model (DSM created from overlapping UAS-images has been incorporated together with the spectral and textural features from the UAS-orthoimage to test if classification accuracy can be improved further. We studied two levels of thematic detail: (a Growth forms including the classes of water, nymphaeid, and helophyte; and (b dominant taxa including seven vegetation classes. We hypothesized that the incorporation of height data together with spectral and textural features would increase classification accuracy as compared to using spectral and textural features alone, at both levels of thematic detail. We tested our hypothesis at five test sites (100 m × 100 m each with varying vegetation complexity and image quality using automated object-based image analysis in combination with Random Forest classification. Overall accuracy at each of the five test sites ranged from 78% to 87% at the growth-form level and from 66% to 85% at the dominant-taxon level. In comparison to using spectral and textural features alone, the inclusion of height data increased the overall accuracy significantly by 4%–21% for growth-forms and 3%–30% for dominant taxa. The biggest improvement gained by adding height data was observed at the test site with the most complex vegetation. Height data derived from UAS-images has a large potential to efficiently increase the accuracy of automated classification of non-submerged aquatic vegetation, indicating good possibilities

  14. An Algorithm of Building Extraction in Urban Area Based on Improved Top-hat Transformations and LBP Elevation Texture

    Directory of Open Access Journals (Sweden)

    HE Manyun

    2017-09-01

    Full Text Available Classification of building and vegetation is difficult solely by LiDAR data and vegetation in shadows can't be eliminated only by aerial images. The improved top-hat transformations and local binary patterns (LBP elevation texture analysis for building extraction are proposed based on the fusion of aerial images and LiDAR data. Firstly, LiDAR data is reorganized into grid cell, the algorithm removes ground points through top-hat transform. Then, the vegetation points are extracted by normalized difference vegetation index (NDVI. Thirdly, according to the elevation information of LiDAR points, LBP elevation texture is calculated and achieving precise elimination of vegetation in shadows or surrounding to the buildings. At last, morphological operations are used to fill the holes of building roofs, and region growing for complete building edges. The simulation is based on the complex urban area in Vaihingen benchmark provided by ISPRS, the results show that the algorithm affording higher classification accuracy.

  15. Ecohydrological implications of aeolian sediment trapping by sparse vegetation in drylands

    Science.gov (United States)

    Gonzales, Howell B.; Ravi, Sujith; Li, Junran; Sankey, Joel B.

    2018-01-01

    Aeolian processes are important drivers of ecosystem dynamics in drylands, and important feedbacks exist among aeolian – hydrological processes and vegetation. The trapping of wind-borne sediments by vegetation may result in changes in soil properties beneath the vegetation, which, in turn, can alter hydrological and biogeochemical processes. Despite the relevance of aeolian transport to ecosystem dynamics, the interactions between aeolian transport and vegetation in shaping dryland landscapes where sediment distribution is altered by relatively rapid changes in vegetation composition such as shrub encroachment, is not well understood. Here, we used a computational fluid dynamics (CFD) modeling framework to investigate the sediment trapping efficiencies of vegetation canopies commonly found in a shrub-grass ecotone in the Chihuahuan Desert (New Mexico, USA) and related the results to spatial heterogeneity in soil texture and infiltration measured in the field. A CFD open-source software package was used to simulate aeolian sediment movement through three-dimensional architectural depictions of Creosote shrub (Larrea tridentata) and Black Grama grass (Bouteloua eriopoda) vegetation types. The vegetation structures were created using a computer-aided design software (Blender), with inherent canopy porosities, which were derived using LIDAR (Light Detection and Ranging) measurements of plant canopies. Results show that considerable heterogeneity in infiltration and soil grain size distribution exist between the microsites, with higher infiltration and coarser soil texture under shrubs. Numerical simulations also indicate that the differential trapping of canopies might contribute to the observed heterogeneity in soil texture. In the early stages of encroachment, the shrub canopies, by trapping coarser particles more efficiently, might maintain higher infiltration rates leading to faster development of the microsites (among other factors) with enhanced ecological

  16. Protein gels and emulsions from mixtures of Cape hake and pea proteins.

    Science.gov (United States)

    Tomé, Ana Sofia; Pires, Carla; Batista, Irineu; Sousa, Isabel; Raymundo, Anabela

    2015-01-01

    Portioning of frozen fish generates by-products such as fish 'sawdust' and cut-offs which can be further processed into protein concentrates and isolates. The objective of the present work was to produce gels and emulsions using recovered Cape hake protein powder (HPP). In previous works, the structures of the gels produced by HPP were found to be strong, with a high rubbery character. In this work, the addition of commercial pea proteins (PPC) to HPP gels and emulsions was studied. Physical properties of gels and emulsions prepared with different proportions of mixtures of PPC and HPP were evaluated. In general, gels and emulsions showed high values for whiteness and, as expected, the higher content of HPP in the protein mixtures led to higher firmness values of the gels. The gel network was rapidly formed upon heating due to the fish protein macromolecules and further reinforced by the pea protein macromolecules when cooled to 5 °C. Both visco-elastic parameters, storage and loss moduli, of the produced gels increased with the HPP proportion in the protein mixtures, corresponding to more structured systems. For the emulsions, two different pH environments were studied: 3.8 and 7.0. At neutral pH a synergy was found between the vegetable and fish protein, which is not so strong when pH is lowered to 3.8, near the isoelectric point of pea proteins (pI = 4.5). This evidence was supported by the results from the texture measurements, viscosity and visco-elastic parameters. Gels made from Cape hake proteins showed a softer texture and were less rubbery with the addition of pea proteins. Emulsions stabilised by these mixtures showed slightly different behaviour when produced at pH 7.0 or pH 3.8. © 2014 Society of Chemical Industry.

  17. Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

    Directory of Open Access Journals (Sweden)

    Hasanah Mohd Ghazali

    2013-02-01

    Full Text Available Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses.

  18. Handling Procedures of Vegetable Crops

    Science.gov (United States)

    Perchonok, Michele; French, Stephen J.

    2004-01-01

    The National Aeronautics and Space Administration (NASA) is working towards future long duration manned space flights beyond low earth orbit. The duration of these missions may be as long as 2.5 years and will likely include a stay on a lunar or planetary surface. The primary goal of the Advanced Food System in these long duration exploratory missions is to provide the crew with a palatable, nutritious, and safe food system while minimizing volume, mass, and waste. Vegetable crops can provide the crew with added nutrition and variety. These crops do not require any cooking or food processing prior to consumption. The vegetable crops, unlike prepackaged foods, will provide bright colors, textures (crispy), and fresh aromas. Ten vegetable crops have been identified for possible use in long duration missions. They are lettuce, spinach, carrot, tomato, green onion, radish, bell pepper, strawberries, fresh herbs, and cabbage. Whether these crops are grown on a transit vehicle (e.g., International Space Station) or on the lunar or planetary surface, it will be necessary to determine how to safely handle the vegetables while maintaining acceptability. Since hydrogen peroxide degrades into water and oxygen and is generally recognized as safe (GRAS), hydrogen peroxide has been recommended as the sanitizer. The objective of th is research is to determine the required effective concentration of hydrogen peroxide. In addition, it will be determined whether the use of hydrogen peroxide, although a viable sanitizer, adversely affects the quality of the vegetables. Vegetables will be dipped in 1 % hydrogen peroxide, 3% hydrogen peroxide, or 5% hydrogen peroxide. Treated produce and controls will be stored in plastic bags at 5 C for up to 14 days. Sensory, color, texture, and total plate count will be measured. The effect on several vegetables including lettuce, radish, tomato and strawberries has been completed. Although each vegetable reacts to hydrogen peroxide differently, the

  19. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

    Directory of Open Access Journals (Sweden)

    Erick Saldaña

    2015-12-01

    Full Text Available Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat.

  20. Efficacy of protein bait sprays in controlling melon fruit fly [Bactrocera cucurbitae (Coquillett)] in vegetable agro-ecosystems

    International Nuclear Information System (INIS)

    Abro, Z.U.A.; Baloch, N.

    2017-01-01

    Melon fruit fly [Bactrocera cucurbitae (Coquillett)] is an injurious pest of vegetables and fruits throughout the cosmos. Vegetables are key source of proteins, minerals and vitamins for human nutrition. However, a number of factors, such as Tephritid flies, confine production of vegetables. Among them , B. cucurbitae is most deleterious pests of the vegetables. In the present investigation, conducted at two field locations of district, Hyderabad during 2016, efficacy of various bait sprays was evaluated in controlling Bactrocera cucurbitae (Coquillett) infestation. The field locations were Jeay Shah and Dehli farm and the cucurbit vegetable crops were bottle gourd (Lagenaria siceraria) and bitter gourd ( Momordica charantia). For this purpose, three food attractants such as Nu-lure, Protein hydrolysate and Prima were sprayed on onemeter square per field area, as spot treatment. Significantly higher reductions in B. cucurbitae infestations (24.80+-2.63, 21.20+-2.75) were recorded with Protein hydrolysate followed by Nu-lure (27.80+-3.26, 24.20+-3.57), as compared with untreated plots, at both field locations (P<0.05). Moreover, higher number of pupae were recovered (121.40+-13.81, 115.00+-14.17) and higher number of flies and trap catches were observed in control (P<0.05). This study established that Protein hydrolysate is an effective food attractant for reducing B. cucurbitae in all the tested cucurbits. Results of the present investigation would be useful in developing a sustainable pest management strategy in the cucurbit agro-ecosystem. (author)

  1. Computer Texture Mapping for Laser Texturing of Injection Mold

    Directory of Open Access Journals (Sweden)

    Yongquan Zhou

    2014-04-01

    Full Text Available Laser texturing is a relatively new multiprocess technique that has been used for machining 3D curved surfaces; it is more flexible and efficient to create decorative texture on 3D curved surfaces of injection molds so as to improve the surface quality and achieve cosmetic surface of molded plastic parts. In this paper, a novel method of laser texturing 3D curved surface based on 3-axis galvanometer scanning unit has been presented to prevent the texturing of injection mold surface from much distortion which is often caused by traditional texturing processes. The novel method has been based on the computer texture mapping technology which has been developed and presented. The developed texture mapping algorithm includes surface triangulation, notations, distortion measurement, control, and numerical method. An interface of computer texture mapping has been built to implement the algorithm of texture mapping approach to controlled distortion rate of 3D texture math model from 2D original texture applied to curvature surface. Through a case study of laser texturing of a high curvature surface of injection mold of a mice top case, it shows that the novel method of laser texturing meets the quality standard of laser texturing of injection mold.

  2. Ion-beam texturing of uniaxially textured Ni films

    International Nuclear Information System (INIS)

    Park, S.J.; Norton, D.P.; Selvamanickam, Venkat

    2005-01-01

    The formation of biaxial texture in uniaxially textured Ni thin films via Ar-ion irradiation is reported. The ion-beam irradiation was not simultaneous with deposition. Instead, the ion beam irradiates the uniaxially textured film surface with no impinging deposition flux, which differs from conventional ion-beam-assisted deposition. The uniaxial texture is established via a nonion beam process, with the in-plane texture imposed on the uniaxial film via ion beam bombardment. Within this sequential ion beam texturing method, grain alignment is driven by selective etching and grain overgrowth

  3. Extraction methods and test techniques for detection of vegetable proteins in meat products. I. Qualitative detection of soya derivatives.

    Science.gov (United States)

    Hyslop, N S

    1976-06-01

    Extracts of 3 soya bean preparations, used commercially in certain countries to replace part of the meat in popular meat products, were made by treatment with (i) sodium dodecyl sulphate, (ii) Triton-X100 or (iii) n-Butanol. Similar extracts were made from beef and pork. All extracts were examined by electrophoretic and immunological techniques. Stained polyacrylamide gels revealed distinctive protein bands after electrophoresis. The migration rates of corresponding bands differed between beef and pork extracts. However, the migration rates of vegetable bands revealed certain similarities, but differed very greatly from those of animal origin. Characteristic fast-migrating S-bands were distinguishable only in extracts of vegetable protein. Immunodiffusion tests, using antisera produced in rabbits against each extract, revealed varying degrees of similarity between extracts of vegetable origin, but the antisera were specific for either vegetable or animal protein.

  4. UTILIZATION OF MEMBRANE MICROFILTRATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L. EXTRACT AS FORTIFICATION AGENT

    Directory of Open Access Journals (Sweden)

    Sri Moerniati

    2010-06-01

    Full Text Available Preparation of Hydrolyzed Vegetable Protein (HVP as savory flavor from fermented red bean broth through stirred membrane cell using micro filtration membrane with pore size of 0.45 µm was performed to get fortified agent utilized in preparation of beans sauce. The objective of this work was to study an effect of pressure and kind of red bean broth extract on content of total protein, soluble protein and dry solid in the retentate and permeate as hydrolyzed vegetable protein used for fortified agent of red bean sauces. Preparation process of hydrolyzed vegetable protein was done using fixed rotary speed of 400 rpm, pressure of 20, 25 and 30 psi at room temperature. To investigate the effect of pressure on this separation, the feed were red bean broth extract fermented for 6, 8, 10 and 12 weeks, respectively. Fermentation process were conducted using salt fermentation with inoculum of Rhizopus-C1, salt and red bean ratios of 30:10:60%. The analysis of flux and contents of total protein, dissolved protein and dry solid in the retentate and permeate was carried out, and the result of experiment showed that interaction of Red bean broth extract with 6, 8, 10 and 12 weeks of fermentation and operation condition of microfiltration membrane separation tends to affect on flux and content of total protein, dissolved protein and dry solid in retentate and permeate. Red bean broth extract for 6 weeks fermentation resulted higher protein content in permeate as hydrolyzed vegetable protein than in retentate. Permeate at pressure of 25 psi gives flux value of 0.0217 mL/cm2.minute and contents of total protein of 1.31 %, dissolved protein of 6.9 mg/g, and dry solid of 2.6%, while retentate as hydrolyzed vegetable protein or fortified agent indicate contents of total protein of 1.52%, dissolved protein of 4.15 mg/g, and dry solid of 3.64%. It was found that micro filtration process was able to increase dissolved protein content of about 3 times.   Keywords

  5. Quantitative methods for differentiation of vegetable and animal proteins in foods II

    NARCIS (Netherlands)

    Olsman, W.J.; Groot, de W.; Elenbaas, H.L.

    1983-01-01

    Op verzoek van de Nederlandse delegatie van het Codex Committee on vegetable proteins (CXVP) is een tweede "working paper" over de differentiatie van plantaardige en dierlijke eiwitten in voedingsmiddelen samengesteld. Deze "working paper" is een vervolg op de eerste van november 1981 over hetzelfde

  6. The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

    DEFF Research Database (Denmark)

    Bach, Vibe; Bennedbæk-Jensen, Sidsel; Kidmose, Ulla

    2013-01-01

    The Jerusalem artichoke (Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used to study the effects of culinary preparation...... in three different varieties of Jerusalem artichoke tubers at two different harvest times. Texture attributes and sweetness were the best sensory attributes to discriminate between varieties, although differences in texture and taste were somewhat evened out during boiling and baking. Instrumentally...

  7. Effects of Land Cover / Land Use, Soil Texture, and Vegetation on the Water Balance of Lake Chad Basin

    Science.gov (United States)

    Babamaaji, R. A.; Lee, J.

    2013-12-01

    Lake Chad Basin (LCB) has experienced drastic changes of land cover and poor water management practices during the last 50 years. The successive droughts in the 1970s and 1980s resulted in the shortage of surface water and groundwater resources. This problem of drought has a devastating implication on the natural resources of the Basin with great consequence on food security, poverty reduction and quality of life of the inhabitants in the LCB. Therefore, understanding the effects of land use / land cover must be a first step to find how they disturb cycle especially the groundwater in the LCB. The abundance of groundwater is affected by the climate change through the interaction with surface water, such as lakes and rivers, and disuse recharge through an infiltration process. Quantifying the impact of climate change on the groundwater resource requires reliable forecasting of changes in the major climatic variables and other spatial variations including the land use/land cover, soil texture, topographic slope, and vegetation. In this study, we employed a spatially distributed water balance model WetSpass to simulate a long-term average change of groundwater recharge in the LCB of Africa. WetSpass is a water balance-based model to estimate seasonal and spatial distribution of surface runoff, interception, evapotranspiration, and groundwater recharge. The model is especially suitable for studying the effect of land use/land cover change on the water regime in the LCB. The present study describes the concept of the model and its application to the development of recharge map of the LCB. The study shows that major role in the water balance of LCB. The mean yearly actual evapotranspiration (ET) from the basin range from 60mm - 400 mm, which is 90 % (69mm - 430) of the annual precipitation from 2003 - 2010. It is striking that about 50 - 60 % of the total runoff is produced on build-up (impervious surfaces), while much smaller contributions are obtained from vegetated

  8. Vegetation of the eastern communal conservancies in Namibia: II. Environmental drivers

    Directory of Open Access Journals (Sweden)

    Ben J. Strohbach

    2014-11-01

    Full Text Available The eastern communal conservancies are situated along the western fringe of the Kalahari basin. Under a very short rainfall gradient, the vegetation abruptly changes from microphyllous Acacia-dominated savannas to mesophyll savannas, dominated by Terminalia sericea and Combretum spp. We hypothesise that this is caused by changes in soil moisture availability brought about by changes in soil texture from loamy soils to deep sands (the ‘inverse texture effect’. For this analysis, we used vegetation and soils data derived from a recognisance survey of the natural resources of the study area. As the sites in the soil and vegetation surveys did not overlap, it was decided to use only synoptic data for the plant associations in the analysis. Non-metric multidimesional scaling ordination was utilised as ordination technique of the vegetation data and various environmental parameters, including soil texture, soil hydraulic parameters, climatic and fire regime parameters, were overlaid as biplots onto the resulting graph, as were various plant functional attributes particularly related to climatic conditions. The main environmental gradient identified within the study area is the rainfall gradient. This relatively short gradient, however, does not explain the marked change in vegetation observed within the study area. This change is attributed to the change in soil type, in particular, the soil texture and the associated soil hydraulic parameters of the soil. This gradient is closely correlated to leaf size, explaining the change from microphyll savannas to mesophyll savannas along the change from loamy to sandy soils. One of the lesser understood mechanisms for the survival of these mesophyll plants on sandy soils seems to be a deep root system, which is actively involved in water redistribution within the soil profile – by hydraulic lift, inverse hydraulic lift and stem flow. Conservation implications: Understanding these mechanisms will greatly

  9. Polycomb Group Proteins RING1A and RING1B Regulate the Vegetative Phase Transition in Arabidopsis

    Directory of Open Access Journals (Sweden)

    Jian Li

    2017-05-01

    Full Text Available Polycomb group (PcG protein-mediated gene silencing is a major regulatory mechanism in higher eukaryotes that affects gene expression at the transcriptional level. Here, we report that two conserved homologous PcG proteins, RING1A and RING1B (RING1A/B, are required for global H2A monoubiquitination (H2Aub in Arabidopsis. The mutation of RING1A/B increased the expression of members of the SQUAMOSA PROMOTER BINDING PROTEIN-LIKE (SPL gene family and caused an early vegetative phase transition. The early vegetative phase transition observed in ring1a ring1b double mutant plants was dependent on an SPL family gene, and the H2Aub status of the chromatin at SPL locus was dependent on RING1A/B. Moreover, mutation in RING1A/B affected the miRNA156a-mediated vegetative phase transition, and RING1A/B and the AGO7-miR390-TAS3 pathway were found to additively regulate this transition in Arabidopsis. Together, our results demonstrate that RING1A/B regulates the vegetative phase transition in Arabidopsis through the repression of SPL family genes.

  10. The effects of a high-animal- and a high-vegetable-protein diet on mineral balance and bowel function of young men

    OpenAIRE

    Dokkum, W. van; Wesstra, A.; Luyken, R.; Hermus, R.J.J.

    1986-01-01

    Twelve young men were given for periods of 20 d, each of three mixed diets, namely a low-protein (LP) diet (9% total energy as protein, 67% of animal origin), a high-animal-protein (HA) diet (16% total energy as protein, 67% of animal origin) and a high-vegetable-protein (HV) diet (16% total energy as protein, 67% of vegetable origin). Retention of calcium, magnesium, iron, zinc and copper as well as various bowel function indices were investigated during each dietary period. Neither the HA d...

  11. Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

    Directory of Open Access Journals (Sweden)

    M. SALMENKALLIO-MARTTILA

    2008-12-01

    Full Text Available Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules – protein and starch – correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;

  12. Ras proteins have multiple functions in vegetative cells of Dictyostelium.

    Science.gov (United States)

    Bolourani, Parvin; Spiegelman, George; Weeks, Gerald

    2010-11-01

    During the aggregation of Dictyostelium cells, signaling through RasG is more important in regulating cyclic AMP (cAMP) chemotaxis, whereas signaling through RasC is more important in regulating the cAMP relay. However, RasC is capable of substituting for RasG for chemotaxis, since rasG⁻ cells are only partially deficient in chemotaxis, whereas rasC⁻/rasG⁻ cells are totally incapable of chemotaxis. In this study we have examined the possible functional overlap between RasG and RasC in vegetative cells by comparing the vegetative cell properties of rasG⁻, rasC⁻, and rasC⁻/rasG⁻ cells. In addition, since RasD, a protein not normally found in vegetative cells, is expressed in vegetative rasG⁻ and rasC⁻/rasG⁻ cells and appears to partially compensate for the absence of RasG, we have also examined the possible functional overlap between RasG and RasD by comparing the properties of rasG⁻ and rasC⁻/rasG⁻ cells with those of the mutant cells expressing higher levels of RasD. The results of these two lines of investigation show that RasD is capable of totally substituting for RasG for cytokinesis and growth in suspension, whereas RasC is without effect. In contrast, for chemotaxis to folate, RasC is capable of partially substituting for RasG, but RasD is totally without effect. Finally, neither RasC nor RasD is able to substitute for the role that RasG plays in regulating actin distribution and random motility. These specificity studies therefore delineate three distinct and none-overlapping functions for RasG in vegetative cells.

  13. Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

    Science.gov (United States)

    Kristensen, Marlene D.; Bendsen, Nathalie T.; Christensen, Sheena M.; Astrup, Arne; Raben, Anne

    2016-01-01

    Background Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef) because of environmental concerns. Instead, protein from vegetable sources (beans, peas) should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation. Objective To examine whether meals based on vegetable protein sources (beans/peas) are comparable to meals based on animal protein sources (veal/pork) regarding meal-induced appetite sensations. Design In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E%) fat) were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g); high protein based on legumes (beans and peas), HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g); or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g). Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS). Results HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (ppeas) influenced appetite sensations favorably compared to animal-based meals (pork/veal) with similar energy and protein content, but lower fiber content. Interestingly, a vegetable-based meal with low protein content was as satiating and palatable as an animal-based meal with high protein content. PMID:27765144

  14. Impact of vacuum cooking process on the texture degradation of selected apple cultivars.

    Science.gov (United States)

    Bourles, E; Mehinagic, E; Courthaudon, J L; Jourjon, F

    2009-01-01

    Thermal treatments are known to affect the textural properties of fruits and vegetables. This study was conducted to evaluate the influence of vacuum cooking process on the mechanical properties of various apple cultivars. A total of 10 apple cultivars were industrially processed by vacuum pasteurization at 95 degrees C for 25 min. The raw material was characterized by penetrometry, uniaxial double compression, soluble solid content, and titrable acidity. Textural properties of processed apples were analyzed by uniaxial double compression. As expected, for all cultivars, fruit resistance was lower after processing than before. Results showed that texture degradation due to vacuum pasteurization was different from one cultivar to another. Indeed, some cultivars, initially considered as the most resistant ones, such as Braeburn, were less suitable for processing, and became softer than others after thermal treatment. Consequently, it is worth noting that the texture classification of the investigated apple cultivars was changed by the vacuum-cooking process.

  15. Improved Forest Biomass and Carbon Estimations Using Texture Measures from WorldView-2 Satellite Data

    Directory of Open Access Journals (Sweden)

    Sandra Eckert

    2012-03-01

    Full Text Available Accurate estimation of aboveground biomass and carbon stock has gained importance in the context of the United Nations Framework Convention on Climate Change (UNFCCC and the Kyoto Protocol. In order to develop improved forest stratum–specific aboveground biomass and carbon estimation models for humid rainforest in northeast Madagascar, this study analyzed texture measures derived from WorldView-2 satellite data. A forest inventory was conducted to develop stratum-specific allometric equations for dry biomass. On this basis, carbon was calculated by applying a conversion factor. After satellite data preprocessing, vegetation indices, principal components, and texture measures were calculated. The strength of their relationships with the stratum-specific plot data was analyzed using Pearson’s correlation. Biomass and carbon estimation models were developed by performing stepwise multiple linear regression. Pearson’s correlation coefficients revealed that (a texture measures correlated more with biomass and carbon than spectral parameters, and (b correlations were stronger for degraded forest than for non-degraded forest. For degraded forest, the texture measures of Correlation, Angular Second Moment, and Contrast, derived from the red band, contributed to the best estimation model, which explained 84% of the variability in the field data (relative RMSE = 6.8%. For non-degraded forest, the vegetation index EVI and the texture measures of Variance, Mean, and Correlation, derived from the newly introduced coastal blue band, both NIR bands, and the red band, contributed to the best model, which explained 81% of the variability in the field data (relative RMSE = 11.8%. These results indicate that estimation of tropical rainforest biomass/carbon, based on very high resolution satellite data, can be improved by (a developing and applying forest stratum–specific models, and (b including textural information in addition to spectral information.

  16. Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

    Directory of Open Access Journals (Sweden)

    Cintya Soria-Hernández

    2015-01-01

    Full Text Available Proteins from vegetable and cereal sources are an excellent alternative to substitute animal-based counterparts because of their reduced cost, abundant supply and good nutritional value. The objective of this investigation is to study a set of vegetable and cereal proteins in terms of physicochemical and functional properties. Twenty protein sources were studied: five soya bean flour samples, one pea flour and fourteen newly developed blends of soya bean and maize germ (fi ve concentrates and nine hydrolysates. The physicochemical characterization included pH (5.63 to 7.57, electrical conductivity (1.32 to 4.32 mS/cm, protein content (20.78 to 94.24 % on dry mass basis, free amino nitrogen (0.54 to 2.87 mg/g and urease activity (0.08 to 2.20. The functional properties showed interesting differences among proteins: water absorption index ranged from 0.41 to 18.52, the highest being of soya and maize concentrates. Nitrogen and water solubility ranged from 10.14 to 74.89 % and from 20.42 to 95.65 %, respectively. Fat absorption and emulsification activity indices ranged from 2.59 to 4.72 and from 3936.6 to 52 399.2 m2/g respectively, the highest being of pea flour. Foam activity (66.7 to 475.0 % of the soya and maize hydrolysates was the best. Correlation analyses showed that hydrolysis affected solubility-related parameters whereas fat-associated indices were inversely correlated with water-linked parameters. Foam properties were better of proteins treated with low heat, which also had high urease activity. Physicochemical and functional characterization of the soya and maize protein concentrates and hydrolysates allowed the identification of differences regarding other vegetable and cereal protein sources such as pea or soya bean.

  17. Cold gelation of globular proteins

    NARCIS (Netherlands)

    Alting, A.C.

    2003-01-01

    Keywords : globular proteins, whey protein, ovalbumin, cold gelation, disulfide bonds, texture, gel hardnessProtein gelation in food products is important to obtain desirable sensory and textural properties. Cold gelation is a novel method to produce protein-based gels. It is a two step process in

  18. Meals based on vegetable protein sources (beans and peas are more satiating than meals based on animal protein sources (veal and pork – a randomized cross-over meal test study

    Directory of Open Access Journals (Sweden)

    Marlene D. Kristensen

    2016-10-01

    Full Text Available Background: Recent nutrition recommendations advocate a reduction in protein from animal sources (pork, beef because of environmental concerns. Instead, protein from vegetable sources (beans, peas should be increased. However, little is known about the effect of these vegetable protein sources on appetite regulation. Objective: To examine whether meals based on vegetable protein sources (beans/peas are comparable to meals based on animal protein sources (veal/pork regarding meal-induced appetite sensations. Design: In total, 43 healthy, normal-weight, young men completed this randomized, double-blind, placebo-controlled, three-way, cross-over meal test. The meals (all 3.5 MJ, 28 energy-% (E% fat were either high protein based on veal and pork meat, HP-Meat (19 E% protein, 53 E% carbohydrate, 6 g fiber/100 g; high protein based on legumes (beans and peas, HP-Legume (19 E% protein, 53 E% carbohydrate, 25 g fiber/100 g; or low-protein based on legumes, LP-Legume (9 E% protein, 62 E% carbohydrate, 10 g fiber/100 g. Subjective appetite sensations were recorded at baseline and every half hour using visual analog scales until the ad libitum meal 3 h after the test meal. Repeated measurements analyses and summary analyses were performed using ANCOVA (SAS. Results: HP-Legume induced lower composite appetite score, hunger, prospective food consumption, and higher fullness compared to HP-Meat and LP-Legume (p<0.05. Furthermore, satiety was higher after HP-Legume than HP-Meat (p<0.05. When adjusting for palatability, HP-Legume still resulted in lower composite appetite scores, hunger, prospective consumption, and higher fullness compared to HP-Meat (p<0.05. Furthermore, HP-Legume induced higher fullness than LP-Legume (p<0.05. A 12% and 13% lower energy intake, respectively, was seen after HP-Legume compared to HP-Meat or LP-Legume (p<0.01. Conclusion: Vegetable-based meals (beans/peas influenced appetite sensations favorably compared to animal-based meals

  19. LOCAL TEXTURE DESCRIPTION FRAMEWORK FOR TEXTURE BASED FACE RECOGNITION

    Directory of Open Access Journals (Sweden)

    R. Reena Rose

    2014-02-01

    Full Text Available Texture descriptors have an important role in recognizing face images. However, almost all the existing local texture descriptors use nearest neighbors to encode a texture pattern around a pixel. But in face images, most of the pixels have similar characteristics with that of its nearest neighbors because the skin covers large area in a face and the skin tone at neighboring regions are same. Therefore this paper presents a general framework called Local Texture Description Framework that uses only eight pixels which are at certain distance apart either circular or elliptical from the referenced pixel. Local texture description can be done using the foundation of any existing local texture descriptors. In this paper, the performance of the proposed framework is verified with three existing local texture descriptors Local Binary Pattern (LBP, Local Texture Pattern (LTP and Local Tetra Patterns (LTrPs for the five issues viz. facial expression, partial occlusion, illumination variation, pose variation and general recognition. Five benchmark databases JAFFE, Essex, Indian faces, AT&T and Georgia Tech are used for the experiments. Experimental results demonstrate that even with less number of patterns, the proposed framework could achieve higher recognition accuracy than that of their base models.

  20. Vegetable milks and their fermented derivative products

    Directory of Open Access Journals (Sweden)

    Neus Bernat

    2014-04-01

    Full Text Available The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures and exert health benefits for consumers (i.e. probiotics is the main challenge to be faced in future studies.

  1. Ion beam texturing

    Science.gov (United States)

    Hudson, W. R.

    1977-01-01

    A microscopic surface texture was created by sputter-etching a surface while simultaneously sputter-depositing a lower sputter yield material onto the surface. A xenon ion-beam source was used to perform the texturing process on samples as large as 3-cm diameter. Textured surfaces have been characterized with SEM photomicrographs for a large number of materials including Cu, Al, Si, Ti, Ni, Fe, stainless steel, Au, and Ag. A number of texturing parameters are studied including the variation of texture with ion-beam powder, surface temperature, and the rate of texture growth with sputter etching time.

  2. Prediction of troponin-T degradation using color image texture features in 10d aged beef longissimus steaks.

    Science.gov (United States)

    Sun, X; Chen, K J; Berg, E P; Newman, D J; Schwartz, C A; Keller, W L; Maddock Carlin, K R

    2014-02-01

    The objective was to use digital color image texture features to predict troponin-T degradation in beef. Image texture features, including 88 gray level co-occurrence texture features, 81 two-dimension fast Fourier transformation texture features, and 48 Gabor wavelet filter texture features, were extracted from color images of beef strip steaks (longissimus dorsi, n = 102) aged for 10d obtained using a digital camera and additional lighting. Steaks were designated degraded or not-degraded based on troponin-T degradation determined on d 3 and d 10 postmortem by immunoblotting. Statistical analysis (STEPWISE regression model) and artificial neural network (support vector machine model, SVM) methods were designed to classify protein degradation. The d 3 and d 10 STEPWISE models were 94% and 86% accurate, respectively, while the d 3 and d 10 SVM models were 63% and 71%, respectively, in predicting protein degradation in aged meat. STEPWISE and SVM models based on image texture features show potential to predict troponin-T degradation in meat. © 2013.

  3. The brass-type texture and its deviation from the copper-type texture

    DEFF Research Database (Denmark)

    Leffers, Torben; Ray, R.K.

    2009-01-01

    Our basic aim with the present review is to address the classical problem of the “fcc rolling texture transition” – the fact that fcc materials may, depending on material parameters and rolling conditions, develop two different types of rolling textures, the copper-type texture and the brass...... the subject and sketch our approach for dealing with it. We then recapitulate the decisive progress made during the nineteen sixties in the empirical description of the fcc rolling texture transition and in lining up a number of possible explanations. Then follows a section about experimental investigations...... of the brass-type texture after the nineteen sixties covering texture measurements and microstructural investigations. The main observations are: (1) The brass-type texture deviates from the copper-type texture from an early stage of texture development. (2) Deformation twinning has a decisive effect...

  4. Soil texture drives responses of soil respiration to precipitation pulses in the sonoran desert: Implications for climate change

    Science.gov (United States)

    Cable, J.M.; Ogle, K.; Williams, D.G.; Weltzin, J.F.; Huxman, T. E.

    2008-01-01

    Climate change predictions for the desert southwestern U.S. are for shifts in precipitation patterns. The impacts of climate change may be significant, because desert soil processes are strongly controlled by precipitation inputs ('pulses') via their effect on soil water availability. This study examined the response of soil respiration-an important biological process that affects soil carbon (C) storage-to variation in pulses representative of climate change scenarios for the Sonoran Desert. Because deserts are mosaics of different plant cover types and soil textures-which create patchiness in soil respiration-we examined how these landscape characteristics interact to affect the response of soil respiration to pulses. Pulses were applied to experimental plots of bare and vegetated soil on contrasting soil textures typical of Sonoran Desert grasslands. The data were analyzed within a Bayesian framework to: (1) determine pulse size and antecedent moisture (soil moisture prior to the pulse) effects on soil respiration, (2) quantify soil texture (coarse vs. fine) and cover type (bare vs. vegetated) effects on the response of soil respiration and its components (plant vs. microbial) to pulses, and (3) explore the relationship between long-term variation in pulse regimes and seasonal soil respiration. Regarding objective (1), larger pulses resulted in higher respiration rates, particularly from vegetated fine-textured soil, and dry antecedent conditions amplified respiration responses to pulses (wet antecedent conditions dampened the pulse response). Regarding (2), autotrophic (plant) activity was a significant source (???60%) of respiration and was more sensitive to pulses on coarse- versus fine-textured soils. The sensitivity of heterotrophic (microbial) respiration to pulses was highly dependent on antecedent soil water. Regarding (3), seasonal soil respiration was predicted to increase with both growing season precipitation and mean pulse size (but only for pulses

  5. Effect of Replacement of Marine Ingredients with Vegetable Oil and Protein on Oxidative Changes during Ice Storage of Rainbow Trout (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Jacobsen, Charlotte; Eymard, Sylvie; Timm Heinrich, Maike

    Recently, fish meal and fish oil have increasingly been replaced with proteins and oils from vegetable sources in the diets of farmed salmonids, but the consequences for the oxidative stability of the resulting fish products have only been investigated to a limited extent. This presentation...... will discuss results from two recent studies from our laboratory on this topic. In the first study, rainbow trout were fed six different diets, which differed in the ratio between marine oil and proteins vs. vegetable oil and protein. Rapeseed oil was used as the oil source and the vegetable proteins were...... a mix based on pea, wheat, sunflower and beans. In the second study, one group of rainbow trout was fed a traditional diet based on fish meal and fish oil, whereas the other five groups were fed diets in which 40 % of the fish meal was replaced with plant proteins from peas, horse bean and rapeseed...

  6. Evaluation of the effect of initial texture on the development of deformation texture

    DEFF Research Database (Denmark)

    Leffers, Torben; Juul Jensen, Dorte

    1986-01-01

    The authors describe a computer procedure which allows them to introduce experimental initial textures as starting conditions for texture simulation (instead of a theoretical random texture). They apply the procedure on two batches of copper with weak initial textures and on fine-grained and coarse......-grained aluminium with moderately strong initial textures. In copper the initial texture turns out to be too weak to have any significant effect. In aluminium the initial texture has a very significant effect on the simulated textures-similar to the effect it has on the experimental textures. However......, there are differences between the simulated and the experimental aluminium textures that can only be explained as a grain-size effect. Possible future applications of the procedure are discussed...

  7. Response of Competing Vegetation to Site Preparation on West Gulf Coastal Plain Commercial Forest Land

    Science.gov (United States)

    Gale L. Wolters; Henry A. Pearson; Ronald E. Thill; V. Clark Baldwin; Alton Martin

    1995-01-01

    The response of woody and herbaceous vegetation to site preparation, subsoil texture, and fertilization was measured on the West Gulf Coastal Plain. The influences of these treatments on competing vegetation were short-term. Drastic soil disturbance and fertilization briefly increased herbage production. Shear-windrow and shear-disk were generally the most effective...

  8. Muscle Protein Profiles Used for Prediction of Texture of Farmed Salmon (Salmo salar L.)

    DEFF Research Database (Denmark)

    Johansson, Gine Ørnholt; Frosch, Stina; Gudjónsdóttir, María

    2017-01-01

    A soft texture is undesired in Atlantic salmon as it leads to downgrading and reduced yield, yet it is a factor for which the cause is not fully understood. This lack of understanding highlights the need for identifying the cause of the soft texture and developing solutions by which the processin...

  9. Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat.

    Science.gov (United States)

    Misawa, Noriko; Barbano, David M; Drake, MaryAnne

    2016-07-01

    Combinations of fresh liquid microfiltration retentate of skim milk, ultrafiltered retentate and permeate produced from microfiltration permeate, cream, and dried lactose monohydrate were used to produce a matrix of 20 milks. The milks contained 5 levels of casein as a percentage of true protein of about 5, 25, 50, 75, and 80% and 4 levels of true protein of 3.0, 3.76, 4.34, and 5.0% with constant lactose percentage of 5%. The experiment was replicated twice and repeated for both 1 and 2% fat content. Hunter color measurements, relative viscosity, and fat globule size distribution were measured, and a trained panel documented appearance and texture attributes on all milks. Overall, casein as a percentage of true protein had stronger effects than level of true protein on Hunter L, a, b values, relative viscosity, and fat globule size when using fresh liquid micellar casein concentrates and milk serum protein concentrates produced by a combination of microfiltration and ultrafiltration. As casein as a percentage of true protein increased, the milks became more white (higher L value), less green (lower negative a value), and less yellow (lower b value). Relative viscosity increased and d(0.9) generally decreased with increasing casein as a percentage of true protein. Panelists perceived milks with increasing casein as a percentage of true protein as more white, more opaque, and less yellow. Panelists were able to detect increased throat cling and mouthcoating with increased casein as a percentage of true protein in 2% milks, even when differences in appearance among milks were masked. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  10. Combining fine texture and coarse color features for color texture classification

    Science.gov (United States)

    Wang, Junmin; Fan, Yangyu; Li, Ning

    2017-11-01

    Color texture classification plays an important role in computer vision applications because texture and color are two fundamental visual features. To classify the color texture via extracting discriminative color texture features in real time, we present an approach of combining the fine texture and coarse color features for color texture classification. First, the input image is transformed from RGB to HSV color space to separate texture and color information. Second, the scale-selective completed local binary count (CLBC) algorithm is introduced to extract the fine texture feature from the V component in HSV color space. Third, both H and S components are quantized at an optimal coarse level. Furthermore, the joint histogram of H and S components is calculated, which is considered as the coarse color feature. Finally, the fine texture and coarse color features are combined as the final descriptor and the nearest subspace classifier is used for classification. Experimental results on CUReT, KTH-TIPS, and New-BarkTex databases demonstrate that the proposed method achieves state-of-the-art classification performance. Moreover, the proposed method is fast enough for real-time applications.

  11. DESIGN A FILTER TO DETECT AND REMOVE VEGETATION FROM ULTRA-CAM-X AERIAL IMAGES’ POINT CLOUD TO PRODUCE AUTOMATICALLY DIGITAL ELEVATION MODEL

    Directory of Open Access Journals (Sweden)

    H. Enayati

    2015-12-01

    segmented image is added to raster of elevation and vegetation elevation is detected. Results is showing that point clouds’ texture is a good data for filtering vegetation and generating DEM automatically.

  12. Production of animal and vegetable proteins: an integrated thermal approach

    Energy Technology Data Exchange (ETDEWEB)

    Kesari, J P; Bonvehi, F; De Saint-Salvy, A; Miquel, J F

    1984-01-01

    For the optimization of our integrated farm, theoretical models using a microcomputer and experimental tests to verify these models were carried out on two research units. A test cell integrated with a greenhouse and a rock bed and a standard rock bed coupled with solar air collectors. A complete wooden house has been constructed and experimented in a remote village 200 km north of Toulouse as part of a demonstration unit. The geese and the Lemna minor (duckweed) have been selected as an animal and as a vegetable for the protein production. Some of the experimental results are reported.

  13. Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes

    NARCIS (Netherlands)

    Bongoni, R.; Steenbekkers, L.P.A.; Verkerk, R.; Boekel, van M.A.J.S.; Dekker, M.

    2013-01-01

    The domestic preparation of vegetables induces a significant change in their sensory and health attributes. The preparation of vegetables by consumers is likely to be controlled by assessing perceivable (sensory) quality attributes such as colour and texture because other quality attributes,

  14. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

    Directory of Open Access Journals (Sweden)

    Viren Ranawana

    2016-09-01

    Full Text Available The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.

  15. Genotypic variability in faba bean (vicia faba L.) for seed yield and protein content under drought stress during vegetative and Reproductive Stages

    International Nuclear Information System (INIS)

    Abdelmula, A. A.; Gasim, S. M.; Link, W.; Mohamed, A. A.; Khalifa, J. E.

    2012-01-01

    Faba bean (viciafaba L.) is subjected to drought stress during different growth stages. In this study, variability in seed yield and protein content was investigated when drought occurred during the vegetative and reproductive stages. Twenty two genotypes of faba bean were field evaluated under three levels of drought stress at two locations in the Sudan. The three levels of drought were normal watering (non-stress), drought during the vegetative stage and drought during the reproductive stage. Data were collected on yield and vegetative traits and protein content. The results showed that yield, as well as other traits, were reduced by drought. The genotypes exhibited significant differences for 100 seed weight, plant height and protein content. The interaction between the genotypes and drought was significant for yield/plant. Some genotypes were more sensitive when drought occurred during the vegetative stage, some when drought occurred during the vegetative stage, and others were more stable under the three levels of drought. yield/plant showed significant covariance with pods/plant and plant height. The association between different characters varied according to trait and the time of drought incidence. The correlation of yield/plant with protein content was negative under all drought levels, and the average correlation coefficient was 0.32. It could be concluded that the specific adaptation and the wide adaptation have great implication for improving faba bean under drought. To select for high seed yield under drought, secondary characters, such as pods/plant and plant height could be of great importance. Drought could reduce protein content and affect its association with yield/plant.(Author)

  16. TEXTURAL FRACTOGRAPHY

    Directory of Open Access Journals (Sweden)

    Hynek Lauschmann

    2011-05-01

    Full Text Available The reconstitution of the history of a fatigue process is based on the knowledge of any correspondences between the morphology of the crack surface and the velocity of the crack growth (crack growth rate - CGR. The textural fractography is oriented to mezoscopic SEM magnifications (30 to 500x. Images contain complicated textures without distinct borders. The aim is to find any characteristics of this texture, which correlate with CGR. Pre-processing of images is necessary to obtain a homogeneous texture. Three methods of textural analysis have been developed and realized as computational programs: the method based on the spectral structure of the image, the method based on a Gibbs random field (GRF model, and the method based on the idealization of light objects into a fibre process. In order to extract and analyze the fibre process, special methods - tracing fibres and a database-oriented analysis of a fibre process - have been developed.

  17. Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

    Directory of Open Access Journals (Sweden)

    Liu Diru

    2016-07-01

    Full Text Available Five types of polymerized whey protein (PWP1, PWP2, PWP3, PWP4 and PWP5 containing different amounts of fish oil were added to low-fat yogurt as fat replacers. The texture, apparent viscosity, and sensory properties of the yogurts were analyzed in comparison with full-fat ( 3.0%, w/w, fat and low-fat (1.5%, w/w; and 1.2%, w/w milk yogurt controls. The majority (~85% of the particle size distribution was in the range of 1106±158 nm. Thermal property analysis indicated PWP was thermally stable between 50°C and 90°C. Yogurts formulated with 12% of PWP4 and 14% of PWP5 demonstrated higher firmness, springiness and adhesiveness (P<0.05, and lower cohesiveness (P<0.05 than the low-fat milk yogurt controls. There was no fat separation and they had less fishy smell. Yogurts incorporated with 12% of PWP4 had comparable sensory and textural characteristics to the full- -fat milk yogurt control.

  18. Investigations on the change of texture of plant cells due to preservative treatments by digital holographic microscopy

    Science.gov (United States)

    Vora, Priyanka; Anand, Arun

    2014-10-01

    Texture change is observed in preserved fruits and vegetables. Responsible factors for texture change during preservative treatments are cell morphology, cell wall structure, cell turger, water content and some biochemical components, and also the environmental conditions. Digital Holographic microscopy (DHM) is a quantitative phase contrast imaging technique, which provides three dimensional optical thickness profiles of transparent specimen. Using DHM the morphology of plant cells preserved by refrigeration or stored in vinegar or in sodium chloride can be obtained. This information about the spatio-temporal evolution of optical volume and thickness can be an important tool in area of food processing. Also from the three dimensional images, the texture of the cell can be retrieved and can be investigated under varying conditions.

  19. Microstructure characterisation of processed fruits and vegetables by complementary imaging techniques

    NARCIS (Netherlands)

    Voda, A.; Nijsse, J.; Dalen, van G.; As, van H.; Duynhoven, van J.P.M.

    2011-01-01

    The assessment of the microstructural impact of processing on fruits and vegetables is a prerequisite for understanding the relation between processing and textural quality. By combining complementary imaging techniques, one can obtain a multi scale and real-time structural view on the impact of

  20. Effect of Water Deficit-Induced at Vegetative and Reproductive Stages on Protein and Oil Content in Soybean Grains

    Directory of Open Access Journals (Sweden)

    Liliane M. Mertz-Henning

    2017-12-01

    Full Text Available Soybean is one of the most common grain crops worldwide, representing an important protein and oil source. Although genetic variability in the chemical composition of grains is seen in soybean, the mean levels of proteins have remained stagnant or, in some cases, have decreased over time, arousing concern in the agricultural industry. Furthermore, environmental conditions influence the chemical composition of grains. Thus, the present study evaluated the effect of water deficit (WD induced at the vegetative period (vegetative stress (VS and reproductive period (reproductive stress (RS on the protein and oil contents of grains in different soybean genotypes. Yield and its components were evaluated to evaluate the interrelation of these traits. The experiment was completed over three crop seasons under field conditions in Londrina, Paraná (PR, Brazil. WD was induced using rainout shelters and then stress treatments with irrigated and non-irrigated conditions were compared. WD negatively affected yield and its components. All evaluated genotypes showed similar responses for oil and protein contents under different water conditions. Higher protein content and lower oil content were observed in grains under RS. Such a relationship was not equally established under VS. Additionally, negative relationships between protein and oil content and between protein content and yield were confirmed.

  1. The effects of a high-animal- and a high-vegetable-protein diet on mineral balance and bowel function of young men

    NARCIS (Netherlands)

    Dokkum, W. van; Wesstra, A.; Luyken, R.; Hermus, R.J.J.

    1986-01-01

    Twelve young men were given for periods of 20 d, each of three mixed diets, namely a low-protein (LP) diet (9% total energy as protein, 67% of animal origin), a high-animal-protein (HA) diet (16% total energy as protein, 67% of animal origin) and a high-vegetable-protein (HV) diet (16% total energy

  2. A morphometric analysis of vegetation patterns in dryland ecosystems

    Science.gov (United States)

    Mander, Luke; Dekker, Stefan C.; Li, Mao; Mio, Washington; Punyasena, Surangi W.; Lenton, Timothy M.

    2017-02-01

    Vegetation in dryland ecosystems often forms remarkable spatial patterns. These range from regular bands of vegetation alternating with bare ground, to vegetated spots and labyrinths, to regular gaps of bare ground within an otherwise continuous expanse of vegetation. It has been suggested that spotted vegetation patterns could indicate that collapse into a bare ground state is imminent, and the morphology of spatial vegetation patterns, therefore, represents a potentially valuable source of information on the proximity of regime shifts in dryland ecosystems. In this paper, we have developed quantitative methods to characterize the morphology of spatial patterns in dryland vegetation. Our approach is based on algorithmic techniques that have been used to classify pollen grains on the basis of textural patterning, and involves constructing feature vectors to quantify the shapes formed by vegetation patterns. We have analysed images of patterned vegetation produced by a computational model and a small set of satellite images from South Kordofan (South Sudan), which illustrates that our methods are applicable to both simulated and real-world data. Our approach provides a means of quantifying patterns that are frequently described using qualitative terminology, and could be used to classify vegetation patterns in large-scale satellite surveys of dryland ecosystems.

  3. Fruits, vegetables and hMLH1 protein-deficient and-proficient colon cancer: the Netherlands Cohort Study

    NARCIS (Netherlands)

    Wark, P.A.; Weijenberg, M.P.; Veer, van 't P.; Wijhe, van G.; Luchtenborg, M.; Muijen, van G.N.P.; Goeij, de A.F.P.M.; Goldbohm, R.A.; Brandt, van den P.A.

    2005-01-01

    Clinical and pathologic differences exist between colon carcinomas deficient and proficient in the mismatch repair protein hMLH1. Animal and in vitro studies suggest that fruits, vegetables, folate, and antioxidants are associated with colonic expression of mismatch repair genes.METHODS:

  4. [Influence of three types of riparian vegetation on fluvial erosion control in Pantanos de Centla, Mexico].

    Science.gov (United States)

    Sepúlveda-Lozada, Alejandra; Geissen, Violette; Ochoa-Gaona, Susana; Jarquín-Sánchez, Aarón; de la Cruz, Simón Hernández; Capetillo, Edward; Zamora-Cornelio, Luis Felipe

    2009-12-01

    Wetlands constitute very important ecological areas. The aim of this study was to quantify the soil losses due to fluvial erosion from 2006 to 2008 in two riverbanks under three types of vegetal coverage dominated by Haematoxylum campechianum, Dalbergia brownei and Brachiaria mutica, in the Pantanos de Centla Biosphere Reserve, SE Mexico. The relationship between the texture, organic matter and pH of soils and soil losses was evaluated. We used erosion sticks to estimate soil losses in 18 plots (three plots per type, three vegetation types, two riverbanks). Soil loss decreased in this order: H. campechianum>B. mutica>D. brownei indicating that D. brownei scrubland has the most potential to retain soil. The higher erosive impact within H. campechianum sites can be related with the low density of these trees in the study areas, as well as the lack of association with other types of vegetation that could reinforce the rooting of the soil profile. Furthermore, soil losses in H. campechianum sites were dependent on soil texture. The soils under this type of vegetal coverage were mainly sandy, which are more vulnerable to the erosive action in comparison with fine textured soils or soils with higher clay content, like the ones found in D. brownei and B. mutica sites. Soil losses of 100 % in the second year (B. mutica plots) can be attributed to the distribution of roots in the upper soil layer and also to livestock management along riverbanks. This study recognizes the importance of D. brownei scrublands in riverbank soil retention. Nevertheless it is necessary to consider the role of an entire vegetal community in future research.

  5. Effect of dairy powders fortification on yogurt textural and sensorial properties: a review.

    Science.gov (United States)

    Karam, Marie Celeste; Gaiani, Claire; Hosri, Chadi; Burgain, Jennifer; Scher, Joël

    2013-11-01

    Yogurts are important dairy products that have known a rapid market growth over the past few decades. Industrial yogurt manufacture involves different processing steps. Among them, protein fortification of the milk base is elemental. It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect. Protein enrichment can be achieved by either concentration process (evaporation under vacuum and membrane processing: reverse osmosis and/or ultrafiltration) or by addition of dairy ingredients. Traditionally, skim milk powder (SMP) is used to enrich the milk base before fermentation. However, increased quality and availability of other dairy ingredients such as milk protein isolates (MPI), milk protein concentrates (MPC) whey protein isolates (WPI) and concentrates (WPC), micellar casein (MC) and caseinates have promoted their use as alternatives to SMP. Substituting different dry ingredients for skim milk powder in yogurt making affects the yogurt mix protein composition and subsequent textural and sensorial properties. This review focuses on various type of milk protein used for fortification purposes and their influence on these properties.

  6. Digestibility of animal and vegetable protein ingredients by pirarucu juveniles, Arapaima gigas

    Directory of Open Access Journals (Sweden)

    Filipe dos Santos Cipriano

    Full Text Available ABSTRACT The objective of this study was to determine the apparent digestibility coefficients of energy, protein, and amino acids in protein ingredients by pirarucu juveniles. A test was conducted with six protein ingredients: meat and bone meal, fish meal, hydrolyzed feather meal, poultry by-product meal, soybean meal, and corn gluten meal. Three repetitions were used for each tested ingredient. A reference feed was used with 430 g kg−1 crude protein and 19.63 kJ g−1 gross energy. The test feeds consisted of the replacement of 30% of the reference feeds with the test ingredients. Chromium oxide was added to the feeds at 1 g kg−1 as an external marker. Eighteen juveniles with an average weight of 235±36 g were used. The best apparent digestibility coefficients of protein were found for fish meal, followed by the poultry by-product meal and meat and bone meal. However, except for gluten, all the tested ingredients presented protein digestibilities above 0.70. The crude energy apparent digestibility coefficient was higher for animal ingredients, above 0.75, than for vegetable ingredients, which presented values below 0.60. Pirarucu efficiently uses the protein from the tested ingredients, regardless of origin. However, it has a preferential ability to use the energy from animal ingredients.

  7. Symmetric textures

    International Nuclear Information System (INIS)

    Ramond, P.

    1993-01-01

    The Wolfenstein parametrization is extended to the quark masses in the deep ultraviolet, and an algorithm to derive symmetric textures which are compatible with existing data is developed. It is found that there are only five such textures

  8. The influence of animal fat replacement with vegetable oils on sensorial perception of meat emulsified products

    Directory of Open Access Journals (Sweden)

    Cristian TUDOSE

    2014-12-01

    Full Text Available For the purpose of the present study, in an emulsified meat product the pork backfat was replaced with a vegetable oil pre-emulsion and its effect on quality attributes were investigated. In order to do so, a classic and a new meat products were manufactured. Extra virgin olive oil and palm oil pre-emulsion were added instead of animal fat in the new product. Texture and physiochemical properties were analyzed by instrumental measurements. It was observed that during storage moisture and pH decreased. Using vegetable oils determined substantial increase of TBA values. Texture was influenced mainly by storage time for both products, while replacement of pork backfat with vegetable oil pre-emulsion had no influence on sample firmness. The sensory properties of meat products were evaluated by a group of trained panelists using an analitycal sensory evaluation technique. Overall the new product presented good acceptability which recommends it like a new healthier meat product.

  9. Semantic attributes based texture generation

    Science.gov (United States)

    Chi, Huifang; Gan, Yanhai; Qi, Lin; Dong, Junyu; Madessa, Amanuel Hirpa

    2018-04-01

    Semantic attributes are commonly used for texture description. They can be used to describe the information of a texture, such as patterns, textons, distributions, brightness, and so on. Generally speaking, semantic attributes are more concrete descriptors than perceptual features. Therefore, it is practical to generate texture images from semantic attributes. In this paper, we propose to generate high-quality texture images from semantic attributes. Over the last two decades, several works have been done on texture synthesis and generation. Most of them focusing on example-based texture synthesis and procedural texture generation. Semantic attributes based texture generation still deserves more devotion. Gan et al. proposed a useful joint model for perception driven texture generation. However, perceptual features are nonobjective spatial statistics used by humans to distinguish different textures in pre-attentive situations. To give more describing information about texture appearance, semantic attributes which are more in line with human description habits are desired. In this paper, we use sigmoid cross entropy loss in an auxiliary model to provide enough information for a generator. Consequently, the discriminator is released from the relatively intractable mission of figuring out the joint distribution of condition vectors and samples. To demonstrate the validity of our method, we compare our method to Gan et al.'s method on generating textures by designing experiments on PTD and DTD. All experimental results show that our model can generate textures from semantic attributes.

  10. {sup 137}Cs Absorption factors (Afs) some vegetable and protein samples in cooking

    Energy Technology Data Exchange (ETDEWEB)

    Malek, M A [Bangladesh Atomic Energy Commission, Dhaka (Bangladesh); Nakahara, M [National Institute of Radiological Sciences, Hitachinaka City (Japan)

    2004-07-01

    Full text: The human race uses fresh water for cooking, drinking and washing purposes. The source of fresh water may be radioactively contaminated by various sources of contaminants. With the increased use of radioisotopes, nuclear testing, possible nuclear warfare and terror activities, the apprehension of widespread contamination of the surface and ground water is increasing day by day. In the case of widespread contamination of freshwater sources, people may be compelled to use the contaminated water. The radionuclides in fresh water may enter the human body through two major routes: drinking and cooking food with the water. During cooking, the radionuclide present in the water may be transferred to the various ingredients of the cooked dish. The degree of contamination in the ingredients during the cooking depends on the absorption power of the individual ingredients and on the level of radionuclide present in the water. The ratio of the concentration of the radionuclide absorbed in the ingredients to the concentration in the water can be designated as the 'Absorption factor' (Af). A consumer always has the choice of eating either the whole dish or a part of the dish. The Af of every consumed ingredient can be used to predict the radionuclide absorbed by the individual ingredients cooked with contaminated water, and as such to predict the dose to the consumer. The factor can also be used to assess the dispersion of radionuclide from the water used in cooking to the ingredients in the cooked dish. A better understanding of variables in the cooking that affect the Af in various ingredients is central to deriving the contamination level of the ingredients. To the best of our knowledge, no investigation on this topic has been conducted before. In order to assess this topic and for obtaining base line data, a research project was undertaken to determine the Afs of some vegetable and protein samples, and to investigate the effects of salinity and cooling on Af

  11. A Serving of Vegetables in Pizza? Evaluating the Nutritional Value and Likeability of Pizza Crust with the Addition of Zucchini or Cauliflower

    Science.gov (United States)

    Ghighi, Amanda; Maioriello, Gina; Piper, Darlene; Waters, Betty; Vollmer, Rachel L.

    2017-01-01

    The purpose of this experiment was to determine the effects of the meaningful addition of vegetables, using cauliflower and zucchini, to a pizza crust on the likeability of taste, texture, appearance, and overall preference of the pizza. The likeability testing revealed that the cauliflower variation produced an unacceptable product in texture,…

  12. Organic vegetable proteins and oil in feed for organic rainbow trout (Oncorhynchus mykiss)

    DEFF Research Database (Denmark)

    Lund, Ivar; Dalsgaard, Anne Johanne Tang; Jokumsen, Alfred

    The demand for organic trout is increasing, stressing the need for organic, vegetable feed ingredients as replacement for fish meal, as the principles of organic aquaculture encourage the development of feed that do not deplete global fish stocks. In addition, the organic code of practice does...... not allow addition of artificial amino acids to the feed, and optimization of the amino acid profile of organically based diets must therefore derive from the protein sources alone. The aim of this study was to evaluate the digestibility and growth performance of organic vegetable dietary ingredients...... as replacement for fish meal and fish oil in feed for organic rainbow trout (Oncorhynchus mykiss). Six iso-energetic and iso- nitrogenous diets were prepared, comprising a fish meal and fish oil based control diet and three diets in which the inclusion of fish meal was gradually reduced from 59 to 35...

  13. Protein from meat or vegetable sources in meals matched for fiber content has similar effects on subjective appetite sensations and energy intake - A randomized acute cross-over meal test study

    DEFF Research Database (Denmark)

    Nielsen, Lone Vestergaard; Kristensen, Marlene D; Klingenberg, Lars

    2018-01-01

    Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy......-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations....... intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19...

  14. Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

    Science.gov (United States)

    Karuri, Edward G.; Wanyoike, Margaret M. M.

    2017-01-01

    The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased protein and fat contents of the sausages (p sausages (p sausages than CS. PMID:28706941

  15. Aesthetic Perception of Visual Textures: A Holistic Exploration using Texture Analysis, Psychological Experiment and Perception Modeling

    Directory of Open Access Journals (Sweden)

    Jianli eLiu

    2015-11-01

    Full Text Available Modeling human aesthetic perception of visual textures is important and valuable in numerous industrial domains, such as product design, architectural design and decoration. Based on results from a semantic differential rating experiment, we modeled the relationship between low-level basic texture features and aesthetic properties involved in human aesthetic texture perception. First, we compute basic texture features from textural images using four classical methods. These features are neutral, objective and independent of the socio-cultural context of the visual textures. Then, we conduct a semantic differential rating experiment to collect from evaluators their aesthetic perceptions of selected textural stimuli. In semantic differential rating experiment, eights pairs of aesthetic properties are chosen, which are strongly related to the socio-cultural context of the selected textures and to human emotions. They are easily understood and connected to everyday life. We propose a hierarchical feed-forward layer model of aesthetic texture perception and assign 8 pairs of aesthetic properties to different layers. Finally, we describe the generation of multiple linear and nonlinear regression models for aesthetic prediction by taking dimensionality-reduced texture features and aesthetic properties of visual textures as dependent and independent variables, respectively. Our experimental results indicate that the relationships between each layer and its neighbors in the hierarchical feed-forward layer model of aesthetic texture perception can be fitted well by linear functions, and the models thus generated can successfully bridge the gap between computational texture features and aesthetic texture properties.

  16. Characterization of subarctic vegetation using ground based remote sensing methods

    Science.gov (United States)

    Finnell, D.; Garnello, A.; Palace, M. W.; Sullivan, F.; Herrick, C.; Anderson, S. M.; Crill, P. M.; Varner, R. K.

    2014-12-01

    Stordalen mire is located at 68°21'N and 19°02'E in the Swedish subarctic. Climate monitoring has revealed a warming trend spanning the past 150 years affecting the mires ability to hold stable palsa/hummock mounds. The micro-topography of the landscape has begun to degrade into thaw ponds changing the vegetation cover from ombrothrophic to minerotrophic. Hummocks are ecologically important due to their ability to act as a carbon sinks. Thaw ponds and sphagnum rich transitional zones have been documented as sources of atmospheric CH4. An objective of this project is to determine if a high resolution three band camera (RGB) and a RGNIR camera could detect differences in vegetation over five different site types. Species composition was collected for 50 plots with ten repetitions for each site type: palsa/hummock, tall shrub, semi-wet, tall graminoid, and wet. Sites were differentiated based on dominating species and features consisting of open water presence, sphagnum spp. cover, graminoid spp. cover, or the presence of dry raised plateaus/mounds. A pole based camera mount was used to collect images at a height of ~2.44m from the ground. The images were cropped in post-processing to fit a one-square meter quadrat. Texture analysis was performed on all images, including entropy, lacunarity, and angular second momentum. Preliminary results suggested that site type influences the number of species present. The p-values for the ability to predict site type using a t-test range from use of a stepwise regression of texture variables, actual vs. predicted percent of vegetation coverage provided R squared values of 0.73, 0.71, 0.67, and 0.89 for C. bigelowii, R. chamaemorus, Sphagnum spp., and open water respectively. These data have provided some support to the notion that texture analyses can be used for classification of mire site types. Future work will involve scaling up from the 50 plots through the use of data collected from two unmanned aerial systems (UAS), as

  17. Mathematical Modeling of Vegetable-Oil Crystallization

    DEFF Research Database (Denmark)

    Hjorth, Jeppe Lindegaard

    be desirable to enhance specific properties such as shelf life, viscosity, texture, sensory aspects and physical appearance. Vegetable oils and fats constitute a considerable part of many food products such as chocolate, margarine, bread, spreads and ice cream. Several attractive properties found......In recent years the food sector has experienced a great boost in demand for tailor-made fats and oils to produce so-called functional foods, where ingredients have been carefully modified to yield products with specific, valuable properties. Depending on market segment and product, it may...... in these products, including flavor release, melting profile and appearance, are governed by the oils and fats added. Consequently, altering the fat phase may lead to enhanced properties of the products. The primary focus of the present work is vegetable oils and fats originating from different sources covering...

  18. [Visual Texture Agnosia in Humans].

    Science.gov (United States)

    Suzuki, Kyoko

    2015-06-01

    Visual object recognition requires the processing of both geometric and surface properties. Patients with occipital lesions may have visual agnosia, which is impairment in the recognition and identification of visually presented objects primarily through their geometric features. An analogous condition involving the failure to recognize an object by its texture may exist, which can be called visual texture agnosia. Here we present two cases with visual texture agnosia. Case 1 had left homonymous hemianopia and right upper quadrantanopia, along with achromatopsia, prosopagnosia, and texture agnosia, because of damage to his left ventromedial occipitotemporal cortex and right lateral occipito-temporo-parietal cortex due to multiple cerebral embolisms. Although he showed difficulty matching and naming textures of real materials, he could readily name visually presented objects by their contours. Case 2 had right lower quadrantanopia, along with impairment in stereopsis and recognition of texture in 2D images, because of subcortical hemorrhage in the left occipitotemporal region. He failed to recognize shapes based on texture information, whereas shape recognition based on contours was well preserved. Our findings, along with those of three reported cases with texture agnosia, indicate that there are separate channels for processing texture, color, and geometric features, and that the regions around the left collateral sulcus are crucial for texture processing.

  19. Parallel-Sequential Texture Analysis

    NARCIS (Netherlands)

    van den Broek, Egon; Singh, Sameer; Singh, Maneesha; van Rikxoort, Eva M.; Apte, Chid; Perner, Petra

    2005-01-01

    Color induced texture analysis is explored, using two texture analysis techniques: the co-occurrence matrix and the color correlogram as well as color histograms. Several quantization schemes for six color spaces and the human-based 11 color quantization scheme have been applied. The VisTex texture

  20. Feature-aware natural texture synthesis

    KAUST Repository

    Wu, Fuzhang

    2014-12-04

    This article presents a framework for natural texture synthesis and processing. This framework is motivated by the observation that given examples captured in natural scene, texture synthesis addresses a critical problem, namely, that synthesis quality can be affected adversely if the texture elements in an example display spatially varied patterns, such as perspective distortion, the composition of different sub-textures, and variations in global color pattern as a result of complex illumination. This issue is common in natural textures and is a fundamental challenge for previously developed methods. Thus, we address it from a feature point of view and propose a feature-aware approach to synthesize natural textures. The synthesis process is guided by a feature map that represents the visual characteristics of the input texture. Moreover, we present a novel adaptive initialization algorithm that can effectively avoid the repeat and verbatim copying artifacts. Our approach improves texture synthesis in many images that cannot be handled effectively with traditional technologies.

  1. FCC Rolling Textures Reviewed in the Light of Quantitative Comparisons between Simulated and Experimental Textures

    DEFF Research Database (Denmark)

    Wierzbanowski, Krzysztof; Wroński, Marcin; Leffers, Torben

    2014-01-01

    The crystallographic texture of metallic materials has a very strong effect on the properties of the materials. In the present article, we look at the rolling textures of fcc metals and alloys, where the classical problem is the existence of two different types of texture, the "copper-type texture......" and the "brass-type texture." The type of texture developed is determined by the stacking fault energy of the material, the rolling temperature and the strain rate of the rolling process. Recent texture simulations by the present authors provide the basis for a renewed discussion of the whole field of fcc......} slip without or with deformation twinning, but we also consider slip on other slip planes and slip by partial dislocations. We consistently make quantitative comparison of the simulation results and the experimental textures by means of a scalar correlation factor. We find that the development...

  2. Characterizing commercial pureed foods: sensory, nutritional, and textural analysis.

    Science.gov (United States)

    Ettinger, Laurel; Keller, Heather H; Duizer, Lisa M

    2014-01-01

    Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on pureed foods, specifically the qualities of commercial products. Because research has linked pureed foods, specifically in-house pureed products, to malnutrition due to inferior sensory and nutritional qualities, commercial purees also need to be investigated. Proprietary research on sensory attributes of commercial foods is available; however direct comparisons of commercial pureed foods have never been reported. Descriptive sensory analysis as well as nutritional and texture analysis of commercially pureed prepared products was performed using a trained descriptive analysis panel. The pureed foods tested included four brands of carrots, of turkey, and two of bread. Each commercial puree was analyzed for fat (Soxhlet), protein (Dumas), carbohydrate (proximate analysis), fiber (total fiber), and sodium content (Quantab titrator strips). The purees were also texturally compared with a line spread test and a back extrusion test. Differences were found in the purees for sensory attributes as well as nutritional and textural properties. Findings suggest that implementation of standards is required to reduce variability between products, specifically regarding the textural components of the products. This would ensure all commercial products available in Canada meet standards established as being considered safe for swallowing.

  3. Structural, textural and sensory impact of sodium reduction on long fermented pizza.

    Science.gov (United States)

    Bernklau, Isabelle; Neußer, Christian; Moroni, Alice V; Gysler, Christof; Spagnolello, Alessandro; Chung, Wookyung; Jekle, Mario; Becker, Thomas

    2017-11-01

    The aim of this study was to elucidate the microstructural, textural, and sensory impact of sodium reduction and its partial replacement by potassium chloride in pizza dough and crusts prepared by a traditional long fermentation process. For the first time, macrostructural changes in texture were elucidated and quantified by a novel protein network analysis. The fermentation process exerted a strengthening effect in the doughs, allowing to reduce sodium up to 25% without any negative impact on texture. Sodium reduction by 15% did not cause any significant textural changes in pizza crusts and partial replacement by KCl resulted in a strengthened dough and firmer pizza crust. The use of toppings masked the effect of lowering the sodium content, allowing to increase the reduction level from 15% to 35%. A reduction of NaCl by 25% with an addition of KCl achieved high acceptance in the sensory evaluation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Seismic texture classification. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Vinther, R.

    1997-12-31

    The seismic texture classification method, is a seismic attribute that can both recognize the general reflectivity styles and locate variations from these. The seismic texture classification performs a statistic analysis for the seismic section (or volume) aiming at describing the reflectivity. Based on a set of reference reflectivities the seismic textures are classified. The result of the seismic texture classification is a display of seismic texture categories showing both the styles of reflectivity from the reference set and interpolations and extrapolations from these. The display is interpreted as statistical variations in the seismic data. The seismic texture classification is applied to seismic sections and volumes from the Danish North Sea representing both horizontal stratifications and salt diapers. The attribute succeeded in recognizing both general structure of successions and variations from these. Also, the seismic texture classification is not only able to display variations in prospective areas (1-7 sec. TWT) but can also be applied to deep seismic sections. The seismic texture classification is tested on a deep reflection seismic section (13-18 sec. TWT) from the Baltic Sea. Applied to this section the seismic texture classification succeeded in locating the Moho, which could not be located using conventional interpretation tools. The seismic texture classification is a seismic attribute which can display general reflectivity styles and deviations from these and enhance variations not found by conventional interpretation tools. (LN)

  5. Methods of making textured catalysts

    Science.gov (United States)

    Werpy, Todd [West Richland, WA; Frye, Jr., John G.; Wang, Yong [Richland, WA; Zacher, Alan H [Kennewick, WA

    2010-08-17

    A textured catalyst having a hydrothermally-stable support, a metal oxide and a catalyst component is described. Methods of conducting aqueous phase reactions that are catalyzed by a textured catalyst are also described. The invention also provides methods of making textured catalysts and methods of making chemical products using a textured catalyst.

  6. Dilatometry study of textures

    International Nuclear Information System (INIS)

    Sofrenovic, R.; Lazarevic, Dj.

    1965-01-01

    Presence of textures in the metal uranium fuel is harmful because of anisotropy properties of uranium during thermal treatment, and especially during irradiation. Anisotropic radiation swelling of uranium can cause deformation of fuel element due to existence of textures. The objective of this work was studying of the influence of phase transformations on textures in uranium which has undergone plastic deformation due to rotational casting. Dilatometry method was adopted for testing the textures. This report describes the device for dilatometry testing and the measured preliminary results are shown

  7. Simulating vegetation dynamics in Chile from 21ka BP to present: Effects of climate change on vegetation functions and cover

    Science.gov (United States)

    Werner, Christian; Liakka, Johan; Schmid, Manuel; Fuentes, Juan-Pablo; Ehlers, Todd A.; Hickler, Thomas

    2017-04-01

    Vegetation composition and establishment is strongly dependent on climate conditions but also a result of vegetation dynamics (competition for light, water and nutrients). In addition, vegetation exerts control over the development of landscapes as it mediates the climatic and hydrological forces shaping the terrain via hillslope and fluvial processes. At the same time, topography as well as soil texture and soil depth affect the microclimate, soil water storage and rooting space that is defining the environmental envelope for vegetation development. Within the EarthShape research program (www.earthshape.net) we evaluate these interactions by simulating the co-evolution of landscape and vegetation with a dynamic vegetation model (LPJ-GUESS) and a landscape evolution model (LandLab). LPJ-GUESS is a mechanistic model driven by daily or monthly weather data and explicitly simulates vegetation physiology, succession, competition and water and nutrient cycling. Here we present the results of first transient vegetation simulations from 21kyr BP to present-day using the TraCE-21ka climate dataset for four focus sites along the coastal cordillera of Chile that are exposed to a substantial meridional climate gradient (ranging from hyper-arid to humid-temperate conditions). We show that the warming occurring in the region from LGM to present, in addition to the increase of atmospheric CO2 concentrations, led to a shift in vegetation composition and surface cover. Future work will show how these changes resonate in the dynamics of hillslope and fluvial erosion and ultimately bi-directional feedback mechanisms of vegetation development and landscape evolution/ soil formation (see also companion presentation by Schmid et al., this session).

  8. Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

    Directory of Open Access Journals (Sweden)

    Carolina Antonela CURTI

    2017-10-01

    Full Text Available Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF, ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity and consumer acceptability.

  9. Micro-Texture Synthesis by Phase Randomization

    Directory of Open Access Journals (Sweden)

    Bruno Galerne

    2011-09-01

    Full Text Available This contribution is concerned with texture synthesis by example, the process of generating new texture images from a given sample. The Random Phase Noise algorithm presented here synthesizes a texture from an original image by simply randomizing its Fourier phase. It is able to reproduce textures which are characterized by their Fourier modulus, namely the random phase textures (or micro-textures.

  10. Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

    Directory of Open Access Journals (Sweden)

    Flavio Raponi

    2017-11-01

    Full Text Available An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma, nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

  11. Utilization of Baked-Smashed Sweet Potato and Vegetables on Patisserie Product

    Science.gov (United States)

    Ana, A.; Subekti, S.; Sudewi, S.; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

    2018-02-01

    The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

  12. The effects of a high-animal- and a high-vegetable-protein diet on mineral balance and bowel function of young men.

    Science.gov (United States)

    Van Dokkum, W; Wesstra, A; Luyken, R; Hermus, R J

    1986-09-01

    1. Twelve young men were given for periods of 20 d, each of three mixed diets, namely a low-protein (LP) diet (9% total energy as protein, 67% of animal origin), a high-animal-protein (HA) diet (16% total energy as protein, 67% of animal origin) and a high-vegetable-protein (HV) diet (16% total energy as protein, 67% of vegetable origin). Retention of calcium, magnesium, iron, zinc and copper as well as various bowel function indices were investigated during each dietary period. 2. Neither the HA diet nor the HV diet changed the retention of the minerals considerably. Only Fe balance decreased significantly on the HV diet. 3. Substituting the HV diet for the HA diet resulted in significant increases in faecal wet weight (17 g/d), defaecation frequency (0.12 stools/d), faecal volatile fatty acids (2.6 mmol/d) and a decrease in faecal bile acids (128 mumol/d). 4. It is concluded that a HV diet, rather than a HA diet is to be recommended with respect to bowel function, whereas the HV diet does not necessarily have a significant influence on mineral retention.

  13. Analysis of texture in baby carrot (Daucus carota) subjected to the process of ionizing radiation

    International Nuclear Information System (INIS)

    Nunes, Thaise C.F.; Rogovschi, Vladimir D.; Fabbri, Adriana D.T.; Sagretti, Juliana M.A.; Sabato, Susy F.

    2011-01-01

    The carrot is a vegetable of great economic value due to its versatility in the food industry and can be used as raw or minimally processed vegetable or aggregating value to the product, transforming the fresh carrots in baby carrots. It is well known that the application of gamma radiation in food may help in maintaining the quality of food. The aim of this study was to analyze the effects of the low doses of ionizing radiation on texture of minimally processed baby carrot after the processing in a Multipurpose 60 Co irradiator. It can be concluded that the treatment with low doses of gamma radiation keep the quality of fresh-cut baby carrot. (author)

  14. Dietary protein restriction for renal patients: don't forget protein-free foods.

    Science.gov (United States)

    D'Alessandro, Claudia; Rossi, Andrea; Innocenti, Maurizio; Ricchiuti, Guido; Bozzoli, Laura; Sbragia, Giulietta; Meola, Mario; Cupisti, Adamasco

    2013-09-01

    The treatment of chronic kidney disease (CKD) consists of pharmacological, nutritional, and psychological-social approaches. The dietary therapy of CKD, namely a low-protein low-phosphorus diet, plays a crucial role in contributing to delay the onset of end-stage renal disease (ESRD) and to protect cardiovascular and nutritional status. The protein-free food products represent a very important tool for the implementation of a low-protein diet to ensure adequate energy supply, reducing the production of nitrogenous waste products. This survey included 100 consecutive CKD patients who were asked their opinion about the use of protein-free foods. Ninety-eight patients (98%) reported a regular daily intake of protein-free pasta (as macaroni, spaghetti, etc.), which was the preferred product consumed. Actually, the taste and texture of protein-free pasta were considered as "good" or "very good" by 70% of patients. Conversely, 43% of CKD patients perceived the taste and texture of protein-free bread as "bad" or "very bad", and 30% found it "acceptable". Therefore, the main concern for the implementation of low-protein diets is the use and palatability of the protein-free products, bread in particular. The use of these products may help in reducing protein, phosphorus, and sodium intake while supplying an adequate energy intake, which represents the basis for a nutritionally safe and successful dietary treatment of advanced CKD patients. Manufacturers and food technology should make more efforts to finding new solutions to improve the taste and texture of protein-free products. Copyright © 2013 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.

  15. Height perception influenced by texture gradient.

    Science.gov (United States)

    Tozawa, Junko

    2012-01-01

    Three experiments were carried out to examine whether a texture gradient influences perception of relative object height. Previous research implicated texture cues in judgments of object width, but similar influences have not been demonstrated for relative height. In this study, I evaluate a hypothesis that the projective ratio of the number of texture elements covered by the objects combined with the ratio of the retinal object heights determines percepts of relative object height. Density of texture background was varied: four density conditions ranged from no-texture to very dense texture. In experiments 1 and 2, participants judged the height of comparison bar compared to the standard bar positioned on no-texture or textured backgrounds. Results showed relative height judgments differed with texture manipulations, consistent with predictions from a hypothesised combination of the number of texture elements with retinal height (experiment 1), or partially consistent with this hypothesis (experiment 2). In experiment 2, variations in the position of a comparison object showed that comparisons located far from the horizon were judged more poorly than in other positions. In experiment 3 I examined distance perception; relative distance judgments were found to be also affected by textured backgrounds. Results are discussed in terms of Gibson's relational theory and distance calibration theory.

  16. Relishes: The new pickled vegetables

    Directory of Open Access Journals (Sweden)

    Tepić Aleksandra N.

    2006-01-01

    Full Text Available There have been an increasing interest of consumers for a ide variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH and energy- values.

  17. Advances in edible coatings for fresh fruits and vegetables: a review.

    Science.gov (United States)

    Dhall, R K

    2013-01-01

    Edible coatings are an environmentally friendly technology that is applied on many products to control moisture transfer, gas exchange or oxidation processes. Edible coatings can provide an additional protective coating to produce and can also give the same effect as modified atmosphere storage in modifying internal gas composition. One major advantage of using edible films and coatings is that several active ingredients can be incorporated into the polymer matrix and consumed with the food, thus enhancing safety or even nutritional and sensory attributes. But, in some cases, edible coatings were not successful. The success of edible coatings for fresh products totally depends on the control of internal gas composition. Quality criteria for fruits and vegetables coated with edible films must be determined carefully and the quality parameters must be monitored throughout the storage period. Color change, firmness loss, ethanol fermentation, decay ratio and weight loss of edible film coated fruits need to be monitored. This review discusses the use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life. This also includes the recent advances in the incorporation of antimicrobials, texture enhancers and nutraceuticals to improve quality and functionality of fresh-cut fruits. Sensory implications, regulatory status and future trends are also reviewed.

  18. Effect of the partial replacement of fish meal and oil by vegetable products on performance and quality traits of juvenile shi drum (Umbrina cirrosa L.

    Directory of Open Access Journals (Sweden)

    Igino Andrighetto

    2010-01-01

    Full Text Available A four-month growth trial was carried out in order to evaluate performance and quality traits of juvenile shi drum fedwith two isonitrogenous and isoenergetic diets having different amounts of vegetable products (Vegetable diet vs. Controldiet. Compared to the Control diet, the Vegetable diet was formulated by increasing the replacement of fish meal (14%with soybean and cereal products, and fish oil (12% with a mixture of vegetable oil. On June, 4 groups of 225 fish (2replicates per dietary treatment were sorted according to live weight and reared in fibreglass tanks over a four- monthlong experimental period. Fish were hand fed to apparent satiety. Offered feed, growth parameters and feed efficiencywere recorded as productive performance. At the end of the trial (October biometric, chemical and reological traits wereexamined to assess fish quality. The dietary treatments showed similar productive performance. The relatively high inclusionof vegetable sources led to a significant modification of body shape, mesenteric fat and viscera weight. Among qualitytraits, Vegetable diet-fed fish demonstrated a significantly lower whole body and fillet crude protein content.Yellowness value of the cooked fillet was significantly lower in the Control diet-fed fish, whereas fillet texture was similar.The results of this research showed that shi drum is a suitable candidate for Mediterranean marine aquaculture andits dietary formulation might include at least the amount of vegetable sources used in this trial.

  19. Modeling broad-scale patterns of avian species richness across the Midwestern United States with measures of satellite image texture

    Science.gov (United States)

    Patrick D. Culbert; Volker C. Radeloff; Veronique St-Louis; Curtis H. Flather; Chadwick D. Rittenhouse; Thomas P. Albright; Anna M. Pidgeon

    2012-01-01

    Avian biodiversity is threatened, and in order to prioritize limited conservation resources and conduct effective conservation planning a better understanding of avian species richness patterns is needed. The use of image texture measures, as a proxy for the spatial structure of land cover and vegetation, has proven useful in explaining patterns of avian abundance and...

  20. Mapping vegetation communities using statistical data fusion in the Ozark National Scenic Riverways, Missouri, USA

    Science.gov (United States)

    Chastain, R.A.; Struckhoff, M.A.; He, H.S.; Larsen, D.R.

    2008-01-01

    A vegetation community map was produced for the Ozark National Scenic Riverways consistent with the association level of the National Vegetation Classification System. Vegetation communities were differentiated using a large array of variables derived from remote sensing and topographic data, which were fused into independent mathematical functions using a discriminant analysis classification approach. Remote sensing data provided variables that discriminated vegetation communities based on differences in color, spectral reflectance, greenness, brightness, and texture. Topographic data facilitated differentiation of vegetation communities based on indirect gradients (e.g., landform position, slope, aspect), which relate to variations in resource and disturbance gradients. Variables derived from these data sources represent both actual and potential vegetation community patterns on the landscape. A hybrid combination of statistical and photointerpretation methods was used to obtain an overall accuracy of 63 percent for a map with 49 vegetation community and land-cover classes, and 78 percent for a 33-class map of the study area. ?? 2008 American Society for Photogrammetry and Remote Sensing.

  1. Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households

    NARCIS (Netherlands)

    Bongoni, R.; Verkerk, R.; Dekker, M.; Steenbekkers, B.

    2015-01-01

    Background: Preferences for sensory properties (e.g. taste and texture) are assumed to control cooking behaviour with respect to vegetables. Conditions such as the cooking method, amount of water used and the time-temperature profile determine the nutritional quality (e.g. vitamins and

  2. Texture memory and strain-texture mapping in a NiTi shape memory alloy

    International Nuclear Information System (INIS)

    Ye, B.; Majumdar, B. S.; Dutta, I.

    2007-01-01

    The authors report on the near-reversible strain hysteresis during thermal cycling of a polycrystalline NiTi shape memory alloy at a constant stress that is below the yield strength of the martensite. In situ neutron diffraction experiments are used to demonstrate that the strain hysteresis occurs due to a texture memory effect, where the martensite develops a texture when it is cooled under load from the austenite phase and is thereafter ''remembered.'' Further, the authors quantitatively relate the texture to the strain by developing a calculated strain-texture map or pole figure for the martensite phase, and indicate its applicability in other martensitic transformations

  3. Spatiotemporally regulated proteolysis to dissect the role of vegetative proteins during Bacillus subtilis sporulation: cell-specific requirement of σH and σA.

    Science.gov (United States)

    Riley, Eammon P; Trinquier, Aude; Reilly, Madeline L; Durchon, Marine; Perera, Varahenage R; Pogliano, Kit; Lopez-Garrido, Javier

    2018-04-01

    Sporulation in Bacillus subtilis is a paradigm of bacterial development, which involves the interaction between a larger mother cell and a smaller forespore. The mother cell and the forespore activate different genetic programs, leading to the production of sporulation-specific proteins. A critical gap in our understanding of sporulation is how vegetative proteins, made before sporulation initiation, contribute to spore formation. Here we present a system, spatiotemporally regulated proteolysis (STRP), which enables the rapid, developmentally regulated degradation of target proteins, thereby providing a suitable method to dissect the cell- and developmental stage-specific role of vegetative proteins. STRP has been used to dissect the role of two major vegetative sigma factors, σ H and σ A , during sporulation. The results suggest that σ H is only required in predivisional cells, where it is essential for sporulation initiation, but that it is dispensable during subsequent steps of spore formation. However, evidence has been provided that σ A plays different roles in the mother cell, where it replenishes housekeeping functions, and in the forespore, where it plays an unexpected role in promoting spore germination and outgrowth. Altogether, the results demonstrate that STRP has the potential to provide a comprehensive molecular dissection of every stage of sporulation, germination and outgrowth. © 2018 John Wiley & Sons Ltd.

  4. Type utilization of baked-smashed sweet potato and vegetables on patisserie product

    Science.gov (United States)

    Ana; Subekti, S.; Sudewi; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

    2016-04-01

    The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

  5. Textured perovskite cells

    NARCIS (Netherlands)

    Deelen, J. van; Tezsevin, Y.; Barink, M.

    2017-01-01

    Most research of texturization of solar cells has been devoted to Si based cells. For perovskites, it was assumed that texturization would not have much of an impact because of the relatively low refractive indexes lead to relatively low reflection as compared to the Si based cells. However, our

  6. Discrimination of Vegetation Height Categories With Passive Satellite Sensor Imagery Using Texture Analysis

    NARCIS (Netherlands)

    Petrou, Z.; Manakos, I.; Stathaki, T.; Mücher, C.A.; Adamo, M.

    2015-01-01

    Vegetation height is a crucial factor in environmental studies, landscape analysis, and mapping applications. Its estimation may prove cost and resource demanding, e.g., employing light detection and ranging (LiDAR) data. This study presents a cost-effective framework for height estimation, built

  7. Efficient rolling texture predictions and texture-sensitive thermomechanical properties of α-uranium foils

    Science.gov (United States)

    Steiner, Matthew A.; Klein, Robert W.; Calhoun, Christopher A.; Knezevic, Marko; Garlea, Elena; Agnew, Sean R.

    2017-11-01

    Finite element (FE) analysis was used to simulate the strain history of an α-uranium foil during cold straight-rolling, with the sheet modeled as an isotropic elastoplastic continuum. The resulting strain history was then used as input for a viscoplastic self-consistent (VPSC) polycrystal plasticity model to simulate crystallographic texture evolution. Mid-plane textures predicted via the combined FE→VPSC approach show alignment of the (010) poles along the rolling direction (RD), and the (001) poles along the normal direction (ND) with a symmetric splitting along RD. The surface texture is similar to that of the mid-plane, but with a shear-induced asymmetry that favors one of the RD split features of the (001) pole figure. Both the mid-plane and surface textures predicted by the FE→VPSC approach agree with published experimental results for cold straight-rolled α-uranium plates, as well as predictions made by a more computationally intensive full-field crystal plasticity based finite element model. α-uranium foils produced by cold-rolling must typically undergo a recrystallization anneal to restore ductility prior to their final application, resulting in significant texture evolution from the cold-rolled plate deformation texture. Using the texture measured from a foil in the final recrystallized state, coefficients of thermal expansion and the elastic stiffness tensors were calculated using a thermo-elastic self-consistent model, and the anisotropic yield loci and flow curves along the RD, TD, and ND were predicted using the VPSC code.

  8. Perceptual asymmetry in texture perception.

    OpenAIRE

    Williams, D; Julesz, B

    1992-01-01

    A fundamental property of human visual perception is our ability to distinguish between textures. A concerted effort has been made to account for texture segregation in terms of linear spatial filter models and their nonlinear extensions. However, for certain texture pairs the ease of discrimination changes when the role of figure and ground are reversed. This asymmetry poses a problem for both linear and nonlinear models. We have isolated a property of texture perception that can account for...

  9. Soil dynamics and accelerated erosion: a sensitivity analysis of the LPJ Dynamic vegetation model

    Science.gov (United States)

    Bouchoms, Samuel; Van Oost, Kristof; Vanacker, Veerle; Kaplan, Jed O.; Vanwalleghem, Tom

    2013-04-01

    It is widely accepted that humans have become a major geomorphic force by disturbing natural vegetation patterns. Land conversion for agriculture purposes removes the protection of soils by the natural vegetation and leads to increased soil erosion by one to two orders of magnitude, breaking the balance that exists between the loss of soils and its production. Accelerated erosion and deposition have a strong influence on evolution and heterogeneity of basic soil characteristics (soil thickness, hydrology, horizon development,…) as well as on organic matter storage and cycling. Yet, since they are operating at a long time scale, those processes are not represented in state-of-art Dynamic Global Vegetation Models, which is a clear lack when exploring vegetation dynamics over past centuries. The main objectives of this paper are (i) to test the sensitivity of a Dynamic Global Vegetation Model, in terms of NPP and organic matter turnover, variations in state variables in response to accelerated erosion and (ii) to assess the performance of the model under the impact of erosion for a case-study in Central Spain. We evaluated the Lund-Postdam-Jena Dynamic Vegetation Model (LPJ DVGM) (Sitch et al, 2003) which simulates vegetation growth and carbon pools at the surface and in the soil based on climatic, pedologic and topographic variables. We assessed its reactions to changes in key soil properties that are affected by erosion such as texture and soil depth. We present the results of where we manipulated soil texture and bulk density while keeping the environmental drivers of climate, slope and altitude constant. For parameters exhibiting a strong control on NPP or SOM, a factorial analysis was conducted to test for interaction effects. The simulations show an important dependence on the clay content, especially for the slow cycling carbon pools and the biomass production, though the underground litter seems to be mostly influenced by the silt content. The fast cycling C

  10. The effect of substrate texture and oxidation temperature on oxide texture development in zirconium alloys

    Energy Technology Data Exchange (ETDEWEB)

    Garner, A., E-mail: alistair.garner@manchester.ac.uk [Materials Performance Centre, University of Manchester, Grosvenor Street, Manchester, M17HS (United Kingdom); Frankel, P. [Materials Performance Centre, University of Manchester, Grosvenor Street, Manchester, M17HS (United Kingdom); Partezana, J. [Westinghouse Electric Company, 1332 Beulah Road, Pittsburgh, PA 15235 (United States); Preuss, M. [Materials Performance Centre, University of Manchester, Grosvenor Street, Manchester, M17HS (United Kingdom)

    2017-02-15

    During corrosion of zirconium alloys a highly textured oxide is formed, the degree of this preferred orientation has previously been shown to be an important factor in determining the corrosion behaviour of these alloys. Two distinct experiments were designed in order to investigate the origin of this oxide texture development on two commercial alloys. Firstly, sheet samples of Zircaloy-4 were oxidised between 500 and 800 °C in air. The resulting monoclinic oxide texture strength was observed to decrease with increasing oxidation temperature. In a second experiment, orthogonal faces of Low Tin ZIRLO{sub ™} were oxidised in 360 °C water, providing different substrate textures but identical microstructures. The substrate texture was observed to have a negligible effect on the corrosion performance whilst the major orientation of both oxide phases was found to be independent of substrate orientation. It is concluded that the main driving force for oxide texture development in single-phase zirconium alloys is the compressive stress caused by the Zr−ZrO{sub 2} transformation. - Highlights: • Substrate orientation does not significantly affect oxide texture development. • Corrosion performance is independent of substrate texture. • Monoclinic oxide texture strength decreases with increasing oxidation temperature. • The main driving force for texture development is the oxidation-induced stress.

  11. Inferring species richness and turnover by statistical multiresolution texture analysis of satellite imagery.

    Directory of Open Access Journals (Sweden)

    Matteo Convertino

    richness, or [Formula: see text] diversity, based on the Shannon entropy of pixel intensity.To test our approach, we specifically use the green band of Landsat images for a water conservation area in the Florida Everglades. We validate our predictions against data of species occurrences for a twenty-eight years long period for both wet and dry seasons. Our method correctly predicts 73% of species richness. For species turnover, the newly proposed KL divergence prediction performance is near 100% accurate. This represents a significant improvement over the more conventional Shannon entropy difference, which provides 85% accuracy. Furthermore, we find that changes in soil and water patterns, as measured by fluctuations of the Shannon entropy for the red and blue bands respectively, are positively correlated with changes in vegetation. The fluctuations are smaller in the wet season when compared to the dry season. CONCLUSIONS/SIGNIFICANCE: Texture-based statistical multiresolution image analysis is a promising method for quantifying interseasonal differences and, consequently, the degree to which vegetation, soil, and water patterns vary. The proposed automated method for quantifying species richness and turnover can also provide analysis at higher spatial and temporal resolution than is currently obtainable from expensive monitoring campaigns, thus enabling more prompt, more cost effective inference and decision making support regarding anomalous variations in biodiversity. Additionally, a matrix-based visualization of the statistical multiresolution analysis is presented to facilitate both insight and quick recognition of anomalous data.

  12. Recent developments in high-quality drying of vegetables, fruits, and aquatic products.

    Science.gov (United States)

    Zhang, Min; Chen, Huizhi; Mujumdar, Arun S; Tang, Juming; Miao, Song; Wang, Yuchuan

    2017-04-13

    Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on flavor, nutrients, color, rehydration, uniformity, appearance, and texture. This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques. A comprehensive review of recent developments in high-quality drying of vegetables, fruits and aquatic products is presented and recommendations are made for future research.

  13. Perceptual asymmetry in texture perception.

    Science.gov (United States)

    Williams, D; Julesz, B

    1992-07-15

    A fundamental property of human visual perception is our ability to distinguish between textures. A concerted effort has been made to account for texture segregation in terms of linear spatial filter models and their nonlinear extensions. However, for certain texture pairs the ease of discrimination changes when the role of figure and ground are reversed. This asymmetry poses a problem for both linear and nonlinear models. We have isolated a property of texture perception that can account for this asymmetry in discrimination: subjective closure. This property, which is also responsible for visual illusions, appears to be explainable by early visual processes alone. Our results force a reexamination of the process of human texture segregation and of some recent models that were introduced to explain it.

  14. Advances in extrusion for texturized whey proteins

    Science.gov (United States)

    Dairy proteins like whey proteins play an important role in human nutrition because of their characteristic structure and associated numerous benefits such as ease of digestion, in- vivo assimilation, creating new or maintaining the muscle mass and the unique ability of boosting immune functions. W...

  15. Gravitational effects of global textures

    International Nuclear Information System (INIS)

    Noetzold, D.

    1990-03-01

    A solution for the dynamics of global textures is obtained. Their gravitational field during the collapse and the subsequent evolution is found to be given solely by a space-time dependent ''deficit solid angle.'' The frequency shift of photons traversing this gravitational field is calculated. The space-time dependent texture metric locally contracts the volume of three-space and thereby induces overdensities in homogeneous matter distributions. There are no gravitational forces unless matter has a nonzero angular momentum with respect to the texture origin which would be the case for moving textures

  16. Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food.

    Science.gov (United States)

    Wouters, Arno G B; Rombouts, Ine; Lagrain, Bert; Delcour, Jan A

    2016-02-01

    There is a growing interest in texturally and nutritionally satisfying vegetable alternatives to meat. Wheat gluten proteins have unique functional properties but a poor nutritional value in comparison to animal proteins. This study investigated the potential of egg white and bovine milk casein with well-balanced amino acid composition to increase the quality of wheat gluten-based protein-rich foods. Heating a wheat gluten (51.4 g)-water (100.0 mL) blend for 120 min at 100 °C increased its firmness less than heating a wheat gluten (33.0 g)-freeze-dried egg white (16.8 g)-water (100.0 mL) blend. In contrast, the addition of casein to the gluten-water blend negatively impacted firmness after heating. Firmness was correlated with loss of protein extractability in sodium dodecyl sulfate containing medium during heating, which was higher with egg white than with casein. Even more, heat-induced polymerization of the gluten-water blend with egg white but not with casein was greater than expected from the losses in extractability of gluten and egg white on their own. Structure formation was favored by mixing gluten with egg white but not with casein. These observations were linked to the intrinsic polymerization behavior of egg white and casein, but also to their interaction with gluten. Thus not all nutritionally suitable proteins can be used for enrichment of gluten-based protein-rich foods. © 2015 Society of Chemical Industry.

  17. Transformations in destination texture

    DEFF Research Database (Denmark)

    Gyimóthy, Szilvia

    2018-01-01

    This article takes heterogeographical approaches to understand Bollywood-induced destination transformations in Switzerland. Positioned within the theoretical field of mediatized mobility, the study contextualizes Bollywood-induced tourism in Europe the concept of texture. Textural analysis (base...

  18. Annealing texture of rolled nickel alloys

    International Nuclear Information System (INIS)

    Meshchaninov, I.V.; Khayutin, S.G.

    1976-01-01

    A texture of pure nickel and binary alloys after the 95% rolling and annealing has been studied. Insoluble additives (Mg, Zr) slacken the cubic texture in nickel and neral slackening of the texture (Zr). In the case of alloying with silicium (up to 2%) the texture practically coinsides with that of a technical-grade nickel. The remaining soluble additives either do not change the texture of pure nickel (C, Nb) or enhance the sharpness and intensity of the cubic compontnt (Al, Cu, Mn, Cr, Mo, W, Co -at their content 0.5 to 2.0%). A model is proposed by which variation of the annealing texture upon alloying is caused by dissimilar effect of the alloying elements on the mobility of high- and low-angle grain boundaries

  19. Laser surface texturing of tool steel: textured surfaces quality evaluation

    Science.gov (United States)

    Šugár, Peter; Šugárová, Jana; Frnčík, Martin

    2016-05-01

    In this experimental investigation the laser surface texturing of tool steel of type 90MnCrV8 has been conducted. The 5-axis highly dynamic laser precision machining centre Lasertec 80 Shape equipped with the nano-second pulsed ytterbium fibre laser and CNC system Siemens 840 D was used. The planar and spherical surfaces first prepared by turning have been textured. The regular array of spherical and ellipsoidal dimples with a different dimensions and different surface density has been created. Laser surface texturing has been realized under different combinations of process parameters: pulse frequency, pulse energy and laser beam scanning speed. The morphological characterization of ablated surfaces has been performed using scanning electron microscopy (SEM) technique. The results show limited possibility of ns pulse fibre laser application to generate different surface structures for tribological modification of metallic materials. These structures were obtained by varying the processing conditions between surface ablation, to surface remelting. In all cases the areas of molten material and re-cast layers were observed on the bottom and walls of the dimples. Beside the influence of laser beam parameters on the machined surface quality during laser machining of regular hemispherical and elipsoidal dimple texture on parabolic and hemispherical surfaces has been studied.

  20. Studies Concerning the Economic Efficiency and Quality of the Vegetal Sausages

    Directory of Open Access Journals (Sweden)

    Claudiu Dan Salagean

    2014-05-01

    Full Text Available The purpose of performed research aimed to establish the influence of protein supplements on the quality and economic efficiency in the processing of a certain semi-smoked sausage assortment using two experimental processing technologies: with 3% soy protein derivatives as supplements and 100% soy protein derivatives as vegetal raw materials. The results revealed that, from an economical point of view, the vegetal processing technology (with exclusively vegetal raw materials was more efficiently than the supplemented processing technology (with protein derivatives as supplements and from qualitatively point of view, the obtained values have been in accordance with the in force STAS-es.

  1. Comparative study of oxidation in canned foods with a combination of vegetables and covering oils

    Directory of Open Access Journals (Sweden)

    E. Bravi

    2015-06-01

    Full Text Available The effects of sunflower (SFO, extra-virgin olive (EVO, and soybean oils (SBO, in combination with canned aubergins and dried tomatoes were studied during an accelerated shelf-life trial. Hydrolytic and oxidative quality parameters was determined and a sensorial test was run. For both canned vegetables, the SBO showed greater resistance to the oxidation at the end of the shelflife trial. The SBO in both vegetables yielded similar results for peroxide formation, whereas a reduced formation of secondary oxidation products was observed in aubergins. The results highlighted a higher oxidation stability of canned vegetables in SBO and EVO than those in SFO. The sensorial test underlined differences between the oils, in aubergins and dried tomatoes, after 30 days of accelerated storage (corresponding to the sell-by date. Flavour and texture were judged better for vegetables in SBO.

  2. Texture classification using autoregressive filtering

    Science.gov (United States)

    Lawton, W. M.; Lee, M.

    1984-01-01

    A general theory of image texture models is proposed and its applicability to the problem of scene segmentation using texture classification is discussed. An algorithm, based on half-plane autoregressive filtering, which optimally utilizes second order statistics to discriminate between texture classes represented by arbitrary wide sense stationary random fields is described. Empirical results of applying this algorithm to natural and sysnthesized scenes are presented and future research is outlined.

  3. CRUMB TEXTURE OF SPELT BREAD

    Directory of Open Access Journals (Sweden)

    Joanna Korczyk-Szabó

    2013-12-01

    Full Text Available Abstract The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 – 2009 were analyzed selected indicators for bread texture quality of five Triticum spelta L. varieties – Altgold, Oberkulmer Rotkorn, Ostro, Rubiota and Franckenkorn grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK, following the AACC (74-09 standard method and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%. Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Franckenkorn and Altgold were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.81++, -0.78++. The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.

  4. Symmetry realization of texture zeros

    International Nuclear Information System (INIS)

    Grimus, W.; Joshipura, A.S.; Lavoura, L.; Tanimoto, M.

    2004-01-01

    We show that it is possible to enforce texture zeros in arbitrary entries of the fermion mass matrices by means of Abelian symmetries; in this way, many popular mass-matrix textures find a symmetry justification. We propose two alternative methods which allow one to place zeros in any number of elements of the mass matrices that one wants. They are applicable simultaneously in the quark and lepton sectors. They are also applicable in grand unified theories. The number of scalar fields required by our methods may be large; still, in many interesting cases this number can be reduced considerably. The larger the desired number of texture zeros is, the simpler are the models which reproduce the texture. (orig.)

  5. Texture and anisotropy in ferroelectric lead metaniobate

    Science.gov (United States)

    Iverson, Benjamin John

    Ferroelectric lead metaniobate, PbNb2O6, is a piezoelectric ceramic typically used because of its elevated Curie temperature and anisotropic properties. However, the piezoelectric constant, d33, is relatively low in randomly oriented ceramics when compared to other ferroelectrics. Crystallographic texturing is often employed to increase the piezoelectric constant because the spontaneous polarization axes of grains are better aligned. In this research, crystallographic textures induced through tape casting are distinguished from textures induced through electrical poling. Texture is described using multiple quantitative approaches utilizing X-ray and neutron time-of-flight diffraction. Tape casting lead metaniobate with an inclusion of acicular template particles induces an orthotropic texture distribution. Templated grain growth from seed particles oriented during casting results in anisotropic grain structures. The degree of preferred orientation is directly linked to the shear behavior of the tape cast slurry. Increases in template concentration, slurry viscosity, and casting velocity lead to larger textures by inducing more particle orientation in the tape casting plane. The maximum 010 texture distributions were two and a half multiples of a random distribution. Ferroelectric texture was induced by electrical poling. Electric poling increases the volume of material oriented with the spontaneous polarization direction in the material. Samples with an initial paraelectric texture exhibit a greater change in the domain volume fraction during electrical poling than randomly oriented ceramics. In tape cast samples, the resulting piezoelectric response is proportional to the 010 texture present prior to poling. This results in property anisotropy dependent on initial texture. Piezoelectric properties measured on the most textured ceramics were similar to those obtained with a commercial standard.

  6. Sensor data fusion for textured reconstruction and virtual representation of alpine scenes

    Science.gov (United States)

    Häufel, Gisela; Bulatov, Dimitri; Solbrig, Peter

    2017-10-01

    The concept of remote sensing is to provide information about a wide-range area without making physical contact with this area. If, additionally to satellite imagery, images and videos taken by drones provide a more up-to-date data at a higher resolution, or accurate vector data is downloadable from the Internet, one speaks of sensor data fusion. The concept of sensor data fusion is relevant for many applications, such as virtual tourism, automatic navigation, hazard assessment, etc. In this work, we describe sensor data fusion aiming to create a semantic 3D model of an extremely interesting yet challenging dataset: An alpine region in Southern Germany. A particular challenge of this work is that rock faces including overhangs are present in the input airborne laser point cloud. The proposed procedure for identification and reconstruction of overhangs from point clouds comprises four steps: Point cloud preparation, filtering out vegetation, mesh generation and texturing. Further object types are extracted in several interesting subsections of the dataset: Building models with textures from UAV (Unmanned Aerial Vehicle) videos, hills reconstructed as generic surfaces and textured by the orthophoto, individual trees detected by the watershed algorithm, as well as the vector data for roads retrieved from openly available shapefiles and GPS-device tracks. We pursue geo-specific reconstruction by assigning texture and width to roads of several pre-determined types and modeling isolated trees and rocks using commercial software. For visualization and simulation of the area, we have chosen the simulation system Virtual Battlespace 3 (VBS3). It becomes clear that the proposed concept of sensor data fusion allows a coarse reconstruction of a large scene and, at the same time, an accurate and up-to-date representation of its relevant subsections, in which simulation can take place.

  7. Food Texture Preferences in Infants Versus Toddlers.

    Science.gov (United States)

    Lundy, Brenda; And Others

    1998-01-01

    Compared food texture preferences during infancy and toddlerhood. Found that infants displayed more negative expressions and head and body movements in response to complex textures than to simple textures. Toddlers displayed more positive head and body movements and more eagerness in response to complex than to simple textures. Experience with…

  8. Texture analysis using Renyi's generalized entropies

    NARCIS (Netherlands)

    Grigorescu, SE; Petkov, N

    2003-01-01

    We propose a texture analysis method based on Renyi's generalized entropies. The method aims at identifying texels in regular textures by searching for the smallest window through which the minimum number of different visual patterns is observed when moving the window over a given texture. The

  9. TEXTURAL DESCRIPTORS FOR MULTIPHASIC ORE PARTICLES

    Directory of Open Access Journals (Sweden)

    Laura Pérez-Barnuevo

    2012-11-01

    Full Text Available Monitoring of mineral processing circuits by means of particle liberation analysis through quantitative image analysis has become a routine technique within the last decades. Usually, liberation indices are computed as weight proportions, which is not informative enough when complex texture ores are treated by flotation. In these cases, liberation has to be computed as phase surface exposed to reactants, and textural relationships between minerals have to be characterized to determine the possibility of increasing exposure. In this paper, some indices to achieve a complete texture characterization have been developed in terms of 2D phase contact and mineral surfaces exposure. Indices suggested by other authors are also compared. The response of this set of parameters against textural changes has been explored on simple synthetic textures ranging from single to multiple inclusions and single to multiple veins and their ability to discriminate between different textural features is analyzed over real mineral particles with known internal structure.

  10. Mimicking human texture classification

    NARCIS (Netherlands)

    Rogowitz, B.E.; van Rikxoort, Eva M.; van den Broek, Egon; Pappas, T.N.; Schouten, Theo E.; Daly, S.J.

    2005-01-01

    In an attempt to mimic human (colorful) texture classification by a clustering algorithm three lines of research have been encountered, in which as test set 180 texture images (both their color and gray-scale equivalent) were drawn from the OuTex and VisTex databases. First, a k-means algorithm was

  11. Description of textures by a structural analysis.

    Science.gov (United States)

    Tomita, F; Shirai, Y; Tsuji, S

    1982-02-01

    A structural analysis system for describing natural textures is introduced. The analyzer automatically extracts the texture elements in an input image, measures their properties, classifies them into some distinctive classes (one ``ground'' class and some ``figure'' classes), and computes the distributions of the gray level, the shape, and the placement of the texture elements in each class. These descriptions are used for classification of texture images. An analysis-by-synthesis method for evaluating texture analyzers is also presented. We propose a synthesizer which generates a texture image based on the descriptions. By comparing the reconstructed image with the original one, we can see what information is preserved and what is lost in the descriptions.

  12. Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking.

    Science.gov (United States)

    Jongberg, Sisse; Terkelsen, Linda de S; Miklos, Rikke; Lund, Marianne N

    2015-02-01

    The dose-dependent effects of green tea extract (100, 500, or 1500ppm) on the textural and oxidative stability of meat emulsions were investigated, and compared to a control meat emulsion without extract. All levels of green tea extract inhibited formation of TBARS as a measure for lipid oxidation. Overall protein thiol oxidation and myosin heavy chain (MHC) cross-linking were inhibited by 100ppm green tea extract without jeopardizing the textural stability, while increasing concentrations of extract resulted in reduced thiol concentration and elevated levels of non-reducible protein modifications. Addition of 1500ppm green tea extract was found to modify MHC as evaluated by SDS-PAGE combining both protein staining and specific thiol staining, indicating that protein modifications generated through reactions of green tea phenolic compounds with protein thiols, disrupted the meat emulsion properties leading to reduced water holding capacity and textural stability. Hence, a low dose of green tea extract preserves both the textural and the oxidative stability of the meat proteins. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Geometric Total Variation for Texture Deformation

    DEFF Research Database (Denmark)

    Bespalov, Dmitriy; Dahl, Anders Lindbjerg; Shokoufandeh, Ali

    2010-01-01

    In this work we propose a novel variational method that we intend to use for estimating non-rigid texture deformation. The method is able to capture variation in grayscale images with respect to the geometry of its features. Our experimental evaluations demonstrate that accounting for geometry...... of features in texture images leads to significant improvements in localization of these features, when textures undergo geometrical transformations. Accurate localization of features in the presense of unkown deformations is a crucial property for texture characterization methods, and we intend to expoit...

  14. Development of ELISA for the detection of transgenic vegetative insecticidal protein in GM crops/produce.

    Science.gov (United States)

    Kumar, R

    2012-01-11

    In the process of the development of insect-resistant genetically modified (GM) crops and also to evaluate the consistency in the expression of toxin under field conditions, immunological assays are commonly being used. An immunoassay was developed to support the labelling of vegetative insecticidal protein (Vip3A)-based GM produce. The developed ELISA for the measurement of Vip3A is a triple antibody sandwich procedure utilising a polyclonal capture antibody (mouse anti-Vip3A) and a polyclonal detection antibody (rabbit anti-Vip3A) followed by use of a third HRP-conjugated anti-species antibody (goat anti-rabbit IgG). The limit of detection limit of the ELISA assay was 16 ng ml(-1) with a linear quantification range from approximately 31 to 500 ng ml(-1) of Vip3A protein. Furthermore, the assay was in-house validated with GM brinjal samples. The assay was specific, sensitive and reproducible, which can be helpful to detect and track down the spread of unapproved and intentionally/unintentionally released GM produce harbouring Vip protein.

  15. Feature-aware natural texture synthesis

    KAUST Repository

    Wu, Fuzhang; Dong, Weiming; Kong, Yan; Mei, Xing; Yan, Dongming; Zhang, Xiaopeng; Paul, Jean Claude

    2014-01-01

    This article presents a framework for natural texture synthesis and processing. This framework is motivated by the observation that given examples captured in natural scene, texture synthesis addresses a critical problem, namely, that synthesis

  16. Deformation texture and microtexture development in zircaloy-2

    International Nuclear Information System (INIS)

    Vanitha, C.; Kiran Kumar, M.; Samajdar, I.; Vishvanathan, N.N.; Dey, G.K.; Tewari, R.; Srivastava, D.; Banerjee, S.

    2002-01-01

    In the present study, two starting materials used were as-cast Zircaloy-2 with random texture and the finished tube with relatively stronger starting texture. Specimens of the alloys were hot rolled to various strains at different temperature. The texture measurement was carried out and was represented in the form of Orientation Distribution Function which showed a sluggish texture development on high temperature deformation. In the case of as cast alloy with increase in strain at a constant deformation temperature, development in the texture was significant. Upon increasing the working temperature, rate of the overall texture development has been found to reduce. This could be due to reduced slip-twin activities, recovery or due to recrystallization. Microstructural and relative hardening studies were carried out for understanding the mechanisms of deformation texture developments at warm and hot working stages. In the case of finished tube having initially strong texture exhibited slower development in texture on warm and hot rolling. (author)

  17. Texture Repairing by Unified Low Rank Optimization

    Institute of Scientific and Technical Information of China (English)

    Xiao Liang; Xiang Ren; Zhengdong Zhang; Yi Ma

    2016-01-01

    In this paper, we show how to harness both low-rank and sparse structures in regular or near-regular textures for image completion. Our method is based on a unified formulation for both random and contiguous corruption. In addition to the low rank property of texture, the algorithm also uses the sparse assumption of the natural image: because the natural image is piecewise smooth, it is sparse in certain transformed domain (such as Fourier or wavelet transform). We combine low-rank and sparsity properties of the texture image together in the proposed algorithm. Our algorithm based on convex optimization can automatically and correctly repair the global structure of a corrupted texture, even without precise information about the regions to be completed. This algorithm integrates texture rectification and repairing into one optimization problem. Through extensive simulations, we show our method can complete and repair textures corrupted by errors with both random and contiguous supports better than existing low-rank matrix recovery methods. Our method demonstrates significant advantage over local patch based texture synthesis techniques in dealing with large corruption, non-uniform texture, and large perspective deformation.

  18. Effect of animal and vegetable protein intake on oxalate excretion in idiopathic calcium stone disease.

    Science.gov (United States)

    Marangella, M; Bianco, O; Martini, C; Petrarulo, M; Vitale, C; Linari, F

    1989-04-01

    Oxalate excretion was measured in healthy subjects and idiopathic calcium stone-formers on dietary regimens which differed in the type and amount of protein allowed; 24-h urine collections were obtained from 41 practising vegetarians and 40 normal persons on a free, mixed, "mediterranean" diet. Twenty idiopathic calcium stone-formers were also studied while on two low calcium, low oxalate diets which differed in that animal protein was high in one and restricted in the other. Vegetarians had higher urinary oxalate levels than controls and although the calcium levels were markedly lower, urinary saturation with calcium/oxalate was significantly higher. This mild hypercalciuria was interpreted as being secondary to both a higher intake and increased fractional intestinal absorption of oxalate. Changing calcium stone-formers from a high to a low animal protein intake produced a significant decrease in calcium excretion but there was no variation in urinary oxalate. As a result, the decrease in calcium oxalate saturation was only marginal and not significant. It was concluded that dietary animal protein has a minimal effect on oxalate excretion. Mild hyperoxaluria of idiopathic calcium stone disease is likely to be intestinal in origin. Calcium stone-formers should be advised to avoid an excess of animal protein but the risks of a vegetable-rich diet should also be borne in mind.

  19. Effect of variety mixtures on cowpea (Vigna unguiculata) vegetable ...

    African Journals Online (AJOL)

    jokonya

    AN EVALUATION OF SIX COWPEA VARIETIES GROWN ... provide cheap sources of protein, micronutrients and mineral elements that can ... traditional vegetables is that, these leafy vegetables are present in most home ..... REFERENCES. 1.

  20. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study

    Directory of Open Access Journals (Sweden)

    Lone V. Nielsen

    2018-01-01

    Full Text Available Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs. Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ 19% of energy from protein, based on fava beans/split peas (28.5 g fiber, pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber, or eggs without supplementation of fiber (6.0 g fiber. Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals (p > 0.05. Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05. Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas or animal protein (veal/pork or eggs had similar effects on ad libitum energy intake and appetite sensations.

  1. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake-A Randomized Acute Cross-Over Meal Test Study.

    Science.gov (United States)

    Nielsen, Lone V; Kristensen, Marlene D; Klingenberg, Lars; Ritz, Christian; Belza, Anita; Astrup, Arne; Raben, Anne

    2018-01-16

    Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19% of energy from protein), based on fava beans/split peas (28.5 g fiber), pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber), or eggs without supplementation of fiber (6.0 g fiber). Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals ( p > 0.05). Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05). Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations.

  2. Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study

    Science.gov (United States)

    Nielsen, Lone V.; Kristensen, Marlene D.; Klingenberg, Lars; Belza, Anita

    2018-01-01

    Higher-protein meals decrease hunger and increase satiety compared to lower-protein meals. However, no consensus exists about the different effects of animal and vegetable proteins on appetite. We investigated how a meal based on vegetable protein (fava beans/split peas) affected ad libitum energy intake and appetite sensations, compared to macronutrient-balanced, iso-caloric meals based on animal protein (veal/pork or eggs). Thirty-five healthy men were enrolled in this acute cross-over study. On each test day, participants were presented with one of four test meals (~3550 kilojoules (kJ) 19% of energy from protein), based on fava beans/split peas (28.5 g fiber), pork/veal or eggs supplemented with pea fiber to control for fiber content (28.5 g fiber), or eggs without supplementation of fiber (6.0 g fiber). Subjective appetite sensations were recorded at baseline and every half hour until the ad libitum meal three hours later. There were no differences in ad libitum energy intake across test meals (p > 0.05). Further, no differences were found across meals for hunger, satiety, fullness, prospective food consumption, or composite appetite score (all p > 0.05). Iso-caloric, macronutrient-balanced, fiber-matched meals based on vegetable protein (fava beans/split peas) or animal protein (veal/pork or eggs) had similar effects on ad libitum energy intake and appetite sensations. PMID:29337861

  3. Cascaded Amplitude Modulations in Sound Texture Perception

    DEFF Research Database (Denmark)

    McWalter, Richard Ian; Dau, Torsten

    2017-01-01

    . In this study, we investigated the perception of sound textures that contain rhythmic structure, specifically second-order amplitude modulations that arise from the interaction of different modulation rates, previously described as "beating" in the envelope-frequency domain. We developed an auditory texture...... model that utilizes a cascade of modulation filterbanks that capture the structure of simple rhythmic patterns. The model was examined in a series of psychophysical listening experiments using synthetic sound textures-stimuli generated using time-averaged statistics measured from real-world textures....... In a texture identification task, our results indicated that second-order amplitude modulation sensitivity enhanced recognition. Next, we examined the contribution of the second-order modulation analysis in a preference task, where the proposed auditory texture model was preferred over a range of model...

  4. Advecting Procedural Textures for 2D Flow Animation

    Science.gov (United States)

    Kao, David; Pang, Alex; Moran, Pat (Technical Monitor)

    2001-01-01

    This paper proposes the use of specially generated 3D procedural textures for visualizing steady state 2D flow fields. We use the flow field to advect and animate the texture over time. However, using standard texture advection techniques and arbitrary textures will introduce some undesirable effects such as: (a) expanding texture from a critical source point, (b) streaking pattern from the boundary of the flowfield, (c) crowding of advected textures near an attracting spiral or sink, and (d) absent or lack of textures in some regions of the flow. This paper proposes a number of strategies to solve these problems. We demonstrate how the technique works using both synthetic data and computational fluid dynamics data.

  5. Digestibility and nitrogen balance of diets containing non conventional vegetable proteins fed to pigs of genetic strains suitable for outdoor systems

    OpenAIRE

    L. Sardi; M. Simioli; R. Paganelli; G. Martelli; L. Rizzi

    2010-01-01

    The study was carried out to evaluate on growing pigs kept in metabolism crates, either belonging to a “traditional” cross-breed (Duroc x Large White – DLW) or a local breed (Cinta Senese – CS), the digestibility and the nitrogen balance of non-conventional vegetable protein sources (field beans, pea and sunflower cake) when compared to soybean meal. The four diets were formulated so as to supply the same crude protein amount. CS pigs showed lower apparent digestibilit...

  6. Development and Performance Evaluation of a Re-Circulatory Vegetable Moisturizer

    Directory of Open Access Journals (Sweden)

    M. O. Sunmonu

    2016-08-01

    Full Text Available A re-circulatory vegetable moisturizer for preventing wilting in vegetables was developed and its performance evaluation carried out. Freshly harvested Amaranthus vegetables were used for the experiments. The temperature and relative humidity were monitored daily. The vitamin A of this produce was determined at intervals of two days for 9 days. The effects of the storage parameters (temperature and relative humidity on the nutritional value of the produce were determined using statistical analysis of variance (ANOVA. Further analysis by Duncan’s New Multiple Range Test (DNMRT was carried out to compare the means. The vegetable moisturizer was evaluated by comparing the change in nutritional (vitamin A of Amaranthus vegetable with hand wetting system and no wetting condition. The results showed that the moisturizer had higher mean vitamin A content (4.93mg/100gcompared to the mean vitamin A content of the manual wetting (4.88mg/100g and no wetting condition (4.57mg/100g. The sensory characteristics showed that the Moisturizer was more desirable when compared to the manual wetting and no wetting condition after nine days. It was concluded that the Moisturizer preserved the nutritional and sensory characteristics (texture and colour better than the manual and no wetting condition as a result of lower temperature, higher relative humidity and better water draining of the Moisturizer.

  7. Effect of buffer strips and soil texture on runoff losses of flufenacet and isoxaflutole from maize fields.

    Science.gov (United States)

    Milan, Marco; Ferrero, Aldo; Letey, Marilisa; De Palo, Fernando; Vidotto, Francesco

    2013-01-01

    The influence of buffer strips and soil texture on runoff of flufenacet and isoxaflutole was studied for two years in Northern Italy. The efficacy of buffer strips was evaluated on six plots characterized by different soil textures; two plots had Riva soil (18.6% sand, 63.1% silt, 18.3% clay) while the remaining four plots had Tetto Frati (TF) soil (37.1% sand, 57% silt, 5.9% clay). Additionally, the width of the buffer strips, constituted of spontaneous vegetation grown after crop sowing, was also compared for their ability to abate runoff waters. Chemical residues in water following runoff events were investigated, as well as their dissipation in the soil. After the first runoff events, concentrations of herbicides in water samples collected from Riva plots were as much as four times lower in waters from TF plots. On average of two growing seasons, the field half-life of flufenacet in the upper soil layer (5 cm) ranged between 8.1 and 12.8 days in Riva soil, 8.5 and 9.3 days in TF soil. Isoxaflutole field half-life was less than 1 day. The buffer strip was very affective by the uniformity of the vegetative cover, particularly, at the beginning of the season. In TF plots, concentration differences were generally due to the presence or absence of the buffer strip, regardless of its width.

  8. Evaluation of texture and colorimetric properties of irradiated ice cream

    Energy Technology Data Exchange (ETDEWEB)

    Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F., E-mail: vladrogo@yahoo.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2013-07-01

    The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at {sup 6}0{sup C}o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

  9. Evaluation of texture and colorimetric properties of irradiated ice cream

    International Nuclear Information System (INIS)

    Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F.

    2013-01-01

    The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at 6 0 C o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

  10. Measurement of soy contents in ground beef using near-infrared spectroscopy

    Science.gov (United States)

    Models for determining contents of soy products in ground beef were developed using near-infrared (NIR) spectroscopy. Samples were prepared by mixing four kinds of soybean protein products (Arconet, toasted soy grits, Profam and textured vegetable protein (TVP)) with ground beef (content from 0%–100...

  11. Cascaded Amplitude Modulations in Sound Texture Perception

    Directory of Open Access Journals (Sweden)

    Richard McWalter

    2017-09-01

    Full Text Available Sound textures, such as crackling fire or chirping crickets, represent a broad class of sounds defined by their homogeneous temporal structure. It has been suggested that the perception of texture is mediated by time-averaged summary statistics measured from early auditory representations. In this study, we investigated the perception of sound textures that contain rhythmic structure, specifically second-order amplitude modulations that arise from the interaction of different modulation rates, previously described as “beating” in the envelope-frequency domain. We developed an auditory texture model that utilizes a cascade of modulation filterbanks that capture the structure of simple rhythmic patterns. The model was examined in a series of psychophysical listening experiments using synthetic sound textures—stimuli generated using time-averaged statistics measured from real-world textures. In a texture identification task, our results indicated that second-order amplitude modulation sensitivity enhanced recognition. Next, we examined the contribution of the second-order modulation analysis in a preference task, where the proposed auditory texture model was preferred over a range of model deviants that lacked second-order modulation rate sensitivity. Lastly, the discriminability of textures that included second-order amplitude modulations appeared to be perceived using a time-averaging process. Overall, our results demonstrate that the inclusion of second-order modulation analysis generates improvements in the perceived quality of synthetic textures compared to the first-order modulation analysis considered in previous approaches.

  12. Natural texture retrieval based on perceptual similarity measurement

    Science.gov (United States)

    Gao, Ying; Dong, Junyu; Lou, Jianwen; Qi, Lin; Liu, Jun

    2018-04-01

    A typical texture retrieval system performs feature comparison and might not be able to make human-like judgments of image similarity. Meanwhile, it is commonly known that perceptual texture similarity is difficult to be described by traditional image features. In this paper, we propose a new texture retrieval scheme based on texture perceptual similarity. The key of the proposed scheme is that prediction of perceptual similarity is performed by learning a non-linear mapping from image features space to perceptual texture space by using Random Forest. We test the method on natural texture dataset and apply it on a new wallpapers dataset. Experimental results demonstrate that the proposed texture retrieval scheme with perceptual similarity improves the retrieval performance over traditional image features.

  13. Epitaxial hexagonal materials on IBAD-textured substrates

    Science.gov (United States)

    Matias, Vladimir; Yung, Christopher

    2017-08-15

    A multilayer structure including a hexagonal epitaxial layer, such as GaN or other group III-nitride (III-N) semiconductors, a oriented textured layer, and a non-single crystal substrate, and methods for making the same. The textured layer has a crystalline alignment preferably formed by the ion-beam assisted deposition (IBAD) texturing process and can be biaxially aligned. The in-plane crystalline texture of the textured layer is sufficiently low to allow growth of high quality hexagonal material, but can still be significantly greater than the required in-plane crystalline texture of the hexagonal material. The IBAD process enables low-cost, large-area, flexible metal foil substrates to be used as potential alternatives to single-crystal sapphire and silicon for manufacture of electronic devices, enabling scaled-up roll-to-roll, sheet-to-sheet, or similar fabrication processes to be used. The user is able to choose a substrate for its mechanical and thermal properties, such as how well its coefficient of thermal expansion matches that of the hexagonal epitaxial layer, while choosing a textured layer that more closely lattice matches that layer.

  14. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  15. Emotional effects of dynamic textures

    NARCIS (Netherlands)

    Toet, A.; Henselmans, M.; Lucassen, M.P.; Gevers, T.

    2011-01-01

    This study explores the effects of various spatiotemporal dynamic texture characteristics on human emotions. The emotional experience of auditory (eg, music) and haptic repetitive patterns has been studied extensively. In contrast, the emotional experience of visual dynamic textures is still largely

  16. Responses of plant available water and forest productivity to variably layered coarse textured soils

    Science.gov (United States)

    Huang, Mingbin; Barbour, Lee; Elshorbagy, Amin; Si, Bing; Zettl, Julie

    2010-05-01

    textures and vegetative types. The simulated results showed that the presence of 50 cm of coarser graded sand overlying 50 cm of finer graded sand is the most effective reclaimed prescription to increase AWHC and forest productivity among the studied soil profiles.

  17. Modeling Human Aesthetic Perception of Visual Textures

    NARCIS (Netherlands)

    Thumfart, Stefan; Jacobs, Richard H. A. H.; Lughofer, Edwin; Eitzinger, Christian; Cornelissen, Frans W.; Groissboeck, Werner; Richter, Roland

    Texture is extensively used in areas such as product design and architecture to convey specific aesthetic information. Using the results of a psychological experiment, we model the relationship between computational texture features and aesthetic properties of visual textures. Contrary to previous

  18. Classifying spatially heterogeneous wetland communities using machine learning algorithms and spectral and textural features.

    Science.gov (United States)

    Szantoi, Zoltan; Escobedo, Francisco J; Abd-Elrahman, Amr; Pearlstine, Leonard; Dewitt, Bon; Smith, Scot

    2015-05-01

    Mapping of wetlands (marsh vs. swamp vs. upland) is a common remote sensing application.Yet, discriminating between similar freshwater communities such as graminoid/sedge fromremotely sensed imagery is more difficult. Most of this activity has been performed using medium to low resolution imagery. There are only a few studies using highspatial resolutionimagery and machine learning image classification algorithms for mapping heterogeneouswetland plantcommunities. This study addresses this void by analyzing whether machine learning classifierssuch as decisiontrees (DT) and artificial neural networks (ANN) can accurately classify graminoid/sedgecommunities usinghigh resolution aerial imagery and image texture data in the Everglades National Park, Florida.In addition tospectral bands, the normalized difference vegetation index, and first- and second-order texturefeatures derivedfrom the near-infrared band were analyzed. Classifier accuracies were assessed using confusiontablesand the calculated kappa coefficients of the resulting maps. The results indicated that an ANN(multilayerperceptron based on backpropagation) algorithm produced a statistically significantly higheraccuracy(82.04%) than the DT (QUEST) algorithm (80.48%) or the maximum likelihood (80.56%)classifier (αtexture features.

  19. Environment, vegetation and greenness (NDVI) along the North America and Eurasia Arctic transects

    International Nuclear Information System (INIS)

    Walker, D A; Raynolds, M K; Kuss, P; Kade, A N; Epstein, H E; Frost, G V; Kopecky, M A; Daniëls, F J A; Leibman, M O; Moskalenko, N G; Khomutov, A V; Matyshak, G V; Khitun, O V; Forbes, B C; Bhatt, U S; Vonlanthen, C M; Tichý, L

    2012-01-01

    Satellite-based measurements of the normalized difference vegetation index (NDVI; an index of vegetation greenness and photosynthetic capacity) indicate that tundra environments are generally greening and becoming more productive as climates warm in the Arctic. The greening, however, varies and is even negative in some parts of the Arctic. To help interpret the space-based observations, the International Polar Year (IPY) Greening of the Arctic project conducted ground-based surveys along two >1500 km transects that span all five Arctic bioclimate subzones. Here we summarize the climate, soil, vegetation, biomass, and spectral information collected from the North America Arctic transect (NAAT), which has a more continental climate, and the Eurasia Arctic transect (EAT), which has a more oceanic climate. The transects have broadly similar summer temperature regimes and overall vegetation physiognomy, but strong differences in precipitation, especially winter precipitation, soil texture and pH, disturbance regimes, and plant species composition and structure. The results indicate that summer warmth and NDVI increased more strongly along the more continental transect. (letter)

  20. Human versus artificial texture perception

    NARCIS (Netherlands)

    Petiet, Peter J.; van Erp, J.; Drullman, R.; van den Broek, Egon; Beintema, J.; van Wijngaarden, S.

    2006-01-01

    The performances of current texture analysis algorithms are still poor, especially when applied to a large, diffuse texture domain. Most of these purely computationally driven techniques are created to function within a highly restricted domain. When applied as computer vision techniques, frequently

  1. A Review Paper on Camouflage Texture Evaluation

    OpenAIRE

    Amol Patil; Girraj Prasad Rathode

    2013-01-01

    Traditional evaluation method of camouflage texture effect is subjective evaluation. It’s very tedious and inconvenient to direct the texture designing. In this project, a systemic and rational method for direction and evaluation of camouflage texture designing is proposed. Camouflage consists of things such as leaves, branches, or brown and green paint, which are used to make it difficult for an enemy to see military forces and equipment. A camouflage texture evaluation method based on WSSIM...

  2. Effects of initial microstructure and texture on microstructure, texture evolution and magnetic properties of non-oriented electrical steel

    Energy Technology Data Exchange (ETDEWEB)

    Liu, Hai-Tao, E-mail: liuht@ral.neu.edu.cn [State Key Laboratory of Rolling and Automation, Northeastern University, P.O. Box 105, Shenyang 110819 (China); Institute of Research of Iron and Steel, Shasteel, Zhangjiagang 215625, Jiangsu (China); Li, Hua-Long [Institute of Research of Iron and Steel, Shasteel, Zhangjiagang 215625, Jiangsu (China); Wang, Hui [Science and Technology on Surface Physics and Chemistry Laboratory, P.O. Box No. 9-35, Huafengxincun, Jiangyou City, Sichuan Province 621908 (China); National Key Laboratory for Nuclear Fuel and Materials, Nuclear Power Institute of China, Chengdu 610041 (China); Liu, Yi; Gao, Fei; An, Ling-Zi; Zhao, Shi-Qi; Liu, Zhen-Yu; Wang, Guo-Dong [State Key Laboratory of Rolling and Automation, Northeastern University, P.O. Box 105, Shenyang 110819 (China)

    2016-05-15

    An equiaxed grained as-cast strip and a columnar grained as-cast strip was produced by using twin-roll strip casting, respectively. Both as-cast strips mainly containing 0.71 wt%Si and 0.44 wt%Al were cold rolled and annealed with or without the hot rolling prior to cold rolling. Microstructure, texture evolution along the whole processing routes and the magnetic properties were investigated in detail. It was found that the equiaxed grained strip was characterized by almost random texture while the columnar grained strip was dominated by strong λ-fiber (<001>‖ND) texture. After cold rolling and annealing, all the final sheets of both the as-cast strips showed extremely weak γ-fiber (<111>‖ND) recrystallization texture. In addition, the finally annealed sheets of the equiaxed grained strip were dominated by relatively weak λ-fiber and strong Goss ({110}<001>) recrystallization texture while those of the columnar grained strip were dominated by much stronger λ-fiber and much weaker Goss recrystallization texture regardless of whether the hot rolling was adopted before cold rolling, thus the former showed much lower magnetic induction than the latter. On the other hand, even though the finally annealed sheets of the equiaxed grained strip showed a little more homogeneous recrystallization microstructure with a little bigger grain size than those of the columnar grained strip in the case of no hot rolling, a much higher iron loss was displayed. By contrast, in the case of hot rolling, the former exhibited a little lower iron loss than the latter as a result of the more significant increase in grain size and λ-fiber recrystallization texture. The introduction of the hot rolling could increase the grain size, strengthen λ-fiber texture and weaken Goss texture of the finally annealed sheets of both the as-cast strips, leading to a much improvement in both the magnetic induction and iron loss. - Highlights: • Equiaxed and columnar grained as-cast strips were

  3. Bayesian exploration for intelligent identification of textures

    Directory of Open Access Journals (Sweden)

    Jeremy A. Fishel

    2012-06-01

    Full Text Available In order to endow robots with humanlike abilities to characterize and identify objects, they must be provided with tactile sensors and intelligent algorithms to select, control and interpret data from useful exploratory movements. Humans make informed decisions on the sequence of exploratory movements that would yield the most information for the task, depending on what the object may be and prior knowledge of what to expect from possible exploratory movements. This study is focused on texture discrimination, a subset of a much larger group of exploratory movements and percepts that humans use to discriminate, characterize, and identify objects. Using a testbed equipped with a biologically inspired tactile sensor (the BioTac® we produced sliding movements similar to those that humans make when exploring textures. Measurement of tactile vibrations and reaction forces when exploring textures were used to extract measures of textural properties inspired from psychophysical literature (traction, roughness, and fineness. Different combinations of normal force and velocity were identified to be useful for each of these three properties. A total of 117 textures were explored with these three movements to create a database of prior experience to use for identifying these same textures in future encounters. When exploring a texture, the discrimination algorithm adaptively selects the optimal movement to make and property to measure based on previous experience to differentiate the texture from a set of plausible candidates, a process we call Bayesian exploration. Performance of 99.6% in correctly discriminating pairs of similar textures was found to exceed human capabilities. Absolute classification from the entire set of 117 textures generally required a small number of well-chosen exploratory movements (median=5 and yielded a 95.4% success rate. The method of Bayesian exploration developed and tested in this paper may generalize well to other

  4. BREAD CRUMBS TEXTURE OF SPELT

    Directory of Open Access Journals (Sweden)

    Joanna Korczyk – Szabó

    2014-02-01

    Full Text Available Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. Evaluation of the mechanical properties of bread crumb is important not only for quality assurance in the bakeries, but also for assessing the effects of changes in dough ingredients and processing condition and also for describing the changes in bread crumb during storage. Crumb cellular structure is an important quality criterion used in commercial baking and research laboratories to judge bread quality alongside taste, crumb colour and crumb physical texture. In the framework of our research during the years 2010 – 2011 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Altgold, Rubiota and Ostro grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK, following the AACC (74-09 standard and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%. Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Altgold and Ostro were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.65++, -0.66++. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.

  5. Aspect-related Vegetation Differences Amplify Soil Moisture Variability in Semiarid Landscapes

    Science.gov (United States)

    Yetemen, O.; Srivastava, A.; Kumari, N.; Saco, P. M.

    2017-12-01

    Soil moisture variability (SMV) in semiarid landscapes is affected by vegetation, soil texture, climate, aspect, and topography. The heterogeneity in vegetation cover that results from the effects of microclimate, terrain attributes (slope gradient, aspect, drainage area etc.), soil properties, and spatial variability in precipitation have been reported to act as the dominant factors modulating SMV in semiarid ecosystems. However, the role of hillslope aspect in SMV, though reported in many field studies, has not received the same degree of attention probably due to the lack of extensive large datasets. Numerical simulations can then be used to elucidate the contribution of aspect-driven vegetation patterns to this variability. In this work, we perform a sensitivity analysis to study on variables driving SMV using the CHILD landscape evolution model equipped with a spatially-distributed solar-radiation component that couples vegetation dynamics and surface hydrology. To explore how aspect-driven vegetation heterogeneity contributes to the SMV, CHILD was run using a range of parameters selected to reflect different scenarios (from uniform to heterogeneous vegetation cover). Throughout the simulations, the spatial distribution of soil moisture and vegetation cover are computed to estimate the corresponding coefficients of variation. Under the uniform spatial precipitation forcing and uniform soil properties, the factors affecting the spatial distribution of solar insolation are found to play a key role in the SMV through the emergence of aspect-driven vegetation patterns. Hence, factors such as catchment gradient, aspect, and latitude, define water stress and vegetation growth, and in turn affect the available soil moisture content. Interestingly, changes in soil properties (porosity, root depth, and pore-size distribution) over the domain are not as effective as the other factors. These findings show that the factors associated to aspect-related vegetation

  6. Quantitative Characterisation of Surface Texture

    DEFF Research Database (Denmark)

    De Chiffre, Leonardo; Lonardo, P.M.; Trumpold, H.

    2000-01-01

    This paper reviews the different methods used to give a quantitative characterisation of surface texture. The paper contains a review of conventional 2D as well as 3D roughness parameters, with particular emphasis on recent international standards and developments. It presents new texture...

  7. Fast Synthesis of Dynamic Colour Textures

    Czech Academy of Sciences Publication Activity Database

    Filip, Jiří; Haindl, Michal; Chetverikov, D.

    -, č. 66 (2006), s. 53-54 ISSN 0926-4981 R&D Projects: GA AV ČR IAA2075302; GA AV ČR 1ET400750407; GA MŠk 1M0572 EU Projects: European Commission(XE) 507752 - MUSCLE Institutional research plan: CEZ:AV0Z10750506 Keywords : dynamic colour texture * texture synthesis * texture modelling Subject RIV: BD - Theory of Information http://www.ercim.org/publication/Ercim_News/enw66/haindl.html

  8. Parameterization of a bucket model for soil-vegetation-atmosphere modeling under seasonal climatic regimes

    Directory of Open Access Journals (Sweden)

    N. Romano

    2011-12-01

    Full Text Available We investigate the potential impact of accounting for seasonal variations in the climatic forcing and using different methods to parameterize the soil water content at field capacity on the water balance components computed by a bucket model (BM. The single-layer BM of Guswa et al. (2002 is employed, whereas the Richards equation (RE based Soil Water Atmosphere Plant (SWAP model is used as a benchmark model. The results are analyzed for two differently-textured soils and for some synthetic runs under real-like seasonal weather conditions, using stochastically-generated daily rainfall data for a period of 100 years. Since transient soil-moisture dynamics and climatic seasonality play a key role in certain zones of the World, such as in Mediterranean land areas, a specific feature of this study is to test the prediction capability of the bucket model under a condition where seasonal variations in rainfall are not in phase with the variations in plant transpiration. Reference is made to a hydrologic year in which we have a rainy period (starting 1 November and lasting 151 days where vegetation is basically assumed in a dormant stage, followed by a drier and rainless period with a vegetation regrowth phase. Better agreement between BM and RE-SWAP intercomparison results are obtained when BM is parameterized by a field capacity value determined through the drainage method proposed by Romano and Santini (2002. Depending on the vegetation regrowth or dormant seasons, rainfall variability within a season results in transpiration regimes and soil moisture fluctuations with distinctive features. During the vegetation regrowth season, transpiration exerts a key control on soil water budget with respect to rainfall. During the dormant season of vegetation, the precipitation regime becomes an important climate forcing. Simulations also highlight the occurrence of bimodality in the probability distribution of soil moisture during the season when plants are

  9. Correlation between macro texture measures carried out by the volumetric method and by different laser texture meter

    International Nuclear Information System (INIS)

    Parra Ruiz, L.; Yanguas Gonzalez, S. J.

    2013-01-01

    The reference value for the measurement of surface macro texture in the Spanish Main Road Network is the MTD or Mean Texture Depth (PMT, Profundidad Media de Textura), obtained by means of the volumetric methods, in accordance with the standard UNE EN 13036-1:12010. The fact that it is a spot measurement that requires road closures makes it an expensive procedure as well as slow and dangerous. In addition to this, the test results are relatively sensitive to the operator, being the procedure not too suitable for systematic surveys. These are some of the reasons that have contributed to the development of texture meter laser devices that can be assembled on board of vehicles, circulating without interfering with the normal traffic flow and providing a parameter named the MPD (Mean Depth Profile). According to the standard UNE-EN ISO 13473-1:2006, it is possible to estimate the texture obtained by volumetric methods, with the parameter ETD (Estimated Texture Depth) through the equation: ETD=0,8 x MPD+0.2 In 2008 CEDEX conducted a study that correlated macro texture measures obtained by means of the volumetric method with such carried out by different laser texture meters. The equations yield a better relation between MPD and MTD were dependent on the measurement device used and were not linear equations type, as is it indicated in the standard, but exponential type equations. (Author) 6 refs.

  10. Epitaxial hexagonal materials on IBAD-textured substrates

    Energy Technology Data Exchange (ETDEWEB)

    Matias, Vladimir; Yung, Christopher

    2017-08-15

    A multilayer structure including a hexagonal epitaxial layer, such as GaN or other group III-nitride (III-N) semiconductors, a <111> oriented textured layer, and a non-single crystal substrate, and methods for making the same. The textured layer has a crystalline alignment preferably formed by the ion-beam assisted deposition (IBAD) texturing process and can be biaxially aligned. The in-plane crystalline texture of the textured layer is sufficiently low to allow growth of high quality hexagonal material, but can still be significantly greater than the required in-plane crystalline texture of the hexagonal material. The IBAD process enables low-cost, large-area, flexible metal foil substrates to be used as potential alternatives to single-crystal sapphire and silicon for manufacture of electronic devices, enabling scaled-up roll-to-roll, sheet-to-sheet, or similar fabrication processes to be used. The user is able to choose a substrate for its mechanical and thermal properties, such as how well its coefficient of thermal expansion matches that of the hexagonal epitaxial layer, while choosing a textured layer that more closely lattice matches that layer.

  11. Measurement of expansin activity and plant cell wall creep by using a commercial texture analyzer

    Directory of Open Access Journals (Sweden)

    Mauro A. Perini

    2017-03-01

    Conclusions: The possibility of measuring expansin activity following this adapted protocol with a commercial texture meter could contribute to ease and increase the analysis of expansin in different systems, leading to a better understanding of the properties of these proteins under different experimental conditions.

  12. Texture-dependent effects of pseudo-chewing sound on perceived food texture and evoked feelings in response to nursing care foods.

    Science.gov (United States)

    Endo, Hiroshi; Ino, Shuichi; Fujisaki, Waka

    2017-09-01

    Because chewing sounds influence perceived food textures, unpleasant textures of texture-modified diets might be improved by chewing sound modulation. Additionally, since inhomogeneous food properties increase perceived sensory intensity, the effects of chewing sound modulation might depend on inhomogeneity. This study examined the influences of texture inhomogeneity on the effects of chewing sound modulation. Three kinds of nursing care foods in two food process types (minced-/puréed-like foods for inhomogeneous/homogeneous texture respectively) were used as sample foods. A pseudo-chewing sound presentation system, using electromyogram signals, was used to modulate chewing sounds. Thirty healthy elderly participants participated in the experiment. In two conditions with and without the pseudo-chewing sound, participants rated the taste, texture, and evoked feelings in response to sample foods. The results showed that inhomogeneity strongly influenced the perception of food texture. Regarding the effects of the pseudo-chewing sound, taste was less influenced, the perceived food texture tended to change in the minced-like foods, and evoked feelings changed in both food process types. Though there were some food-dependent differences in the effects of the pseudo-chewing sound, the presentation of the pseudo-chewing sounds was more effective in foods with an inhomogeneous texture. In addition, it was shown that the pseudo-chewing sound might have positively influenced feelings. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Protein intake and ovulatory infertility.

    Science.gov (United States)

    Chavarro, Jorge E; Rich-Edwards, Janet W; Rosner, Bernard A; Willett, Walter C

    2008-02-01

    The objective of the study was to evaluate whether intake of protein from animal and vegetable origin is associated with ovulatory infertility. A total of 18,555 married women without a history of infertility were followed up as they attempted a pregnancy or became pregnant during an 8 year period. Dietary assessments were related to the incidence of ovulatory infertility. During follow-up, 438 women reported ovulatory infertility. The multivariate-adjusted relative risk (RR) (95% confidence interval [CI]; P for trend) of ovulatory infertility comparing the highest to the lowest quintile of animal protein intake was 1.39 (1.01 to 1.90; 0.03). The corresponding RR (95% CI; P for trend) for vegetable protein intake was 0.78 (0.54 to 1.12; 0.07). Furthermore, consuming 5% of total energy intake as vegetable protein rather than as animal protein was associated with a more than 50% lower risk of ovulatory infertility (P =.007). Replacing animal sources of protein with vegetable sources of protein may reduce ovulatory infertility risk.

  14. Evaluation of color representation for texture analysis

    NARCIS (Netherlands)

    Verbrugge, R.; van den Broek, Egon; van Rikxoort, E.M.; Taatgen, N.; Schomaker, L.

    2004-01-01

    Since more than 50 years texture in image material is a topic of research. Hereby, color was ignored mostly. This study compares 70 different configurations for texture analysis, using four features. For the configurations we used: (i) a gray value texture descriptor: the co-occurrence matrix and a

  15. Orbital selective spin-texture in a topological insulator

    Energy Technology Data Exchange (ETDEWEB)

    Singh, Bahadur, E-mail: bahadursingh24@gmail.com; Prasad, R. [Department of Physics, Indian Institute of Technology Kanpur, Kanpur 208016 (India)

    2015-05-15

    Three-dimensional topological insulators support a metallic non-trivial surface state with unique spin texture, where spin and momentum are locked perpendicular to each other. In this work, we investigate the orbital selective spin-texture associated with the topological surface states in Sb2Te{sub 3}, using the first principles calculations. Sb2Te{sub 3} is a strong topological insulator with a p-p type bulk band inversion at the Γ-point and supports a single topological metallic surface state with upper (lower) Dirac-cone has left (right) handed spin-texture. Here, we show that the topological surface state has an additional locking between the spin and orbitals, leading to an orbital selective spin-texture. The out-of-plane orbitals (p{sub z} orbitals) have an isotropic orbital texture for both the Dirac cones with an associated left and right handed spin-texture for the upper and lower Dirac cones, respectively. In contrast, the in-planar orbital texture (p{sub x} and p{sub y} projections) is tangential for the upper Dirac-cone and is radial for the lower Dirac-cone surface state. The dominant in-planar orbital texture in both the Dirac cones lead to a right handed orbital-selective spin-texture.

  16. Heterogeneous patterns enhancing static and dynamic texture classification

    International Nuclear Information System (INIS)

    Silva, Núbia Rosa da; Martinez Bruno, Odemir

    2013-01-01

    Some mixtures, such as colloids like milk, blood, and gelatin, have homogeneous appearance when viewed with the naked eye, however, to observe them at the nanoscale is possible to understand the heterogeneity of its components. The same phenomenon can occur in pattern recognition in which it is possible to see heterogeneous patterns in texture images. However, current methods of texture analysis can not adequately describe such heterogeneous patterns. Common methods used by researchers analyse the image information in a global way, taking all its features in an integrated manner. Furthermore, multi-scale analysis verifies the patterns at different scales, but still preserving the homogeneous analysis. On the other hand various methods use textons to represent the texture, breaking texture down into its smallest unit. To tackle this problem, we propose a method to identify texture patterns not small as textons at distinct scales enhancing the separability among different types of texture. We find sub patterns of texture according to the scale and then group similar patterns for a more refined analysis. Tests were performed in four static texture databases and one dynamical one. Results show that our method provide better classification rate compared with conventional approaches both in static and in dynamic texture.

  17. Mass-spectrometry data for Rhizoctonia solani proteins produced during infection of wheat and vegetative growth

    Directory of Open Access Journals (Sweden)

    Jonathan P. Anderson

    2016-09-01

    Full Text Available Rhizoctonia solani is an important root infecting pathogen of a range of food staples worldwide including wheat, rice, maize, soybean, potato, legumes and others. Conventional resistance breeding strategies are hindered by the absence of tractable genetic resistance in any crop host. Understanding the biology and pathogenicity mechanisms of this fungus is important for addressing these disease issues, however, little is known about how R. solani causes disease. The data described in this article is derived from applying mass spectrometry based proteomics to identify soluble, membrane-bound and culture filtrate proteins produced under wheat infection and vegetative growth conditions. Comparisons of the data for sample types in this set will be useful to identify metabolic pathway changes as the fungus switches from saprophytic to a pathogenic lifestyle or pathogenicity related proteins contributing to the ability to cause disease on wheat. The data set is deposited in the PRIDE archive under identifier PRIDE: PXD002806. Keywords: Fungal pathogenesis, Wheat, Rhizoctonia solani, Basidiomycete

  18. Texture analyses of Sauropod dinosaur bones from Tendaguru

    International Nuclear Information System (INIS)

    Pyzalla, A.R.; Sander, P.M.; Hansen, A.; Ferreyro, R.; Yi, S.-B.; Stempniewicz, M.; Brokmeier, H.-G.

    2006-01-01

    The apatite texture of fossil Brachiosaurus brancai and Barosaurus africanus sauropod bones from the excavation site at Tendaguru, Tanzania, was characterized by neutron diffraction pole figures. The results obtained reveal predominantly -fibre textures of the apatite; the fibre direction coincides with the longitudinal direction of the long bones of the skeletons. Neutron pole figures further indicate that other texture types may also be present. Texture strength is similar to dinosaur tendons and contemporary turkey tendon studied by others. Variations of texture strength across the bone wall cross-sections are not significantly large

  19. Influence of antioxidant rich fresh vegetable juices on starch induced postprandial hyperglycemia in rats.

    Science.gov (United States)

    Tiwari, Ashok K; Reddy, K Srikanth; Radhakrishnan, Janani; Kumar, D Anand; Zehra, Amtul; Agawane, Sachin B; Madhusudana, K

    2011-09-01

    This research analyzed the major chemical components and multiple antioxidant activities present in the fresh juice of eight vegetables, and studied their influence on starch induced postprandial glycemia in rats. A SDS-PAGE based protein fingerprint of each vegetable juice was also prepared. The yields of juice, chemical components like total proteins, total polyphenols, total flavonoids, total anthocyanins and free radicals like the ABTS˙(+) cation, DPPH, H(2)O(2), scavenging activities and reducing properties for NBT and FeCl(3) showed wide variations. Vegetable juice from brinjal ranked first in displaying total antioxidant capacity. Pretreatment of rats with vegetable juices moderated starch induced postprandial glycemia. The fresh juice from the vegetables ridge gourd, bottle gourd, ash gourd and chayote significantly mitigated postprandial hyperglycemic excursion. Total polyphenol concentrations present in vegetable juices positively influenced ABTS˙(+) scavenging activity and total antioxidant capacity. However, NBT reducing activity of juices was positively affected by total protein concentration. Contrarily, however, high polyphenol content in vegetable juice was observed to adversely affect the postprandial antihyperglycemic activity of vegetable juices. This is the first report exploring antihyperglycemic activity in these vegetable juices and highlights the possible adverse influence of high polyphenol content on the antihyperglycemic activity of the vegetable juices. This journal is © The Royal Society of Chemistry 2011

  20. Proteomic Profiles Reveal the Function of Different Vegetative Tissues of Moringa oleifera.

    Science.gov (United States)

    Wang, Lei; Zou, Qiong; Wang, Jinxing; Zhang, Junjie; Liu, Zeping; Chen, Xiaoyang

    2016-12-01

    Moringa oleifera is a rich source of bioactive compounds and is widely used in traditional medicine and food for its nutritional value; however, the protein and peptide components of different tissues are rarely discussed. Here, we describe the first investigation of M. oleifera proteomes using mass spectrometry and bioinformatics methods. We aimed to elucidate the protein profiles of M. oleifera leaves, stem, bark, and root. Totally 202 proteins were identified from four vegetative organs. We identified 101 proteins from leaves, 51 from stem, 94 from bark and 67 from root, finding that only five proteins existed in both four vegetative parts. The calculated pI of most of the proteins is distributed in 5-10 and the molecular weight distributed below 100 kDa. Functional classification analysis revealed that proteins which are involved in catalytic activities are the most abundant both in leaves, stem, bark and root. Identification of several heat shock proteins in four vegetative tissues might be adaptive for resistance to high temperature environmental stresses of tropical or subtropical areas. Some enzymes involved in antioxidant processes were also identified in M. oleifera leaves, stem, bark and root. Among the four tissues studies here, leaves protein content and molecular diversity were the highest. The identification of the flocculating protein MO2.1 and MO2.2 in the bark and root provides clue to clarify the antimicrobial molecular mechanisms of root and bark. This study provides information on the protein compositions of M. oleifera vegetative tissues that will be beneficial for potential drug and food supplement development and plant physiology research.

  1. Automatic Texture Optimization for 3D Urban Reconstruction

    Directory of Open Access Journals (Sweden)

    LI Ming

    2017-03-01

    Full Text Available In order to solve the problem of texture optimization in 3D city reconstruction by using multi-lens oblique images, the paper presents a method of seamless texture model reconstruction. At first, it corrects the radiation information of images by camera response functions and image dark channel. Then, according to the corresponding relevance between terrain triangular mesh surface model to image, implements occlusion detection by sparse triangulation method, and establishes the triangles' texture list of visible. Finally, combines with triangles' topology relationship in 3D triangular mesh surface model and means and variances of image, constructs a graph-cuts-based texture optimization algorithm under the framework of MRF(Markov random filed, to solve the discrete label problem of texture optimization selection and clustering, ensures the consistency of the adjacent triangles in texture mapping, achieves the seamless texture reconstruction of city. The experimental results verify the validity and superiority of our proposed method.

  2. Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2.

    Science.gov (United States)

    Chen, Chaoping; Okazaki, Emiko; Osako, Kazufumi

    2016-12-15

    Salt-reduced Alaska pollack roe benefits public health by decreasing NaCl intake; however, it has a poor texture with low breaking strength. This study addresses the feasibility of NaCl reduction in salted roe products, with focusing on the improvement of breaking strength using CaCl2. Salted roe products were prepared by immersing Alaska pollack roe in either NaCl solutions (3.5, 7.0, 15.0, 20.0, and 25.0%) or 7.0% NaCl solutions with added CaCl2 (0.0, 0.5, 1.0, 2.0, and 3.0%). Breaking strength, moisture and salt contents, eggshell protein composition of the salted roe products, as well as total endogenous transglutaminase (TGase) activity in various NaCl and CaCl2 concentrations were analyzed. CaCl2 addition enhanced eggshell protein crosslinking and breaking strength of the salt-reduced roe products. An acyl transfer reaction catalyzed by calcium-dependent TGase may be responsible for the eggshell protein crosslinking and improved texture. Thus, we successfully developed a salt-reduced Alaska roe product using CaCl2. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Characterization of a texture gradient in tantalum plate

    International Nuclear Information System (INIS)

    Wright, S.I.; Gray, G.T. III.

    1994-01-01

    Clark et al. have shown that significant texture gradients can be produced in rolled tantalum plate and that the strength of the gradient is dependent on the processing path. Texture gradients are often ignored because they are time consuming to characterize and add significant complexity to materials modeling. The variation in texture through the thickness of rolled materials is most commonly measured by sectioning samples to different depths through the thickness of the plate and then measuring the texture from these section planes by X-ray diffraction. A new technique based on automatic indexing of electron backscatter diffraction patterns in the scanning electron microscope enables spatially specific orientations to be measured in a practical manner. This technique allows spatial variations in texture to be measured directly enabling gradients in texture to be investigated in more detail than previously possible. This data can be used directly in coupled finite-element/polycrystal-plasticity models to simulate the effects of variations in texture on the plastic behavior of polycrystals. This work examines the variation in texture through the thickness of a tantalum plate and its resultant effect on the compressive deformation of samples prepared from the plate. The characterization of the texture gradient using the automatic point-by-point measurement technique mentioned above is described in detail. The effect of the gradient on the plastic response of through-thickness compression tests is also discussed

  4. Texture and Elastic Anisotropy of Mantle Olivine

    Science.gov (United States)

    Nikitin, A. N.; Ivankina, T. I.; Bourilitchev, D. E.; Klima, K.; Locajicek, T.; Pros, Z.

    Eight olivine rock samples from different European regions were collected for neu- tron texture analyses and for P-wave velocity measurements by means of ultrasonic sounding at various confining pressures. The orientation distribution functions (ODFs) of olivine were determined and pole figures of the main crystallographic planes were calculated. The spatial P-wave velocity distributions were determined at confining pressures from 0.1 to 400 MPa and modelled from the olivine textures. In dependence upon the type of rock (xenolith or dunite) different behavior of both the P-wave veloc- ity distributions and the anisotropy coefficients with various confining pressures was observed. In order to explain the interdependence of elastic anisotropy and hydrostatic pressure, a model for polycrystalline olivine rocks was suggested, which considers the influence of the crystallographic and the mechanical textures on the elastic behaviour of the polycrystal. Since the olivine texture depends upon the active slip systems and the deformation temperature, neutron texture analyses enable us to estimate depth and thermodynamical conditions during texture formation.

  5. A Novel Texture Classification Procedure by using Association Rules

    Directory of Open Access Journals (Sweden)

    L. Jaba Sheela

    2008-11-01

    Full Text Available Texture can be defined as a local statistical pattern of texture primitives in observer’s domain of interest. Texture classification aims to assign texture labels to unknown textures, according to training samples and classification rules. Association rules have been used in various applications during the past decades. Association rules capture both structural and statistical information, and automatically identify the structures that occur most frequently and relationships that have significant discriminative power. So, association rules can be adapted to capture frequently occurring local structures in textures. This paper describes the usage of association rules for texture classification problem. The performed experimental studies show the effectiveness of the association rules. The overall success rate is about 98%.

  6. Differences in the dry deposition of gaseous elemental I-131 to several leafy vegetable species

    International Nuclear Information System (INIS)

    Shinonaga, T.; Heuberger, H.; Tschiersch, J.

    2004-01-01

    The height of the dry deposition of gaseous elemental 131 I to leafy vegetable is quite uncertain because of the different habit, surface texture and leaf uptake of the different plant species. There is no comparative data on the deposition to various species, but leafy vegetables are taken as reference plants for the estimation of the height of contamination of vegetable foods after a nuclear accident. Therefore new chamber experiments were performed to determine under homogeneous and controlled conditions the dry deposition of gaseous elemental 131 I on mature leafy vegetable. The simultaneous exposition of endive, head lettuce, red oak leaf lettuce and spinach (spring leafy vegetable) rsp. curly kale, white cabbage and spinach (summer leafy vegetable) was arranged. The sample collective of each species was such large that for the expected variation of the results a statistically firm analysis was possible. Significant differences were observed for the 131 I deposition on spring vegetable: the deposition on spinach was roughly 3 times that on leaf lettuce, 4 times that on endive and 9 times that on head lettuce. All summer vegetables showed differences in deposition. For Iodine, the deposition on spinach was roughly 3 times (6 times) that on curly kale and 35 times (100 times) that on white cabbage in the 2 experiments. Washing by deionised water could reduce the contamination only by about 10% for 131 I. (author)

  7. Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture

    Directory of Open Access Journals (Sweden)

    Caroline Siefarth

    2014-06-01

    Full Text Available Radio frequency (RF heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed. In parallel, a convectional (CV heating process was also tested. In order to meet consumers’ expectations with regard to texture and sensory properties, the yoghurts were heated to different temperatures (58, 65 and 72 °C. This second part of our feasibility study focused on the changes in microstructure and texture caused by post-fermentative heat treatment. It was shown that there were always microstructural changes with additional heat treatment. Compared to the dense and compact casein network in the stirred reference yoghurt, network contractions and further protein aggregation were observed after heat treatment, while at the same time larger pore geometries were detected. The changes in microstructure as well as other physical and sensorial texture properties (syneresis, hardness, cohesiveness, gumminess, apparent viscosity, G’, G’’, homogeneity were in good agreement with the temperature and time of the heat treatment (thermal stress. The RF heated products were found to be very similar to the stirred reference yoghurt, showing potential for further industrial development such as novel heating strategies to obtain products with prolonged shelf-life.

  8. Textural features for radar image analysis

    Science.gov (United States)

    Shanmugan, K. S.; Narayanan, V.; Frost, V. S.; Stiles, J. A.; Holtzman, J. C.

    1981-01-01

    Texture is seen as an important spatial feature useful for identifying objects or regions of interest in an image. While textural features have been widely used in analyzing a variety of photographic images, they have not been used in processing radar images. A procedure for extracting a set of textural features for characterizing small areas in radar images is presented, and it is shown that these features can be used in classifying segments of radar images corresponding to different geological formations.

  9. Texture analyses of Sauropod dinosaur bones from Tendaguru

    Energy Technology Data Exchange (ETDEWEB)

    Pyzalla, A.R. [TU Wien, Institute of Material Science and Technology, Karlsplatz 13-308, A-1040 Vienna (Austria) and MPI fuer Eisenforschung GmbH, Max-Planck-Str. 1, D-40237 Duesseldorf (Germany)]. E-mail: pyzalla@mpie.de; Sander, P.M. [University of Bonn, Institute of Palaeontology, Nusseallee, D-53115 Bonn (Germany); Hansen, A. [TU Clausthal, Institute of Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processingnd GKSS Research Centre Geesthacht GmbH, Geesthacht, Max-Planck-Str.1, D-21502 Geesthacht (Germany); Ferreyro, R. [TU Wien, Institute of Material Science and Technology, Karlsplatz 13-308, A-1040 Vienna (Austria); Yi, S.-B. [TU Clausthal, Institute of Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processingnd GKSS Research Centre Geesthacht GmbH, Geesthacht, Max-Planck-Str.1, D-21502 Geesthacht (Germany); MPI fuer Eisenforschung GmbH, Max-Planck-Str. 1, D-40237 Duesseldorf (Germany); Stempniewicz, M. [TU Wien, Institute of Material Science and Technology, Karlsplatz 13-308, A-1040 Vienna (Austria); Brokmeier, H.-G. [TU Clausthal, Institute of Materials Science and Engineering. A, Structural Materials: Properties, Microstructure and Processingnd GKSS Research Centre Geesthacht GmbH, Geesthacht, Max-Planck-Str.1, D-21502 Geesthacht (Germany)

    2006-11-10

    The apatite texture of fossil Brachiosaurus brancai and Barosaurus africanus sauropod bones from the excavation site at Tendaguru, Tanzania, was characterized by neutron diffraction pole figures. The results obtained reveal predominantly <0 0 0 1>-fibre textures of the apatite; the fibre direction coincides with the longitudinal direction of the long bones of the skeletons. Neutron pole figures further indicate that other texture types may also be present. Texture strength is similar to dinosaur tendons and contemporary turkey tendon studied by others. Variations of texture strength across the bone wall cross-sections are not significantly large.

  10. Influence of Soil Based Growing Media on Vegetative Propagation of Selected Cultivars of Olea Europaea

    International Nuclear Information System (INIS)

    Ahmed, M. I.; Ashraf, M. I.; Malik, S. U.; Husaain, Q.

    2016-01-01

    Pothwar region of Pakistan is a natural habitat of Olea spp. There is a high demand of certified olive plants to establish olive orchids in the region, because native wild species are non-fruit bearing. Plants of certified fruit bearing olive (Olea europaea L.) cultivars are rarely available. Vegetative propagation of olive is highly responsive to texture of soil based growing media. This study examined the effect of growing media composition (soil texture and nutrients) on vegetative propagation of five cultivars of olive. The experiment was carried out in randomized complete block design (RCBD) with two factors factorial having 25 repeats of each four treatments. Plant growth and survival data were collected and analyzed for the influence of soil attributes. In sandy loam soil, cv. Bari-1 had 82 percent plant survival, highest number of roots per plant (3.5), and longest root length (13.01 cm). Highest number of shoots per plant (4.25) and maximum shoot length (15.64 cm) were also recorded for Bari-1 with sandy loam growing media. Silt loam soil is least suitable growing media for vegetative propagation of olive. In the silt loam soil, plants survival rate was 59 percent for cv. Gemlik, number of roots per plant was 1.5 for cv. Ottobrattica, minimum root length 5.65 cm, minimum number of shoots per plant one, and minimum shoot length 7.42 cm were recorded for cv. Pendolino with silt loam soil. Results suggested that sandy loam growing media is better than the others for vegetative propagation of olive. Cultivar Bari-1 performed better than the others examined in this study by indicating highest (1) survival percentage, (2) root and shoot length, and (3) number of roots and shoots produced within a specific period of time. (author)

  11. Rapidly 3D Texture Reconstruction Based on Oblique Photography

    Directory of Open Access Journals (Sweden)

    ZHANG Chunsen

    2015-07-01

    Full Text Available This paper proposes a city texture fast reconstruction method based on aerial tilt image for reconstruction of three-dimensional city model. Based on the photogrammetry and computer vision theory and using the city building digital surface model obtained by prior treatment, through collinear equation calculation geometric projection of object and image space, to obtain the three-dimensional information and texture information of the structure and through certain the optimal algorithm selecting the optimal texture on the surface of the object, realize automatic extraction of the building side texture and occlusion handling of the dense building texture. The real image texture reconstruction results show that: the method to the 3D city model texture reconstruction has the characteristics of high degree of automation, vivid effect and low cost and provides a means of effective implementation for rapid and widespread real texture rapid reconstruction of city 3D model.

  12. Using texture analysis to improve per-pixel classification of very high resolution images for mapping plastic greenhouses

    Science.gov (United States)

    Agüera, Francisco; Aguilar, Fernando J.; Aguilar, Manuel A.

    The area occupied by plastic-covered greenhouses has undergone rapid growth in recent years, currently exceeding 500,000 ha worldwide. Due to the vast amount of input (water, fertilisers, fuel, etc.) required, and output of different agricultural wastes (vegetable, plastic, chemical, etc.), the environmental impact of this type of production system can be serious if not accompanied by sound and sustainable territorial planning. For this, the new generation of satellites which provide very high resolution imagery, such as QuickBird and IKONOS can be useful. In this study, one QuickBird and one IKONOS satellite image have been used to cover the same area under similar circumstances. The aim of this work was an exhaustive comparison of QuickBird vs. IKONOS images in land-cover detection. In terms of plastic greenhouse mapping, comparative tests were designed and implemented, each with separate objectives. Firstly, the Maximum Likelihood Classification (MLC) was applied using five different approaches combining R, G, B, NIR, and panchromatic bands. The combinations of the bands used, significantly influenced some of the indexes used to classify quality in this work. Furthermore, the quality classification of the QuickBird image was higher in all cases than that of the IKONOS image. Secondly, texture features derived from the panchromatic images at different window sizes and with different grey levels were added as a fifth band to the R, G, B, NIR images to carry out the MLC. The inclusion of texture information in the classification did not improve the classification quality. For classifications with texture information, the best accuracies were found in both images for mean and angular second moment texture parameters. The optimum window size in these texture parameters was 3×3 for IK images, while for QB images it depended on the quality index studied, but the optimum window size was around 15×15. With regard to the grey level, the optimum was 128. Thus, the

  13. Global crystallographic textures obtained by neutron and synchrotron radiation

    International Nuclear Information System (INIS)

    Brokmeier, Heinz-Guenter

    2006-01-01

    Global crystallographic textures belong to the main characteristic parameters of engineering materials. The global crystallographic texture is always the average texture of a well-defined sample volume which is representative to solve practical engineering problems. Thus a beam having a high penetration power is needed available as neutron or high energetic X-ray radiation. Texture type and texture sharpness are of great importance for materials properties such as the deep drawing behaviour, one of the basic techniques in many industries. Advantages and disadvantages of both radiations make them complementary for measuring crystallographic textures in a wide range of materials

  14. Irradiation treatment of minimally processed fruits and vegetables for enhancing quality

    International Nuclear Information System (INIS)

    Yuecel, P. K.; Halkman, H. B. D.

    2009-01-01

    Minimally processed fruits and vegetables are very common in developed countries and are gaining popularity in developing countries due to their convenience and freshness. Minimal processing may result in undesirable changes in colour, taste and appearance due to the transfer of microbes from skin to the flesh. Unlike thermal processing, which has deteriorating effects on vitamins, flavoring compounds, and textural properties of foods, irradiation is a cold process. Besides its effectiveness in eliminating food-borne pathogens, ionizing radiation also reduces spoilage microorganisms, inhibits ethylene production, and retards the ripening process, resulting in extended shelf-life.

  15. Texture analysis using angle dispersive neutron nuclear scattering

    International Nuclear Information System (INIS)

    Brokmeier, H.G.

    1995-01-01

    This paper describes in detail the method of texture determination using neutron diffraction. The main advantages of neutron diffraction arise from the high penetration depth for most materials which is a factor of 10 2 -10 4 higher than for X-ray diffraction. Consequently neutron diffraction is an efficient tool for the investigation of global textures and coarse grained materials. Moreover, the measurement of large sample volumes gives excellent grain statistics, allows the influence of texture inhomogeneities to be neglected and allows the measurement of complete pole figures even of minority phases. A number of examples show the application of neutron diffraction to measure textures of metals, alloys, composites, intermetallic compounds and rocks. A detailed description of TEX-2 the neutron texture diffractometer at GKSS Research Centre is given which is completed by a comparison to other neutron texture diffractometers. (orig.) [de

  16. Using Dehydrated Vegetables in Some Brown Bread Types

    Directory of Open Access Journals (Sweden)

    Simona Man

    2013-11-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dehydrated vegetables in the form of powder. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their sensorial and rheological features, by adding dehydrated vegetables at different levels 4% potato flakes, 2% dehydrated onion, 0.5% dehydrated garlic and 2% dehydrated leek.

  17. TEXTURE ANALYSIS OF SPELT WHEAT BREAD

    Directory of Open Access Journals (Sweden)

    Magdaléna Lacko - Bartošová

    2013-02-01

    Full Text Available The bread quality is considerably dependent on the texture characteristic of bread crumb. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what are inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 – 2009 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. The bread texture quality was evaluated on texture analyzer TA.XT Plus and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%.Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was measured in Rubiota, whereas bread crumb samples from Franckenkorn were the most firm and stiff. Relative elasticity confirmed that the lowest firmness and stiffness was found in Rubiota bread. The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety.

  18. Antimicrobial Effect of Extracts of Cruciferous Vegetables

    Directory of Open Access Journals (Sweden)

    Shu-Hui Hu

    2004-12-01

    Full Text Available The cruciferous vegetables cauliflower, broccoli, cabbage, Chinese radish, Chinese kale, and Chinese kitam were used in this study to prepare water-soluble and methanol-water extracts. Crude protein extracts were also obtained by diethylaminoethyl (DEAE anion exchange chromatography. Water-soluble polysaccharides were prepared by ethanol precipitation followed by ultrafiltration. The antimicrobial effects of all these extracts were evaluated against Gram-positive bacteria, Gram-negative bacteria, and yeast. Crude protein extracts exhibited the greatest antimicrobial activity in monoculture experiments. The antimicrobial effects of cruciferous vegetables were also studied by steeping beef, carrot, and celery in chlorine (10 ppm or citric acid solution (1% containing the crude protein extract (500 ppm for different time periods. Total aerobic plate counts and coliform counts on these foods decreased significantly after 10 minutes in all steeping solutions (p < 0.05.

  19. Nutrient digestibility of vegetables waste flour on male quail (Coturnix coturnix japonica)

    Science.gov (United States)

    Pramono, A.; Primadhani, M. S.; Swastike, W.; Sutrisno, J.

    2018-03-01

    The aim of this research is to determine the nutrient digestibility of vegetables waste flour on of male quail. Four hundred male quails were divided into four groups with five replications. The experiment is Completely Randomized Design and the data were analyzed by analyses of variants. The experimental diets were P0 = basal diet, P1 = 97% basal diet + 3% vegetables waste flour, P2 = 94% basal diet + 6% vegetables waste flour, and P3 = 91% basal diet + 9% vegetables waste flour. The observed variables were the digestibility of dry matter, crude protein and extract ether. Result showed that of the addition of vegetable waste flour in the diet had no effect on crude protein digestibility (P>0.05), however shown significant effect on dry matter (P digestibility.

  20. Some distinguishing characteristics of contour and texture phenomena in images

    Science.gov (United States)

    Jobson, Daniel J.

    1992-01-01

    The development of generalized contour/texture discrimination techniques is a central element necessary for machine vision recognition and interpretation of arbitrary images. Here, the visual perception of texture, selected studies of texture analysis in machine vision, and diverse small samples of contour and texture are all used to provide insights into the fundamental characteristics of contour and texture. From these, an experimental discrimination scheme is developed and tested on a battery of natural images. The visual perception of texture defined fine texture as a subclass which is interpreted as shading and is distinct from coarse figural similarity textures. Also, perception defined the smallest scale for contour/texture discrimination as eight to nine visual acuity units. Three contour/texture discrimination parameters were found to be moderately successful for this scale discrimination: (1) lightness change in a blurred version of the image, (2) change in lightness change in the original image, and (3) percent change in edge counts relative to local maximum.

  1. Proximate and nutrient analysis of selected vegetable species: A ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-06-17

    Jun 17, 2009 ... Karak, an arid region, have limited water and land resources to cultivate various crops specially vegetables. However, a few seasonal vegetable are available to the local communities in meager quantities. The ash, carbohydrate, protein, moisture, fat, fiber contents, energy values and nutrient composition ...

  2. Proximate and nutrient analysis of selected vegetable species: A ...

    African Journals Online (AJOL)

    Karak, an arid region, have limited water and land resources to cultivate various crops specially vegetables. However, a few seasonal vegetable are available to the local communities in meager quantities. The ash, carbohydrate, protein, moisture, fat, fiber contents, energy values and nutrient composition of eight ...

  3. AUTOMATIC TEXTURE RECONSTRUCTION OF 3D CITY MODEL FROM OBLIQUE IMAGES

    Directory of Open Access Journals (Sweden)

    J. Kang

    2016-06-01

    Full Text Available In recent years, the photorealistic 3D city models are increasingly important in various geospatial applications related to virtual city tourism, 3D GIS, urban planning, real-estate management. Besides the acquisition of high-precision 3D geometric data, texture reconstruction is also a crucial step for generating high-quality and visually realistic 3D models. However, most of the texture reconstruction approaches are probably leading to texture fragmentation and memory inefficiency. In this paper, we introduce an automatic framework of texture reconstruction to generate textures from oblique images for photorealistic visualization. Our approach include three major steps as follows: mesh parameterization, texture atlas generation and texture blending. Firstly, mesh parameterization procedure referring to mesh segmentation and mesh unfolding is performed to reduce geometric distortion in the process of mapping 2D texture to 3D model. Secondly, in the texture atlas generation step, the texture of each segmented region in texture domain is reconstructed from all visible images with exterior orientation and interior orientation parameters. Thirdly, to avoid color discontinuities at boundaries between texture regions, the final texture map is generated by blending texture maps from several corresponding images. We evaluated our texture reconstruction framework on a dataset of a city. The resulting mesh model can get textured by created texture without resampling. Experiment results show that our method can effectively mitigate the occurrence of texture fragmentation. It is demonstrated that the proposed framework is effective and useful for automatic texture reconstruction of 3D city model.

  4. On texture formation of chromium electrodeposits

    DEFF Research Database (Denmark)

    Nielsen, Christian Bergenstof; Leisner, Peter; Horsewell, Andy

    1998-01-01

    The microstructure, texture and hardness of electrodeposited hard, direct current (DC) chromium and pulsed reversed chromium has been investigated. These investigations suggest that the growth and texture of hard chromium is controlled by inhibition processes and reactions. Further, it has been...

  5. Cloud and surface textural features in polar regions

    Science.gov (United States)

    Welch, Ronald M.; Kuo, Kwo-Sen; Sengupta, Sailes K.

    1990-01-01

    The study examines the textural signatures of clouds, ice-covered mountains, solid and broken sea ice and floes, and open water. The textural features are computed from sum and difference histogram and gray-level difference vector statistics defined at various pixel displacement distances derived from Landsat multispectral scanner data. Polar cloudiness, snow-covered mountainous regions, solid sea ice, glaciers, and open water have distinguishable texture features. This suggests that textural measures can be successfully applied to the detection of clouds over snow-covered mountains, an ability of considerable importance for the modeling of snow-melt runoff. However, broken stratocumulus cloud decks and thin cirrus over broken sea ice remain difficult to distinguish texturally. It is concluded that even with high spatial resolution imagery, it may not be possible to distinguish broken stratocumulus and thin clouds from sea ice in the marginal ice zone using the visible channel textural features alone.

  6. Texture and wettability of metallic lotus leaves

    Science.gov (United States)

    Frankiewicz, C.; Attinger, D.

    2016-02-01

    Superhydrophobic surfaces with the self-cleaning behavior of lotus leaves are sought for drag reduction and phase change heat transfer applications. These superrepellent surfaces have traditionally been fabricated by random or deterministic texturing of a hydrophobic material. Recently, superrepellent surfaces have also been made from hydrophilic materials, by deterministic texturing using photolithography, without low-surface energy coating. Here, we show that hydrophilic materials can also be made superrepellent to water by chemical texturing, a stochastic rather than deterministic process. These metallic surfaces are the first analog of lotus leaves, in terms of wettability, texture and repellency. A mechanistic model is also proposed to describe the influence of multiple tiers of roughness on wettability and repellency. This demonstrated ability to make hydrophilic materials superrepellent without deterministic structuring or additional coatings opens the way to large scale and robust manufacturing of superrepellent surfaces.Superhydrophobic surfaces with the self-cleaning behavior of lotus leaves are sought for drag reduction and phase change heat transfer applications. These superrepellent surfaces have traditionally been fabricated by random or deterministic texturing of a hydrophobic material. Recently, superrepellent surfaces have also been made from hydrophilic materials, by deterministic texturing using photolithography, without low-surface energy coating. Here, we show that hydrophilic materials can also be made superrepellent to water by chemical texturing, a stochastic rather than deterministic process. These metallic surfaces are the first analog of lotus leaves, in terms of wettability, texture and repellency. A mechanistic model is also proposed to describe the influence of multiple tiers of roughness on wettability and repellency. This demonstrated ability to make hydrophilic materials superrepellent without deterministic structuring or additional

  7. A quasi-in-situ EBSD observation of the transformation from rolling texture to recrystallization texture in V-4Cr-4Ti alloy

    Energy Technology Data Exchange (ETDEWEB)

    Peng, Lixia [Institute of Materials Research, China Academy of Engineering Physics, Jiangyou, Sichuan Province 621908 (China); Li, Xiongwei [Institute of Metal Research, China Academy of Sciences, 72 Wenhua Road, Shenyang 110016 (China); Fan, Zhijian [Institute of Nuclear Physics and Chemistry, China Academy of Engineering Physics, Mianyang, Sichuan Province 621900 (China); Jiang, Chunli; Zhou, Ping [Institute of Materials Research, China Academy of Engineering Physics, Jiangyou, Sichuan Province 621908 (China); Lai, Xinchun, E-mail: laixinchun@caep.cn [Institute of Materials Research, China Academy of Engineering Physics, Jiangyou, Sichuan Province 621908 (China)

    2017-04-15

    Recrystallization texture evolution of rolled V-4Cr-4Ti alloy has been investigated by quasi-in-situ EBSD (electron back-scattering diffraction) method. Concurrently, the precipitates were characterized by SEM (Scanning Electron Microscopy). It was found that both the initial rolling textures and the distribution of the precipitates affected the formation of the recrystallization texture. It was revealed that the texture transformations of (558) 〈110〉 + (665) 〈110〉 to (334) 〈483〉 + (665) 〈1 1 2.4〉 were possibly attributed to the selective drag induced by the sparsely dispersed Ti-rich precipitates. While the densely distributed Ti-rich precipitates were responsible for the randomized recrystallization texture. Finally, when the precipitates were absent, the orientation changes from (112) 〈110〉 and (558) 〈110〉 to (111) 〈112〉 and (001) <110> to (001) <520> were observed. - Highlights: • Micro recrystallization texture evolution in V-4Cr-4Ti alloys is reported for the first time. • The volume fraction of Ti-rich precipitates has significant effect on the recrystallization texture evolution. • The dissolution of the Ti-rich precipitates above 1100 °C induces the strengthening of (111) <112> texture.

  8. Exploring the Potential of High Resolution Remote Sensing Data for Mapping Vegetation and the Age Groups of Oil Palm Plantation

    Science.gov (United States)

    Kamiran, N.; Sarker, M. L. R.

    2014-02-01

    The land use/land cover transformation in Malaysia is enormous due to palm oil plantation which has provided huge economical benefits but also created a huge concern for carbon emission and biodiversity. Accurate information about oil palm plantation and the age of plantation is important for a sustainable production, estimation of carbon storage capacity, biodiversity and the climate model. However, the problem is that this information cannot be extracted easily due to the spectral signature for forest and age group of palm oil plantations is similar. Therefore, a noble approach "multi-scale and multi-texture algorithms" was used for mapping vegetation and different age groups of palm oil plantation using a high resolution panchromatic image (WorldView-1) considering the fact that pan imagery has a potential for more detailed and accurate mapping with an effective image processing technique. Seven texture algorithms of second-order Grey Level Co-occurrence Matrix (GLCM) with different scales (from 3×3 to 39×39) were used for texture generation. All texture parameters were classified step by step using a robust classifier "Artificial Neural Network (ANN)". Results indicate that single spectral band was unable to provide good result (overall accuracy = 34.92%), while higher overall classification accuracies (73.48%, 84.76% and 93.18%) were obtained when textural information from multi-scale and multi-texture approach were used in the classification algorithm.

  9. Texture design for light touch perception

    NARCIS (Netherlands)

    Zhang, S.; Zeng, X.; Matthews, D.T.A.; Igartua, A.; Rodriguez Vidal, E.; Fortes, J. Contreras; Van Der Heide, E.

    This study focused on active light touch with predefined textures specially-designed for tactile perception. The counter-body material is stainless steel sheet. Three geometric structures (grid, crater and groove) were fabricated by pulsed laser surface texturing. A total number of twenty volunteers

  10. Traditional fermented protein condiments in Nigeria | Achi | African ...

    African Journals Online (AJOL)

    Traditional fermented condiments (dawadawa, iru, ogiri) based on vegetable proteins, and ... in the scope of the microbiology and biochemical changes of the raw materials. ... Fermented vegetable proteins have potential food uses as protein ...

  11. Protein - Which is Best?

    Science.gov (United States)

    Hoffman, Jay R; Falvo, Michael J

    2004-09-01

    Protein intake that exceeds the recommended daily allowance is widely accepted for both endurance and power athletes. However, considering the variety of proteins that are available much less is known concerning the benefits of consuming one protein versus another. The purpose of this paper is to identify and analyze key factors in order to make responsible recommendations to both the general and athletic populations. Evaluation of a protein is fundamental in determining its appropriateness in the human diet. Proteins that are of inferior content and digestibility are important to recognize and restrict or limit in the diet. Similarly, such knowledge will provide an ability to identify proteins that provide the greatest benefit and should be consumed. The various techniques utilized to rate protein will be discussed. Traditionally, sources of dietary protein are seen as either being of animal or vegetable origin. Animal sources provide a complete source of protein (i.e. containing all essential amino acids), whereas vegetable sources generally lack one or more of the essential amino acids. Animal sources of dietary protein, despite providing a complete protein and numerous vitamins and minerals, have some health professionals concerned about the amount of saturated fat common in these foods compared to vegetable sources. The advent of processing techniques has shifted some of this attention and ignited the sports supplement marketplace with derivative products such as whey, casein and soy. Individually, these products vary in quality and applicability to certain populations. The benefits that these particular proteins possess are discussed. In addition, the impact that elevated protein consumption has on health and safety issues (i.e. bone health, renal function) are also reviewed. Key PointsHigher protein needs are seen in athletic populations.Animal proteins is an important source of protein, however potential health concerns do exist from a diet of protein

  12. Synthesis of nano-textured biocompatible scaffolds from chicken eggshells

    International Nuclear Information System (INIS)

    Asghar, Waseem; Ilyas, Azhar; Sankaran, Jeyantt; Wan Yuan; Iqbal, Samir M; Kim, Young-Tae

    2012-01-01

    Cell adhesion, morphology and growth are influenced by surface topography at nano and micrometer scales. Nano-textured surfaces are prepared using photolithography, plasma etching and long polymer chemical etching which are cost prohibitive and require specialized equipment. This article demonstrates a simple approach to synthesize nano-textured scaffolds from chicken eggshells. Varieties of pattern are made on the eggshells like micro-needle forests and nanopores, giving very uniform nano-textures to the surfaces. The surfaces are characterized for chemical composition and crystal phase. The novel patterns are transferred to PDMS surfaces and the nano-textured PDMS surfaces are used to study the effect of texturing on human fibroblast cell growth and attachment. The effects of surface topographies, along with laminin coating on cell cultures, are also studied. We find an exciting phenomenon that the initial seeding density of the fibroblast cells affects the influence of the nano-texturing on cell growth. These nano-textured surfaces give 16 times more fibroblast growth when compared to flat PDMS surfaces. The novel nano-textured patterns also double the laminin adsorption on PDMS. (paper)

  13. Visual texture perception via graph-based semi-supervised learning

    Science.gov (United States)

    Zhang, Qin; Dong, Junyu; Zhong, Guoqiang

    2018-04-01

    Perceptual features, for example direction, contrast and repetitiveness, are important visual factors for human to perceive a texture. However, it needs to perform psychophysical experiment to quantify these perceptual features' scale, which requires a large amount of human labor and time. This paper focuses on the task of obtaining perceptual features' scale of textures by small number of textures with perceptual scales through a rating psychophysical experiment (what we call labeled textures) and a mass of unlabeled textures. This is the scenario that the semi-supervised learning is naturally suitable for. This is meaningful for texture perception research, and really helpful for the perceptual texture database expansion. A graph-based semi-supervised learning method called random multi-graphs, RMG for short, is proposed to deal with this task. We evaluate different kinds of features including LBP, Gabor, and a kind of unsupervised deep features extracted by a PCA-based deep network. The experimental results show that our method can achieve satisfactory effects no matter what kind of texture features are used.

  14. Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

    Directory of Open Access Journals (Sweden)

    A. A. Mohamed

    2018-01-01

    Full Text Available Amidolysis of oxirane group of epoxidized sesame, sunflower, and cottonseed oils was achieved by reaction with primary amide of millet and gluten proteins. Gluten is a coproduct of wheat starch industry and available commercially. Millet is a major part of the staple food of the semiarid region of the tropics. Gluten is a mixture of glutenins and gliadins rich in glutamine residues; however, millet is rich in glutamine and leucine. We have taken advantage of the available primary amide of glutamine for cross-linking with the oxirane of sunflower, sesame, and cottonseed oils under controlled conditions to give a resin of amidohydroxy of gluten and millet proteins. Cross-linking gave a resin with a wide range of textural properties. The texture of the resin was dependent on the source of the oxirane, the amide group, and the amount of the catalyst (ZnCl2. The thermal properties, textural, solubility, and rheological properties were determined as well as the reaction time. The data showed direct relationships between the ZnCl2, nature of oil, and protein type and the properties of the final resin. Consistently, the results pointed to similarity among the outcome of the reactions between sesame and sunflower oils. Depending on the amount of ZnCl2, the texture of the resin can range from viscose to rubbery. The reaction time was influenced by oxirane source, protein type, and catalyst and ranged from 30 min to 4 hr.

  15. Strings, texture, and inflation

    International Nuclear Information System (INIS)

    Hodges, H.M.; Primack, J.R.

    1991-01-01

    We examine mechanisms, several of which are proposed here, to generate structure formation, or to just add large-scale features, through either gauged or global cosmic strings or global texture, within the framework of inflation. We first explore the possibility that strings or texture form if there is no coupling between the topological theory and the inflaton or spacetime curvature, via (1) quantum creation, and (2) a sufficiently high reheat temperature. In addition, we examine the prospects for the inflaton field itself to generate strings or texture. Then, models with the string/texture field coupled to the curvature, and an equivalent model with coupling to the inflaton field, are considered in detail. The requirement that inflationary density fluctuations are not so large as to conflict with observations leads to a number of constraints on model parameters. We find that strings of relevance for structure formation can form in the absence of coupling to the inflaton or curvature through the process of quantum creation, but only if the strings are strongly type I, or if they are global strings. If formed after reheating, naturalness suggests that gauged cosmic strings correspond to a type-I superconductor. Similarly, gauged strings formed during inflation via conformal coupling ξ=1/6 to the spacetime curvature (in a model suggested by Yokoyama in order to evade the millisecond pulsar constraint on cosmic strings) are expected to be strongly type I

  16. Protein fibrillization: preparation, mechanism and application

    NARCIS (Netherlands)

    Akkermans, C.

    2008-01-01

    The development of new functional ingredients is important for future food products. This PhD research aimed at the development of protein based structuring agents. Structuring agents are ingredrients that can be used to tailor the texture (and the mouth-feel) of products. Proteins were transferred

  17. Exploring TM image texture and its relationships with biomass estimation in Rondônia, Brazilian Amazon Explorando texturas de imagens TM e suas relações com estimativas de biomassa em Rondônia

    Directory of Open Access Journals (Sweden)

    Dengsheng Lu

    2005-06-01

    Full Text Available Many texture measures have been developed and used for improving land-cover classification accuracy, but rarely has research examined the role of textures in improving the performance of aboveground biomass estimations. The relationship between texture and biomass is poorly understood. This paper used Landsat Thematic Mapper (TM data to explore relationships between TM image textures and aboveground biomass in Rondônia, Brazilian Amazon. Eight grey level co-occurrence matrix (GLCM based texture measures (i.e., mean, variance, homogeneity, contrast, dissimilarity, entropy, second moment, and correlation, associated with seven different window sizes (5x5, 7x7, 9x9, 11x11, 15x15, 19x19, and 25x25, and five TM bands (TM 2, 3, 4, 5, and 7 were analyzed. Pearson's correlation coefficient was used to analyze texture and biomass relationships. This research indicates that most textures are weakly correlated with successional vegetation biomass, but some textures are significantly correlated with mature forest biomass. In contrast, TM spectral signatures are significantly correlated with successional vegetation biomass, but weakly correlated with mature forest biomass. Our findings imply that textures may be critical in improving mature forest biomass estimation, but relatively less important for successional vegetation biomass estimation.Muitas medidas de textura têm sido desenvolvidas e utilizadas para melhorar a acurácia de classificações de cobertura das terras, mas raramente têm-se avaliado a importância dessas medidas em estimativas de biomassa. Este trabalho utilizou dados Landsat TM para explorar as relações entre texturas de imagens TM e biomassa em Rondônia, Amazônia. Foram analisadas oito medidas de textura baseadas em matrizes de co-ocorrência de tons de cinza (i.e., média, variância, homogeneidade, contraste, dissimilaridade, entropia, segundo momento e correlação, associadas com sete diferentes tamanhos de janela (5x5, 7x7

  18. Texture Analysis Using Rényi’s Generalized Entropies

    NARCIS (Netherlands)

    Grigorescu, S.E.; Petkov, N.

    2003-01-01

    We propose a texture analysis method based on Rényi’s generalized entropies. The method aims at identifying texels in regular textures by searching for the smallest window through which the minimum number of different visual patterns is observed when moving the window over a given texture. The

  19. Texture of fermion mass matrices in partially unified theories

    International Nuclear Information System (INIS)

    Dutta, B.; Texas Univ., Austin, TX; Nandi, S.; Texas Univ., Austin, TX

    1996-01-01

    We investigate the texture of fermion mass matrices in theories with partial unification (for example, SU(2) L x SU(2) R x SU(4) c ) at a scale of ∼ 10 12 GeV. Starting with the low energy values of the masses and the mixing angles, we find only two viable textures with at most four texture zeros. One of these corresponds to a somewhat modified Fritzsch textures. A theoretical derivation of these textures leads to new interesting relations among the masses and the mixing angles. 13 refs

  20. Microparticulated whey proteins for improving dairy product texture

    DEFF Research Database (Denmark)

    Ipsen, Richard

    2017-01-01

    Use of microparticulated whey protein (MWP) was patented in 1988; since then much research has been conducted on use of MWP. This review provides an overview of the use and functionality of MWP in dairy applications and discusses how MWP interacts with other components in dairy matrices. For ferm......Use of microparticulated whey protein (MWP) was patented in 1988; since then much research has been conducted on use of MWP. This review provides an overview of the use and functionality of MWP in dairy applications and discusses how MWP interacts with other components in dairy matrices...

  1. Neutrino mass textures with maximal CP violation

    International Nuclear Information System (INIS)

    Aizawa, Ichiro; Kitabayashi, Teruyuki; Yasue, Masaki

    2005-01-01

    We show three types of neutrino mass textures, which give maximal CP violation as well as maximal atmospheric neutrino mixing. These textures are described by six real mass parameters: one specified by two complex flavor neutrino masses and two constrained ones and the others specified by three complex flavor neutrino masses. In each texture, we calculate mixing angles and masses, which are consistent with observed data, as well as Majorana CP phases

  2. Adaptive Texture Synthesis for Large Scale City Modeling

    Science.gov (United States)

    Despine, G.; Colleu, T.

    2015-02-01

    Large scale city models textured with aerial images are well suited for bird-eye navigation but generally the image resolution does not allow pedestrian navigation. One solution to face this problem is to use high resolution terrestrial photos but it requires huge amount of manual work to remove occlusions. Another solution is to synthesize generic textures with a set of procedural rules and elementary patterns like bricks, roof tiles, doors and windows. This solution may give realistic textures but with no correlation to the ground truth. Instead of using pure procedural modelling we present a method to extract information from aerial images and adapt the texture synthesis to each building. We describe a workflow allowing the user to drive the information extraction and to select the appropriate texture patterns. We also emphasize the importance to organize the knowledge about elementary pattern in a texture catalogue allowing attaching physical information, semantic attributes and to execute selection requests. Roofs are processed according to the detected building material. Façades are first described in terms of principal colours, then opening positions are detected and some window features are computed. These features allow selecting the most appropriate patterns from the texture catalogue. We experimented this workflow on two samples with 20 cm and 5 cm resolution images. The roof texture synthesis and opening detection were successfully conducted on hundreds of buildings. The window characterization is still sensitive to the distortions inherent to the projection of aerial images onto the facades.

  3. Extreme Compression and Modeling of Bidirectional Texture Function

    Czech Academy of Sciences Publication Activity Database

    Haindl, Michal; Filip, Jiří

    2007-01-01

    Roč. 29, č. 10 (2007), s. 1859-1865 ISSN 0162-8828 R&D Projects: GA AV ČR 1ET400750407; GA MŠk 1M0572; GA AV ČR IAA2075302 EU Projects: European Commission(XE) 507752 - MUSCLE Grant - others:GA MŠk(CZ) 2C06019 Institutional research plan: CEZ:AV0Z10750506 Keywords : Rough texture * 3D texture * BTF * texture synthesis * texture modeling * data compression Subject RIV: BD - Theory of Information Impact factor: 3.579, year: 2007 http://doi.ieeecomputersociety.org/10.1109/TPAMI.2007.1139

  4. Through-process modelling of texture and anisotropy in AA5182

    Science.gov (United States)

    Crumbach, M.; Neumann, L.; Goerdeler, M.; Aretz, H.; Gottstein, G.; Kopp, R.

    2006-07-01

    A through-process texture and anisotropy prediction for AA5182 sheet production from hot rolling through cold rolling and annealing is reported. Thermo-mechanical process data predicted by the finite element method (FEM) package T-Pack based on the software LARSTRAN were fed into a combination of physics based microstructure models for deformation texture (GIA), work hardening (3IVM), nucleation texture (ReNuc), and recrystallization texture (StaRT). The final simulated sheet texture was fed into a FEM simulation of cup drawing employing a new concept of interactively updated texture based yield locus predictions. The modelling results of texture development and anisotropy were compared to experimental data. The applicability to other alloys and processes is discussed.

  5. Extraction of Homogeneous Fine-Grained Texture Segments in Visual Images

    Czech Academy of Sciences Publication Activity Database

    Golcev, A.; Gritsenko, V.; Húsek, Dušan

    2017-01-01

    Roč. 27, č. 5 (2017), s. 447-477 ISSN 1210-0552 Institutional support: RVO:67985807 Keywords : texture feature * texture window * homogeneous fine-grained texture segment * extraction of texture segment * texture segmentation * ”float” coding method Subject RIV: IN - Informatics, Computer Science OBOR OECD: Computer sciences, information science, bioinformathics (hardware development to be 2.2, social aspect to be 5.8) Impact factor: 0.394, year: 2016

  6. Shape-Tailored Features and their Application to Texture Segmentation

    KAUST Repository

    Khan, Naeemullah

    2014-04-01

    Texture Segmentation is one of the most challenging areas of computer vision. One reason for this difficulty is the huge variety and variability of textures occurring in real world, making it very difficult to quantitatively study textures. One of the key tools used for texture segmentation is local invariant descriptors. Texture consists of textons, the basic building block of textures, that may vary by small nuisances like illumination variation, deformations, and noise. Local invariant descriptors are robust to these nuisances making them beneficial for texture segmentation. However, grouping dense descriptors directly for segmentation presents a problem: existing descriptors aggregate data from neighborhoods that may contain different textured regions, making descriptors from these neighborhoods difficult to group, leading to significant errors in segmentation. This work addresses this issue by proposing dense local descriptors, called Shape-Tailored Features, which are tailored to an arbitrarily shaped region, aggregating data only within the region of interest. Since the segmentation, i.e., the regions, are not known a-priori, we propose a joint problem for Shape-Tailored Features and the regions. We present a framework based on variational methods. Extensive experiments on a new large texture dataset, which we introduce, show that the joint approach with Shape-Tailored Features leads to better segmentations over the non-joint non Shape-Tailored approach, and the method out-performs existing state-of-the-art.

  7. Integrated analysis of climate, soil, topography and vegetative growth in Iberian viticultural regions.

    Science.gov (United States)

    Fraga, Helder; Malheiro, Aureliano C; Moutinho-Pereira, José; Cardoso, Rita M; Soares, Pedro M M; Cancela, Javier J; Pinto, Joaquim G; Santos, João A

    2014-01-01

    The Iberian viticultural regions are convened according to the Denomination of Origin (DO) and present different climates, soils, topography and management practices. All these elements influence the vegetative growth of different varieties throughout the peninsula, and are tied to grape quality and wine type. In the current study, an integrated analysis of climate, soil, topography and vegetative growth was performed for the Iberian DO regions, using state-of-the-art datasets. For climatic assessment, a categorized index, accounting for phenological/thermal development, water availability and grape ripening conditions was computed. Soil textural classes were established to distinguish soil types. Elevation and aspect (orientation) were also taken into account, as the leading topographic elements. A spectral vegetation index was used to assess grapevine vegetative growth and an integrated analysis of all variables was performed. The results showed that the integrated climate-soil-topography influence on vine performance is evident. Most Iberian vineyards are grown in temperate dry climates with loamy soils, presenting low vegetative growth. Vineyards in temperate humid conditions tend to show higher vegetative growth. Conversely, in cooler/warmer climates, lower vigour vineyards prevail and other factors, such as soil type and precipitation acquire more important roles in driving vigour. Vines in prevailing loamy soils are grown over a wide climatic diversity, suggesting that precipitation is the primary factor influencing vigour. The present assessment of terroir characteristics allows direct comparison among wine regions and may have great value to viticulturists, particularly under a changing climate.

  8. Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob (Ceratonia silliqua L. Pods and Seeds

    Directory of Open Access Journals (Sweden)

    Maja Benković

    2016-01-01

    Full Text Available Carob tree (Ceratonia siliqua L. is a perennial leguminous evergreen tree native to the coastal regions of the Mediterranean basin and is considered to be an important component of vegetation for economic and environmental reasons. Two constituents of the pod, pulp and seeds, can be used as feed or in food production. In this study, drying characteristics, texture and microstructure of carob pods were studied. Three different carob samples were prepared: whole carob pod, carob pod parts and carob seed. The drying experiments and the modelling showed that carob seeds had the highest drying rate, followed by pod parts and the whole, intact carob fruit. Texture studies showed that the maximum compression force depended on the area of the carob fruit on which compression tests were performed. The seeds showed the highest compression force, followed by the stem zone, the tip and the centre of the fruit. Differences in drying behaviour and texture of carob pods can successfully be interpreted by the micromorphology of the carob pods and seeds. Determining the drying rate, maximum compressive force and micromorphological traits is of great importance for further carob processing (e.g. milling, sieving, carob bean gum production or usage in food or feed products.

  9. Caracterização físico-química e sensorial de hambúrguer vegetal elaborado à base de caju Physical chemical and sensory characterization of vegetal hamburger elaborated from cashew apple

    Directory of Open Access Journals (Sweden)

    Janice Ribeiro Lima

    2008-02-01

    Full Text Available A elaboração de produtos derivados do caju é uma alternativa para seu aproveitamento e para o consumo fora o período de safra. Objetivou-se neste trabalho caracterizar hambúrgueres elaborados à base de caju e comparar suas características com as de produtos comerciais. Foram adquiridos quatro tipos de hambúrgueres comerciais, um deles à base de carne e os demais à base de proteína vegetal. Os hambúrgueres foram analisados quanto às características físico-químicas (proteína, gordura, umidade, cinzas, carboidratos, atividade de água e pH e aceitação sensorial (aparência, aroma, sabor, textura e impressão global. Foram observadas grandes variações nas características dos hambúrgueres: proteínas variaram de 5,75 a 12,95%, gordura de 5,79 a 16,44%, umidade de 45,83 a 63,71%, cinzas de 2,89 a 4,75%, carboidratos de 16,35 a 33,99%, atividade de água de 0,958 a 0,983 e pH de 4,75 a 6,78. Os hambúrgueres de caju apresentaram menor pH e menores teores de proteína e gordura do que a maioria dos produtos comerciais. A aceitação sensorial também apresentou grandes variações, com notas para aparência de 6,2 a 7,8, aroma de 6,1 a 7,9, sabor de 5,7 a 8,0, textura de 5,9 a 7,9 e impressão global de 5,9 a 7,9. Para o hambúrguer de caju, a aceitação sensorial foi, em média, próxima da avaliação gostei ligeiramente (nota 6,0, para todos os atributos avaliados.Products elaborated from cashew are good alternatives for their utilization and for consumption after harvest period. This work aimed to characterize hamburgers made from cashew apple and to compare their characteristics with the ones from commercial products. Four kinds of commercial products were bought, one made of meat and the others made of vegetal protein. Hamburgers were analyzed for their physical chemical characteristics (protein, fat, moisture, ash, carbohydrates, water activity and pH and sensory acceptance (appearance, flavor, taste, texture and overall

  10. TOPICAL REVIEW Textured silicon nitride: processing and anisotropic properties

    Directory of Open Access Journals (Sweden)

    Xinwen Zhu and Yoshio Sakka

    2008-01-01

    Full Text Available Textured silicon nitride (Si3N4 has been intensively studied over the past 15 years because of its use for achieving its superthermal and mechanical properties. In this review we present the fundamental aspects of the processing and anisotropic properties of textured Si3N4, with emphasis on the anisotropic and abnormal grain growth of β-Si3N4, texture structure and texture analysis, processing methods and anisotropic properties. On the basis of the texturing mechanisms, the processing methods described in this article have been classified into two types: hot-working (HW and templated grain growth (TGG. The HW method includes the hot-pressing, hot-forging and sinter-forging techniques, and the TGG method includes the cold-pressing, extrusion, tape-casting and strong magnetic field alignment techniques for β-Si3N4 seed crystals. Each processing technique is thoroughly discussed in terms of theoretical models and experimental data, including the texturing mechanisms and the factors affecting texture development. Also, methods of synthesizing the rodlike β-Si3N4 single crystals are presented. Various anisotropic properties of textured Si3 N4 and their origins are thoroughly described and discussed, such as hardness, elastic modulus, bending strength, fracture toughness, fracture energy, creep behavior, tribological and wear behavior, erosion behavior, contact damage behavior and thermal conductivity. Models are analyzed to determine the thermal anisotropy by considering the intrinsic thermal anisotropy, degree of orientation and various microstructure factors. Textured porous Si3N4 with a unique microstructure composed of oriented elongated β-Si3N4 and anisotropic pores is also described for the first time, with emphasis on its unique mechanical and thermal-mechanical properties. Moreover, as an important related material, textured α-Sialon is also reviewed, because the presence of elongated α-Sialon grains allows the production of textured

  11. Tribological Behavior of Laser Textured Hot Stamping Dies

    Directory of Open Access Journals (Sweden)

    Andre Shihomatsu

    2016-01-01

    Full Text Available Hot stamping of high strength steels has been continuously developed in the automotive industry to improve mechanical properties and surface quality of stamped components. One of the main challenges faced by researchers and technicians is to improve stamping dies lifetime by reducing the wear caused by high pressures and temperatures present during the process. This paper analyzes the laser texturing of hot stamping dies and discusses how different surfaces textures influence the lubrication and wear mechanisms. To this purpose, experimental tests and numerical simulation were carried out to define the die region to be texturized and to characterize the textured surface topography before and after hot stamping tests with a 3D surface profilometer and scanning electron microscopy. Results showed that laser texturing influences the lubrication at the interface die-hot sheet and improves die lifetime. In this work, the best texture presented dimples with the highest diameter, depth, and spacing, with the surface topography and dimples morphology practically preserved after the hot stamping tests.

  12. The Effect of Vegetation on Soil Water Infiltration and Retention Capacity by Improving Soil Physiochemical Property in Semi-arid Grassland

    Science.gov (United States)

    A, Y.; Wang, G.

    2017-12-01

    Water shortage is the main limiting factor for semi-arid grassland development. However, the grassland are gradually degraded represented by species conversion, biomass decrease and ecosystem structure simplification under the influence of human activity. Soil water characteristics such as moisture, infiltration and conductivity are critical variables affecting the interactions between soil parameters and vegetation. In this study, Cover, Height, Shannon-Wiener diversity index, Pielou evenness index and Richness index are served as indexes of vegetation productivity and community structure. And saturated hydraulic conductivity (Ks) and soil moisture content are served as indexes of soil water characters. The interaction between vegetation and soil water is investigated through other soil parameters, such as soil organic matter content at different vertical depths and in different degradation area (e.g., initial, transition and degraded plots). The results show that Ks significantly controlled by soil texture other than soil organic matter content. So the influence of vegetation on Ks through increasing soil organic content (SOM) might be slight. However, soil moisture content (SMC) appeared significantly positive relationship with SOM and silt content and negative relationship with sand content at all depth, significantly. This indicated that capacity of soil water storage was influenced both by soil texture and organic matter. In addition, the highest correlation coefficient of SMC was with SOM at the sub-surficial soil layer (20 40 cm). At the depth of 20 40 cm, the soil water content was relatively steady which slightly influenced by precipitation and evaporation. But it significantly influenced by soil organic matter content which related to vegetation. The correlation coefficient between SOM and SMC at topsoil layer (0 20 cm) was lowest (R2=0.36, pwater content not only by soil organic matter content but also the other influential factors, such as the root

  13. Radioisotope method for characterization of vegetable tannins, extracted from waste of forestry production in Cuba

    International Nuclear Information System (INIS)

    Santana Romero, J.L.; Martinez Luzardo, F.; Codorniu Hernandez, E.; Vargas Guerra, L.; Melo Cala, P.; Garcia Guillen, M.; Isaac Olive, K.; Estevez, P.; Roque Cordoba, A.; Benitez, M.

    2002-01-01

    Vegetable tannins are polyphenolic plants secondary metabolites, widely distributed in all parts of trees and herbs. The role of these substances in many metabolic processes is very important. Vegetable tannins have been implicated as probable antinutritional factors, decreasing the assimilation of diet protein assimilation by cattle. On the other hand, protective antioxidant and antimutagenic properties have been ascribed for these compounds. Characterization of vegetable tannins is important in order to find new sources of natural raw materials with medical and pharmaceutical applications. Protein precipitation capacity as a function of pH, competitive protein and ADN binding assays and the determination of tannins concentration are described. Radioisotope labeled protein and tannins were used in all of the determinations. (author)

  14. Neutronographic Texture Analysis of Zirconium Based Alloys

    International Nuclear Information System (INIS)

    Kruz'elová, M; Vratislav, S; Kalvoda, L; Dlouhá, M

    2012-01-01

    Neutron diffraction is a very powerful tool in texture analysis of zirconium based alloys used in nuclear technique. Textures of five samples (two rolled sheets and three tubes) were investigated by using basal pole figures, inversion pole figures, and ODF distribution function. The texture measurement was performed at diffractometer KSN2 on the Laboratory of Neutron Diffraction, Department of Solid State Engineering, Faculty of Nuclear Sciences and Physical Engineering, CTU in Prague. Procedures for studying textures with thermal neutrons and procedures for obtaining texture parameters (direct and inverse pole figures, three dimensional orientation distribution function) are also described. Observed data were processed by software packages HEXAL and GSAS. Our results can be summarized as follows: i) All samples of zirconium alloys show the distribution of middle area into two maxima in basal pole figures. This is caused by alloying elements. A characteristic split of the basal pole maxima tilted from the normal direction toward the transverse direction can be observed for all samples, ii) Sheet samples prefer orientation of planes (100) and (110) perpendicular to rolling direction and orientation of planes (002) perpendicular to normal direction, iii) Basal planes of tubes are oriented parallel to tube axis, meanwhile (100) planes are oriented perpendicular to tube axis. Level of resulting texture and maxima position is different for tubes and for sheets. The obtained results are characteristic for zirconium based alloys.

  15. Overland Transport of Rotavirus and the Effect of Soil Type and Vegetation

    Directory of Open Access Journals (Sweden)

    Paul C. Davidson

    2016-03-01

    Full Text Available Soil and vegetation are two critical factors for controlling the overland transport kinetics of pathogens in a natural environment. With livestock operations moving more towards concentrated animal operations, the need to dispose of a very large amount of manure in a localized area is becoming increasingly important. Animal manure contains a substantial amount of microbial pathogens, including rotavirus, which may pose a threat of contamination of water resources. This study examined the kinetics of rotavirus in overland transport, with an overall objective of optimizing the design of best management practices, especially vegetative filter strips. The overland transport of rotavirus was studied using three soil types (Catlin silt-loam, Darwin silty-clay, Alvin fine sandy-loam, spanning the entire spectrum of typical Illinois soil textures. A 20-min rainfall event was produced using a small-scale (1.07 m × 0.66 m laboratory rainfall simulator over a soil box measuring 0.610 m × 0.305 m. Each soil type was tested for rotavirus transport kinetics with bare surface conditions, as well as with Smooth Brome and Fescue vegetative covers. Surface runoff, near-surface runoff, soil cores, and vegetation were each analyzed for infective rotavirus particles using cell-culture infectivity assays. Results show that vegetation reduces the recovery of infective rotavirus particles in surface runoff by an average of 73%, in addition to delaying the time to peak recovery. The vegetation, in general, appeared to decrease the recovery of infective rotavirus particles in surface runoff by impeding surface flow and increasing the potential for infiltration into the soil profile.

  16. ADAPTIVE TEXTURE SYNTHESIS FOR LARGE SCALE CITY MODELING

    Directory of Open Access Journals (Sweden)

    G. Despine

    2015-02-01

    Full Text Available Large scale city models textured with aerial images are well suited for bird-eye navigation but generally the image resolution does not allow pedestrian navigation. One solution to face this problem is to use high resolution terrestrial photos but it requires huge amount of manual work to remove occlusions. Another solution is to synthesize generic textures with a set of procedural rules and elementary patterns like bricks, roof tiles, doors and windows. This solution may give realistic textures but with no correlation to the ground truth. Instead of using pure procedural modelling we present a method to extract information from aerial images and adapt the texture synthesis to each building. We describe a workflow allowing the user to drive the information extraction and to select the appropriate texture patterns. We also emphasize the importance to organize the knowledge about elementary pattern in a texture catalogue allowing attaching physical information, semantic attributes and to execute selection requests. Roofs are processed according to the detected building material. Façades are first described in terms of principal colours, then opening positions are detected and some window features are computed. These features allow selecting the most appropriate patterns from the texture catalogue. We experimented this workflow on two samples with 20 cm and 5 cm resolution images. The roof texture synthesis and opening detection were successfully conducted on hundreds of buildings. The window characterization is still sensitive to the distortions inherent to the projection of aerial images onto the facades.

  17. Electrochemically grown rough-textured nanowires

    International Nuclear Information System (INIS)

    Tyagi, Pawan; Postetter, David; Saragnese, Daniel; Papadakis, Stergios J.; Gracias, David H.

    2010-01-01

    Nanowires with a rough surface texture show unusual electronic, optical, and chemical properties; however, there are only a few existing methods for producing these nanowires. Here, we describe two methods for growing both free standing and lithographically patterned gold (Au) nanowires with a rough surface texture. The first strategy is based on the deposition of nanowires from a silver (Ag)-Au plating solution mixture that precipitates an Ag-Au cyanide complex during electrodeposition at low current densities. This complex disperses in the plating solution, thereby altering the nanowire growth to yield a rough surface texture. These nanowires are mass produced in alumina membranes. The second strategy produces long and rough Au nanowires on lithographically patternable nickel edge templates with corrugations formed by partial etching. These rough nanowires can be easily arrayed and integrated with microscale devices.

  18. Forest Classification Based on Forest texture in Northwest Yunnan Province

    Science.gov (United States)

    Wang, Jinliang; Gao, Yan; Wang, Xiaohua; Fu, Lei

    2014-03-01

    Forest texture is an intrinsic characteristic and an important visual feature of a forest ecological system. Full utilization of forest texture will be a great help in increasing the accuracy of forest classification based on remote sensed data. Taking Shangri-La as a study area, forest classification has been based on the texture. The results show that: (1) From the texture abundance, texture boundary, entropy as well as visual interpretation, the combination of Grayscale-gradient co-occurrence matrix and wavelet transformation is much better than either one of both ways of forest texture information extraction; (2) During the forest texture information extraction, the size of the texture-suitable window determined by the semi-variogram method depends on the forest type (evergreen broadleaf forest is 3×3, deciduous broadleaf forest is 5×5, etc.). (3)While classifying forest based on forest texture information, the texture factor assembly differs among forests: Variance Heterogeneity and Correlation should be selected when the window is between 3×3 and 5×5 Mean, Correlation, and Entropy should be used when the window in the range of 7×7 to 19×19 and Correlation, Second Moment, and Variance should be used when the range is larger than 21×21.

  19. Forest Classification Based on Forest texture in Northwest Yunnan Province

    International Nuclear Information System (INIS)

    Wang, Jinliang; Gao, Yan; Fu, Lei; Wang, Xiaohua

    2014-01-01

    Forest texture is an intrinsic characteristic and an important visual feature of a forest ecological system. Full utilization of forest texture will be a great help in increasing the accuracy of forest classification based on remote sensed data. Taking Shangri-La as a study area, forest classification has been based on the texture. The results show that: (1) From the texture abundance, texture boundary, entropy as well as visual interpretation, the combination of Grayscale-gradient co-occurrence matrix and wavelet transformation is much better than either one of both ways of forest texture information extraction; (2) During the forest texture information extraction, the size of the texture-suitable window determined by the semi-variogram method depends on the forest type (evergreen broadleaf forest is 3×3, deciduous broadleaf forest is 5×5, etc.). (3)While classifying forest based on forest texture information, the texture factor assembly differs among forests: Variance Heterogeneity and Correlation should be selected when the window is between 3×3 and 5×5; Mean, Correlation, and Entropy should be used when the window in the range of 7×7 to 19×19; and Correlation, Second Moment, and Variance should be used when the range is larger than 21×21

  20. Changes in soybean phytate content as a result of field growing conditions and influence on tofu texture.

    Science.gov (United States)

    Ishiguro, Takahiro; Ono, Tomotada; Wada, Takahiro; Tsukamoto, Chigen; Kono, Yuhi

    2006-04-01

    It is known that tofu quality tends to vary among soybeans even of the same variety. Cultivation environments can affect the contents of the soybeans. Twenty-seven soybean varieties were grown in a drained paddy field and an upland field, and then their protein and phytate contents were determined using the Fourier transfer infrared spectroscopy (FT-IR) method. The phytate contents of 12 varieties were higher in the drained paddy field than in the upland field. On the other hand, the environmental factor had little effect on the protein contents. In order to determine whether the difference in phytate content affected tofu texture, the hardness of the tofu made from phytate-added soymilk was measured. The tofu texture having more phytate became softer in the range of the common coagulant concentration. We concluded that the difference in the phytate content of the soybeans among the environmental conditions is a factor that causes fluctuation in tofu quality.

  1. Shape and Texture Based Classification of Fish Species

    DEFF Research Database (Denmark)

    Larsen, Rasmus; Ólafsdóttir, Hildur; Ersbøll, Bjarne Kjær

    2009-01-01

    In this paper we conduct a case study of ¯sh species classi- fication based on shape and texture. We consider three fish species: cod, haddock, and whiting. We derive shape and texture features from an appearance model of a set of training data. The fish in the training images were manual outlined......, and a few features including the eye and backbone contour were also annotated. From these annotations an optimal MDL curve correspondence and a subsequent image registration were derived. We have analyzed a series of shape and texture and combined shape and texture modes of variation for their ability...

  2. Associations Between PET Textural Features and GLUT1 Expression, and the Prognostic Significance of Textural Features in Lung Adenocarcinoma.

    Science.gov (United States)

    Koh, Young Wha; Park, Seong Yong; Hyun, Seung Hyup; Lee, Su Jin

    2018-02-01

    We evaluated the association between positron emission tomography (PET) textural features and glucose transporter 1 (GLUT1) expression level and further investigated the prognostic significance of textural features in lung adenocarcinoma. We evaluated 105 adenocarcinoma patients. We extracted texture-based PET parameters of primary tumors. Conventional PET parameters were also measured. The relationships between PET parameters and GLUT1 expression levels were evaluated. The association between PET parameters and overall survival (OS) was assessed using Cox's proportional hazard regression models. In terms of PET textural features, tumors expressing high levels of GLUT1 exhibited significantly lower coarseness, contrast, complexity, and strength, but significantly higher busyness. On univariate analysis, the metabolic tumor volume, total lesion glycolysis, contrast, busyness, complexity, and strength were significant predictors of OS. Multivariate analysis showed that lower complexity (HR=2.017, 95%CI=1.032-3.942, p=0.040) was independently associated with poorer survival. PET textural features may aid risk stratification in lung adenocarcinoma patients. Copyright© 2018, International Institute of Anticancer Research (Dr. George J. Delinasios), All rights reserved.

  3. Variability, heritability and genetic association in vegetable amaranth (Amaranthus tricolor L.)

    Energy Technology Data Exchange (ETDEWEB)

    Sarker, U.; Islam, Md T.; Rabbani, Md G.; Oba, S.

    2015-07-01

    Forty three vegetable amaranth (Amaranthus tricolor L.) genotypes selected from different eco-geographic regions of Bangladesh were evaluated during 3 years (2012-2014) for genetic variability, heritability and genetic association among mineral elements and quality and agronomic traits in randomized complete block design (RCBD) with five replications. The analysis showed that vegetable amaranth is a rich source of K, Ca, Mg, proteins and dietary fibre with average values among the 43 genotypes (1.014%, 2.476%, 2.984, 1.258% and 7.81%, respectively). Six genotypes (VA13, VA14, VA16, VA18, VA26, VA27) showed a biological yield >2000 g/m2 and high mineral, protein and dietary fibre contents; eleven genotypes had high amount of minerals, protein and dietary fibre with above average biological yield; nine genotypes had below average biological yield but were rich in minerals, protein and dietary fibre. Biological yield exhibited a strong positive correlation with leaf area, shoot weight, shoot/root weight and stem base diameter. Insignificant genotypic correlation was observed among mineral, quality and agronomic traits, except K vs. Mg, protein vs. dietary fibre and stem base diameter vs. Ca. Some of these genotypes can be used for improvement of vegetable amaranth regarding mineral, protein and dietary fibre content without compromising yield loss. (Author)

  4. Line Laser and Triple Laser Quantification of the Difference in International Roughness Index between Textured and Non-Textured Strips

    Science.gov (United States)

    2017-07-01

    Practitioners have often wondered whether, during ride measurement with inertial devices, the motion of the laser through pavement texture introduces non representative values of international roughness index (IRI), particularly in certain textures. ...

  5. Phosphorous gettering in acidic textured multicrystalline solar cells

    Energy Technology Data Exchange (ETDEWEB)

    Montesdeoca-Santana, A. [Departamento de Fisica Basica, Universidad de La Laguna (ULL), Avenida Astrofisico Francisco Sanchez 2, 38206 La Laguna, S/C de Tenerife (Spain); Fraunhofer Institut fuer Solare Energiesysteme ISE, Laboratory and Servicecenter Gelsenkirchen, Auf der Reihe 2, 45884 Gelsenkirchen (Germany); Jimenez-Rodriguez, E.; Diaz-Herrera, B.; Hernandez-Rodriguez, C. [Departamento de Fisica Basica, Universidad de La Laguna (ULL), Avenida Astrofisico Francisco Sanchez 2, 38206 La Laguna, S/C de Tenerife (Spain); Gonzalez-Diaz, B. [Departamento de Fisica Basica, Universidad de La Laguna (ULL), Avenida Astrofisico Francisco Sanchez 2, 38206 La Laguna, S/C de Tenerife (Spain); Departamento de Energia Fotovoltaica, Instituto Tecnologico y de Energias Renovables. Poligono Industrial de Granadilla s/n, 38600 San Isidro-Granadilla de Abona, S/C de Tenerife (Spain); Rinio, M.; Borchert, D. [Fraunhofer Institut fuer Solare Energiesysteme ISE, Laboratory and Servicecenter Gelsenkirchen, Auf der Reihe 2, 45884 Gelsenkirchen (Germany); Guerrero-Lemus, R. [Departamento de Fisica Basica, Universidad de La Laguna (ULL), Avenida Astrofisico Francisco Sanchez 2, 38206 La Laguna, S/C de Tenerife (Spain); Fundacion de Estudios de Economia Aplicada, Catedra Focus-Abengoa, Jorge Juan 46, 28001 Madrid (Spain)

    2011-03-15

    The influence of phosphorus gettering is studied in this work applied to an acidic textured multicrystalline silicon substrate. The texturization was achieved with an HF/HNO{sub 3} solution leading to nanostructures on the silicon surface. It has been demonstrated in previous works that this textured surface decreases the reflectance on the solar cell and increases the surface area improving the photon collection and enhancing the short circuit current. The present study investigates the effect on the minority carrier lifetime of the phosphorous diffusion when it is carried out on this textured surface. The lifetime is measured by means microwave photoconductance decay and quasi steady state phototoconductance devices. The diffused textured wafers are used to fabricate solar cells and their electrical parameters are analyzed. (copyright 2011 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim) (orig.)

  6. SHAPE FROM TEXTURE USING LOCALLY SCALED POINT PROCESSES

    Directory of Open Access Journals (Sweden)

    Eva-Maria Didden

    2015-09-01

    Full Text Available Shape from texture refers to the extraction of 3D information from 2D images with irregular texture. This paper introduces a statistical framework to learn shape from texture where convex texture elements in a 2D image are represented through a point process. In a first step, the 2D image is preprocessed to generate a probability map corresponding to an estimate of the unnormalized intensity of the latent point process underlying the texture elements. The latent point process is subsequently inferred from the probability map in a non-parametric, model free manner. Finally, the 3D information is extracted from the point pattern by applying a locally scaled point process model where the local scaling function represents the deformation caused by the projection of a 3D surface onto a 2D image.

  7. Shape-Tailored Features and their Application to Texture Segmentation

    KAUST Repository

    Khan, Naeemullah

    2014-01-01

    Texture Segmentation is one of the most challenging areas of computer vision. One reason for this difficulty is the huge variety and variability of textures occurring in real world, making it very difficult to quantitatively study textures. One

  8. Physical, chemical and texture characteristics of Aro cheese

    Directory of Open Access Journals (Sweden)

    González, M.L.

    2017-10-01

    Full Text Available In 2016, Mexico’s total annual production of cheese was 375,181 tons. Cheese is widely consumed among all socioeconomic groups, and the decision to purchase this product is based on income, with a wide variety of cheeses, brands, and styles available. The fresco cheese is the most popular type and is mostly produced according to traditional or artisanal methods in small family businesses, and small and medium-sized enterprises. It is made with the milk of the producers' livestock, giving it an added value. In Mexico, however, there is not enough scientific information related to the characterization of various dairy products of artisanal production, for example, Aro cheese. The aim of the present study was to define the physical, chemical, and rheological characteristics of the Aro cheese that is commercialized in Teotitlán de Flores Magón, Oaxaca, Mexico. Twenty-four samples of Aro cheese were collected in four establishments with high sales in Teotitlán de Flores Magón, Oaxaca, for analysis physical (Diameter, weight, height and color, chemical (pH, acidity, aw, chlorides, moisture, ashes, protein and fat, and texture (hardness, springiness, adhesiveness and cohesiveness. No difference was found in weight, diameter, height, and color (L* and b*. However, differences in hardness and cohesiveness were found. Although Aro cheese is characterized as an enzymatically coagulated cheese, pH values of 5.82 to 6.08 were recorded, and the data relating to moisture, protein, fat, and chlorides are similar to other Mexican fresh cheeses. The cheese of Aro that is commercialized in Teotitlán de Flores Magón, presents similar physical, chemical and texture characteristics to other fresh cheeses of artisanal production.

  9. Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

    Directory of Open Access Journals (Sweden)

    Sephora Baugreet

    2018-01-01

    Full Text Available Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI, rice protein (RP, and lentil flour (LF (at 4 and 8%, phosphate (0.2%, and two binding agents: 1% (TG and 0.15% (TS. The effects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was significantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P<0.01 a∗ values than the control; however, after the cooking process, L∗, a∗, and b∗ values were similar for all treatments. Textural assessment showed that elevating protein level increased (P<0.001 hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein effect on texture modification. The commercial binder produced a better bind in combination with protein ingredients. This facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

  10. Environmental gradients across wetland vegetation groups in the arid slopes of Western Alborz Mountains, N. Iran

    Directory of Open Access Journals (Sweden)

    Asghar Kamrani

    2011-01-01

    Full Text Available Mountain wetlands are unique ecosystems in the arid southern slopes of Alborz range, the second largest range in Iran. The spatial distribution characteristics of wetland vegetation in the arid region of the Alborz and the main factors affecting their distributional patterns were studied. A classification of vegetation and ecological characteristics were carried out using data extracted from 430 relevés in 90 wetland sites. The data were analyzed using Two Way Indicator Species Analysis (TWINSPAN and detrended correspondence analysis (DCA. The wetland vegetation of Alborz Mountain was classified into four large groups. The first vegetation group was calcareous rich vegetation, mainly distributed in the river banks and characterized by helophytes such as Bolboschoenus affinis as indicator species. The second group was saline transitional vegetation, distributed in the ecotone areas and dominated by Phragmites australis. The third vegetation group is wet meadow vegetation which mainly consists of geophytes, endemic and Irano-Turanian species, distributed in the higher altitudes. This vegetation is mainly characterized by indicator species such as Carex orbicularis, high level concentration of Fe2+ and percentage of organic matter in the soil. The fourth vegetation group is aquatic vegetation, distributed in the lakeshores. The aquatic group species are mainly hydrophytic such as Batrachium trichophyllum. The TWINSPAN vegetation groups could be also recognized in the DCA graphs and ecologically differentiated by ANOVA of studied variables. Four vegetation groups can be differentiated on two first axes of indirect ordination. There is a gradient of pH, EC and organic matter associated with altitude on the DCA diagram. Correlation analysis between the axes of DCA and environmental factors shows that altitude, soil texture and other dependant environmental variables (e.g. pH are the main environmental factors affecting the distribution of wetland

  11. Evaluation of texture differences among varieties of cooked quinoa

    Science.gov (United States)

    Texture is one of the most significant factors for consumers’ experience of foods. Texture difference of cooked quinoa among thirteen different varieties was studied. Correlations between the texture and seed composition, seed characteristics, cooking qualities, flour pasting properties and flour th...

  12. Radiation processing of minimally processed fruits and vegetables to ensure microbiological safety

    International Nuclear Information System (INIS)

    Bandekar, J.R.; Saroj, S.D.; Shashidhar, R.; Dhokane, V.S.; Hajare, S.N.; Nagar, V.; Sharma, A.

    2009-01-01

    Minimally processed fruits and vegetables are in demand as they offer ready rich source of nutrients and convenience to consumers. However, these products are often unsafe due to contamination with harmful pathogens. Therefore, a study was carried out to analyze microbiological quality of minimally processed fruits, vegetables and sprouts and to optimize radiation dose necessary to ensure safety of these commodities. Microbiological quality of these products was found to be poor. Decimal reduction dose (D 10 ) for Salmonella Typhimurium and Listeria monocytogenes in these minimally processed foods (MPF) were in the range of 164 to 588 Gy. Radiation processing with 2 kGy dose of gamma radiation resulted in 5 log reduction of S. Typhimurium and 4 log reduction of L. monocytogenes. The treatment did not significantly affect nutritional, organoleptic and textural properties. These results suggest that radiation processing can ensure safety of these products. (author)

  13. On the origin of recrystallization textures

    Indian Academy of Sciences (India)

    Unknown

    rival theories of evolution of recrystallization textures i.e. oriented nucleation (ON) and oriented growth (OG) has been under dispute. In the ON model, it has been argued that a higher frequency of the special orientation. (grains) than random occur, thus accounting for the texture. In the OG model, it has been argued that the.

  14. Exploring the Potential of High Resolution Remote Sensing Data for Mapping Vegetation and the Age Groups of Oil Palm Plantation

    International Nuclear Information System (INIS)

    Kamiran, N; Sarker, M L R

    2014-01-01

    The land use/land cover transformation in Malaysia is enormous due to palm oil plantation which has provided huge economical benefits but also created a huge concern for carbon emission and biodiversity. Accurate information about oil palm plantation and the age of plantation is important for a sustainable production, estimation of carbon storage capacity, biodiversity and the climate model. However, the problem is that this information cannot be extracted easily due to the spectral signature for forest and age group of palm oil plantations is similar. Therefore, a noble approach ''multi-scale and multi-texture algorithms'' was used for mapping vegetation and different age groups of palm oil plantation using a high resolution panchromatic image (WorldView-1) considering the fact that pan imagery has a potential for more detailed and accurate mapping with an effective image processing technique. Seven texture algorithms of second-order Grey Level Co-occurrence Matrix (GLCM) with different scales (from 3×3 to 39×39) were used for texture generation. All texture parameters were classified step by step using a robust classifier A rtificial Neural Network (ANN) . Results indicate that single spectral band was unable to provide good result (overall accuracy = 34.92%), while higher overall classification accuracies (73.48%, 84.76% and 93.18%) were obtained when textural information from multi-scale and multi-texture approach were used in the classification algorithm

  15. Control of crystallographic texture and surface morphology of Pt/Tio2 templates for enhanced PZT thin film texture.

    Science.gov (United States)

    Fox, Austin J; Drawl, Bill; Fox, Glen R; Gibbons, Brady J; Trolier-McKinstry, Susan

    2015-01-01

    Optimized processing conditions for Pt/TiO2/SiO2/Si templating electrodes were investigated. These electrodes are used to obtain [111] textured thin film lead zirconate titanate (Pb[ZrxTi1-x ]O3 0 ≤ x ≤ 1) (PZT). Titanium deposited by dc magnetron sputtering yields [0001] texture on a thermally oxidized Si wafer. It was found that by optimizing deposition time, pressure, power, and the chamber pre-conditioning, the Ti texture could be maximized while maintaining low surface roughness. When oxidized, titanium yields [100]-oriented rutile. This seed layer has as low as a 4.6% lattice mismatch with [111] Pt; thus, it is possible to achieve strongly oriented [111] Pt. The quality of the orientation and surface roughness of the TiO2 and the Ti directly affect the achievable Pt texture and surface morphology. A transition between optimal crystallographic texture and the smoothest templating surface occurs at approximately 30 nm of original Ti thickness (45 nm TiO2). This corresponds to 0.5 nm (2 nm for TiO2) rms roughness as determined by atomic force microscopy and a full-width at half-maximum (FWHM) of the rocking curve 0002 (200) peak of 5.5/spl degrees/ (3.1/spl degrees/ for TiO2). A Pb[Zr0.52Ti 0.48]O3 layer was deposited and shown to template from the textured Pt electrode, with a maximum [111] Lotgering factor of 87% and a minimum 111 FWHM of 2.4/spl degrees/ at approximately 30 nm of original Ti.

  16. Texture and deformation mechanism of yttrium

    International Nuclear Information System (INIS)

    Adamesku, R.A.; Grebenkin, S.V.; Stepanenko, A.V.

    1992-01-01

    X-ray pole figure analysis was applied to study texture and deformation mechanism in pure and commercial polycrystalline yttrium on cold working. It was found that in cast yttrium the texture manifected itself weakly enough both for pure and commercial metal. Analysis of the data obtained made it possible to assert that cold deformation of pure yttrium in the initial stage occurred mainly by slip the role of which decreased at strains higher than 36%. The texture of heavily deformed commercial yttrium contained two components, these were an 'ideal' basic orientation and an axial one with the angle of inclination about 20 deg. Twinning mechanism was revealed to be also possible in commercial yttrium

  17. Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

    Directory of Open Access Journals (Sweden)

    Ibrahim Osama

    2017-12-01

    Full Text Available Rosemary (Rosmarinus officinalis L. transglutaminase (RTGase was used to cross-link whey protein isolate (WPI and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortified with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.

  18. Modulating fracture properties of mixed protein systems

    NARCIS (Netherlands)

    Ersch, C.E.; Laak, I. ter; Linden, E. van der; Venema, P.; Martin, A.H.

    2015-01-01

    To design foods with desired textures it is important to understand structure build-up and breakdown. One can obtain a wide range of structures using mixtures of different structuring ingredients such as for example protein mixtures. Mixed soy protein isolate (SPI)/gelatine gels were analyzed for

  19. Fast Image Texture Classification Using Decision Trees

    Science.gov (United States)

    Thompson, David R.

    2011-01-01

    Texture analysis would permit improved autonomous, onboard science data interpretation for adaptive navigation, sampling, and downlink decisions. These analyses would assist with terrain analysis and instrument placement in both macroscopic and microscopic image data products. Unfortunately, most state-of-the-art texture analysis demands computationally expensive convolutions of filters involving many floating-point operations. This makes them infeasible for radiation- hardened computers and spaceflight hardware. A new method approximates traditional texture classification of each image pixel with a fast decision-tree classifier. The classifier uses image features derived from simple filtering operations involving integer arithmetic. The texture analysis method is therefore amenable to implementation on FPGA (field-programmable gate array) hardware. Image features based on the "integral image" transform produce descriptive and efficient texture descriptors. Training the decision tree on a set of training data yields a classification scheme that produces reasonable approximations of optimal "texton" analysis at a fraction of the computational cost. A decision-tree learning algorithm employing the traditional k-means criterion of inter-cluster variance is used to learn tree structure from training data. The result is an efficient and accurate summary of surface morphology in images. This work is an evolutionary advance that unites several previous algorithms (k-means clustering, integral images, decision trees) and applies them to a new problem domain (morphology analysis for autonomous science during remote exploration). Advantages include order-of-magnitude improvements in runtime, feasibility for FPGA hardware, and significant improvements in texture classification accuracy.

  20. Fiber vs Rolling Texture: Stress State Dependence for Cold-Drawn Wire

    Science.gov (United States)

    Zorina, M. A.; Karabanalov, M. S.; Stepanov, S. I.; Demakov, S. L.; Loginov, Yu. N.; Lobanov, M. L.

    2018-02-01

    The texture of the cold-drawn copper wire was investigated along the radius using electron backscatter diffraction. The complex fiber texture of the central region of the wire was considered as the rolling texture consisting of a set of preferred orientations. The texture of the periphery region was revealed to be similar to the shear texture. The orientation-dependent properties of the wire were proven to be determined by the texture of the near-surface layers.

  1. Evolution of solidification texture during additive manufacturing

    Science.gov (United States)

    Wei, H. L.; Mazumder, J.; DebRoy, T.

    2015-01-01

    Striking differences in the solidification textures of a nickel based alloy owing to changes in laser scanning pattern during additive manufacturing are examined based on theory and experimental data. Understanding and controlling texture are important because it affects mechanical and chemical properties. Solidification texture depends on the local heat flow directions and competitive grain growth in one of the six preferred growth directions in face centered cubic alloys. Therefore, the heat flow directions are examined for various laser beam scanning patterns based on numerical modeling of heat transfer and fluid flow in three dimensions. Here we show that numerical modeling can not only provide a deeper understanding of the solidification growth patterns during the additive manufacturing, it also serves as a basis for customizing solidification textures which are important for properties and performance of components. PMID:26553246

  2. Diferentes fontes protéicas de origem vegetal para tilápia do Nilo (Oreochromis niloticus L. durante a reversão sexual - DOI: 10.4025/actascianimsci.v26i1.1929 Different protein vegetal sources for the Nile tilapia (Oreochromis niloticus L. during sexual reversion - DOI: 10.4025/actascianimsci.v26i1.1929

    Directory of Open Access Journals (Sweden)

    Eliana Maria Galdioli

    2004-04-01

    Full Text Available Com o objetivo de avaliar diferentes fontes protéicas de origem vegetal para a tilápia do Nilo durante a fase de reversão sexual, foram utilizadas 360 larvas distribuídas em 24 aquários (12 litros cada em um delineamento inteiramente casualizado com quatro tratamentos e seis repetições. Foram comparadas quatro fontes protéicas de origem vegetal, sendo o farelo de soja (FS, farelo de canola (FC, farelo de girassol (FG e farelo de algodão (FA. A uniformidade do lote, o fator de condição e a sobrevivência não foram afetadas pelos diferentes tratamentos. O FA levou aos piores resultados no peso e no comprimento final. A matéria seca da carcaça dos peixes alimentados com FG apresentou-se superior a do FS (p Three hundred and sixty Nile tilapia larvae were distributed in 24 12L-aquaria to evaluate different protein vegetal sources. Design was totally randomised with four treatments and six repetitions. Four protein vegetal sources were compared: soy meal (SM, canola meal (CM, sunflower meal (FG and cotton meal (TM. Uniformity of lots, condition factor and survival were not affected by the different treatments. TM had the worst results in weight and final length. Carcass dry matter of fish fed on FM was superior to SM (p < 0.05. Percentage of crude protein of carcass was highest in treatments CM and SM; the lowest percentage belonged to FM. SM, CM and FM may be used as protein vegetal sources without any impairment in the performance of Nile tilapia larvae.

  3. On Texture and Geometry in Image Analysis

    DEFF Research Database (Denmark)

    Gustafsson, David Karl John

    2009-01-01

    fields and Maximum Entropy (FRAME) model [213, 214] is used for inpaining texture. We argue that many ’textures’ contain details that must be inpainted exactly. Simultaneous reconstruction of geometric structure and texture is a difficult problem, therefore, a two-phase reconstruction procedure...... is proposed. An inverse temperature is added to the FRAME model. In the first phase, the geometric structure is reconstructed by cooling the distribution, and in the second phase, the texture is added by heating the distribution. Empirically, we show that the long range geometric structure is inpainted...

  4. Texture Control During the Manufacturing of Nonoriented Electrical Steels

    NARCIS (Netherlands)

    Kestens, L.; Jacobs, S.

    2008-01-01

    Methods of modern quantitative texture analysis are applied in order to characterize the crystallographic texture of various non-oriented electrical steel grades in view of their relation with the magnetic properties of the steel sheet. A texture parameter is defined which quantifies the density of

  5. Experimental and Numerical Investigation on Tribological Performance of Grooved Texture

    Directory of Open Access Journals (Sweden)

    CHEN Ping

    2016-06-01

    Full Text Available In order to study the influence of the angle and arrangement forms of micro-grooves on the tribological performance of the contact surface, the finite element analysis software was used to simulate the grooved textures with different angles and arrangements. The YLP-20 laser processing system was used to process grooved texture on stainless steel disk surfaces, and the Tribometer (UMT-2 was also used to conduct tribological test under the condition of rotation. The results show that the numerical simulation values are basically consistent with experimental results of grooved textures, and the tribological performance of the friction pairs with textures is also improved. The grooved textures with different angles and arrangement forms have different influence on tribological performance of friction pairs. When the friction velocity is less than 300r/min, the parallel texture with 0° has smaller friction coefficients. While the friction velocity is larger than 300r/min, the parallel texture with 90° has a better ability of reducing friction. Therefore, different grooved textures should be chosen according to operation conditions.

  6. TEXTURE OF COOKED SPELT WHEAT NOODLES

    Directory of Open Access Journals (Sweden)

    Magdaléna Lacko - Bartošová

    2013-02-01

    Full Text Available At present, there are limited and incomplete data on the ability of spelt to produce alimentary pasta of suitable quality. Noodles are traditional cereal-based food that is becoming increasingly popular worldwide because of its convenience, nutritional qualities, and palatability. It is generally accepted that texture is the main criterion for assessing overall quality of cooked noodles. We present selected indicators of noodle texture of three spelt cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. A texture analyzer TA.XT PLUS was used to determine cooked spelt wheat noodle firmness (N (AACC 66-50. The texture of cooked spelt wheat noodles was expressed also as elasticity (N and extensibility (mm. Statistical analysis showed significant influence of the variety and year of growing on the firmness, elasticity and extensibility of cooked noodles. The wholemeal spelt wheat noodles were characterized with lower cutting firmness than the flour noodles. Flour noodles were more tensile than wholemeal noodles. The best elasticity and extensibility of flour noodles was found in noodles prepared from Rubiota however from wholemeal noodles it was Oberkulmer Rotkorn. Spelt wheat is suitable for noodle production, however also here it is necessary to differentiate between varieties. According to achieved results, wholemeal noodles prepared from Oberkulmer Rotkorn can be recommended for noodle industry due to their consistent structure and better texture quality after cooking.

  7. Texture analysis using Gabor wavelets

    Science.gov (United States)

    Naghdy, Golshah A.; Wang, Jian; Ogunbona, Philip O.

    1996-04-01

    Receptive field profiles of simple cells in the visual cortex have been shown to resemble even- symmetric or odd-symmetric Gabor filters. Computational models employed in the analysis of textures have been motivated by two-dimensional Gabor functions arranged in a multi-channel architecture. More recently wavelets have emerged as a powerful tool for non-stationary signal analysis capable of encoding scale-space information efficiently. A multi-resolution implementation in the form of a dyadic decomposition of the signal of interest has been popularized by many researchers. In this paper, Gabor wavelet configured in a 'rosette' fashion is used as a multi-channel filter-bank feature extractor for texture classification. The 'rosette' spans 360 degrees of orientation and covers frequencies from dc. In the proposed algorithm, the texture images are decomposed by the Gabor wavelet configuration and the feature vectors corresponding to the mean of the outputs of the multi-channel filters extracted. A minimum distance classifier is used in the classification procedure. As a comparison the Gabor filter has been used to classify the same texture images from the Brodatz album and the results indicate the superior discriminatory characteristics of the Gabor wavelet. With the test images used it can be concluded that the Gabor wavelet model is a better approximation of the cortical cell receptive field profiles.

  8. Highly textured KNN-based piezoelectric ceramics by conventional sintering

    International Nuclear Information System (INIS)

    Zapata, Angelica Maria Mazuera; Silva Junior, Paulo Sergio da; Zambrano, Michel Venet

    2016-01-01

    Full text: Texturing in ferroelectric ceramics has played an important role in the enhancement of their piezoelectric properties. Common methods for ceramic texturing are hot pressing and template grain ground; nevertheless, the needed facilities to apply hot pressing and the processing of single crystal make the texture of ceramics expensive and very difficult. In this study, a novel method was investigated to obtain highly textured lead-free ceramics. A (K 0.5 Na 0.5 ) 0.97 Li 0. 0 3 Nb 0.8 Ta 0. 2 matrix (KNLNT), with CuO excess was sintered between 1070 and 1110 °C following a solid state reaction procedure. The CuO excess promotes liquid phase formation and a partial melting of the material. XRD patterns showed the intensity of (100) family peaks became much stronger with the increasing of sintering temperature and CuO. In addition, Lotgering factor was calculated and exhibited a texture degree between 40 % and 70 % for sintered samples having 13 and 16 wt. % CuO, respectively. These, highly textured ceramics, with adequate cut, can be used as substitutes single crystals for texturing of KNN-based lead-free ceramics. (author)

  9. Influence of grain size and texture prior to warm rolling on microstructure, texture and magnetic properties of Fe-6.5 wt% Si steel

    Science.gov (United States)

    Xu, H. J.; Xu, Y. B.; Jiao, H. T.; Cheng, S. F.; Misra, R. D. K.; Li, J. P.

    2018-05-01

    Fe-6.5 wt% Si steel hot bands with different initial grain size and texture were obtained through different annealing treatment. These bands were then warm rolled and annealed. An analysis on the evolution of microstructure and texture, particularly the formation of recrystallization texture was studied. The results indicated that initial grain size and texture had a significant effect on texture evolution and magnetic properties. Large initial grains led to coarse deformed grains with dense and long shear bands after warm rolling. Such long shear bands resulted in growth advantage for {1 1 3} 〈3 6 1〉 oriented grains during recrystallization. On the other hand, sharp {11 h} 〈1, 2, 1/h〉 (α∗-fiber) texture in the coarse-grained sample led to dominant {1 1 2} 〈1 1 0〉 texture after warm rolling. Such {1 1 2} 〈1 1 0〉 deformed grains provided massive nucleation sites for {1 1 3} 〈3 6 1〉 oriented grains during subsequent recrystallization. These {1 1 3} 〈3 6 1〉 grains were confirmed to exhibit an advantage on grain growth compared to γ-fiber grains. As a result, significant {1 1 3} 〈3 6 1〉 texture was developed and unfavorable γ-fiber texture was inhibited in the final annealed sheet. Both these aspects led to superior magnetic properties in the sample with largest initial grain size. The magnetic induction B8 was 1.36 T and the high frequency core loss P10/400 was 17.07 W/kg.

  10. Non-Hodgkin lymphoma response evaluation with MRI texture classification

    Directory of Open Access Journals (Sweden)

    Heinonen Tomi T

    2009-06-01

    Full Text Available Abstract Background To show magnetic resonance imaging (MRI texture appearance change in non-Hodgkin lymphoma (NHL during treatment with response controlled by quantitative volume analysis. Methods A total of 19 patients having NHL with an evaluable lymphoma lesion were scanned at three imaging timepoints with 1.5T device during clinical treatment evaluation. Texture characteristics of images were analyzed and classified with MaZda application and statistical tests. Results NHL tissue MRI texture imaged before treatment and under chemotherapy was classified within several subgroups, showing best discrimination with 96% correct classification in non-linear discriminant analysis of T2-weighted images. Texture parameters of MRI data were successfully tested with statistical tests to assess the impact of the separability of the parameters in evaluating chemotherapy response in lymphoma tissue. Conclusion Texture characteristics of MRI data were classified successfully; this proved texture analysis to be potential quantitative means of representing lymphoma tissue changes during chemotherapy response monitoring.

  11. Understanding patterns of vegetation structure and distribution across Great Smoky Mountains National Park using LiDAR and meteorology data

    Science.gov (United States)

    Kumar, J.; Hargrove, W. W.; Norman, S. P.; Hoffman, F. M.

    2017-12-01

    Great Smoky Mountains National Park (GSMNP) in Tennessee is a biodiversity hotspot and home to a large number of plant, animal and bird species. Driven by gradients of climate (ex. temperature, precipitation regimes), topography (ex. elevation, slope, aspect), geology (ex. soil types, textures, depth), hydrology (ex. drainage, moisture availability) etc. GSMNP offers a diverse composition and distribution of vegetation which in turn supports an array of wildlife. Understanding the vegetation canopy structure is critical to understand, monitor and manage the complex forest ecosystems like the Great Smoky Mountain National Park (GSMNP). Vegetation canopies not only help understand the vegetation, but are also a critically important habitat characteristics of many threatened and endangered animal and bird species that GSMNP is home to. Using airborne Light Detection and Ranging (LiDAR) we characterize the three-dimensional structure of the vegetation. LiDAR based analysis gives detailed insight in the canopy structure (overstory and understory) and its spatial variability within and across forest types. Vegetation structure and spatial distribution show strong correlation with climate, topographic, and edaphic variables and our multivariate analysis not just mines rich and large LiDAR data but presents ecological insights and data for vegetation within the park that can be useful to forest managers in their management and conservation efforts.

  12. Effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage.

    Science.gov (United States)

    Wang, Tiantian; Li, Zhenxing; Yuan, Fangzhou; Lin, Hong; Pavase, Tushar Ramesh

    2017-03-01

    Frozen storage of minced fish is currently one of the most important techniques to maintain its functional properties. However, some deterioration does occur during frozen storage and cause quality loss. The effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on lipid and protein oxidation and textural properties of red sea bream (Pagrosomus major) during 90 days of frozen storage at -18 °C were investigated. All added antioxidants at 1 g kg -1 resulted in significantly lower thiobarbituric acid-reactive substances (TBARS) compared to the control during the 45 days of frozen storage. The antioxidants were also effective in retarding protein oxidation concerning to total sulfhydryl content and protein carbonyl content. Brown seaweed polyphenols and α-tocopherol significantly retarded the inactivation of Ca 2+ -ATPase activity during the first 45 days, whereas ascorbic acid had no such effect. The antioxidant activity showed either an invariable or decrease trend after 45 days storage. Adding antioxidants had a significant effect on the breaking force of the gels during the frozen storage period. These results indicate that brown seaweed polyphenols and α-tocopherol can be used to prevent oxidative reactions and thus maintain the structure of the gel formed by fish mince during frozen storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  13. Texture of altered layers issued from glass corrosion

    International Nuclear Information System (INIS)

    Phalippou, J.; Woignier, Th.; Ayral, A.

    1997-01-01

    The layers which develop at the glass surface subjected to water corrosion depend on a collection of interacting parameters. Such a material can be studied using techniques which have been previously demonstrated as suitable for gels. A detailed description of the behaviour of gels under measurements is given. Investigations show that to really know the texture both mechanical properties and permeability must be known. Different experiments are reported. They give a rough estimate of the altered layer texture. Results coming from different techniques are compared and in a few cases are used to estimate additional textural information. Finally we put an insight into the nature and consequently to the texture evolution of the layer as the corrosion proceeds. (authors)

  14. Integrated analysis of climate, soil, topography and vegetative growth in Iberian viticultural regions.

    Directory of Open Access Journals (Sweden)

    Helder Fraga

    Full Text Available The Iberian viticultural regions are convened according to the Denomination of Origin (DO and present different climates, soils, topography and management practices. All these elements influence the vegetative growth of different varieties throughout the peninsula, and are tied to grape quality and wine type. In the current study, an integrated analysis of climate, soil, topography and vegetative growth was performed for the Iberian DO regions, using state-of-the-art datasets. For climatic assessment, a categorized index, accounting for phenological/thermal development, water availability and grape ripening conditions was computed. Soil textural classes were established to distinguish soil types. Elevation and aspect (orientation were also taken into account, as the leading topographic elements. A spectral vegetation index was used to assess grapevine vegetative growth and an integrated analysis of all variables was performed. The results showed that the integrated climate-soil-topography influence on vine performance is evident. Most Iberian vineyards are grown in temperate dry climates with loamy soils, presenting low vegetative growth. Vineyards in temperate humid conditions tend to show higher vegetative growth. Conversely, in cooler/warmer climates, lower vigour vineyards prevail and other factors, such as soil type and precipitation acquire more important roles in driving vigour. Vines in prevailing loamy soils are grown over a wide climatic diversity, suggesting that precipitation is the primary factor influencing vigour. The present assessment of terroir characteristics allows direct comparison among wine regions and may have great value to viticulturists, particularly under a changing climate.

  15. Texture of semi-solids : sensory flavor-texture interactions for custard desserts

    NARCIS (Netherlands)

    Wijk, de R.A.; Rasing, F.; Wilkinson, C.L.

    2003-01-01

    Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in

  16. Effects of irradiation on the gelation properties of muscle protein

    International Nuclear Information System (INIS)

    Lin Xianping; Yang Wenge

    2014-01-01

    Gel properties of muscle protein are the important functional characteristics in meat and its products. which determine the meat products' unique quality. such as texture. Juiciness. fat content and sensory characteristics As a novel food preservation technique, irradiation may lead to changes in the composition and structure of protein molecule. and impact the gel forming ability and gelation properties of muscle protein. Based on the introduction of gel forming mechanism of muscle protein, effects of irradiation on the water holding capacity, mechanical properties and structure of muscle protein gel were reviewed in detail. High-dose irradiation could weaken the water holding capacity of muscle protein and result in the loss of meat juice. With different irradiation conditions or raw materials, influences of irradiation on the texture and theological properties of muscle protein gels are varied, and effects on the structure of muscle protein and its gel are more complex. Finally, the research trend of irradiation effects on the gelation properties of muscle protein is put forward. (authors)

  17. Multi Texture Analysis of Colorectal Cancer Continuum Using Multispectral Imagery.

    Directory of Open Access Journals (Sweden)

    Ahmad Chaddad

    Full Text Available This paper proposes to characterize the continuum of colorectal cancer (CRC using multiple texture features extracted from multispectral optical microscopy images. Three types of pathological tissues (PT are considered: benign hyperplasia, intraepithelial neoplasia and carcinoma.In the proposed approach, the region of interest containing PT is first extracted from multispectral images using active contour segmentation. This region is then encoded using texture features based on the Laplacian-of-Gaussian (LoG filter, discrete wavelets (DW and gray level co-occurrence matrices (GLCM. To assess the significance of textural differences between PT types, a statistical analysis based on the Kruskal-Wallis test is performed. The usefulness of texture features is then evaluated quantitatively in terms of their ability to predict PT types using various classifier models.Preliminary results show significant texture differences between PT types, for all texture features (p-value < 0.01. Individually, GLCM texture features outperform LoG and DW features in terms of PT type prediction. However, a higher performance can be achieved by combining all texture features, resulting in a mean classification accuracy of 98.92%, sensitivity of 98.12%, and specificity of 99.67%.These results demonstrate the efficiency and effectiveness of combining multiple texture features for characterizing the continuum of CRC and discriminating between pathological tissues in multispectral images.

  18. Quantitative analysis of textures produced in a hot-extruded zirconium plate; Analyse quantitative des textures developpees dans une plaque de zirconium filee a chaud

    Energy Technology Data Exchange (ETDEWEB)

    Couterne, J. [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires. Institut national des sciences et techniques nucleaires, laboratoire de metallurgie

    1967-01-01

    The textures produced in zirconium by the extrusion at 730 deg C of a cylindrical billet in the form of a plate having a rectangular cross-section, have been studied by the Schulz method using an isotropic standard. These textures have been determined both parallel to the plane of the plate and parallel to the plane of the sides, All the results are analyzed in a final discussion which makes it possible to show, in particular near the edges of the plate, that certain components of the textures observed in the two series of recordings are in fact aspects of the same texture seen from two different angles, It is shown furthermore that the zirconium thus shaped has cold-work textures and als recrystallisation textures formed after the preceding cold-working, If the observed textures are considered schematically, it can be see that two of these have already been described in the literature and are similar to those found in rolled products: these textures are such that the (0001) planes are inclined at 36 deg C and 60 deg C respectively with respect to a plan tangential to the curve (envelope of transverse flow rates) resulting from the extrusion geometry under consideration; the third texture is defined. by the fact that the (0001) plane is orthogonal to the exterior surfaces of the plate. The direction of extrusion associated with these planes and common to the three textures is of the type <1010>, Dilatometric tests have been carried out on samples taken both parallel and perpendicular to the extrusion direction, These tests show that the zirconium is dilatometrically anisotropic and that a plot of ({alpha}{sub v})-a against temperature shows a change of gradient at 400 deg C, this latter effect may be due to the change in the electronic configuration of the metal occurring at this temperature. (author) [French] Les textures conferees au zirconium par filage a chaud a 730 deg C d'une billette cylindrique sous forme d'une plaque de section rectangulaire, ont

  19. Quantitative analysis of textures produced in a hot-extruded zirconium plate; Analyse quantitative des textures developpees dans une plaque de zirconium filee a chaud

    Energy Technology Data Exchange (ETDEWEB)

    Couterne, J [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires. Institut national des sciences et techniques nucleaires, laboratoire de metallurgie

    1967-01-01

    The textures produced in zirconium by the extrusion at 730 deg C of a cylindrical billet in the form of a plate having a rectangular cross-section, have been studied by the Schulz method using an isotropic standard. These textures have been determined both parallel to the plane of the plate and parallel to the plane of the sides, All the results are analyzed in a final discussion which makes it possible to show, in particular near the edges of the plate, that certain components of the textures observed in the two series of recordings are in fact aspects of the same texture seen from two different angles, It is shown furthermore that the zirconium thus shaped has cold-work textures and als recrystallisation textures formed after the preceding cold-working, If the observed textures are considered schematically, it can be see that two of these have already been described in the literature and are similar to those found in rolled products: these textures are such that the (0001) planes are inclined at 36 deg C and 60 deg C respectively with respect to a plan tangential to the curve (envelope of transverse flow rates) resulting from the extrusion geometry under consideration; the third texture is defined. by the fact that the (0001) plane is orthogonal to the exterior surfaces of the plate. The direction of extrusion associated with these planes and common to the three textures is of the type <1010>, Dilatometric tests have been carried out on samples taken both parallel and perpendicular to the extrusion direction, These tests show that the zirconium is dilatometrically anisotropic and that a plot of ({alpha}{sub v})-a against temperature shows a change of gradient at 400 deg C, this latter effect may be due to the change in the electronic configuration of the metal occurring at this temperature. (author) [French] Les textures conferees au zirconium par filage a chaud a 730 deg C d'une billette cylindrique sous forme d'une plaque de section rectangulaire, ont ete

  20. Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue.

    Science.gov (United States)

    Dhanraj, Padhiyar; Jana, Atanu; Modha, Hiral; Aparnathi, K D

    2017-03-01

    The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC-90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.

  1. Mechanical properties of ion-beam-textured surgical implant alloys

    Science.gov (United States)

    Weigand, A. J.

    1977-01-01

    An electron-bombardment Hg ion thruster was used as an ion source to texture surfaces of materials used to make orthopedic and/or dental prostheses or implants. The materials textured include 316 stainless steel, titanium-6% aluminum, 4% vanadium, and cobalt-20% chromium, 15% tungsten. To determine the effect of ion texturing on the ultimate strength and yield strength, stainless steel and Co-Cr-W alloy samples were tensile tested to failure. Three types of samples of both materials were tested. One type was ion-textured (the process also heats each sample to 300 C), another type was simply heated to 300 C in an oven, and the third type was untreated. Stress-strain diagrams, 0.2% offset yield strength data, total elongation data, and area reduction data are presented. Fatigue specimens of ion textured and untextured 316 stainless steel and Ti-6% Al-4% V were tested. Included as an ion textured sample is a Ti-6% Al-4% V sample which was ion machined by means of Ni screen mask so as to produce an array of 140 mu m x 140 mu m x 60 mu m deep pits. Scanning electron microscopy was used to characterize the ion textured surfaces.

  2. Temperature dependence of piezoelectric properties for textured SBN ceramics.

    Science.gov (United States)

    Kimura, Masahiko; Ogawa, Hirozumi; Kuroda, Daisuke; Sawada, Takuya; Higuchi, Yukio; Takagi, Hiroshi; Sakabe, Yukio

    2007-12-01

    Temperature dependences of piezoelectric properties were studied for h001i textured ceramics of bismuth layer-structured ferroelectrics, SrBi(2)Nb(2)O(9) (SBN). The textured ceramics with varied orientation degrees were fabricated by templated, grain-growth method, and the temperature dependences of resonance frequency were estimated. Excellent temperature stability of resonance frequency was obtained for the 76% textured ceramics. The resonance frequency of the 76% textured specimens varied almost linearly over a wide temperature range. Therefore, the variation was slight, even in a high temperature region above 150 degrees C. Temperature stability of a quartz crystal oscillator is generally higher than that of a ceramic resonator around room temperature. The variation of resonance frequency for the 76% textured SrBi(2)Nb(2)O(9) was larger than that of oscillation frequency for a typical quartz oscillator below 150 degrees C also in this study. However, the variation of the textured SrBi(2)Nb(2)O(9) was smaller than that of the quartz oscillator over a wide temperature range from -50 to 250 degrees C. Therefore, textured SrBi(2)Nb(2)O(9) ceramics is a major candidate material for the resonators used within a wide temperature range.

  3. Do Red Edge and Texture Attributes from High-Resolution Satellite Data Improve Wood Volume Estimation in a Semi-Arid Mountainous Region?

    DEFF Research Database (Denmark)

    Schumacher, Paul; Mislimshoeva, Bunafsha; Brenning, Alexander

    2016-01-01

    to overcome this issue. However, clear recommendations on the suitability of specific proxies to provide accurate biomass information in semi-arid to arid environments are still lacking. This study contributes to the understanding of using multispectral high-resolution satellite data (RapidEye), specifically...... red edge and texture attributes, to estimate wood volume in semi-arid ecosystems characterized by scarce vegetation. LASSO (Least Absolute Shrinkage and Selection Operator) and random forest were used as predictive models relating in situ-measured aboveground standing wood volume to satellite data...

  4. Cool Polar Bears: Dabbing on the Texture

    Science.gov (United States)

    O'Connell, Jean

    2011-01-01

    In this article, the author describes how her second-graders created their cool polar bears. The students used the elements of shape and texture to create the bears. They used Monet's technique of dabbing paint so as to give the bear some texture on his fur.

  5. Fast color/texture segmentation for outdoor robots

    DEFF Research Database (Denmark)

    Blas, Morten Rufus; Agrawal, Motilal; Sundaresan, Aravind

    2008-01-01

    We present a fast integrated approach for online segmentation of images for outdoor robots. A compact color and texture descriptor has been developed to describe local color and texture variations in an image. This descriptor is then used in a two-stage fast clustering framework using K...

  6. The Heeger & Bergen Pyramid Based Texture Synthesis Algorithm

    Directory of Open Access Journals (Sweden)

    Thibaud Briand

    2014-11-01

    Full Text Available This contribution deals with the Heeger-Bergen pyramid-based texture analysis/synthesis algorithm. It brings a detailed explanation of the original algorithm tested on many characteristic examples. Our analysis reproduces the original results, but also brings a minor improvement concerning non-periodic textures. Inspired by visual perception theories, Heeger and Bergen proposed to characterize a texture by its first-order statistics of both its color and its responses to multiscale and multi-orientation filters, namely the steerable pyramid. The Heeger-Bergen algorithm consists in the following procedure: starting from a white noise image, histogram matchings are performed to the noise alternatively in both the image domain and steerable pyramid domain, so that the corresponding histograms match the ones of the input texture.

  7. Cloud field classification based on textural features

    Science.gov (United States)

    Sengupta, Sailes Kumar

    1989-01-01

    An essential component in global climate research is accurate cloud cover and type determination. Of the two approaches to texture-based classification (statistical and textural), only the former is effective in the classification of natural scenes such as land, ocean, and atmosphere. In the statistical approach that was adopted, parameters characterizing the stochastic properties of the spatial distribution of grey levels in an image are estimated and then used as features for cloud classification. Two types of textural measures were used. One is based on the distribution of the grey level difference vector (GLDV), and the other on a set of textural features derived from the MaxMin cooccurrence matrix (MMCM). The GLDV method looks at the difference D of grey levels at pixels separated by a horizontal distance d and computes several statistics based on this distribution. These are then used as features in subsequent classification. The MaxMin tectural features on the other hand are based on the MMCM, a matrix whose (I,J)th entry give the relative frequency of occurrences of the grey level pair (I,J) that are consecutive and thresholded local extremes separated by a given pixel distance d. Textural measures are then computed based on this matrix in much the same manner as is done in texture computation using the grey level cooccurrence matrix. The database consists of 37 cloud field scenes from LANDSAT imagery using a near IR visible channel. The classification algorithm used is the well known Stepwise Discriminant Analysis. The overall accuracy was estimated by the percentage or correct classifications in each case. It turns out that both types of classifiers, at their best combination of features, and at any given spatial resolution give approximately the same classification accuracy. A neural network based classifier with a feed forward architecture and a back propagation training algorithm is used to increase the classification accuracy, using these two classes

  8. Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese.

    Science.gov (United States)

    Stankey, J A; Johnson, M E; Lucey, J A

    2011-09-01

    Three Hofmeister salts (HS; sodium sulfate, sodium thiocyanate, and sodium chloride) were evaluated for their effect on the textural and rheological properties of nonfat cheese. Nonfat cheese, made by direct acidification, were sliced into discs (diameter=50 mm, thickness=2 mm) and incubated with agitation (6 h at 22°C) in 50 mL of a synthetic Cheddar cheese aqueous phase buffer (pH 5.4). The 3 HS were added at 5 concentrations (0.1, 0.25, 0.5, 0.75, and 1.0 M) to the buffer. Post-incubation, cheese slices were air dried and equilibrated in air-tight bags for 18 h at 5°C before analysis. Small amplitude oscillatory rheology properties, including the dynamic moduli and loss tangent, were measured during heating from 5 to 85°C. Hardness was determined by texture profile analysis. Acid-base buffering was performed to observe changes in the indigenous insoluble (colloidal) calcium phosphate (CCP). Moisture content decreased with increasing HS concentration. Cheeses incubated in high concentrations of SCN(-) softened earlier (i.e., loss tangent=1) compared with other HS treatments. Higher melting temperature values were observed for cheeses incubated in high concentrations of SO(4)(2-). Hardness decreased in cheeses incubated in buffers with high concentrations of SCN(-). The indigenous CCP profile of nonfat cheese was not greatly affected by incubation in Cl(-) or SCN(-), whereas buffers with high concentrations of SO(4)(2-) reduced the acid-base buffering contributed by CCP. The use of high concentrations (1.0M) of SCN(-) for incubation of cheeses resulted in a softer protein matrix at high temperatures due to the chaotropic effect of SCN(-), which weakened hydrophobic interactions between CN. Cheese samples incubated in 1.0M SO(4)(2-) buffers exhibited a stiffer protein matrix at high temperatures due to the kosmotropic effect of SO(4)(2-), which helped to strengthen hydrophobic interactions in the proteins during the heating step. This study showed that HS

  9. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.

    Science.gov (United States)

    Kim, Hyun-Wook; Setyabrata, Derico; Lee, YongJae; Jones, Owen G; Kim, Yuan H Brad

    2017-12-01

    The objective of this study was to determine the effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. As an initial marker of functionality, protein solubility, water absorption, emulsifying capacity, and gel formation ability of house cricket flour were determined at pH (2 to 10) and NaCl concentrations (0 to 2.10 M). Control emulsion was formulated with 60% lean pork, 20% back fat, and 20% ice. Six treatment emulsions were prepared with replacement of lean pork and/or back fat portions with spray-dried house cricket flour at 5% and 10% levels, based on a total sample weight. The protein solubility of house cricket flour (67 g protein/100 g) was significantly altered depending upon pH (P house cricket flour were found between 0 and 2.10 M NaCl concentration (P > 0.05). The replacement of lean meat/fat portion with house cricket flour within 10% level could fortify protein and some micronutrients (phosphorus, potassium, and magnesium) in meat emulsion, without negative impacts on cooking yield and textural properties. Our results suggest that house cricket flour can be used as an effective nonmeat functional ingredient to manufacture emulsified meat products. To better utilize house cricket flour as a food ingredient in wide application, understanding its technological properties in various pH, and ionic strength conditions is a pivotal step. Protein solubility of house cricket flour would be considerably affected by the varying pH and NaCl concentrations of applied conventional foods. In the case of meat emulsion, within 10% lean meat and/or fat portions could be successfully substituted with house cricket flour without detectable adverse impacts on technological properties associated with cooking yield and instrumental analysis of texture. Thus, our findings suggest that house cricket flour possess the necessary physical properties to be used as an alternative nonmeat

  10. Structure and Composition of Vegetation of Longleaf Pine Plantations Compared to Natural Stands Occurring Along an Environmental Gradient at the Savannah River Site

    Science.gov (United States)

    Gregory P. Smith; Victor B. Shelburne; Joan L. Walker

    2002-01-01

    Fifty-four plots in 33-43 year old longleaf pine plantations were compared to 30 remnant plots in longleaf stands on the Savannah River Site in South Carolina. Within these stands, the structure and composition of primarily the herb layer relative to a presumed soil moisture or soil texture gradient was studied using the North Carolina Vegetation Survey methodology....

  11. Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.

    Directory of Open Access Journals (Sweden)

    Alejandro Chacón-Villalobos

    2015-12-01

    Full Text Available The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50% were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05, while overrun varied between batches (p<0.05. There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05, and an interaction type of milk*flavor for parameters b* and °h (tint or hue was attributed to topping and colorants. Both vegetable fat and topping increased the content of total solids in the mixture; it was associated to a lower rate of aeration, a low melting time, and a more consistency. A cluster analysis for sensory liking, distinguished between three groups: group 1 (15.25%, which liked all products, group 2 (62.71% that moderately liked them all, and group 3 (22.03% who neither show like nor dislike. Groups 2 and 3 showed greater liking for products with topping. The results of the sensory panel as well as the physicochemical and instrumental characterizations show that the type of milk used to make ice cream is not a determining factor, so it is feasible to produce goat milk ice cream and obtain a quality product with good acceptance.

  12. Texture collapse

    International Nuclear Information System (INIS)

    Prokopec, T.; Sornborger, A.; Brandenberger, R.H.

    1992-01-01

    We study single-texture collapse using a leapfrog discretization method on a 30x30x30 spatial lattice. We investigate the influence of boundary conditions, physical size of the lattice, type of space-time background (flat, i.e., nonexpanding, vs radiation-dominated and matter-dominated universes), and spatial distribution of the initial texture configuration on collapse time and critical winding. For a spherically symmetric initial configuration of size equal to the horizon size on a lattice containing 12 (30) horizon volumes, the critical winding is found to be 0.621±0.001 (0.602±0.003) (flat case), 0.624±0.002 (0.604±0.005) (radiation era), 0.628±0.002 (0.612±0.003) (matter era). The larger the physical size of the lattice (in units of the horizon size), the smaller is the critical winding, and in the limit of an infinite lattice, we argue that the critical winding approaches 0.5. For radially asymmetric cases, contraction of one axis ( /Ipancake case) slightly reduces collapse time and critical winding, and contraction of two axes (d/Icigar case) reduces collapse time and critical winding significantly

  13. ASUPAN PROTEIN NABATI DAN KEJADIAN ANEMIA WANITA USIA SUBUR VEGAN

    Directory of Open Access Journals (Sweden)

    Fajar Ari Nugroho

    2016-04-01

    Full Text Available ABSTRACTThe purpose of this study was to determined the role of vegetable protein intake and anaemia incidence among vegan reproductive aged women. This study was observational research with cross-sectional study design. Sixty-five subjects were selected by simple random sampling method. Data collection for intake was done by 24-hours recall technique, and haemoglobin levels was measured by cyanmethemogloblin method. The results showed that 26.1% from 31-anaemia vegan subjects classified as less vegetable protein intake individuals, and 43% from 34-non anaemia vegan subjects known as enough vegetable protein intake individuals. Chi-square test authenticate that there was a significant relationship between the vegetable protein intakes with anaemia incidence among vegan reproductive aged women (p=0.002. The conclusion showed that vegetable protein intake has a role to the risk of anaemia incidence among vegan reproductive aged women.Keywords: anaemia, reproductive aged women, vegan, vegetable proteinABSTRAKTujuan penelitian ini adalah mengetahui peran asupan protein nabati terhadap kejadian anemia pada wanita usia subur (WUS vegan. Penelitian yang dilakukan adalah penelitian observasional dengan desain cross sectional. Sebanyak 65 subjek WUS dipilih menggunakan metode simple random sampling. Pengambilan data asupan dilakukan menggunakan metode 24-hours recall, sedangkan kadar hemoglobin dianalisis menggunakan metode cyanmethemoglobin. Hasil penelitian menunjukkan 31 WUS vegan yang anemia sebesar 26,1% diantaranya menunjukkan memiliki asupan protein kurang, sedangkan 34 WUS vegan yang tidak anemia (43%, memiliki asupan protein nabati cukup. Analisis chi square menunjukkan bahwa terdapat hubungan yang signifikan antara asupan protein nabati dengan kejadian anemia (p=0,002. Kesimpulan penelitian ini adalah asupan protein nabati berperan terhadap risiko anemia pada WUS vegan.Kata kunci: anemia, protein nabati, vegan, WUS

  14. Determination of textures by neutron diffraction

    International Nuclear Information System (INIS)

    Dervin, P.; Penelle, R.

    1989-01-01

    In virtue of the low absorption coefficient of most materials in regard to neutrons, neutron diffraction is particularly well adapted for high-precision characterizing of the gross texture of massive fine-grained or coarse-grained specimens of the order of the cubic centimeter. The firt part of this paper is devoted to a description of the distribution of crystalline orientations, and the second part to experimental identification of textures [fr

  15. Texture and anisotropy in the bismuth sodium titanate system

    Science.gov (United States)

    Fancher, Christoher M.

    Bi0.5Na0.5TiO3 has received interest as a potential replacement for lead containing ferroelectrics. However, the piezoelectric response of pure Bi0.5Na0.5TiO 3 does not compare to the strong piezoelectric response of lead based piezoelectrics. To increase the piezoelectric response, Bi0.5Na 0.5TiO3 has been alloyed with BaTiO3 and K 0.5Na0.5NbO3. Another route to enhance the response is to take advantage of the anisotropic properties by inducing a preferred crystallographic orientation. Both routes were used to investigate the effect a crystallographic texture has on the strain response of Bi0.5Na 0.5TiO3-based ceramics. A crystallographic texture was induced by templated grain growth of pure phase Bi0.5Na0.5TiO3 templates using the tape casting method to orient template particles relative to the tape cast normal. Sintered Bi0.5Na0.5TiO3-based materials developed a strong (00l)pc fiber texture relative to the tape cast normal, with no preferential alignment relative to the tape cast plane. Textured Bi0.5Na0.5TiO3-(5)BaTiO3 showed a piezoelectric response of 245 pC/N, a better than 50% enhancement from the 150 pC/N response of randomly oriented samples. The Bi0.5Na0.5TiO3-(5)BaTiO3-(2)K 0.5Na0.5NbO3 (x,y) system has been shown to undergo electric-field-induced phase transformation from a pseudocubic to polar phase. For (7,2) a strong 8.7 multiples of a random distribution (MRD) crystallographic texture increased the macroscopic strain response by 50%. Applying the electric field perpendicular to the fiber texture axis reduces the macroscopic strain response of textured (7,2) by 17%. The affect field direction has on the electric-field-induced phase transformations of textured (7,2) was investigated using in situ electric field dependent diffraction. In situ diffraction data showed the high strain response of textured (7,2) can be attributed to a reversible pseudocubic to tetragonal transformation. The field-induced tetragonal phase nucleates preferentially with a

  16. Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels

    Science.gov (United States)

    Kim, Hyun-Wook; Setyabrata, Derico; Lee, Yong-Jae; Brad Kim, Yuan H.

    2018-01-01

    Abstract The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide (Ca(OH2)) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%. PMID:29805281

  17. Texture analysis of

    NARCIS (Netherlands)

    Lubsch, A.; Timmermans, K.

    2017-01-01

    Texture analysis is a method to test the physical properties of a material by tension and compression. The growing interest in commercialisation of seaweeds for human food has stimulated research into the physical properties of seaweed tissue. These are important parameters for the survival of

  18. Formation of biaxial texture in metal films by selective ion beam etching

    Energy Technology Data Exchange (ETDEWEB)

    Park, S.J. [Department of Materials Science and Engineering, University of Florida, 106 Rhines Hall, P.O. Box 116400, Gainesville, FL 32611 (United States); Norton, D.P. [Department of Materials Science and Engineering, University of Florida, 106 Rhines Hall, P.O. Box 116400, Gainesville, FL 32611 (United States)]. E-mail: dnort@mse.ufl.edu; Selvamanickam, Venkat [IGC-SuperPower, LLC, 450 Duane Avenue, Schenectady, NY 12304 (United States)

    2006-05-15

    The formation of in-plane texture via ion bombardment of uniaxially textured metal films was investigated. In particular, selective grain Ar ion beam etching of uniaxially textured (0 0 1) Ni was used to achieve in-plane aligned Ni grains. Unlike conventional ion beam assisted deposition, the ion beam irradiates the uniaxially textured film surface with no impinging deposition flux. The initial uniaxial texture is established via surface energy minimization with no ion irradiation. Within this sequential texturing method, in-plane grain alignment is driven by selective etching and grain overgrowth. Biaxial texture was achieved for ion beam irradiation at elevated temperature.

  19. Formation of biaxial texture in metal films by selective ion beam etching

    International Nuclear Information System (INIS)

    Park, S.J.; Norton, D.P.; Selvamanickam, Venkat

    2006-01-01

    The formation of in-plane texture via ion bombardment of uniaxially textured metal films was investigated. In particular, selective grain Ar ion beam etching of uniaxially textured (0 0 1) Ni was used to achieve in-plane aligned Ni grains. Unlike conventional ion beam assisted deposition, the ion beam irradiates the uniaxially textured film surface with no impinging deposition flux. The initial uniaxial texture is established via surface energy minimization with no ion irradiation. Within this sequential texturing method, in-plane grain alignment is driven by selective etching and grain overgrowth. Biaxial texture was achieved for ion beam irradiation at elevated temperature

  20. Effects of Vegetables on Cardiovascular Diseases and Related Mechanisms

    Directory of Open Access Journals (Sweden)

    Guo-Yi Tang

    2017-08-01

    Full Text Available Epidemiological studies have shown that vegetable consumption is inversely related to the risk of cardiovascular diseases. Moreover, research has indicated that many vegetables like potatoes, soybeans, sesame, tomatoes, dioscorea, onions, celery, broccoli, lettuce and asparagus showed great potential in preventing and treating cardiovascular diseases, and vitamins, essential elements, dietary fibers, botanic proteins and phytochemicals were bioactive components. The cardioprotective effects of vegetables might involve antioxidation; anti-inflammation; anti-platelet; regulating blood pressure, blood glucose, and lipid profile; attenuating myocardial damage; and modulating relevant enzyme activities, gene expression, and signaling pathways as well as some other biomarkers associated to cardiovascular diseases. In addition, several vegetables and their bioactive components have been proven to protect against cardiovascular diseases in clinical trials. In this review, we analyze and summarize the effects of vegetables on cardiovascular diseases based on epidemiological studies, experimental research, and clinical trials, which are significant to the application of vegetables in prevention and treatment of cardiovascular diseases.

  1. Amino acids and proteins

    Science.gov (United States)

    A balanced, safe diet with proteins is important to meet nutritional requirements. Proteins occur in animal as well as vegetable products in important quantities. In some countries, many people obtain much of their protein from animal products. In other regions, the major portion of dietary protein ...

  2. TEXTURE ANALYSIS OF EXTRUDED APPLE POMACE - WHEAT SEMOLINA BLENDS

    Directory of Open Access Journals (Sweden)

    Ivan Bakalov

    2016-03-01

    Full Text Available Apple pomace - wheat semolina blends were extruded in a laboratory single screw extruder (Brabender 20 DN, Germany. Effects apple pomace content, moisture content, screw speed, and temperature of final cooking zone on texture of extrudates were studied applying response surface methodology. The texture characteristics of the extrudates were measured using a TA.XT Plus Texture Analyser, Stable Micro Systems.

  3. PROTEIN - WHICH IS BEST?

    Directory of Open Access Journals (Sweden)

    Michael J. Falvo

    2004-09-01

    Full Text Available Protein intake that exceeds the recommended daily allowance is widely accepted for both endurance and power athletes. However, considering the variety of proteins that are available much less is known concerning the benefits of consuming one protein versus another. The purpose of this paper is to identify and analyze key factors in order to make responsible recommendations to both the general and athletic populations. Evaluation of a protein is fundamental in determining its appropriateness in the human diet. Proteins that are of inferior content and digestibility are important to recognize and restrict or limit in the diet. Similarly, such knowledge will provide an ability to identify proteins that provide the greatest benefit and should be consumed. The various techniques utilized to rate protein will be discussed. Traditionally, sources of dietary protein are seen as either being of animal or vegetable origin. Animal sources provide a complete source of protein (i.e. containing all essential amino acids, whereas vegetable sources generally lack one or more of the essential amino acids. Animal sources of dietary protein, despite providing a complete protein and numerous vitamins and minerals, have some health professionals concerned about the amount of saturated fat common in these foods compared to vegetable sources. The advent of processing techniques has shifted some of this attention and ignited the sports supplement marketplace with derivative products such as whey, casein and soy. Individually, these products vary in quality and applicability to certain populations. The benefits that these particular proteins possess are discussed. In addition, the impact that elevated protein consumption has on health and safety issues (i.e. bone health, renal function are also reviewed

  4. Relationship Between Edaphic Factors and Vegetation in Savannas of the Brazilian Midwest Region

    Directory of Open Access Journals (Sweden)

    Michellia Pereira Soares

    2015-06-01

    Full Text Available The Brazilian savanna is a mosaic of phytophysiognomies influenced by edaphic and topographic factors that range from the occurrence of fires to anthropic disturbance. The goal of this study was a comparative analysis between two cerrado areas in southeastern Goiás, relating the floristic composition and structure of the vegetation to soil properties to better understand the physiognomic characteristics of the region. Twenty-five 20 × 20 m plots were used. All plants with circumference at breast height of more than 15 cm were measured. Soil samples collected at a depth of 0-20 cm were subjected to physical and chemical analyses. Canonical correspondence analysis (CCA was used to detect possible correlations between the soil properties and species abundance and distribution. The density and total basal area were 1,647 ind/ha and 15.57 m2/ha, respectively, in Ouroana. At this site, 107 species were sampled. In Montes Claros de Goiás, the density and total basal area were 781 ind/ha and 17.62 m2/ha, and 120 species were sampled. The soil texture of Ouroana was sandy and significantly different from the medium to clayey texture of Montes Claros. The soils of both areas are dystrophic, however, more fertile in Montes Claros and aluminum-toxic in Ouroana. The species of vegetation were distributed according to soil fertility levels. The CCAs grouped species according to soil properties that defined location and abundance as well as the phytophysiognomies of the studied areas.

  5. Anisotropic 3D texture synthesis with application to volume rendering

    DEFF Research Database (Denmark)

    Laursen, Lasse Farnung; Ersbøll, Bjarne Kjær; Bærentzen, Jakob Andreas

    2011-01-01

    images using a 12.1 megapixel camera. Next, we extend the volume rendering pipeline by creating a transfer function which yields not only color and opacity from the input intensity, but also texture coordinates for our synthesized 3D texture. Thus, we add texture to the volume rendered images....... This method is applied to a high quality visualization of a pig carcass, where samples of meat, bone, and fat have been used to produce the anisotropic 3D textures....

  6. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.

    Science.gov (United States)

    Ben Jeddou, Khawla; Bouaziz, Fatma; Zouari-Ellouzi, Soumaya; Chaari, Fatma; Ellouz-Chaabouni, Semia; Ellouz-Ghorbel, Raoudha; Nouri-Ellouz, Oumèma

    2017-02-15

    Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity. Potato peel flours were incorporated in wheat flours at different concentration. The results showed that peel powders additionally considerably improved the Alveograph profile of dough and the texture of the prepared cakes. In addition color measurements showed a significant difference between the control dough and the dough containing potato peels. The replacement of wheat flour with the potato powders reduced the cake hardness significantly and the L(*) and b(*) dough color values. The increased consumption of cake enriched with potato peel fiber is proposed for health reasons. The study demonstrated that protein/fiber-enriched cake with good sensory quality could be produced by the substitution of wheat flour by 5% of potato peel powder. In addition and technological point of view, the incorporation of potato peel powder at 5% increase the dough strength and elasticity-to-extensibility ratio (P/L). Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  7. Protein oxidation in aquatic foods

    DEFF Research Database (Denmark)

    Baron, Caroline P.

    2014-01-01

    The chapter discusses general considerations about protein oxidation and reviews the mechanisms involved in protein oxidation and consequences of protein oxidation on fish proteins. It presents two case studies, the first deals with protein and lipid oxidation in frozen rainbow trout......, and the second with oxidation in salted herring. The mechanisms responsible for initiation of protein oxidation are unclear, but it is generally accepted that free radical species initiating lipid oxidation can also initiate protein oxidation. The chapter focuses on interaction between protein and lipid...... oxidation. The protein carbonyl group measurement is the widely used method for estimating protein oxidation in foods and has been used in fish muscle. The chapter also talks about the impact of protein oxidation on protein functionality, fish muscle texture, and food nutritional value. Protein oxidation...

  8. Creating diverse wildlife habitat at La Plata mine, Northwestern New Mexico, a case study: part 2. soils and vegetation

    Energy Technology Data Exchange (ETDEWEB)

    Musslewhite, B.D.; Buchanan, B.A.; Ramsey, T.C.; Hamilton, J.S.; Luther, J. [Buchanan Consultants Ltd., Farmington, NM (United States)

    2001-07-01

    Biodiversity has increasingly become an important issue in determining the success of reclaimed minelands. The post-mine land-use of La Plata Mine is wildlife habitat, primarily for ungulates and small mammals. A reclamation plan was developed to promote biodiversity of reclaimed lands through the use of variable soil substrates, landscape features, and targeted seed mixes. A GIS was used to delineate the post-mine final surface contour into eight slope classes and eight aspect classes. The class information was used to develop four reclamation land types: 1. Upland shrub - north aspects, 2. Upland shrub - south aspects, 3. Grassland, and 4. Drainage. These land types correspond to four reclamation vegetation types. Suitable spoil materials and coarse textured topsoil materials were targeted for use on strongly sloping areas to minimize soil loss. Finer textured topsoil materials were targeted for the grassland and drainage types. The replacement depth of topsoil and topsoil substitute materials was varied for the reclamation vegetation types. Pre-mine vegetation inventories were used to develop unique seed mixes specific to physical habitat conditions exhibited by each land-type. Research conducted at La Plata Mine found that topsoil replacement thickness less than 15 cm promotes shrub establishment and topsoil thickness greater than 30 cm promotes native grass species. Therefore, areas designated for shrub communities will receive an average of 10 cm of topsoil or topsoil substitute material and the areas designated for grassland and drainage type communities will receive a minimum of 40 cm of topsoil. 12 refs., 1 fig., 1 tab.

  9. Clustering document fragments using background color and texture information

    Science.gov (United States)

    Chanda, Sukalpa; Franke, Katrin; Pal, Umapada

    2012-01-01

    Forensic analysis of questioned documents sometimes can be extensively data intensive. A forensic expert might need to analyze a heap of document fragments and in such cases to ensure reliability he/she should focus only on relevant evidences hidden in those document fragments. Relevant document retrieval needs finding of similar document fragments. One notion of obtaining such similar documents could be by using document fragment's physical characteristics like color, texture, etc. In this article we propose an automatic scheme to retrieve similar document fragments based on visual appearance of document paper and texture. Multispectral color characteristics using biologically inspired color differentiation techniques are implemented here. This is done by projecting document color characteristics to Lab color space. Gabor filter-based texture analysis is used to identify document texture. It is desired that document fragments from same source will have similar color and texture. For clustering similar document fragments of our test dataset we use a Self Organizing Map (SOM) of dimension 5×5, where the document color and texture information are used as features. We obtained an encouraging accuracy of 97.17% from 1063 test images.

  10. A phyt osociological classification of the vegetation of the Jack Scott Nature Reserve*

    Directory of Open Access Journals (Sweden)

    B. J. Coetzee

    1974-12-01

    Full Text Available The vegetation of the Jack Scott Nature Reserve in the Central Bankenveld Veld Type is classified chiefly by the Braun-Blanquet Table Method. Habitat features, physiognomy, total floristic composition, differentiating species, woody plants and prominent grasses and forbs are presented for each community. Characterizing habitat features, in order of importance for the communities, are: exposure, soil texture, geology, slope, aspect, degree of rockiness and previous ploughing. The classification correlates well with the major physiographic and climatic variation in the Reserve and generally does not cut across main physiognomic types. The communities are potentially homogeneous management units.

  11. Mechanical properties and annealing texture of zirconium sheets

    International Nuclear Information System (INIS)

    Hanif-ur-Rehman; Khawaja, F.A.

    1996-01-01

    Mechanical properties like yield strength (YS), ultimate tensile strength(UTS), percentage elongation and annealing texture has been studied in sheets of commercially pure zirconium. The YS and UTS decrease as a function of annealing temperature up to 600 V, but both quantities have maximum value in sample annealed at 800 deg. C. The percentage elongation decreased with increase in annealing temperature up to 600 deg. C. A slight decrease and minimum value of percentage elongation was observed at 650 and 800 C respectively. The texture development in the annealed samples has been studied by the X-ray diffraction method. The sampled annealed at 800 deg. C showed a texture component (0001) [01 bar 10] with orientation density of about 8 times random, while the samples annealed at 600,650 and 700 deg. C showed a texture component (0001)[2 bar 110] with orientation density of about 5 times random. Thus it is concluded, that the texture component (0001)[2 bar 110] and (0001)[01 bar 10] at 650 and 800 geg. C respectively, may be the responsible for the increase in YS and UTS and decrease in percentage elongation at these temperatures. (author)

  12. Doping profile measurement on textured silicon surface

    Science.gov (United States)

    Essa, Zahi; Taleb, Nadjib; Sermage, Bernard; Broussillou, Cédric; Bazer-Bachi, Barbara; Quillec, Maurice

    2018-04-01

    In crystalline silicon solar cells, the front surface is textured in order to lower the reflection of the incident light and increase the efficiency of the cell. This texturing whose dimensions are a few micrometers wide and high, often makes it difficult to determine the doping profile measurement. We have measured by secondary ion mass spectrometry (SIMS) and electrochemical capacitance voltage profiling the doping profile of implanted phosphorus in alkaline textured and in polished monocrystalline silicon wafers. The paper shows that SIMS gives accurate results provided the primary ion impact angle is small enough. Moreover, the comparison between these two techniques gives an estimation of the concentration of electrically inactive phosphorus atoms.

  13. Using a Dynamic Global Vegetation Model to Simulate the Response of Vegetation to Warming at the Paleocene-Eocene Boundary

    Science.gov (United States)

    Shellito, C. J.; Sloan, L. C.

    2004-12-01

    A major turnover in benthic marine and terrestrial fauna marks the Initial Eocene Thermal Maximum (IETM) (~55Ma), a period of ~150 ky in which there was a rapid rise in deep sea and high latitude sea surface temperatures by 5-8C. Curiously, no major responses to this warming in the terrestrial floral record have been detected to date. Here, we present results from experiments examining the response of the global distribution of vegetation to changes in climate at the IETM using the NCAR Land Surface Model (LSM1.2) integrated with a dynamic global vegetation model (DGVM). DGVMs allow vegetation to respond to and interact with climate, and thus, provide a unique new method for addressing questions regarding feedbacks between the ecosystem and climate in Earth's past. However, there are a number of drawbacks to using these models that can affect interpretation of results. More specifically, these drawbacks involve uncertainties in the application of modern plant functional types to paleo-flora simulations, inaccuracies in the model climatology used to drive the DGVM, and lack of available detail regarding paleo-geography and paleo-soil type for use in model boundary conditions. For a better understanding of these drawbacks, we present results from a series of tests in the NCAR LSM-DGVM which examine (1) the effect of removing C4 grasses from the available plant functional types in the model; (2) model sensitivity to a change in soil texture; and (3), model sensitivity to a change in the value of pCO2 used in the photosynthetic rate equations. We consider our DGVM results for the IETM in light of output from these sensitivity experiments.

  14. Microstructure and mechanical characteristics of laser coating-texturing alloying dimples

    International Nuclear Information System (INIS)

    Wan Daping; Chen Bingkui; Shao Yimin; Wang Shilong; Hu Dejin

    2008-01-01

    A novel laser coating-texturing (LCT) technique was proposed to achieve appropriate surface topographies and frictional behaviour. The LCT process was realized by applying laser pulses at very high repetition rate to produce innumerable micro-craters with required shape profile on the surface of the workpiece. Moreover, surface alloying of the dimples was carried out by melting submicron WC-TiC-Co alloy powder on the substrates. Morphology and microstructures of the texturing layers were characterised using optical microscopy (OM), scanning electron microscopy (SEM), and X-ray diffraction (XRD). Mechanical properties of the textured samples were evaluated by abrasive resistance tests and microhardness measurement. Experimental results show that good fusion bonding between the texturing layers and the substrate has been formed, and the texturing layers are mainly composed of dense and hard fine-grained structures. The abrasive wear resistance of the laser coating-textured surface was 10 times higher than that of the substrates. The average surface microhardness values were as high as 830 HV.

  15. The promise and limits of PET texture analysis.

    Science.gov (United States)

    Cheng, Nai-Ming; Fang, Yu-Hua Dean; Yen, Tzu-Chen

    2013-11-01

    Metabolic heterogeneity is a recognized characteristic of malignant tumors. Positron emission tomography (PET) texture analysis evaluated intratumoral heterogeneity in the uptake of (18)F-fluorodeoxyglucose. There were recent evidences that PET textural features were of prognostic significance in patients with different solid tumors. Unfortunately, there are still crucial standardization challenges to transform PET texture parameters from their current use as research tools into the arena of validated technologies for use in oncology practice. Testing its generalizability, robustness, consistency, and limitations is necessary before implementing it in daily patient care.

  16. Effects of crystallographic texture on stress-migration resistance in copper thin films

    International Nuclear Information System (INIS)

    Koike, J.; Wada, M.; Sanada, M.; Maruyama, K.

    2002-01-01

    The crystallographic texture of heat-treated Cu thin films and its effects on stress-migration resistance were studied as a function of film thickness within a range of 50-900 nm. All as-deposited films had (111) texture. After heat treatment at 723 K, texture transition from (111) to (100) was observed in films of thickness greater than 300 nm. The (111) texture films after heat treatment showed severe stress migration; in contrast, the (100) texture films showed no noticeable stress migration. The observed stress-migration resistance in the (100) texture films can be attributed to the absence of twins and to lower thermal stress as compared with the (111) texture films

  17. [Effeciency of usage of natural low caloric protein-vegetable product by patients with excess body weight and hypertension].

    Science.gov (United States)

    Rakhmanov, R S; Istomin, A V; Narutdinov, D A; Kropachev, V Iu

    2014-01-01

    The efficiency of the usage of natural low caloric concentrated protein-vegetable food product (LCCF) by 23 persons with excess body weight at the age of 30-44 years (the 1st group) and 30 hypertensive patients at remission stage and overweight at age 45-59 years old (the 2nd group) has been assessed. According to energy expenditure, all examined male persons were classified to II group of physical activity: PhysicalActivity Coefficient (PAC) was 1,35±0,14 and 1,34±0,22 respectively. As for dietary intake, authors revealed an excess of protein (up to 20,1%), fat (up to 17,2%) and daily caloric content over daily energy expenditure that led to an increase of body weight along with metabolic and liver function disorders. Initially, body mass index (BMI) was 29,9±0,6 kg/m2 in the 1st group and 36,2±0,4 kg/m2 in the 2nd group. LCCFP was administrated to persons in studied groups and consisted of fat-free curd, egg white, rye bran, dried apricots, laminaria, leaves of green tea and cowberry. The product was made by cryogenic technology. LCCFP (35 g) was administrated two times per day instead of breakfast and supper during 15 days. Protein content in 1 portion of LCCFP was 5.2 g, fats -3.8 g, carbohydrates - 16.8 g; energy value - 122 kcal. The decrease of daily caloric content was 1225,5 kilocalories (kcal) in the 1st group and 1071,3 kcal in the 2nd group duringperiod of LCCFP administration; the energy value of the diet amounted to an average of 1420 and 1560 kcal per day. During the study, authors found serum protein indices were constant, but revealed the decrease of the level of glucose (by 15,3-18%), cholesterol (18,8-19%), low density lipoprotein cholesterol (13,9-15,8%), triglycerides (20-26,3%) and alanine aminotransferase (39,7-41,4%) and asparagine aminotransferase (40,6-40,7%) activity. This provided evidence of positive influence of the natural protein-vegetable LCCFP on fat and carbohydrate metabolisms as well as liver function. Also, the decrease of

  18. Coregulation of soybean vegetative storage protein gene expression by methyl jasmonate and soluble sugars.

    Science.gov (United States)

    Mason, H S; Dewald, D B; Creelman, R A; Mullet, J E

    1992-03-01

    The soybean vegetative storage protein genes vspA and vspB are highly expressed in developing leaves, stems, flowers, and pods as compared with roots, seeds, and mature leaves and stems. In this paper, we report that physiological levels of methyl jasmonate (MeJA) and soluble sugars synergistically stimulate accumulation of vsp mRNAs. Treatment of excised mature soybean (Glycine max Merr. cv Williams) leaves with 0.2 molar sucrose and 10 micromolar MeJA caused a large accumulation of vsp mRNAs, whereas little accumulation occurred when these compounds were supplied separately. In soybean cell suspension cultures, the synergistic effect of sucrose and MeJA on the accumulation of vspB mRNA was maximal at 58 millimolar sucrose and was observed with fructose or glucose substituted for sucrose. In dark-grown soybean seedlings, the highest levels of vsp mRNAs occurred in the hypocotyl hook, which also contained high levels of MeJA and soluble sugars. Lower levels of vsp mRNAs, MeJA, and soluble sugars were found in the cotyledons, roots, and nongrowing regions of the stem. Wounding of mature soybean leaves induced a large accumulation of vsp mRNAs when wounded plants were incubated in the light. Wounded plants kept in the dark or illuminated plants sprayed with dichlorophenyldimethylurea, an inhibitor of photosynthetic electron transport, showed a greatly reduced accumulation of vsp mRNAs. The time courses for the accumulation of vsp mRNAs induced by wounding or sucrose/MeJA treatment were similar. These results strongly suggest that vsp expression is coregulated by endogenous levels of MeJA (or jasmonic acid) and soluble carbohydrate during normal vegetative development and in wounded leaves.

  19. 17th International Conference on Textures of Materials (ICOTOM 17)

    International Nuclear Information System (INIS)

    Skrotzki, Werner; Oertel, Carl-Georg

    2015-01-01

    The 17th International Conference on Textures of Materials (ICOTOM 17) took place in Dresden, Germany, August 24-29, 2014. It belongs to the 'triennial' series of ICOTOM meetings with a long tradition, starting in 1969 - Clausthal, 1971 - Cracow, 1973 - Pont-à-Mousson, 1975 - Cambridge, 1978 - Aachen, 1981 - Tokyo, 1984 - Noordwijkerhout, 1987 - Santa Fe, 1990 - Avignon, 1993 - Clausthal, 1996 - Xian, 1999 - Montreal, 2002 - Seoul, 2005 - Leuven, 2008 - Pittsburgh, 2011 - Mumbai, 2014 - Dresden. ICOTOM 17 was hosted by the Dresden University of Technology, Institute of Structural Physics. Following the tradition of the ICOTOM conferences, the main focus of ICOTOM-17 was to promote and strengthen the fundamental understanding of the basic processes that govern the formation of texture and its relation to the properties of polycrystalline materials. Nonetheless, it was the aim to forge links between basic research on model materials and applied research on engineering materials of technical importance. Thus, ICOTOM 17 provided a forum for the presentation and discussion of recent progress in research of texture and related anisotropy of mechanical and functional properties of all kinds of polycrystalline materials including natural materials like rocks. Particular attention was paid to recent advances in texture measurement and analysis as well as modeling of texture development for all kinds of processes like solidification, plastic deformation, recrystallization and grain growth, phase transformations, thin film deposition, etc. Hence, ICOTOM 17 was of great interest to materials scientists, engineers from many different areas and geoscientists. The topics covered by ICOTOM 17 were: 1. Mathematical, numerical and statistical methods of texture analysis 2. Deformation textures 3. Crystallization, recrystallization and growth textures 4. Transformation textures 5. Textures in functional materials 6. Textures in advanced materials 7. Textures in rocks 8

  20. 3D tooth microwear texture analysis in fishes as a test of dietary hypotheses of durophagy

    Science.gov (United States)

    Purnell, Mark A.; Darras, Laurent P. G.

    2016-03-01

    An understanding of how extinct animals functioned underpins our understanding of past evolutionary events, including adaptive radiations, and the role of functional innovation and adaptation as drivers of both micro- and macroevolution. Yet analysis of function in extinct animals is fraught with difficulty. Hypotheses that interpret molariform teeth in fishes as evidence of durophagous (shell-crushing) diets provide a good example of the particular problems inherent in the methods of functional morphology. This is because the assumed close coupling of form and function upon which the approach is based is weakened by, among other things, behavioural flexibility and the absence of a clear one to one relationship between structures and functions. Here we show that ISO 25178-2 standard parameters for surface texture, derived from analysis of worn surfaces of molariform teeth of fishes, vary significantly between species that differ in the amount of hard-shelled prey they consume. Two populations of the Sheepshead Seabream (Archosargus probatocephalus) were studied. This fish is not a dietary specialist, and one of the populations is known to consume more vegetation and less hard-shelled prey than the other; this is reflected in significant differences in their microwear textures. The Archosargus populations differ significantly in their microwear from the specialist shell-crusher Anarhichas lupus (the Atlantic Wolffish). Multivariate analysis of these three groups of fishes lends further support to the relationship between diet and tooth microwear, and provides robust validation of the approach. Application of the multivariate models derived from microwear texture in Archosargus and Anarhichas to a third fish species—the cichlid Astatoreochromis alluaudi—successfully separates wild caught fish that ate hard-shelled prey from lab-raised fish that did not. This cross-taxon validation demonstrates that quantitative analysis of tooth microwear texture can

  1. 3D tooth microwear texture analysis in fishes as a test of dietary hypotheses of durophagy

    International Nuclear Information System (INIS)

    Purnell, Mark A; Darras, Laurent P G

    2016-01-01

    An understanding of how extinct animals functioned underpins our understanding of past evolutionary events, including adaptive radiations, and the role of functional innovation and adaptation as drivers of both micro- and macroevolution. Yet analysis of function in extinct animals is fraught with difficulty. Hypotheses that interpret molariform teeth in fishes as evidence of durophagous (shell-crushing) diets provide a good example of the particular problems inherent in the methods of functional morphology. This is because the assumed close coupling of form and function upon which the approach is based is weakened by, among other things, behavioural flexibility and the absence of a clear one to one relationship between structures and functions. Here we show that ISO 25178-2 standard parameters for surface texture, derived from analysis of worn surfaces of molariform teeth of fishes, vary significantly between species that differ in the amount of hard-shelled prey they consume. Two populations of the Sheepshead Seabream (Archosargus probatocephalus) were studied. This fish is not a dietary specialist, and one of the populations is known to consume more vegetation and less hard-shelled prey than the other; this is reflected in significant differences in their microwear textures. The Archosargus populations differ significantly in their microwear from the specialist shell-crusher Anarhichas lupus (the Atlantic Wolffish). Multivariate analysis of these three groups of fishes lends further support to the relationship between diet and tooth microwear, and provides robust validation of the approach. Application of the multivariate models derived from microwear texture in Archosargus and Anarhichas to a third fish species—the cichlid Astatoreochromis alluaudi—successfully separates wild caught fish that ate hard-shelled prey from lab-raised fish that did not. This cross-taxon validation demonstrates that quantitative analysis of tooth microwear texture can

  2. Filtering Color Mapped Textures and Surfaces

    OpenAIRE

    Heitz , Eric; Nowrouzezahrai , Derek; Poulin , Pierre; Neyret , Fabrice

    2013-01-01

    International audience; Color map textures applied directly to surfaces, to geometric microsurface details, or to procedural functions (such as noise), are commonly used to enhance visual detail. Their simplicity and ability to mimic a wide range of realistic appearances have led to their adoption in many rendering problems. As with any textured or geometric detail, proper filtering is needed to reduce aliasing when viewed across a range of distances, but accurate and efficient color map filt...

  3. A dynamical system approach to texel identification in regular textures

    NARCIS (Netherlands)

    Grigorescu, S.E.; Petkov, N.; Loncaric, S; Neri, A; Babic, H

    2003-01-01

    We propose a texture analysis method based on Rényi’s entropies. The method aims at identifying texels in regular textures by searching for the smallest window through which the minimum number of different visual patterns is observed when moving the window over a given texture. The experimental

  4. Influence of texture on fracture toughness of zircaloy cladding

    International Nuclear Information System (INIS)

    Grigoriev, V.; Andersson, Stefan

    1997-06-01

    The correlation between texture and fracture toughness of Zircaloy 2 cladding has been investigated in connection with axial cracks in fuel rods. The texture of the cladding determines the anisotropy of plasticity of the cladding which, in turn, should influence the strain conditions at the crack-tip. Plastic strains in the cladding under uniaxial tension were characterised by means of the anisotropy constants F, G and H calculated according to Hill's theory. Test temperatures between 20 and 300 deg C do not influence the F, G and H values. Any significant effect of hydrogen (about 500 wtppm) on the anisotropy constants F, G and H has not been revealed at a test temperature of 300 deg C. The results, obtained for stress-relieved and recrystallized cladding with different texture, show an obvious influence of texture on the fracture toughness of Zircaloy cladding. A higher fracture toughness has been found for cladding with more radial texture

  5. Influence of texture on fracture toughness of zircaloy cladding

    Energy Technology Data Exchange (ETDEWEB)

    Grigoriev, V. [Studsvik Material AB, Nykoeping (Sweden); Andersson, Stefan [Royal Inst. of Tech., Stockholm (Sweden)

    1997-06-01

    The correlation between texture and fracture toughness of Zircaloy 2 cladding has been investigated in connection with axial cracks in fuel rods. The texture of the cladding determines the anisotropy of plasticity of the cladding which, in turn, should influence the strain conditions at the crack-tip. Plastic strains in the cladding under uniaxial tension were characterised by means of the anisotropy constants F, G and H calculated according to Hill`s theory. Test temperatures between 20 and 300 deg C do not influence the F, G and H values. Any significant effect of hydrogen (about 500 wtppm) on the anisotropy constants F, G and H has not been revealed at a test temperature of 300 deg C. The results, obtained for stress-relieved and recrystallized cladding with different texture, show an obvious influence of texture on the fracture toughness of Zircaloy cladding. A higher fracture toughness has been found for cladding with more radial texture. With a 2 page summary in Swedish. 32 refs, 18 figs.

  6. Automatic inspection of textured surfaces by support vector machines

    Science.gov (United States)

    Jahanbin, Sina; Bovik, Alan C.; Pérez, Eduardo; Nair, Dinesh

    2009-08-01

    Automatic inspection of manufactured products with natural looking textures is a challenging task. Products such as tiles, textile, leather, and lumber project image textures that cannot be modeled as periodic or otherwise regular; therefore, a stochastic modeling of local intensity distribution is required. An inspection system to replace human inspectors should be flexible in detecting flaws such as scratches, cracks, and stains occurring in various shapes and sizes that have never been seen before. A computer vision algorithm is proposed in this paper that extracts local statistical features from grey-level texture images decomposed with wavelet frames into subbands of various orientations and scales. The local features extracted are second order statistics derived from grey-level co-occurrence matrices. Subsequently, a support vector machine (SVM) classifier is trained to learn a general description of normal texture from defect-free samples. This algorithm is implemented in LabVIEW and is capable of processing natural texture images in real-time.

  7. Texture alteration detection in bitemporal images of lesions with psoriasis

    DEFF Research Database (Denmark)

    Maletti, Gabriela Mariel; Ersbøll, Bjarne Kjær

    2003-01-01

    The objective of this work is to explore the feasibility of quantifying textural change between pairs of segmented patterns without registering them. The Multi-variate Alteration Detection (M.A.D.) Transform is applied to a texture model constructed with the data of segmented psoriasis lesions im...... images. The texture model is Haralick's co-occurrence matrix, which is computed and normalized for each single band with the equalized data of a given lesion. The contribution of each single color band to the textural change is analyzed....

  8. Robust constraint on cosmic textures from the cosmic microwave background.

    Science.gov (United States)

    Feeney, Stephen M; Johnson, Matthew C; Mortlock, Daniel J; Peiris, Hiranya V

    2012-06-15

    Fluctuations in the cosmic microwave background (CMB) contain information which has been pivotal in establishing the current cosmological model. These data can also be used to test well-motivated additions to this model, such as cosmic textures. Textures are a type of topological defect that can be produced during a cosmological phase transition in the early Universe, and which leave characteristic hot and cold spots in the CMB. We apply bayesian methods to carry out a rigorous test of the texture hypothesis, using full-sky data from the Wilkinson Microwave Anisotropy Probe. We conclude that current data do not warrant augmenting the standard cosmological model with textures. We rule out at 95% confidence models that predict more than 6 detectable cosmic textures on the full sky.

  9. Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity.

    Science.gov (United States)

    Marcano, J; Varela, P; Fiszman, S

    2015-02-01

    Since proteins have been shown to have the highest satiation-inducing effects of all the macronutrients, increasing the protein level is one of the main strategies for designing foods with enhanced satiating capacity. However, few studies analyze the effect that protein addition has on the texture and flavor characteristics of the target food item to relate it to the expected satiating capacity it elicits. The present work studied cheese pies with three levels of soy and whey proteins. Since the protein level altered the rheological behavior of the batters before baking and the texture of the baked pies, the feasibility of adding several protein levels for obtaining a range of final products was investigated. A check-all-that-apply questionnaire containing 32 sensory and non-sensory characteristics of the samples was given to consumers (n = 131) who also scored the perceived samples' satiating capacity. The results showed that the type and content of protein contributed distinctive sensory characteristics to the samples that could be related to their satiating capacity perception. Harder and drier samples (high protein levels) were perceived as more satiating with less perceptible sweet and milky cheese pie characteristic flavors. Soy contributed an off-flavour. These results will contribute to a better understanding of the interrelation of all these factors, aiding the development of highly palatable solid foods with enhanced satiating capacities.

  10. Chemometric approach to texture profile analysis of kombucha fermented milk products.

    Science.gov (United States)

    Malbaša, Radomir; Jevrić, Lidija; Lončar, Eva; Vitas, Jasmina; Podunavac-Kuzmanović, Sanja; Milanović, Spasenija; Kovačević, Strahinja

    2015-09-01

    In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 °C, using milk with 0.8, 1.6 and 2.8% milk fat and kombucha inoculums cultivated on the extracts of peppermint, stinging nettle, wild thyme and winter savory. Hierarchical cluster analysis (HCA) was performed to identify the similarities among the fermented products. The best mathematical models predicting the textural characteristics of investigated samples were developed. The results of this study indicate that textural characteristics of sample based on winter savory have a significant effect on textural characteristics of samples based on peppermint, stinging nettle and wild thyme, which can be very useful in the determination of products texture profile.

  11. Effect of surface texturing on friction properties of WC/Co cemented carbide

    International Nuclear Information System (INIS)

    Wu, Ze; Deng, Jianxin; Xing, Youqiang; Cheng, Hongwei; Zhao, Jun

    2012-01-01

    Highlights: ► Tribological properties of surface textured WC/Co cemented carbide were studied. ► Textured surfaces have better performance of antifriction and antiwear. ► Area density of textures has significant effect on tribological performance. -- Abstract: An experimental study was carried out to investigate the tribological properties of different surface textured WC/Co cemented carbide. The influence of applied load, sliding speed and area density of textures on frictional performance of surface textured patterns was investigated by Taguchi method. Results show that the textured surfaces filled with molybdenum disulfide solid lubricants can reduce the average friction coefficient, wear rates of Ti–6Al–4V alloy balls and adhesion of Ti–6Al–4V alloy materials on the worn track of cemented carbide compared with un-textured ones. Variance analysis of the experimental data indicates that the area density of textures plays major contribution of both average friction coefficient and wear rate of Ti–6Al–4V alloy balls. Higher area density of textures is beneficial to improve tribological performance of the cemented carbide samples. Sliding speed seems to have no effect on the tribological performance of textured surfaces within the reliability interval of 90%. Applied load has effect on both average friction coefficient and wear rate of Ti–6Al–4V alloy balls at the reliability interval of 95%.

  12. New directions towards structure formation and stability of protein-rich foods from globular proteins

    NARCIS (Netherlands)

    Purwanti, N.; Goot, van der A.J.; Boom, R.M.; Vereijken, J.M.

    2010-01-01

    Concentrated protein-rich foods have strong potential to be developed in terms of health and well-being roles. Unfortunately, limitations in creating products with the rights texture and stability hinder the use of those products by consumers. Main reason is that the formation of micro- and

  13. Effect of vegetable diets versus diets with processed animal proteins on performance and health status of laying hens = Effecten van plantaardig voer versus voer met dierlijke eiwitten op productieprestaties en gezondheidsstatus van leghennen

    NARCIS (Netherlands)

    Veldkamp, T.; Krimpen, van M.M.; Jansman, A.J.M.

    2008-01-01

    Meat and bone meal and meat meal in diets and their effects on performance and health status of laying hens has been reviewed. Properties of dietary animal proteins are compared with dietary vegetable proteins and possible causative factors for differences in performance and health are described in

  14. The role of friction in perceived oral texture

    NARCIS (Netherlands)

    Wijk, de R.A.; Prinz, J.F.

    2005-01-01

    Instrumentally measured in vitro friction in semi-solid foods was related to oral texture sensations. Increased fat content resulted in lower sensations of roughness, higher sensations of creaminess, and lower friction, suggesting that lubrication is the mechanism by which fat affects oral texture

  15. Instrumental textural perception of food and comparative biomaterials

    Science.gov (United States)

    Texture is an important food quality attribute affecting consumer acceptance. Consumers characterize texture as either crispy or crunchy, and the moisture content and internal structure of the products are significant factors in its perception. Exposing an extruded corn snack (ECS), an extruded biod...

  16. M-HinTS: Mimicking Humans in Texture Sorting

    NARCIS (Netherlands)

    van den Broek, Egon; Rogowitz, Bernice E.; van Rikxoort, Eva M.; Pappas, Thrasyvoulos N.; Kok, Thijs; Daly, Scott J.; Schouten, Theo E.

    2006-01-01

    Various texture analysis algorithms have been developed the last decades. However, no computational model has arisen that mimics human texture perception adequately. In 2000, Payne, Hepplewhite, and Stoneham and in 2005, Van Rikxoort, Van den Broek, and Schouten achieved mappings between humans and

  17. Intrinsic Problems In Determination Of Soil Texture In Calcareous Soils Of Arid Zones

    Directory of Open Access Journals (Sweden)

    Mozna A. Ahmed

    2017-08-01

    Full Text Available This study aimed at studying the effect of removal of CaCO3 on the texture of the soil profile and that of the control section in some Aridisols of the Sudan. Sixty soil profiles were sampled from Shendi area latitude1636 and longitude 33 48 River Nile State Sudan. These soils were analyzed for CaCO3 and 20 of these profiles were found to be of relatively appreciable calcareousness and were therefore selected for this study. The following three weighted soil textures were determined 1 before any removal of the CaCO3 Texture1 2 after the removal of CaCO3 Texture2 3 after amending the texture by adding the clay sized CaCO3 to the silt fraction Texture 3. Statistical analysis revealed significant differences among soil separates in the three textures except between clay of T2 and clay of T3 and among sand fractions in the three textures. That was not unexpected because the first texture included both mineral separates plus their equivalent size of CaCO3 the second texture included only the mineral separates in complete absence of CaCO3 while texture 3 was an amended texture. The change in the textural class amounted to 72 of the profiles. Statistical analysis in the weighted texture of the control section revealed that this texture was not affected except in two profiles. That could be attributed to the fact that the clay content of the soils of the study area did not fall at or near the boundary between any two major textural classes used in the Soil Taxonomy. The size of the CaCO3 was found in the order of clay size silt size sand size.

  18. Research of second harmonic generation images based on texture analysis

    Science.gov (United States)

    Liu, Yao; Li, Yan; Gong, Haiming; Zhu, Xiaoqin; Huang, Zufang; Chen, Guannan

    2014-09-01

    Texture analysis plays a crucial role in identifying objects or regions of interest in an image. It has been applied to a variety of medical image processing, ranging from the detection of disease and the segmentation of specific anatomical structures, to differentiation between healthy and pathological tissues. Second harmonic generation (SHG) microscopy as a potential noninvasive tool for imaging biological tissues has been widely used in medicine, with reduced phototoxicity and photobleaching. In this paper, we clarified the principles of texture analysis including statistical, transform, structural and model-based methods and gave examples of its applications, reviewing studies of the technique. Moreover, we tried to apply texture analysis to the SHG images for the differentiation of human skin scar tissues. Texture analysis method based on local binary pattern (LBP) and wavelet transform was used to extract texture features of SHG images from collagen in normal and abnormal scars, and then the scar SHG images were classified into normal or abnormal ones. Compared with other texture analysis methods with respect to the receiver operating characteristic analysis, LBP combined with wavelet transform was demonstrated to achieve higher accuracy. It can provide a new way for clinical diagnosis of scar types. At last, future development of texture analysis in SHG images were discussed.

  19. [Evaluation of the adjusted amino acid score by digestibility for estimating the protein quality and protein available in food and diets].

    Science.gov (United States)

    Pak, N; Vera, G; Araya, H

    1985-03-01

    The purpose of the present study was to evaluate the amino acid score adjusted by digestibility to estimate protein quality and utilizable protein in foods and diets, considering net protein utilization (NPU) as a biological reference method. Ten foods of vegetable origin and ten of animal origin, as well as eight mixtures of foods of vegetable and animal origin were studied. When all the foods were considered, a positive (r = 0.83) and highly significant correlation (p less than 0.001) between NPU and the amino acid score adjusted by digestibility was found. When the foods were separated according to their origin, this correlation was positive only for the foods of vegetable origin (r = 0.93) and statistically significant (p less than 0.001). Also, only in those foods were similar values found between NPU and amino acid score adjusted by digestibility, as well as in utilizable protein estimated considering both methods. Caution is required to interpret protein quality and utilizable protein values of foods of animal origin and mixtures of foods of vegetable and animal origin when the amino acid score method adjusted by digestibility, or NPU, are utilized.

  20. Research on the Sensorial Quality and Economic Efficiency in Obtaining of a certain Raw Meat Product - Mici Paste

    OpenAIRE

    Claudiu-Dan Salagean; Dorin Tibulca; Radu Marin

    2013-01-01

    Research aimed the sensorial quality connected with the economic efficiency to obtain a certain raw meat product (mici paste) in 4 experimental variants: 1 and 3 variants, with animal raw materials (meat + bacon) and mix of natural spices - fine grinding variant (1) and coarse grinding variant (3) - chopping at the volf through the sieve of 3-4 mm; 2 and 4 variants, with animal raw materials (meat + bacon) + vegetable protein supplements (textured soy protein) + binder (protein + fiber) + add...

  1. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

    Science.gov (United States)

    Choi, Yun-Sang

    2015-01-01

    This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (psalting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle. PMID:26761884

  2. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles.

    Science.gov (United States)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Yeo, Eui-Joo; Jeong, Tae-Jun; Choi, Yun-Sang; Kim, Cheon-Jei

    2015-01-01

    This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (prigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.

  3. [Nutritional value of the proteins of carboxydobacteria].

    Science.gov (United States)

    Volova, T G; Vlasova, N V; Barashkov, V A

    1980-01-01

    The biological value of proteins from 3 carboxidobacterial strains was assessed on the basis of the protein amino acid content, consumption by the test-organism T. pyriformis and protein susceptibility to proteolytic enzymes in vitro. Carboxidobacterial proteins are characterized by a full-value amino acid composition and contain large amounts of all indispensable amino acids. This indicates that on the whole these proteins are quality ones. Experiments with the test-organisms have shown, however, that the relative biological value of the protein samples significantly yields to casein. The total digestibility of carboxidobacterial proteins by pepsin and trypsin in vitro is close to that of wheat vegetable proteins and lower as compared with that of casein. Carboxidobacterial proteins may be thus attributed to a protein group being an intermediate one between casein and wheat vegetable proteins.

  4. Evolution of microstructure, texture and topography during additional annealing of cube-textured Ni–5at.%W substrate for coated conductors

    DEFF Research Database (Denmark)

    Wulff, Anders Christian; Mishin, Oleg; Grivel, Jean-Claude

    2012-01-01

    Microstructure, texture and topography have been studied in a recrystallized Ni–5at.%W substrate before and after additional annealing at 1025C for 1 h. The initial recrystallized material contained a strong cube texture and a high fraction of low angle grain boundaries. R3 boundaries were also f...

  5. Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables.

    Science.gov (United States)

    Bakke, Alyssa J; Stubbs, Cody A; McDowell, Elliott H; Moding, Kameron J; Johnson, Susan L; Hayes, John E

    2018-07-01

    Only a quarter of adults and 7% of children consume recommended amounts of vegetables each day. Often vegetables are not initially palatable due to bitterness, which may lead children and adults to refuse to taste or eat them. The objective of this research was to determine if very small amounts of sugar or salt (common household ingredients) could lead to significant reductions in bitterness intensity and increased hedonic ratings of green vegetable purees. For Experiment 1, three different green vegetable purees (broccoli, spinach, and kale) were prepared with different levels of sugar (0%, 0.6%, 1.2%, and 1.8%) or salt (0 and 0.2%). Samples were evaluated using standard descriptive analysis techniques with nine adults who completed more than 20 h of green vegetable specific training as a group. For Experiment 2, each vegetable puree was prepared with either 0% or 2% sugar, and bitterness was assessed via a forced choice task with 84 adults. For Experiment 3, each vegetable puree was prepared with 0%, 1%, or 2% sugar and rated for liking on standard 9 point hedonic scales by 99 adults. Experiments 1 and 2 showed that addition of small amounts of sugar and salt each reduced the bitterness (and increased sweetness and saltiness) from all three vegetables without altering other sensory properties (e.g. texture or aroma). Experiment 3 showed that adding sugar to vegetable purees increased hedonic ratings for adult consumers. We also found parents had mixed attitudes about the idea of adding sugar to foods intended for infants and toddlers. Further research on the effects of bitterness masking especially for specific populations (e.g., infants and young children or adults who have higher sensitivity to bitter taste) is warranted. Copyright © 2018 Elsevier B.V. All rights reserved.

  6. Texture and superelastic behavior of cold-rolled TiNbTaZr alloy

    International Nuclear Information System (INIS)

    Wang Liqiang; Lu Weijie; Qin Jining; Zhang Fan; Zhang Di

    2008-01-01

    This work investigates the deformation texture and strain-induced α'' martensite texture of TiNbTaZr alloy during cold rolling. The alloy is rolled by 20% and 90% reductions without changing rolling direction. Textures of cold-rolled specimens are investigated by X-ray diffraction measurements. Besides {2 2 1} β β twinning texture, {1 0 0} β β texture is developed in the specimen with 20% reduction. In the 90% cold-rolled specimen, {1 0 0} β β texture appears along rolling direction and strain-induced α'' martensite texture tends to [0 1 0] and [0 0 1] directions along rolling direction (RD) and transverse direction (TD), respectively. Superelastic strain (ε SE ) exhibits higher value along RD and TD. Pure elastic strain (ε E ) shows higher value along RD and 45 deg. from RD

  7. AUTOMATIC TEXTURE MAPPING OF ARCHITECTURAL AND ARCHAEOLOGICAL 3D MODELS

    Directory of Open Access Journals (Sweden)

    T. P. Kersten

    2012-07-01

    Full Text Available Today, detailed, complete and exact 3D models with photo-realistic textures are increasingly demanded for numerous applications in architecture and archaeology. Manual texture mapping of 3D models by digital photographs with software packages, such as Maxon Cinema 4D, Autodesk 3Ds Max or Maya, still requires a complex and time-consuming workflow. So, procedures for automatic texture mapping of 3D models are in demand. In this paper two automatic procedures are presented. The first procedure generates 3D surface models with textures by web services, while the second procedure textures already existing 3D models with the software tmapper. The program tmapper is based on the Multi Layer 3D image (ML3DImage algorithm and developed in the programming language C++. The studies showing that the visibility analysis using the ML3DImage algorithm is not sufficient to obtain acceptable results of automatic texture mapping. To overcome the visibility problem the Point Cloud Painter algorithm in combination with the Z-buffer-procedure will be applied in the future.

  8. Automatic Texture Mapping of Architectural and Archaeological 3d Models

    Science.gov (United States)

    Kersten, T. P.; Stallmann, D.

    2012-07-01

    Today, detailed, complete and exact 3D models with photo-realistic textures are increasingly demanded for numerous applications in architecture and archaeology. Manual texture mapping of 3D models by digital photographs with software packages, such as Maxon Cinema 4D, Autodesk 3Ds Max or Maya, still requires a complex and time-consuming workflow. So, procedures for automatic texture mapping of 3D models are in demand. In this paper two automatic procedures are presented. The first procedure generates 3D surface models with textures by web services, while the second procedure textures already existing 3D models with the software tmapper. The program tmapper is based on the Multi Layer 3D image (ML3DImage) algorithm and developed in the programming language C++. The studies showing that the visibility analysis using the ML3DImage algorithm is not sufficient to obtain acceptable results of automatic texture mapping. To overcome the visibility problem the Point Cloud Painter algorithm in combination with the Z-buffer-procedure will be applied in the future.

  9. Upland and wetland vegetation establishment on coal slurry in northern Missouri

    International Nuclear Information System (INIS)

    Skeel, V.A.; Nawrot, J.R.

    1998-01-01

    Since the Cooperative Wildlife Research Laboratory's (CWRL) Mined Land Reclamation Program's first establishment of a wetland on slurry in 1976, industry, state, and federal agency interest in reclamation alternatives for inactive slurry has increased. CWRL has been involved in pre-reclamation site characterization and monitoring for inactive slurry impoundments throughout Illinois, Indiana, Kansas, Kentucky, Missouri, and Washington. Geochemical site characterization of three slurry impoundments at the AECI Bee Veer Mine located near Macon, Missouri began in April 1990. A substrate sampling grid was established for all slurry impoundments with a centerline orientated parallel to the discharge to decant flow pattern. Surface (0--6 in.) and subsurface (30--36 in.) slurry samples were collected annually and analyzed for acid-base balance, immediate acidity macro- and micro-nutrients, potential phytotoxic metallic ions and salts, and texture. Water table elevations and water quality were monitored quarterly from shallow (≤12 ft.) piezometers. General reclamation plans included annual (3 years) incremental limestone amendments (35--50 tons/acre) and direct vegetation establishment. Cool and warm season grasses dominate vegetation cover in upland habitats (slurry cell RDA1) while wetland habitats (palustrine emergent seasonally-permanently inundated) have been established in slurry cells (RDA2 and RDA3). Isolated hot spots continue to be amended with limestone and supplemental vegetation establishment is scheduled

  10. Wavelet images and Chou's pseudo amino acid composition for protein classification.

    Science.gov (United States)

    Nanni, Loris; Brahnam, Sheryl; Lumini, Alessandra

    2012-08-01

    The last decade has seen an explosion in the collection of protein data. To actualize the potential offered by this wealth of data, it is important to develop machine systems capable of classifying and extracting features from proteins. Reliable machine systems for protein classification offer many benefits, including the promise of finding novel drugs and vaccines. In developing our system, we analyze and compare several feature extraction methods used in protein classification that are based on the calculation of texture descriptors starting from a wavelet representation of the protein. We then feed these texture-based representations of the protein into an Adaboost ensemble of neural network or a support vector machine classifier. In addition, we perform experiments that combine our feature extraction methods with a standard method that is based on the Chou's pseudo amino acid composition. Using several datasets, we show that our best approach outperforms standard methods. The Matlab code of the proposed protein descriptors is available at http://bias.csr.unibo.it/nanni/wave.rar .

  11. AN ILLUMINATION INVARIANT TEXTURE BASED FACE RECOGNITION

    Directory of Open Access Journals (Sweden)

    K. Meena

    2013-11-01

    Full Text Available Automatic face recognition remains an interesting but challenging computer vision open problem. Poor illumination is considered as one of the major issue, since illumination changes cause large variation in the facial features. To resolve this, illumination normalization preprocessing techniques are employed in this paper to enhance the face recognition rate. The methods such as Histogram Equalization (HE, Gamma Intensity Correction (GIC, Normalization chain and Modified Homomorphic Filtering (MHF are used for preprocessing. Owing to great success, the texture features are commonly used for face recognition. But these features are severely affected by lighting changes. Hence texture based models Local Binary Pattern (LBP, Local Derivative Pattern (LDP, Local Texture Pattern (LTP and Local Tetra Patterns (LTrPs are experimented under different lighting conditions. In this paper, illumination invariant face recognition technique is developed based on the fusion of illumination preprocessing with local texture descriptors. The performance has been evaluated using YALE B and CMU-PIE databases containing more than 1500 images. The results demonstrate that MHF based normalization gives significant improvement in recognition rate for the face images with large illumination conditions.

  12. Study on the Feasibility of RGB Substitute CIR for Automatic Removal Vegetation Occlusion Based on Ground Close-Range Building Images

    Science.gov (United States)

    Li, C.; Li, F.; Liu, Y.; Li, X.; Liu, P.; Xiao, B.

    2012-07-01

    Building 3D reconstruction based on ground remote sensing data (image, video and lidar) inevitably faces the problem that buildings are always occluded by vegetation, so how to automatically remove and repair vegetation occlusion is a very important preprocessing work for image understanding, compute vision and digital photogrammetry. In the traditional multispectral remote sensing which is achieved by aeronautics and space platforms, the Red and Near-infrared (NIR) bands, such as NDVI (Normalized Difference Vegetation Index), are useful to distinguish vegetation and clouds, amongst other targets. However, especially in the ground platform, CIR (Color Infra Red) is little utilized by compute vision and digital photogrammetry which usually only take true color RBG into account. Therefore whether CIR is necessary for vegetation segmentation or not has significance in that most of close-range cameras don't contain such NIR band. Moreover, the CIE L*a*b color space, which transform from RGB, seems not of much interest by photogrammetrists despite its powerfulness in image classification and analysis. So, CIE (L, a, b) feature and support vector machine (SVM) is suggested for vegetation segmentation to substitute for CIR. Finally, experimental results of visual effect and automation are given. The conclusion is that it's feasible to remove and segment vegetation occlusion without NIR band. This work should pave the way for texture reconstruction and repair for future 3D reconstruction.

  13. Sink limitation induces the expression of multiple soybean vegetative lipoxygenase mRNAs while the endogenous jasmonic acid level remains low.

    Science.gov (United States)

    Bunker, T W; Koetje, D S; Stephenson, L C; Creelman, R A; Mullet, J E; Grimes, H D

    1995-08-01

    The response of individual members of the lipoxygenase multigene family in soybeans to sink deprivation was analyzed. RNase protection assays indicated that a novel vegetative lipoxygenase gene, vlxC, and three other vegetative lipoxygenase mRNAs accumulated in mature leaves in response to a variety of sink limitations. These data suggest that several members of the lipoxygenase multigene family are involved in assimilate partitioning. The possible involvement of jasmonic acid as a signaling molecule regulating assimilate partitioning into the vegetative storage proteins and lipoxygenases was directly assessed by determining the endogenous level of jasmonic acid in leaves from plants with their pods removed. There was no rise in the level of endogenous jasmonic acid coincident with the strong increase in both vlxC and vegetative storage protein VspB transcripts in response to sink limitation. Thus, expression of the vegetative lipoxygenases and vegetative storage proteins is not regulated by jasmonic acid in sink-limited leaves.

  14. Texturing in titanium grade 2 surface irradiate with ultrashort pulse laser

    International Nuclear Information System (INIS)

    Nogueira, Alessandro Francelino

    2015-01-01

    The texturing laser micromachining is an important alternative to improve the bonding adhesion between composites and titanium, which are applied to structural components in the aerospace industry. The texturing running on titanium plates is due to the fact that the preferred joining technique for many composite materials is the adhesive bonding. In this work, titanium plates were texturized using laser ultrashort pulses temporal widths of femtoseconds. This process resulted in minimal heat transfer to the material, avoiding deformation of the titanium plate surface as well as the formation of resolidified material in the ablated region. These drawbacks have occurred with the use of nanoseconds pulses. Were performed three types of texturing using laser with femtosecond pulses, with variations in the distances between the machined lines. The analysis of the obtained surfaces found that the wettability increases when there is the increased distance between the texturing lines. Advancing in the analysis by optical profilometry of textured surfaces was observed that there is substantial increase in the volume available for penetration of structural adhesive when the distances between the textured lines are diminished. In tensile tests conducted it was observed that there is an increase in shear strength of the adhesive joint by reducing the distance between the textured lines. (author)

  15. The evolution of texture in aluminum alloy sheet during asymmetric rolling

    International Nuclear Information System (INIS)

    Kim, K-H.; Lee, D.N.

    2000-01-01

    Asymmetric rolling, in which the upper and lower roll radii are different, imposes shear deformation on sheets through the thickness, which in turn gives rise to shear deformation textures in the sheets through the thickness. A component of ND// in the shear deformation textures can improve the plastic strain ratios of aluminum sheets. In order to understand the evolution of ND// , the strain histories and distributions in the sheets during the asymmetric rolling are calculated by the finite element method. The strain history and distribution are used to calculate crystallographic orientations and stable orientations based on the Taylor-Bishop-Hill theory and the Renouward-Wintenberger theory. The shear deformation texture can vary with the ratio of shear to normal strain increments. As the ratio increases from zero to infinity, the texture moves from the plane strain compression texture (β fiber) to the ideal shear deformation texture consisting of {001} , {111} , and {111} . The ratio increases with rolling reduction per pass in asymmetric rolling. However, it is practically difficult to the rolling reduction per pass high enough to obtain the ideal shear deformation texture. Imposing the positive and negative shear deformations on the sheet by reversing the shearing direction can give rise to the ideal shear deformation texture. This has been discussed. (author)

  16. Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion.

    Science.gov (United States)

    Zhao, Wenlin; Xie, Wei; Du, Shenglan; Yan, Shoulei; Li, Jie; Wang, Qingzhang

    2016-11-15

    Pretreatments such as low temperature blanching and/or calcium soaking affect the cooked texture of vegetal food. In the work, lotus rhizomes (Nelumbo nucifera Gaertn.) were pretreated using the following 4 treatments, blanching at 40°C, blanching at 90°C, soaking in 0.5% CaCl2, and blanching at 40°C followed by immersion in 0.5% CaCl2. Subsequently, the cell wall material of pretreated samples was isolated and fractioned to identify changes in the degree of esterification (DE) and monosaccharide content of each section, and the texture of the lotus rhizomes in different pre-treatments was determined after thermal processing with different time. The results showed that the greatest hardness was obtained after blanching at 40°C in CaCl2, possibly attributing to the formation of a pectate calcium network, which maintains the integrity of cell walls. Furthermore, the content of galactose, rhamnose and arabinose decreased due to the breakage of sugar backbones and subsequent damage to cell walls. Our results may provide a reference for lotus rhizome processing. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Temporal resolution of orientation-defined texture segregation: a VEP study.

    Science.gov (United States)

    Lachapelle, Julie; McKerral, Michelle; Jauffret, Colin; Bach, Michael

    2008-09-01

    Orientation is one of the visual dimensions that subserve figure-ground discrimination. A spatial gradient in orientation leads to "texture segregation", which is thought to be concurrent parallel processing across the visual field, without scanning. In the visual-evoked potential (VEP) a component can be isolated which is related to texture segregation ("tsVEP"). Our objective was to evaluate the temporal frequency dependence of the tsVEP to compare processing speed of low-level features (e.g., orientation, using the VEP, here denoted llVEP) with texture segregation because of a recent literature controversy in that regard. Visual-evoked potentials (VEPs) were recorded in seven normal adults. Oriented line segments of 0.1 degrees x 0.8 degrees at 100% contrast were presented in four different arrangements: either oriented in parallel for two homogeneous stimuli (from which were obtained the low-level VEP (llVEP)) or with a 90 degrees orientation gradient for two textured ones (from which were obtained the texture VEP). The orientation texture condition was presented at eight different temporal frequencies ranging from 7.5 to 45 Hz. Fourier analysis was used to isolate low-level components at the pattern-change frequency and texture-segregation components at half that frequency. For all subjects, there was lower high-cutoff frequency for tsVEP than for llVEPs, on average 12 Hz vs. 17 Hz (P = 0.017). The results suggest that the processing of feature gradients to extract texture segregation requires additional processing time, resulting in a lower fusion frequency.

  18. The role of textures in the forming of automotive sheet steels

    International Nuclear Information System (INIS)

    Sanak Mishra

    1996-01-01

    Crystallographic textures generally have a strong bearing on the drawability of sheet steels. Particularly in the case of automotive sheets, texture control is of paramount importance. In the last two decades, therefore, texture research has assumed much significance in the steel industry. X-ray diffraction continues to remain the most used tool for the study of textures. Early researches, from about 1940 to 1980, were invariably carried out by the pole figure method. However, for more quantitative results the ODF (Orientation Distribution Functions) analysis technique was developed. Since 1980, the ODF analysis has come to be used extensively. In the present paper, several unique features of textures in automotive grade deep drawing steels, as revealed from X-ray ODFS, will be presented. The relative importance of the various textural components with respect to forming will also be dealt with

  19. A psychophysically validated metric for bidirectional texture data reduction

    Czech Academy of Sciences Publication Activity Database

    Filip, Jiří; Chantler, M.J.; Green, P.R.; Haindl, Michal

    2008-01-01

    Roč. 27, č. 5 (2008), s. 138:1-138:11 ISSN 0730-0301 R&D Projects: GA AV ČR 1ET400750407; GA ČR GA102/08/0593 Institutional research plan: CEZ:AV0Z10750506 Keywords : Bidirectional Texture Functions * texture compression Subject RIV: BD - Theory of Information Impact factor: 3.383, year: 2008 http://library.utia.cas.cz/separaty/2008/RO/haindl-a psychophysically validated metric for bidirectional texture data reduction.pdf

  20. Texture analysis of Napoleonic War Era copper bolts

    Science.gov (United States)

    Malamud, Florencia; Northover, Shirley; James, Jon; Northover, Peter; Kelleher, Joe

    2016-04-01

    Neutron diffraction techniques are suitable for volume texture analyses due to high penetration of thermal neutrons in most materials. We have implemented a new data analysis methodology that employed the spatial resolution achievable by a time-of-flight neutron strain scanner to non-destructively determine the crystallographic texture at selected locations within a macroscopic sample. The method is based on defining the orientation distribution function of the crystallites from several incomplete pole figures, and it has been implemented on ENGIN-X, a neutron strain scanner at the Isis Facility in the UK. Here, we demonstrate the application of this new texture analysis methodology in determining the crystallographic texture at selected locations within museum quality archaeological objects up to 1 m in length. The results were verified using samples of similar, but less valuable, objects by comparing the results of applying this method with those obtained using both electron backscatter diffraction and X-ray diffraction on their cross sections.

  1. Friction reduction using discrete surface textures: principle and design

    International Nuclear Information System (INIS)

    Hsu, Stephen M; Jing, Yang; Hua, Diann; Zhang, Huan

    2014-01-01

    There have been many reports on the use of dimples, grooves, and other surface textures to control friction in sliding interfaces. The effectiveness of surface textures in friction reduction has been demonstrated in conformal contacts under high speed low load applications such as mechanical seals and automotive water pump seals, etc., resulting in reduced friction and longer durability. For sliding components with higher contact pressures or lower speeds, conflicting results were reported. Reasons for the inconsistency may be due to the differences in texture fabrication techniques, lack of dimple size and shape uniformity, and different tester used. This paper examines the basic principles on which surface textural patterns influence friction under the three principle lubrication regimes: hydrodynamic, elastohydrodynamic, and boundary lubrication regimes. Our findings suggest that each regime requires specific dimple size, shape, depth, and areal density to achieve friction reduction. Control experiments were also conducted to explore mechanisms of friction reduction. The dimple geometric shape and the dimple's orientation with respect to the sliding direction influence friction significantly. The underlying mechanisms for friction control via textures are discussed. (paper)

  2. The structure of surface texture knowledge

    International Nuclear Information System (INIS)

    Yan Wang; Scott, Paul J; Jiang Xiangqian

    2005-01-01

    This research aims to create an intelligent knowledge-based system for engineering and bio-medical engineering surface texture, which will provide expert knowledge of surface texture to link surface function, specification of micro- and nano-geometry through manufacture, and verification. The intelligent knowledge base should be capable of incorporating knowledge from multiple sources (standards, books, experts, etc), adding new knowledge from these sources and still remain a coherent reliable system. A new data model based on category theory will be adopted to construct this system

  3. PENGARUH PENAMBAHAN ISOLAT PROTEIN KORO PEDANG (Canavalia ensiformis L. TERHADAP KARAKTERISTIK CAKE [Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L. on the Characteristics of Cake

    Directory of Open Access Journals (Sweden)

    Yuli Witono

    2003-08-01

    Full Text Available Addition of jack bean (Canavalia ensiformis L. protein isolate in cake making was studied. The isolate was prepared from the beans by the method of isoelectrical point at pH 4. At low concentrations (less than 1% of the wheat flour, the addition of the protein isolate could improve the characteristics of the cake by increasing the loaf volume, decreasing the density, and softening the texture. In contrast, the addition of 1.5% tended to decrease the quality of the cake as compared to that added with 1% by decreasing the loaf volume, increasing the density, and hardening the texture. However, the more protein isolate added, the more slowly the rate of the cake staling.

  4. Plasma-nitriding assisted micro-texturing into stainless steel molds

    Directory of Open Access Journals (Sweden)

    Aizawa Tatsuhiko

    2015-01-01

    Full Text Available Micro-texturing has grown up to be one of the most promising procedures. This related application required for large-area, fine micro-texturing onto the stainless steel mold materials. A new method other than laser-machining, micro-milling or micro-EDM was awaited for further advancement of this micro-texturing. In the present paper, a plasma nitriding assisted micro-texturing was developed to make various kinds of micro-patterns onto the martensitic stainless steels. First, original patterns were printed onto the surface of substrate by using the ink-jet printer. Then, the masked substrate was subjected to high density plasma nitriding; the un-masked surfaces were nitrided to have higher hardness. This nitrided substrate was further treated by sand-blasting to selectively dig the soft, masked surfaces. Finally, the micro-patterned martensitic stainless steel substrate was fabricated as a mold to duplicate these micro-patterns onto the work materials. The spatial resolution and depth profile controllability of this plasma nitriding assisted micro-texturing was investigated for variety of initial micro-patterns. The original size and dimension of initial micro-patterns were precisely compared with the three dimensional geometry of micro-textures after blasting treatment. The plastic cover case for smart cellular phones was employed to demonstrate how useful this processing is in practice.

  5. Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels

    Science.gov (United States)

    Funaki, Junko; Minami, Michiko; Abe, Sachie; Ueda, Reiko; Eto, Wakako; Kugino, Kenji; Kugino, Mutsuko; Abe, Keiko; Toko, Kiyoshi

    2016-01-01

    Abstract Raw egg white undergoes sol–gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease‐treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analysis showed that in protease‐treated gels, protein aggregates were distributed more homogeneously compared with that observed in the untreated control, probably because ovalbumin was digested into small peptides as revealed by SDS‐PAGE. The properties of the gel were evaluated by sensory tests and by measuring the movement of the masseter muscle, using surface electromyography. Results showed that maximum bite force and mastication duration were decreased for the protease‐treated gels, which were evaluated as being softer, smoother, less elastic and better textured. Overall, our results indicate that protease‐treated egg white gel has superior qualities and is easier to swallow than the untreated gel. Practical Applications In the food industry, the use of egg white is limited compared with that of egg yolk and whole eggs. In this study, we performed protease treatment to generate a new food material with smoother and softer texture compared with heat treated egg white. Our findings may expand the consumption of egg white, which can be consumed by people with mastication and swallowing disorders, and reduce the waste of egg white as a surplus product. PMID:28239213

  6. [Progress in inversion of vegetation nitrogen concentration by hyperspectral remote sensing].

    Science.gov (United States)

    Wang, Li-Wen; Wei, Ya-Xing

    2013-10-01

    Nitrogen is the necessary element in life activity of vegetation, which takes important function in biosynthesis of protein, nucleic acid, chlorophyll, and enzyme etc, and plays a key role in vegetation photosynthesis. The technology about inversion of vegetation nitrogen concentration by hyperspectral remote sensing has been the research hotspot since the 70s of last century. With the development of hyperspectral remote sensing technology in recent years, the advantage of spectral bands subdivision in a certain spectral region provides the powerful technology measure for correlative spectral characteristic research on vegetation nitrogen. In the present paper, combined with the newest research production about monitoring vegetation nitrogen concentration by hyperspectral remote sensing published in main geography science literature in recent several years, the principle and correlated problem about monitoring vegetation nitrogen concentration by hyperspectral remote sensing were introduced. From four aspects including vegetation nitrogen spectral index, vegetation nitrogen content inversion based on chlorophyll index, regression model, and eliminating influence factors to inversion of vegetation nitrogen concentration, main technology methods about inversion of vegetation nitrogen concentration by hyperspectral remote sensing were detailedly introduced. Correlative research conclusions were summarized and analyzed, and research development trend was discussed.

  7. Effect of texturing on polarization switching dynamics in ferroelectric ceramics

    Science.gov (United States)

    Zhukov, Sergey; Genenko, Yuri A.; Koruza, Jurij; Schultheiß, Jan; von Seggern, Heinz; Sakamoto, Wataru; Ichikawa, Hiroki; Murata, Tatsuro; Hayashi, Koichiro; Yogo, Toshinobu

    2016-01-01

    Highly (100),(001)-oriented (Ba0.85Ca0.15)TiO3 (BCT) lead-free piezoelectric ceramics were fabricated by the reactive templated grain growth method using a mixture of plate-like CaTiO3 and BaTiO3 particles. Piezoelectric properties of the ceramics with a high degree of texture were found to be considerably enhanced compared with the BCT ceramics with a low degree of texture. With increasing the Lotgering factor from 26% up to 94%, the piezoelectric properties develop towards the properties of a single crystal. The dynamics of polarization switching was studied over a broad time domain of 8 orders of magnitude and was found to strongly depend on the degree of orientation of the ceramics. Samples with a high degree of texture exhibited 2-3 orders of magnitude faster polarization switching, as compared with the ones with a low degree of texture. This was rationalized by means of the Inhomogeneous Field Mechanism model as a result of the narrower statistical distribution of the local electric field values in textured media, which promotes a more coherent switching process. The extracted microscopic parameters of switching revealed a decrease of the critical nucleus energy in systems with a high degree of texture providing more favorable switching conditions related to the enhanced ferroelectric properties of the textured material.

  8. Woody riparian vegetation response to different alluvial water table regimes

    Science.gov (United States)

    Shafroth, P.B.; Stromberg, J.C.; Patten, D.T.

    2000-01-01

    Woody riparian vegetation in western North American riparian ecosystems is commonly dependent on alluvial groundwater. Various natural and anthropogenic mechanisms can cause groundwater declines that stress riparian vegetation, but little quantitative information exists on the nature of plant response to different magnitudes, rates, and durations of groundwater decline. We observed groundwater dynamics and the response of Populus fremontii, Salix gooddingii, and Tamarix ramosissima saplings at 3 sites between 1995 and 1997 along the Bill Williams River, Arizona. At a site where the lowest observed groundwater level in 1996 (-1.97 m) was 1.11 m lower than that in 1995 (-0.86 m), 92-100% of Populus and Salix saplings died, whereas 0-13% of Tamarix stems died. A site with greater absolute water table depths in 1996 (-2.55 m), but less change from the 1995 condition (0.55 m), showed less Populus and Salix mortality and increased basal area. Excavations of sapling roots suggest that root distribution is related to groundwater history. Therefore, a decline in water table relative to the condition under which roots developed may strand plant roots where they cannot obtain sufficient moisture. Plant response is likely mediated by other factors such as soil texture and stratigraphy, availability of precipitation-derived soil moisture, physiological and morphological adaptations to water stress, and tree age. An understanding of the relationships between water table declines and plant response may enable land and water managers to avoid activities that are likely to stress desirable riparian vegetation.

  9. Assessment Of Mold-Design Dependent Textures In CIM-Components By Polarized Light Optical Texture Analysis (PLOTA)

    International Nuclear Information System (INIS)

    Kern, Frank; Rauch, Johannes; Gadow, Rainer

    2007-01-01

    By thermoplastic ceramic injection moulding (CIM) ceramic components of high complexity can be produced in a large number of items at low dimensional tolerances. The cost advantage by the high degree of automation leads to an economical mass-production. The structure of injection-moulded components is determined by the form filling behaviour and viscosity of the feedstock, the machine parameters, the design of the mold and the gate design. With an adapted mold- and gate-design CIM-components without textures are possible. The ''Polarized Light Optical Texture analysis'' (PLOTA) makes it possible to inspect the components and detect and quantify the textures produced by a new mold. Based on the work of R. Fischer (2004) the PLOTA procedure was improved by including the possibility to measure the inclination angle and thus describe the orientation of the grains in three dimensions. Sampled thin sections of ceramic components are analysed under the polarization microscope and are brought in diagonal position. Pictures are taken with a digital camera. The pictures are converted in the L*a*b*- colour space and the crystals color values a* and b* in the picture are measured. The color values are compared with the values of a quartz wedge, which serves as universal standard. From the received values the inclination angle can be calculated relative to the microscope axis. It is possible to use the received data quantitatively e.g. for the FEM supported simulation of texture-conditioned divergences of mechanical values. Thus the injection molding parameters can be optimized to obtain improved mechanical properties

  10. Visual perception of procedural textures: identifying perceptual dimensions and predicting generation models.

    Science.gov (United States)

    Liu, Jun; Dong, Junyu; Cai, Xiaoxu; Qi, Lin; Chantler, Mike

    2015-01-01

    Procedural models are widely used in computer graphics for generating realistic, natural-looking textures. However, these mathematical models are not perceptually meaningful, whereas the users, such as artists and designers, would prefer to make descriptions using intuitive and perceptual characteristics like "repetitive," "directional," "structured," and so on. To make up for this gap, we investigated the perceptual dimensions of textures generated by a collection of procedural models. Two psychophysical experiments were conducted: free-grouping and rating. We applied Hierarchical Cluster Analysis (HCA) and Singular Value Decomposition (SVD) to discover the perceptual features used by the observers in grouping similar textures. The results suggested that existing dimensions in literature cannot accommodate random textures. We therefore utilized isometric feature mapping (Isomap) to establish a three-dimensional perceptual texture space which better explains the features used by humans in texture similarity judgment. Finally, we proposed computational models to map perceptual features to the perceptual texture space, which can suggest a procedural model to produce textures according to user-defined perceptual scales.

  11. Visual perception of procedural textures: identifying perceptual dimensions and predicting generation models.

    Directory of Open Access Journals (Sweden)

    Jun Liu

    Full Text Available Procedural models are widely used in computer graphics for generating realistic, natural-looking textures. However, these mathematical models are not perceptually meaningful, whereas the users, such as artists and designers, would prefer to make descriptions using intuitive and perceptual characteristics like "repetitive," "directional," "structured," and so on. To make up for this gap, we investigated the perceptual dimensions of textures generated by a collection of procedural models. Two psychophysical experiments were conducted: free-grouping and rating. We applied Hierarchical Cluster Analysis (HCA and Singular Value Decomposition (SVD to discover the perceptual features used by the observers in grouping similar textures. The results suggested that existing dimensions in literature cannot accommodate random textures. We therefore utilized isometric feature mapping (Isomap to establish a three-dimensional perceptual texture space which better explains the features used by humans in texture similarity judgment. Finally, we proposed computational models to map perceptual features to the perceptual texture space, which can suggest a procedural model to produce textures according to user-defined perceptual scales.

  12. Textural states of a hot-worked MA2-1 magnesium alloy

    Science.gov (United States)

    Serebryany, V. N.; Kochubei, A. Ya.; Kurtasov, S. F.; Mel'Nikov, K. E.

    2007-02-01

    Quantitative texture analysis is used to study texture formation in an MA2-1 magnesium alloy subjected to axisymmetric upsetting at temperatures of 250-450°C and strain rates of 10-4-100 -1. The deformed structure is examined by optical microscopy, and the results obtained are used to plot the structural-state diagram of the alloy after 50% upsetting. The experimental textures are compared with the textures calculated in terms of a thermoactivation model.

  13. Quantitative analysis of textures produced in a hot-extruded zirconium plate

    International Nuclear Information System (INIS)

    Couterne, J.

    1967-01-01

    The textures produced in zirconium by the extrusion at 730 deg C of a cylindrical billet in the form of a plate having a rectangular cross-section, have been studied by the Schulz method using an isotropic standard. These textures have been determined both parallel to the plane of the plate and parallel to the plane of the sides, All the results are analyzed in a final discussion which makes it possible to show, in particular near the edges of the plate, that certain components of the textures observed in the two series of recordings are in fact aspects of the same texture seen from two different angles, It is shown furthermore that the zirconium thus shaped has cold-work textures and als recrystallisation textures formed after the preceding cold-working, If the observed textures are considered schematically, it can be see that two of these have already been described in the literature and are similar to those found in rolled products: these textures are such that the (0001) planes are inclined at 36 deg C and 60 deg C respectively with respect to a plan tangential to the curve (envelope of transverse flow rates) resulting from the extrusion geometry under consideration; the third texture is defined. by the fact that the (0001) plane is orthogonal to the exterior surfaces of the plate. The direction of extrusion associated with these planes and common to the three textures is of the type , Dilatometric tests have been carried out on samples taken both parallel and perpendicular to the extrusion direction, These tests show that the zirconium is dilatometrically anisotropic and that a plot of (α v )-a against temperature shows a change of gradient at 400 deg C, this latter effect may be due to the change in the electronic configuration of the metal occurring at this temperature. (author) [fr

  14. Statistical Texture Model for mass Detection in Mammography

    Directory of Open Access Journals (Sweden)

    Nicolás Gallego-Ortiz

    2013-12-01

    Full Text Available In the context of image processing algorithms for mass detection in mammography, texture is a key feature to be used to distinguish abnormal tissue from normal tissue. Recently, a texture model based on a multivariate Gaussian mixture was proposed, of which the parameters are learned in an unsupervised way from the pixel intensities of images. The model produces images that are probabilistic maps of texture normality and it was proposed as a visualization aid for diagnostic by clinical experts. In this paper, the usability of the model is studied for automatic mass detection. A segmentation strategy is proposed and evaluated using 79 mammography cases.

  15. Second order statistical analysis of US image texture

    International Nuclear Information System (INIS)

    Tanzi, F.; Novario, R.

    1999-01-01

    The study reports the sonographic image texture of the neonatal heart in different stages of development by calculating numerical parameters extracted from the gray scale co-occurrence matrix. To show pixel values differences and enhance texture structure, images were equalized and then the gray level range was reduced to 16 to allow sufficiently high occupancy frequency of the co-occurrence matrix. Differences are so little significant that they may be due to different factors affecting image texture and the variability introduced by manual ROI positioning; therefore no definitive conclusions can be drawn as to considering this kind of analysis capable of discriminating different stages of myocardial development [it

  16. DNS of flows over superhydrophobic surfaces with small texture

    Science.gov (United States)

    Fairhall, Chris; Garcia-Mayoral, Ricardo

    2015-11-01

    We present results from direct numerical simulations of turbulent flows over superhydrophobic surfaces with small texture sizes, comparable to those of practical application. Textures studied with DNS are usually much larger, as the cost of the simulations would otherwise be prohibitive. For this reason, a multi-block code that allows for finer resolution near the walls has been developed. We focus particularly on the pressure distribution at the wall. This distribution can cause the deformation of the gas pockets, which can ultimately lead to their loss and that of the drag reduction effect. The layout of the texture causes stagnation pressures which can contribute substantially to the wall pressure signal (Seo et al. JFM, under review). We study a range of different textures and their influence on these pressures.

  17. Topotactic preparation of textured alumina ceramics from dehydroxylation of gibbsite films

    Energy Technology Data Exchange (ETDEWEB)

    Louaer, Seif-Eddine; Wang, Yao, E-mail: yao@buaa.edu.cn; Guo, Lin, E-mail: guolin@buaa.edu.cn

    2014-11-14

    In this paper, textured alumina ceramics were prepared from dehydroxylation of gibbsite films and the pseudomorphic and topotactic nature of the dehydroxylation of textured gibbsite films has been investigated. First, the precursor film with a (001)-textured structure was obtained via vacuum filtration deposition of diluted aqueous suspensions of gibbsite nanoplatelets. Subsequently, (001)-textured α-alumina ceramics were successfully achieved by sintering of the deposited gibbsite films without addition of α-alumina seeds. The Scanning Electron Microscope (SEM) and X-ray Diffraction (XRD) results show that, during the phase transition from gibbsite to α-alumina, both layered morphology and crystal's axis orientation have been retained to a considerable extent. For the first time, a direct XRD evidence of gibbsite topotactic dehydroxylation to the α-alumina phase is presented. It is believed that the method described here exploits gibbsite's pseudomorphic and topotactic dehydroxylation, not on individual particles scale but on a bulk form. The resulting structure can be considered as inorganic scaffolds which can have applications for fabrication of dense, textured alumina-based ceramics and other layered/textured nanocomposites. - Highlights: • Gibbsite nanoplatelets were assembled on their basal plane to form (001)-textured films. • Textured alumina ceramics were prepared by sintering textured gibbsite films without addition of α-alumina seeds. • Both pseudomorphic and topotactic aspects were exploited in bulk form instead of individual nanoparticulate size. • Direct XRD evidence of the topotactic dehydroxylation from gibbsite to α-alumina is presented in this work.

  18. Topotactic preparation of textured alumina ceramics from dehydroxylation of gibbsite films

    International Nuclear Information System (INIS)

    Louaer, Seif-Eddine; Wang, Yao; Guo, Lin

    2014-01-01

    In this paper, textured alumina ceramics were prepared from dehydroxylation of gibbsite films and the pseudomorphic and topotactic nature of the dehydroxylation of textured gibbsite films has been investigated. First, the precursor film with a (001)-textured structure was obtained via vacuum filtration deposition of diluted aqueous suspensions of gibbsite nanoplatelets. Subsequently, (001)-textured α-alumina ceramics were successfully achieved by sintering of the deposited gibbsite films without addition of α-alumina seeds. The Scanning Electron Microscope (SEM) and X-ray Diffraction (XRD) results show that, during the phase transition from gibbsite to α-alumina, both layered morphology and crystal's axis orientation have been retained to a considerable extent. For the first time, a direct XRD evidence of gibbsite topotactic dehydroxylation to the α-alumina phase is presented. It is believed that the method described here exploits gibbsite's pseudomorphic and topotactic dehydroxylation, not on individual particles scale but on a bulk form. The resulting structure can be considered as inorganic scaffolds which can have applications for fabrication of dense, textured alumina-based ceramics and other layered/textured nanocomposites. - Highlights: • Gibbsite nanoplatelets were assembled on their basal plane to form (001)-textured films. • Textured alumina ceramics were prepared by sintering textured gibbsite films without addition of α-alumina seeds. • Both pseudomorphic and topotactic aspects were exploited in bulk form instead of individual nanoparticulate size. • Direct XRD evidence of the topotactic dehydroxylation from gibbsite to α-alumina is presented in this work

  19. Friction behavior of nano-textured polyimide surfaces measured by AFM colloidal probe

    Energy Technology Data Exchange (ETDEWEB)

    Zhang, Xiaoliang [College of Equipment Manufacturing, Hebei University of Engineering, Handan 056038 (China); State Key Laboratory of Solid Lubrication, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000 (China); Wu, Chunxia; Che, Hongwei; Hou, Junxian [College of Equipment Manufacturing, Hebei University of Engineering, Handan 056038 (China); Jia, Junhong, E-mail: jhjia@licp.cas.cn [State Key Laboratory of Solid Lubrication, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000 (China)

    2014-11-30

    Highlights: • Flat PI film and nano-textured PI film were prepared by spin-coating process. • The nano-textured PI surface has effectively reduced the adhesion and friction. • Friction increased with the increasing of contact area and adhesion. • The growth rate of friction decreased with the increasing of applied load. - Abstract: Flat polyimide (PI) film and silicon dioxide nanoparticle-textured PI film were prepared by means of the spin-coating technique. The adhesion and friction properties of the flat PI surface and nano-textured PI surface were investigated by a series of Atomic force microscope (AFM) colloidal probes. Experimental results revealed that the nano-textured PI surface can significantly reduce the adhesive force and friction force, compared with the flat PI surface. The main reason is that the nano-textures can reduce the contact area between the sample surface and colloidal probe. The effect of colloidal probe size on the friction behavior of the flat and nano-textured PI surfaces was evaluated. The adhesive force and friction force of nano-textured PI surface were increased with the increasing of the size of interacting pairs (AFM colloidal probe) due to the increased contact area. Moreover, the friction forces of flat and nano-textured PI surfaces were increased with applied load and sliding velocity.

  20. A Noise Robust Statistical Texture Model

    DEFF Research Database (Denmark)

    Hilger, Klaus Baggesen; Stegmann, Mikkel Bille; Larsen, Rasmus

    2002-01-01

    Appearance Models segmentation framework. This is accomplished by augmenting the model with an estimate of the covariance of the noise present in the training data. This results in a more compact model maximising the signal-to-noise ratio, thus favouring subspaces rich on signal, but low on noise......This paper presents a novel approach to the problem of obtaining a low dimensional representation of texture (pixel intensity) variation present in a training set after alignment using a Generalised Procrustes analysis.We extend the conventional analysis of training textures in the Active...

  1. First steps towards cube textured nickel profile wires for YBCO-coated conductors

    International Nuclear Information System (INIS)

    Eickemeyer, J.; Gueth, A.; Freudenberger, J.; Holzapfel, B.; Schultz, L.

    2011-01-01

    The cube texture as a typical sheet texture can also be formed by cold drawing and recrystallization in profile wires. Cube textured Ni profile wires containing up to 96.2% cube oriented grains in the central region were obtained. Forthcoming investigations are promising to get a textured substrate wire for YBCO-coated conductors. Cube textured nickel alloy tapes prepared by cold rolling and annealing (RABiTS method) represent a standard metallic substrate for superconductor coatings of the YBa 2 Cu 3 O 7-δ (YBCO) type. These tapes have a width to thickness ratio of about 30-100. However, a value of close to one is optimal concerning low energetic losses under alternating current applications. First experiments on micro-alloyed nickel prove that the cube texture as a typical sheet texture can also be formed in profile wires with a rectangular cross-section after cold drawing and recrystallization treatment.

  2. Self-Similarity Based Corresponding-Point Extraction from Weakly Textured Stereo Pairs

    Directory of Open Access Journals (Sweden)

    Min Mao

    2014-01-01

    Full Text Available For the areas of low textured in image pairs, there is nearly no point that can be detected by traditional methods. The information in these areas will not be extracted by classical interest-point detectors. In this paper, a novel weakly textured point detection method is presented. The points with weakly textured characteristic are detected by the symmetry concept. The proposed approach considers the gray variability of the weakly textured local regions. The detection mechanism can be separated into three steps: region-similarity computation, candidate point searching, and refinement of weakly textured point set. The mechanism of radius scale selection and texture strength conception are used in the second step and the third step, respectively. The matching algorithm based on sparse representation (SRM is used for matching the detected points in different images. The results obtained on image sets with different objects show high robustness of the method to background and intraclass variations as well as to different photometric and geometric transformations; the points detected by this method are also the complement of points detected by classical detectors from the literature. And we also verify the efficacy of SRM by comparing with classical algorithms under the occlusion and corruption situations for matching the weakly textured points. Experiments demonstrate the effectiveness of the proposed weakly textured point detection algorithm.

  3. Altering textural properties of fermented milk by using surface-engineered Lactococcus lactis.

    Science.gov (United States)

    Tarazanova, Mariya; Huppertz, Thom; Kok, Jan; Bachmann, Herwig

    2018-05-09

    Lactic acid bacteria are widely used for the fermentation of dairy products. While bacterial acidification rates, proteolytic activity and the production of exopolysaccharides are known to influence textural properties of fermented milk products, little is known about the role of the microbial surface on microbe-matrix interactions in dairy products. To investigate how alterations of the bacterial cell surface affect fermented milk properties, 25 isogenic Lactococcus lactis strains that differed with respect to surface charge, hydrophobicity, cell chaining, cell-clumping, attachment to milk proteins, pili expression and EPS production were used to produce fermented milk. We show that overexpression of pili increases surface hydrophobicity of various strains from 3-19% to 94-99%. A profound effect of different cell surface properties was an altered spatial distribution of the cells in the fermented product. Aggregated cells tightly fill the cavities of the protein matrix, while chaining cells seem to be localized randomly. A positive correlation was found between pili overexpression and viscosity and gel hardness of fermented milk. Gel hardness also positively correlated with clumping of cells in the fermented milk. Viscosity of fermented milk was also higher when it was produced with cells with a chaining phenotype or with cells that overexpress exopolysaccharides. Our results show that alteration of cell surface morphology affects textural parameters of fermented milk and cell localization in the product. This is indicative of a cell surface-dependent potential of bacterial cells as structure elements in fermented foods. © 2018 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

  4. Use of nuclear techniques for characterization of vegetable tannins, extracted from waste of forestry production in Cuba

    International Nuclear Information System (INIS)

    Santana Romero, J. L.; Martinez Luzardo, F.; Vargas Guerra, L.; Melo Cala, P.; Garcia Guillen, M.; Isaac Olive, K.; Codorniu Hernandez, E.; Estevez, P.; Roque, Cordoba A.; Benitez, M.

    1999-01-01

    Vegetable Tannins are polyphenolic plant secondary metabolites, widely distributed in all parts of trees and herbs.The role of these substances in many metabolic processes is very important. Vegetable tannins have probably implication as anti nutritional factors, decreasing up-take of diet protein assimilation by cattle. On the other hand, protective antioxidant and antimutagenic properties has been describes for these compounds. Characterization of vegetable tannins is an important task in order to find new sources of natural raw materials with several applications. Analytical determination of tannins and their characterization is still a problem at present days in order to qualify the food quality for ruminants. Protein precipitation capacity as function of pH, competitive protein and ADN binding assays , and determination of tannins concentration are describes.Radioisotopic labelling of protein and tannins were used in order to carried out all the determinations

  5. Texture and inflation in a closed universe

    International Nuclear Information System (INIS)

    Hacyan, S.; Sarmiento, A.

    1993-01-01

    We present a cosmological model with a global homogeneous texture and inflation, but without an initial singularity. The Universe starts from an equilibrium configuration in a symmetric vacuum; the dynamic stability of this configuration is studied. We obtain numerical solutions which show that the Universe expands exponentially and the texture field decays in a finite time; this corresponds to a period of inflation followed naturally by a Friedmann expansion

  6. Patterns in woody vegetation structure across African savannas

    Science.gov (United States)

    Axelsson, Christoffer R.; Hanan, Niall P.

    2017-07-01

    Vegetation structure in water-limited systems is to a large degree controlled by ecohydrological processes, including mean annual precipitation (MAP) modulated by the characteristics of precipitation and geomorphology that collectively determine how rainfall is distributed vertically into soils or horizontally in the landscape. We anticipate that woody canopy cover, crown density, crown size, and the level of spatial aggregation among woody plants in the landscape will vary across environmental gradients. A high level of woody plant aggregation is most distinct in periodic vegetation patterns (PVPs), which emerge as a result of ecohydrological processes such as runoff generation and increased infiltration close to plants. Similar, albeit weaker, forces may influence the spatial distribution of woody plants elsewhere in savannas. Exploring these trends can extend our knowledge of how semi-arid vegetation structure is constrained by rainfall regime, soil type, topography, and disturbance processes such as fire. Using high-spatial-resolution imagery, a flexible classification framework, and a crown delineation method, we extracted woody vegetation properties from 876 sites spread over African savannas. At each site, we estimated woody cover, mean crown size, crown density, and the degree of aggregation among woody plants. This enabled us to elucidate the effects of rainfall regimes (MAP and seasonality), soil texture, slope, and fire frequency on woody vegetation properties. We found that previously documented increases in woody cover with rainfall is more consistently a result of increasing crown size than increasing density of woody plants. Along a gradient of mean annual precipitation from the driest (< 200 mm yr-1) to the wettest (1200-1400 mm yr-1) end, mean estimates of crown size, crown density, and woody cover increased by 233, 73, and 491 % respectively. We also found a unimodal relationship between mean crown size and sand content suggesting that maximal

  7. Patterns in woody vegetation structure across African savannas

    Directory of Open Access Journals (Sweden)

    C. R. Axelsson

    2017-07-01

    Full Text Available Vegetation structure in water-limited systems is to a large degree controlled by ecohydrological processes, including mean annual precipitation (MAP modulated by the characteristics of precipitation and geomorphology that collectively determine how rainfall is distributed vertically into soils or horizontally in the landscape. We anticipate that woody canopy cover, crown density, crown size, and the level of spatial aggregation among woody plants in the landscape will vary across environmental gradients. A high level of woody plant aggregation is most distinct in periodic vegetation patterns (PVPs, which emerge as a result of ecohydrological processes such as runoff generation and increased infiltration close to plants. Similar, albeit weaker, forces may influence the spatial distribution of woody plants elsewhere in savannas. Exploring these trends can extend our knowledge of how semi-arid vegetation structure is constrained by rainfall regime, soil type, topography, and disturbance processes such as fire. Using high-spatial-resolution imagery, a flexible classification framework, and a crown delineation method, we extracted woody vegetation properties from 876 sites spread over African savannas. At each site, we estimated woody cover, mean crown size, crown density, and the degree of aggregation among woody plants. This enabled us to elucidate the effects of rainfall regimes (MAP and seasonality, soil texture, slope, and fire frequency on woody vegetation properties. We found that previously documented increases in woody cover with rainfall is more consistently a result of increasing crown size than increasing density of woody plants. Along a gradient of mean annual precipitation from the driest (< 200 mm yr−1 to the wettest (1200–1400 mm yr−1 end, mean estimates of crown size, crown density, and woody cover increased by 233, 73, and 491 % respectively. We also found a unimodal relationship between mean crown size and sand

  8. Two-dimensional numerical simulation of boron diffusion for pyramidally textured silicon

    International Nuclear Information System (INIS)

    Ma, Fa-Jun; Duttagupta, Shubham; Shetty, Kishan Devappa; Meng, Lei; Hoex, Bram; Peters, Ian Marius; Samudra, Ganesh S.

    2014-01-01

    Multidimensional numerical simulation of boron diffusion is of great relevance for the improvement of industrial n-type crystalline silicon wafer solar cells. However, surface passivation of boron diffused area is typically studied in one dimension on planar lifetime samples. This approach neglects the effects of the solar cell pyramidal texture on the boron doping process and resulting doping profile. In this work, we present a theoretical study using a two-dimensional surface morphology for pyramidally textured samples. The boron diffusivity and segregation coefficient between oxide and silicon in simulation are determined by reproducing measured one-dimensional boron depth profiles prepared using different boron diffusion recipes on planar samples. The established parameters are subsequently used to simulate the boron diffusion process on textured samples. The simulated junction depth is found to agree quantitatively well with electron beam induced current measurements. Finally, chemical passivation on planar and textured samples is compared in device simulation. Particularly, a two-dimensional approach is adopted for textured samples to evaluate chemical passivation. The intrinsic emitter saturation current density, which is only related to Auger and radiative recombination, is also simulated for both planar and textured samples. The differences between planar and textured samples are discussed

  9. Soil texture derived from topography in North-eastern Amazonia

    OpenAIRE

    Laurent, François; Poccard-Chapuis, René; Plassin, Sophie; Pimentel Martinez, Gustavo

    2017-01-01

    We present a 1:100,000 scale soil texture map of Paragominas county (Pará, Brazil), covering 19,330 km2. The method allows rapid production of a soil texture map of a large area where the strength of a duricrust controls the relief. It is based on an easily accessible explanatory variable, topography, which is represented using a Digital Elevation Model. The method makes it possible to map the spatial distribution of the texture of the topsoil layer. Modelling was complemented by field observ...

  10. Hardwood species classification with DWT based hybrid texture ...

    Indian Academy of Sciences (India)

    to decompose the image up to 7 levels using Daubechies (db3) wavelet as decom ... binary pattern (DWTFOSLBPu2) texture features at the 4th level of image decomposi ...... In addition, inclusion of further levels of image decomposition gives rise to ..... Texture analysis of SAR sea ice imagery using gray level co-occurrence.

  11. Mechanisms of texture evolution during annealing of Zr and Ti alloys

    International Nuclear Information System (INIS)

    Gerspacher, F.

    2007-12-01

    Zirconium and Titanium are hexagonal metals. Thus, they have a weaker symmetry than cubic metals, and a stronger crystalline anisotropy. Despite this strong anisotropy, the fundamental mechanisms of the texture evolution of these metals have not been deeply investigated yet. We studied here the texture and microstructure evolution during annealing after several conditions of deformation, and showed that: - slow texture change is expected in grain growth after severe rolling, because of oriented growth - rapid texture change after low reductions is due to oriented nucleation - transverse rolling gives rise to a correlation between orientation and stored energy in the deformed material, which also induces fast texture changes. These mechanisms have been explained on the basis of microstructure specificities. In addition, texture evolution during normal grain growth was studied and the use of modeling allowed to confirm some hypotheses made on boundary mobility anisotropy. The mechanisms of appearance of abnormal grain growth have also been clarified. (author)

  12. PROTEIN FRACTIONS AND IN VITRO FERMENTATION OF PROTEIN FEEDS FOR RUMINANTS

    Directory of Open Access Journals (Sweden)

    Angel L. Guevara-Mesa

    2011-05-01

    Full Text Available The objective of this study was to evaluate 20 protein feeds grouped in forages, vegetal by- products and animal by-products used for ruminant diets. Protein fractions (PF: A, non-protein nitrogen (NPN; B1, buffer-soluble protein; B2, buffer-insoluble, NDF-soluble protein; B3, NDF-insoluble, ADF-soluble protein; and C, ADF-insoluble protein, were determined for each ingredient.  Protein composition was correlated with total gas production in vitro (GP, gas production rate (S, lag time (L, DM disappearance (DMDIV and residual protein (RPIV. The completely randomised designed was analysed using mixed proc. and Tukey contrasts. Forages contained 18.29, 7.86, 66.00, 2.96, 4.89% of fractions A, B1, B2, B3 and C, respectively. Vegetable by-products contained 22.55, 4.55, 59.51, 8.84, 4.55% of each fraction, in the same order. Animal by-products contained 19.13, 4.52, 70.24, 3.74, 2.37% of each fraction, in the same order. Vetch, wheat bran and poultry litter had the greatest Vmax in each group. Vmax was correlated (P≤0.01 with total protein (r = -0.45, ADF (r = 0.27 and DMDIV (r = 0.61. In conclusion, there were differences in protein composition and kinetics of in vitro gas production among ingredients.

  13. PREFACE: 17th International Conference on Textures of Materials (ICOTOM 17)

    Science.gov (United States)

    Skrotzki, Werner; Oertel, Carl-Georg

    2015-04-01

    The 17th International Conference on Textures of Materials (ICOTOM 17) took place in Dresden, Germany, August 24-29, 2014. It belongs to the "triennial" series of ICOTOM meetings with a long tradition, starting in 1969 - Clausthal, 1971 - Cracow, 1973 - Pont-à-Mousson, 1975 - Cambridge, 1978 - Aachen, 1981 - Tokyo, 1984 - Noordwijkerhout, 1987 - Santa Fe, 1990 - Avignon, 1993 - Clausthal, 1996 - Xian, 1999 - Montreal, 2002 - Seoul, 2005 - Leuven, 2008 - Pittsburgh, 2011 - Mumbai, 2014 - Dresden. ICOTOM 17 was hosted by the Dresden University of Technology, Institute of Structural Physics. Following the tradition of the ICOTOM conferences, the main focus of ICOTOM-17 was to promote and strengthen the fundamental understanding of the basic processes that govern the formation of texture and its relation to the properties of polycrystalline materials. Nonetheless, it was the aim to forge links between basic research on model materials and applied research on engineering materials of technical importance. Thus, ICOTOM 17 provided a forum for the presentation and discussion of recent progress in research of texture and related anisotropy of mechanical and functional properties of all kinds of polycrystalline materials including natural materials like rocks. Particular attention was paid to recent advances in texture measurement and analysis as well as modeling of texture development for all kinds of processes like solidification, plastic deformation, recrystallization and grain growth, phase transformations, thin film deposition, etc. Hence, ICOTOM 17 was of great interest to materials scientists, engineers from many different areas and geoscientists. The topics covered by ICOTOM 17 were: 1. Mathematical, numerical and statistical methods of texture analysis 2. Deformation textures 3. Crystallization, recrystallization and growth textures 4. Transformation textures 5. Textures in functional materials 6. Textures in advanced materials 7. Textures in rocks 8. Texture

  14. Hortaliças como alimentos funcionais Vegetable crops as functional food

    Directory of Open Access Journals (Sweden)

    Patrícia G B de Carvalho

    2006-12-01

    in association with a more sedentary lifestyle, are responsible for an increase in diet-related diseases such as obesity, diabetes, cardiovascular problems, hypertension, osteoporosis, and cancer. It is believed that the ingestion of fruits and vegetables helps in the prevention of these diseases. Vegetables are an important component of the diet, usually in association with protein- and starch-rich foods. They are responsible not only for adding variety of color and texture to meals, but also for providing important nutrients. Vegetables are low fat and low calorie foods, with relatively small amounts of protein, but they are rich in carbohydrates and fibers and add significant amounts of micronutrients to the human diet. They are also a source of functional substances, which might benefit one or more physiological functions in the body, besides adequate nutritional effects. Functional elements might play a role in improving health and well-being, as well as reducing the risk of the onset of diet-related diseases. The development of vegetable cultivars with greater amounts of these substances is one of the main goals of modern breeding programs. Many of these programs, working on different vegetables, are currently underway in Brazil and other countries, aiming to improve the amount and variety of carotenoids present in the diet. In the present paper, the main aspects of vegetable crops as functional foods are discussed. The most important achievements of tomato and carrot breeding programs in Brazil aiming to improve the amount and types of functional compounds are also presented.

  15. QUALITY AND NUTRITIONAL VALUE OF WHEAT BREAD WITH A PREPARATION OF OAT PROTEINS

    Directory of Open Access Journals (Sweden)

    Renata Sabat

    2012-02-01

    Full Text Available The aim of this study was to investigate possibilities and advisability of the use of oats insoluble protein preparation for the production of wheat bread, in order to increase the amount of protein and biological value of protein in this kind of bakery. Research material consisted of the preparation of insoluble oats protein, wheat flour and wheat bread made with the share of oat protein: 5%, 7.5% and 10%, by weight of wheat flour. AOAC methods (2006 were used to determine protein, β-D-glucan and dietary fiber in raw materials and final products. Amino acid composition was measured with the help of amino acid analyzer AAA 400 and used to calculate chemical score (CS and the integrated index of essential amino acids (EAAI, according to FAO/WHO/UNU, 2007. Quality of breads was evaluated by their volume, baking yield and total baking loss, and organoleptic assessment. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus.

  16. Textured ZnO thin films by RF magnetron sputtering

    CERN Document Server

    Ginting, M; Kang, K H; Kim, S K; Yoon, K H; Park, I J; Song, J S

    1999-01-01

    Textured thin films ZnO has been successfully grown by rf magnetron sputtering method using a special technique of introducing a small amount of water and methanol on the deposition chamber. The grain size of the textured surface is highly dependent on the argon pressure during the deposition. The pressure in this experiment was varied from 50 mTorr down to 5 mTorr and the highest grain size of the film is obtained at 5 mTorr. The total transmittance of the films are more than 85% in the wavelength of 400 to 800 nm, and haze ratio of about 14% is obtained at 400 nm wavelength. Beside the textured surface, these films also have very low resistivity, which is lower than 1.4x10 sup - sup 3 OMEGA centre dot cm. X-ray analysis shows that the films with textured surface have four diffraction peaks on the direction of (110), (002), (101) and (112), while the non-textured films have only (110) and (002) peaks. Due to the excellent characteristics of this film, it will make the film very good TCO alternatives for the ...

  17. Control of texture in Ag and Ag-alloy substrates for superconducting tapes

    International Nuclear Information System (INIS)

    Gladstone, T.A.

    2000-01-01

    The use of a biaxially textured silver tape as a substrate for high temperature superconductor (HTS) phases is one possible route towards the fabrication of high-J c superconducting tape. Using a cold-rolling and annealing process we have reproducibly fabricated {110} textured silver which is stable up to 900 deg. C. We have found that there are two critical process requirements for the formation of this texture; a low oxygen content in the material prior to deformation, and a cold-rolling thickness reduction of less than 97%. To overcome the problems associated with the poor mechanical strength of pure silver, texture development in Ag-Mg and Ag-Hf alloys with improved mechanical properties has been studied. Heat treatments in a reducing atmosphere allow the {110} annealing texture to be obtained in Ag-0.1 wt%Mg. The recrystallization behaviour of a Ag-Pd alloy with an increased stacking fault energy was also investigated and a partial cube texture was obtained in this material. Using orientation distribution function (ODF) analysis we have shown that minor variations in the deformation texture of both pure silver and Ag-based alloys can lead to significant differences in the recrystallization textures obtained. (author)

  18. Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients

    DEFF Research Database (Denmark)

    Timm Heinrich, Maike; Eymard, Sylvie; Baron, Caroline P.

    2013-01-01

    Recently fish meal and oil have increasingly been replaced with proteins and oils from vegetable sources in the diets of farmed salmonids, but the consequences for the oxidative stability of the resulting fish products have not been investigated. The aim of the present study was to evaluate...... the influence of feeding regime on composition of rainbow trout fillets, as well as on lipid and protein oxidation during storage on ice. Rainbow trout were fed six different diets, which differed in their levels of marine oil and proteins vs. vegetable oil and protein. Fish fillets were characterised...... significantly influenced fatty acid composition. Replacement of fish oil with vegetable oil reduced formation of primary oxidation products, but the effect on secondary oxidation products differed between different types of volatiles. The differences in protein and amino acid composition were not significant...

  19. Microstructure and local texture of partially recrystallized titanium sheet

    International Nuclear Information System (INIS)

    Zaefferer, S.; Schwarzer, R.A.

    1993-01-01

    The microstructure of TiAl6V4 sheet was investigated by transmission electron microscopy. Two types of microstructure were found: regions with a recrystallized and regions with a deformed structure. They could be distinguished from each other by grain size and shape, by the dislocation density and local texture. The orientations of individual grains were measured by on-line interpretation of Kikuchi patterns with a TEM. The results were represented on inverse pole figures. The deformed structure showed a strong preferred orientation (11 anti 20)[10 anti 10], while the texture of the recrystallized areas was substantially weaker containing other preferred orientations. The global texture of the sample was investigated by measuring pole figures with an x-ray texture goniometer. The ODF as well as inverse pole figures were calculated and compared to the TEM pole figures. (orig.)

  20. Chameleons: Reptilian Texture

    Science.gov (United States)

    Petersen, Hugh

    2009-01-01

    This article presents an art project inspired by a drawing of a chameleon the author saw in an art-supply catalog. Chameleons prove to be a good subject to highlight shape, color and texture with eigth-graders. In this project, middle- and high-school students draw a chameleon, learn how to use shapes to add to their chameleon drawing, learn how…

  1. The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

    Directory of Open Access Journals (Sweden)

    Pudjihastuti Isti

    2018-01-01

    Full Text Available Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness. The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV irradiation. Emulsifier (DATEM and hydrocolloid (xanthan gum were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

  2. Measurement of food texture by an acoustic vibration method

    Science.gov (United States)

    Sakurai, Naoki; Taniwaki, Mitsuru; Iwatani, Shin-ichiro; Akimoto, Hidemi

    2011-09-01

    Food texture was measured by a new acoustic vibration method. A piezoelectric sensor sandwiched between a probe and piston was inserted into a food sample by delivery of silicon oil to a cylinder by a pump. Vibration emitted from the food sample on insertion of the probe was monitored by voltage outputs of the sensor. The voltage signals were passed through 19 half octave bands to calculate texture index for each band. The texture index was defined as vibration energy of the probe caused by the food rupture and/or breakage per unit time.

  3. Improving texture optimization with application to visualizing meat products

    DEFF Research Database (Denmark)

    Clemmensen, Line Katrine Harder; Laursen, Lasse Farnung

    2011-01-01

    When inspecting food quality, CT Scanning is among the primary tools used to gain insight. It provides valuable volumetric data using a process, which leaves the product unspoiled and untouched. However, volumetric data is merely a measure of density and therefore contains no appearance information...... et al. in 2007. This method accepts a number of 2D input exemplars, from which it generates a solid texture volume. The volume is iteratively improved via an expectation maximization algorithm. The bottleneck of Texture Optimization occurs during a nearest neighbor search, between texture patches...

  4. Bidirectional Texture Function Modeling: State of the Art Survey

    Czech Academy of Sciences Publication Activity Database

    Filip, Jiří; Haindl, Michal

    2009-01-01

    Roč. 31, č. 11 (2009), s. 1921-1940 ISSN 0162-8828 R&D Projects: GA MŠk 1M0572; GA ČR GA102/08/0593; GA AV ČR 1ET400750407 Grant - others:EC Marie Curie(BE) 41358; GA MŠk(CZ) 2C06019 Institutional research plan: CEZ:AV0Z10750506 Keywords : BTF * surface texture * 3D texture Subject RIV: BD - Theory of Information Impact factor: 4.378, year: 2009 http://library.utia.cas.cz/separaty/2009/RO/filip-bidirectional texture function modeling state of the art survey.pdf

  5. Cold rolling texture development of α/γ duplex stainless steels

    International Nuclear Information System (INIS)

    Akdut, N.; Foct, J.; Gottstein, G.

    1996-01-01

    The cold rolling texture development of two α/γ duplex stainless steels (DSS) with similar volume fractions of both phases but with totally different microstructures were investigated. Due to the limited number of available pole figures using X-rays, for the calculation of the ODFs both a direct method and a recent iterative series expansion method were used. The results were checked by neutron diffraction measurements. The austenitic phases of both DSS behave similarly to single phase materials with a low stacking fault energy which develop a brass-type rolling texture. In contrast, the texture development of the ferritic phases strongly differs from those of single phase ferrites. Instead of a fibre type texture the α-phase in both DSS exhibits a peak dominated texture regardless of whether it is the matrix phase or not. These differences, as well as the sharpness of both phases, are explained by the presence of the second phase. (orig.)

  6. Silicon epitaxy on textured double layer porous silicon by LPCVD

    International Nuclear Information System (INIS)

    Cai Hong; Shen Honglie; Zhang Lei; Huang Haibin; Lu Linfeng; Tang Zhengxia; Shen Jiancang

    2010-01-01

    Epitaxial silicon thin film on textured double layer porous silicon (DLPS) was demonstrated. The textured DLPS was formed by electrochemical etching using two different current densities on the silicon wafer that are randomly textured with upright pyramids. Silicon thin films were then grown on the annealed DLPS, using low-pressure chemical vapor deposition (LPCVD). The reflectance of the DLPS and the grown silicon thin films were studied by a spectrophotometer. The crystallinity and topography of the grown silicon thin films were studied by Raman spectroscopy and SEM. The reflectance results show that the reflectance of the silicon wafer decreases from 24.7% to 11.7% after texturing, and after the deposition of silicon thin film the surface reflectance is about 13.8%. SEM images show that the epitaxial silicon film on textured DLPS exhibits random pyramids. The Raman spectrum peaks near 521 cm -1 have a width of 7.8 cm -1 , which reveals the high crystalline quality of the silicon epitaxy.

  7. Comparison of features response in texture-based iris segmentation

    CSIR Research Space (South Africa)

    Bachoo, A

    2009-03-01

    Full Text Available the Fisher linear discriminant and the iris region of interest is extracted. Four texture description methods are compared for segmenting iris texture using a region based pattern classification approach: Grey Level Co-occurrence Matrix (GLCM), Discrete...

  8. Influence of vegetable diets on physiological and immune responses to thermal stress in Senegalese sole (Solea senegalensis)

    DEFF Research Database (Denmark)

    Conde-Sieira, Marta; Gesto, Manuel; Batista, Sónia

    2018-01-01

    quality parameters. However, scarce information is available regarding the long-term impact of vegetable diets (combining the inclusion of both vegetable protein and oils) on the stress response and immunity of this fish species. This study aims to evaluate the concomitant effect of the extended use...... of vegetable protein-based diets with fish oil (FO) replacement (0, 50 or 100%) by vegetable oils (VO), on the response to acute (10 min) or prolonged (4 days) stress, induced by thermal shock. Plasma levels of cortisol, glucose and lactate as well as hepatic levels of glucose, glycogen and lactate were......The substitution of fish resources as ingredients for aquafeeds by those based on vegetable sources is needed to ensure aquaculture sustainability in the future. It is known that Senegalese sole (Solea senegalensis) accepts high dietary content of plant ingredients without altering growth or flesh...

  9. Texture development in Al-Mg alloys during high temperature annealing

    International Nuclear Information System (INIS)

    Saitou, T.; Inagaki, H.

    2001-01-01

    To clarify the effect of Mg content on annealing textures developed in Al-Mg alloys during high temperature annealing, Al-Mg alloys containing up to 9 wt.% Mg in supersaturated solid solution were cold rolled 95% and isothermally annealed at 450 C. Their textures were investigated with the orientation distribution function analysis. It was found that, in the recrystallization textures observed at complete recrystallization, addition of more than 1 wt.% Mg was sufficient to suppress the development of {100} left angle 001 right angle. With increasing Mg content, {100} left angle 001 right angle decreased remarkably, whereas {100} left angle 013 right angle and {103} left angle 321 right angle increased. Thus, {100} left angle 013 right angle and {103} left angle 321 right angle were found to be the main orientations of the recrystallization textures of Al-Mg alloys annealed at high temperatures. {100} left angle 013 right angle developed most remarkably at 4 wt.% Mg, while {103} left angle 321 right angle showed the maximum development at 7 wt.% Mg. During subsequent grain growth at 450 C, remarkable texture changes were observed only in the alloys containing Mg in the range between 2 and 4 wt.%. In these alloys, {100} left angle 013 right angle developed at the expense of {100} left angle 001 right angle at earlier stages of grain growth, whereas {103} left angle 321 right angle increased independently of these two orientations at later stages of grain growth. Reflecting these texture changes, grain growth occurred in these alloys discontinuously. Such a discontinuous grain growth with large texture changes is expected, if strong textures are already present before grain growth, and if recrystallized grains having similar orientations are distributed by forming large clusters before grain growth. (orig.)

  10. Perceptual changes and drivers of liking in high protein extruded snacks.

    Science.gov (United States)

    Kreger, Joseph W; Lee, Youngsoo; Lee, Soo-Yeun

    2012-04-01

    Increasing the amount of protein in snack foods can add to their satiating ability, which aligns with many health-based trends currently seen in the food industry. Understanding the effect of adding high levels of protein in a food matrix is essential for product development. The objective for this research was to determine the effects of varying protein type and level on the sensory-related aspects of a model extruded snack food. Independent variables in the design of the snacks were the level of total protein and the protein type in the formulation. The level of protein ranged from 28% to 43% (w/w) in 5% increments. The protein type varied in the ratio of whey to soy protein ranging from 0: 100 to 100: 0, in 25% increments. Descriptive analysis was conducted on the samples to profile their sensory characteristics. Protein type was found to be the predominant variable in differentiating the sensory characteristics of the samples. Soy protein imparted nutty, grainy aromas-by-mouth, and increased expansion during processing, resulting in a lighter, crispier texture. Whey protein imparted dairy related aromas-by-mouth and inhibited expansion during processing, resulting in a more dense, crunchy texture. Separately, 100 consumers rated their acceptance of the samples using the 9-point hedonic scale. It was found that protein type was also the predominant variable in affecting acceptance, with some clusters of consumers preferring samples comprised of soy protein, and others preferring samples with whey. Food product developers can use these findings to predict changes in a similar food product by varying protein level or protein type. This work shows how the perceivable appearance, aroma, and texture characteristics of puffed snack foods change when adding protein or changing the protein type. The type of protein incorporated was shown to have major effects on the characteristics of the snacks, partially because of their impact on how much the snacks puffed during

  11. Texture and microstructure analysis of epitaxial oxide layers prepared on textured Ni-12wt%Cr tapes

    Energy Technology Data Exchange (ETDEWEB)

    Huehne, R; Kursumovic, A; Tomov, R I; Glowacki, B A [Department of Materials Science and IRC in Superconductivity, University of Cambridge, Pembroke Street, Cambridge, CB2 3QZ (United Kingdom); Holzapfel, B [Institut fuer Festkoerper- und Werkstoffforschung, Helmholtzstrasse 20, 01069 Dresden (Germany); Evetts, J E [Department of Materials Science and IRC in Superconductivity, University of Cambridge, Pembroke Street, Cambridge, CB2 3QZ (United Kingdom)

    2003-05-07

    Oxide layers for the preparation of YBa{sub 2}Cu{sub 3}O{sub 7-x} coated conductors were grown on highly textured Ni-12wt%Cr tapes in pure oxygen using surface oxidation epitaxy at temperatures between 1000 deg. C and 1300 deg. C. Microstructural investigations revealed a layered oxide structure. The upper layer consists mainly of dense cube textured NiO. This is followed by a porous layer containing NiO and NiCr{sub 2}O{sub 4} particles. A detailed texture analysis showed a cube-on-cube relationship of the NiCr{sub 2}O{sub 4} spinel to the metal substrate. Untextured Cr{sub 2}O{sub 3} particles in a nickel matrix were found in a third layer arising from internal oxidation of the alloy. A high surface roughness and mechanical instability of the oxide were observed, depending on oxidation temperature and film thickness. However, mechanically stable oxide layers have been prepared using an additional annealing step in a protective atmosphere. Additionally, mechanical polishing or a second buffer layer, which grows with a higher smoothness, may be applied to reduce the surface roughness for coated conductor applications.

  12. Stone -Cech compactifications of ditopological texture spaces | Ugur ...

    African Journals Online (AJOL)

    A texturing on a set S is a point separating, complete, completely distributive lattice S of subsets of S with respect to inclusion which contains S, Ø and for which arbitrary meet coincides with intersection and finite joins coincide with union. Then (S, S) is called a texture space. In this paper, a suitable evaluation difunction is ...

  13. Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix.

    Science.gov (United States)

    Rodriguez Furlán, Laura T; Pérez Padilla, Antonio; Campderrós, Mercedes E

    2015-03-01

    The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Effect of Addition of Fennel (Foeniculum vulgare L. on the Quality of Protein Bread

    Directory of Open Access Journals (Sweden)

    Sayed-Ahmad Bouchra

    2017-12-01

    Full Text Available Fennel (Foeniculum vulgare L. is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05 effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

  15. Increasing fruit and vegetable consumption among kindergarten children

    DEFF Research Database (Denmark)

    Sansolios, Sanne; Brandhøj, Mia; Mikkelsen, Bent Egberg

    2010-01-01

    Objectives: The objective of the study was to test the Sapere-method as a method to develop taste awareness for fruits and vegetables among kindergarten aged children. The study aimed at linking consumption of F&V to knowledge and awareness of different senses such as taste and texture. It was also...... showed limited variation in F&V intake. The Sapere-method was developed further and refine based on prior studies among 11-12 year old Swedish school children. A five day taste workshop in a selected kindergarten was developed and 12 children and two pedagogues participated. The workshop activities...... included specific tastings, sense-games and baking and the children were encouraged to share and talk about the different taste experiences, the children were supported to taste the disliked F & V again. Results: The children responded positively to the taste workshop. The children’s uncertainty...

  16. Field-Induced Texturing of Ceramic Materials for Unparalleled Properties

    Science.gov (United States)

    2017-03-01

    Texturing of Ceramic Materials for Unparalleled Properties by...influence over many properties , such as optical transparency, strength, electrical conductivity, and piezoelectricity .19 Highly textured materials are... Ceramic Materials for Unparalleled Properties by Raymond Brennan, Victoria Blair, Nicholas Ku, Krista Limmer, Tanya Chantawansri, Mahesh

  17. Texturing of continuous LOD meshes with the hierarchical texture atlas

    Science.gov (United States)

    Birkholz, Hermann

    2006-02-01

    For the rendering of detailed virtual environments, trade-offs have to be made between image quality and rendering time. An immersive experience of virtual reality always demands high frame-rates with the best reachable image qual-ity. Continuous Level of Detail (cLoD) triangle-meshes provide an continuous spectrum of detail for a triangle mesh that can be used to create view-dependent approximations of the environment in real-time. This enables the rendering with a constant number of triangles and thus with constant frame-rates. Normally the construction of such cLoD mesh representations leads to the loss of all texture information of the original mesh. To overcome this problem, a parameter domain can be created, in order to map the surface properties (colour, texture, normal) to it. This parameter domain can be used to map the surface properties back to arbitrary approximations of the original mesh. The parameter domain is often a simplified version of the mesh to be parameterised. This limits the reachable simplification to the domain mesh which has to map the surface of the original mesh with the least possible stretch. In this paper, a hierarchical domain mesh is presented, that scales between very coarse domain meshes and good property-mapping.

  18. Dry deposition of particulate Cs-134 to several leafy vegetable species and comparison to deposition of gaseous radioiodine

    International Nuclear Information System (INIS)

    Tschiersch, J.; Shinonaga, T.; Heuberger, H.

    2004-01-01

    The height of the dry deposition of particulate radionuclides to leafy vegetable is quite uncertain because of the different habit, surface texture and leaf uptake of the different species. There is no comparative data on the deposition to various species, but leafy vegetables are taken as reference plants for the estimation of the height of contamination of vegetable foods after a nuclear accident. Therefore new chamber experiments were performed to determine under homogeneous and controlled conditions the dry deposition of particulate radio-caesium on mature leafy vegetable. The simultaneous exposition of endive, head lettuce, red oak leaf lettuce and spinach (spring leafy vegetable) rsp. curly kale, white cabbage and spinach (summer leafy vegetable) was arranged. The sample collective of each species was such large that for the expected variation of the results a statistically firm analysis was possible. For spring vegetable, there was no significant difference observed in deposition of 134 Cs between spinach and leaf lettuce, about twice the amount was deposited on both species as on endive and 3 times as on head lettuce. All summer vegetables showed differences in deposition for Caesium, the deposition to curly kale was highest, about twice that on spinach and 35 times (80 times) that on white cabbage. The normalized deposition velocity could be estimated, in average it was about 8 times lower for 134 Cs than for gaseous elemental 131 I. The influence of the particle size on the deposition velocity was small in the considered size range of 0.58-1.1μm (AMAD) of the monodisperse aerosol. Washing could reduce the contamination by about 45% for 134 Cs. (author)

  19. Investigation of activated Al-pillared clay efficiency in vegetable oil purification

    Directory of Open Access Journals (Sweden)

    Lomić Gizela A.

    2004-01-01

    Full Text Available This paper represents a contribution to the applicability of natural clays and their derivates as adsorbents in the process of purification of vegetable oil. Investigation of textural properties of raw and purified clay samples reveals that during acid activation and Al-pillaring, BET and micropore surface area increases significantly. However, bleaching capacity of clay and its derivates is not determined by using sample surface area, but rather sample total pore volume. Surface area, especially micropore surface area contributes to removal of smaller molecules. This was confirmed by successful elimination of moisture and volatile materials by samples with an appropriate micropore structure. Used samples of clay and its derivates do not significantly influence acid and peroxide values of raw sunflower oil during its treatment.

  20. Characterization and properties of batch-processed melt-textured YBCO

    Energy Technology Data Exchange (ETDEWEB)

    Kaiser, A.W.; Adam, M.; Bornemann, H.J. [INFP, Forschungszentrum Karlsruhe GmbH, PO Box 3640, 76021 Karlsruhe (Germany)

    1998-01-01

    High-temperature superconductor bulk parts are batch processed using a semi-automated processing technique based on the melt-texturation process. Levitation properties under static and dynamic load levels were analysed using a test bench with a three-dimensional force sensor unit. Measurements of levitation force give no detailed suggestions on texture, secondary domains or cracks. Therefore other measurements to control homogeneity of the bulk were performed. Texture on full-size pellets (FWHM < 5 deg., {delta}{sub {chi}} < 3 deg.) was verified by elastic neutron scattering. To study the influence of local texture on properties a pellet was divided into nine segments. Preliminary results indicate that a correlation between neutron data and levitation force needs further investigations. Flux maps of samples magnetized by permanent magnets or by a pulsed magnetization unit were used to verify the homogeneity and domain structure of the material and to evaluate macroscopic critical currents. (author)

  1. ROLLING PROCESS WITH OHSAS AND TEXTURE FORMATION– A REVIEW

    Directory of Open Access Journals (Sweden)

    P. CHANDRAMOHAN

    2009-03-01

    Full Text Available Rolling is a mechanical treatment, which plays an important part in the processing of ferrous and nonferrous alloys. Texturing is an important phenomenon that occurs after rolling process. Preferred orientation increases the strength of the material enormously. Hence the research is focused on the rolling studies and the texture formation, which occurs after rolling process. This review mainly focuses on rolling process carried out in different alloys. It also highlights the analysis made on various rolling parameters for improving the mechanical properties. Texture studies carried on various ferrous and non-ferrous alloys; particularly in nitrogen alloyed duplex stainless steel is discussed. Finally the need for implementation of occupational health and safety during a thermomechanical treatment is also discussed. The state of art in this field is encouraging and showing positive signs of commercializing rolled nitrogen alloyed duplex stainless steel after proper texture control.

  2. High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese.

    Science.gov (United States)

    Escobar, D; Clark, S; Ganesan, V; Repiso, L; Waller, J; Harte, F

    2011-03-01

    High-pressure homogenization (HPH) of milk was studied as an alternative processing operation in the manufacturing of queso fresco cheese. Raw and pasteurized (65°C for 30 min) milks were subjected to HPH at 0, 100, 200, and 300 MPa and then used to manufacture queso fresco. The cheeses were evaluated for yield, moisture content, titratable acidity, nitrogen content, whey protein content, yield force, yield strain, and tactile texture by instrumental or trained panel analyses. The combination of HPH and thermal processing of milk resulted in cheeses with increased yield and moisture content. The net amount of protein transferred to the cheese per kilogram of milk remained constant for all treatments except raw milk processed at 300 MPa. The highest cheese yield, moisture content, and crumbliness were obtained for thermally processed milk subjected to HPH at 300 MPa. The principal component analysis of all measured variables showed that the variables yield, moisture content, and crumbliness were strongly correlated to each other and negatively correlated to the variables yield strain, protein content (wet basis), and sensory cohesiveness. It is suggested that the combination of thermal processing and HPH promotes thermally induced denaturation of whey protein, together with homogenization-induced dissociation of casein micelles. The combined effect results in queso fresco containing a thin casein-whey matrix that is able to better retain sweet whey. These results indicate that HPH has a strong potential for the manufacture of queso fresco with excellent yield and textural properties. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  3. Spin Transport in Ferromagnetic and Antiferromagnetic Textures

    KAUST Repository

    Akosa, Collins A.

    2016-12-07

    In this dissertation, we provide an accurate description of spin transport in magnetic textures and in particular, we investigate in detail, the nature of spin torque and magnetic damping in such systems. Indeed, as will be further discussed in this thesis, the current-driven velocity of magnetic textures is related to the ratio between the so-called non-adiabatic torque and magnetic damping. Uncovering the physics underlying these phenomena can lead to the optimal design of magnetic systems with improved efficiency. We identified three interesting classes of systems which have attracted enormous research interest (i) Magnetic textures in systems with broken inversion symmetry: We investigate the nature of magnetic damping in non-centrosymmetric ferromagnets. Based on phenomenological and microscopic derivations, we show that the magnetic damping becomes chiral, i.e. depends on the chirality of the magnetic texture. (ii) Ferromagnetic domain walls, skyrmions and vortices: We address the physics of spin transport in sharp disordered magnetic domain walls and vortex cores. We demonstrate that upon spin-independent scattering, the non-adiabatic torque can be significantly enhanced. Such an enhancement is large for vortex cores compared to transverse domain walls. We also show that the topological spin currents owing in these structures dramatically enhances the non-adiabaticity, an effect unique to non-trivial topological textures (iii) Antiferromagnetic skyrmions: We extend this study to antiferromagnetic skyrmions and show that such an enhanced topological torque also exist in these systems. Even more interestingly, while such a non-adiabatic torque inuences the undesirable transverse velocity of ferromagnetic skyrmions, in antiferromagnetic skyrmions, the topological non-adiabatic torque directly determines the longitudinal velocity. As a consequence, scaling down the antiferromagnetic skyrmion results in a much more efficient spin torque.

  4. Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.

    Science.gov (United States)

    Wu, Yi-Fang G; Cadwallader, Keith R

    2002-05-08

    Defatted soybean meal was converted into enzyme-hydrolyzed vegetable protein (E-HVP) using the proteolytic enzyme Flavorzyme. Total free amino acids increased by 40-fold after enzyme hydrolysis, with leucine being the most abundant, followed by phenylalanine, lysine, glutamine/glutamic acid, and alanine. Volatile components from a meatlike process flavoring made from E-HVP were isolated by direct solvent extraction (DSE)-high vacuum transfer (HVT), dynamic headspace sampling and static headspace sampling and analyzed by gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma extract dilution analysis was used to establish a flavor dilution chromatogram of the DSE-HVT extract. Results of these complementary techniques indicated the importance of odorants of high (hydrogen sulfide and methanethiol), intermediate (2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-furanmethanethiol, and 3-(methylthiol)propanal) and low volatility (maltol and Furaneol) in the overall aroma of the meatlike process flavoring.

  5. Influence of the matrix texture on the fracture behavior of 2D carbon/carbon composites

    International Nuclear Information System (INIS)

    Xu Guozhong; Li Hejun; Bai Ruicheng; Wei Jian; Zha, Yanqiang

    2008-01-01

    The influence of matrix texture on the fracture behavior of 2D carbon/carbon composites infiltrated by isobaric, isothermal CVI technique at ambient pressure was investigated. The flexural strength of the as-obtained samples has been studied using a three-point bending test. After flexural test, the texture of pyrocarbon on the fracture surface and the morphology of the fracture surface were observed by polarized light microscopy and scanning electron microscopy, respectively. The results show that the sample with pure medium-textured pyrocarbon exhibits typical brittle fracture behavior due to no sliding between sub-layers in the medium-textured pyrocarbon layer. However, both the sample with the three-layer structure of medium-textured pyrocarbon, high-textured pyrocarbon and low-textured pyrocarbon, and the sample with the double-layer structure of medium-textured pyrocarbon and high-textured pyrocarbon exhibit remarkable pseudo-plastic fracture behavior, which is caused by the sliding occurred between different textured pyrocarbon layers and between sub-layers in high-textured pyrocarbon layer

  6. The 6-a-day study: effects of fruit and vegetables on markers of oxidative stress and antioxidative defense in healthy nonsmokers

    DEFF Research Database (Denmark)

    Dragsted, Lars Ove; Pedersen, A.; Hermetter, A.

    2004-01-01

    and vegetables/d; the placebo group received a placebo pill, and the supplement group received a vitamin pill designed to contain vitamins and minerals corresponding to those in 600 g fruit and vegetables. Biomarkers of oxidative damage to protein and lipids and of antioxidant nutrients and defense enzymes were...... lipoproteins to oxidation more efficiently than do the vitamins and minerals that fruit and vegetables are known to contain. Plasma protein carbonyl formation at lysine residues increases because of the vitamins and minerals in fruit and vegetables.......Background: Fruit and vegetables contain both nutritive and nonnutritive factors that might contribute to redox (antioxidant and prooxidant) actions. Objective: We investigated the relative influence of nutritive and nonnutritive factors in fruit and vegetables on oxidative damage and enzymatic...

  7. COMPARISON OF POND AND RACEWAY PRODUCTION METHODS ON TEXTURE OF CHANNEL CATFISH (Ictalurus punctatus) FILLETS, SHOWING A DEPENDENCY ON SIZE AND FILLET POSITION

    Science.gov (United States)

    The objective of this study was to compare the effect of the production environment (pond vs in-pond raceway) on the chemical composition, color, and textural properties of channel catfish fillets. Compositional analysis consisted of percent moisture, lipid, protein, and ash content. Additional sa...

  8. Digestibility and nitrogen balance of diets containing non conventional vegetable proteins fed to pigs of genetic strains suitable for outdoor systems

    Directory of Open Access Journals (Sweden)

    L. Sardi

    2010-04-01

    Full Text Available The study was carried out to evaluate on growing pigs kept in metabolism crates, either belonging to a “traditional” cross-breed (Duroc x Large White – DLW or a local breed (Cinta Senese – CS, the digestibility and the nitrogen balance of non-conventional vegetable protein sources (field beans, pea and sunflower cake when compared to soybean meal. The four diets were formulated so as to supply the same crude protein amount. CS pigs showed lower apparent digestibility coefficients (ADCs for crude protein (81,38% vs 82,65% and crude fibre (35,97% vs 40,65%. Nitrogen balance was more favourable in DLW pigs (32,12% vs 19,67% which showed a higher nitrogen retention (+69%.With respect to the protein source, no differences were observed for nitrogen balance. Sunflower diet showed the higher ADC for ether extract (+20% compared with soybean diet. Crude fibre digestibility was lowered in sunflower (-33% and field beans (-13% diets. Sunflower and field beans diets showed the lowest gross energy digestibility coefficients. Field pea diet had the highest ADC for crude fibre (+ 12% leading to ADCs for organic matter and gross energy comparable to those of soybean meal. It is concluded that field bean, sunflower cake and field pea could be considered as valuable non-conventional protein sources in swine nutrition.

  9. Pure Surface Texture Mapping Technology and it's Application for Mirror Image

    Directory of Open Access Journals (Sweden)

    Wei Feng Wang

    2013-02-01

    Full Text Available Based on the study of pure surface texture mapping technology, pure texture surface rendering method is proposed. The method is combined pure surface texture rendering and view mirror, real-time rendering has an index of refraction, reflection, and the flow of water ripple effect. Through the experimental verification of the validity of the algorithm.

  10. Microstructure, crystallographic texture and mechanical properties of friction stir welded AA2017A

    Energy Technology Data Exchange (ETDEWEB)

    Ahmed, M.M.Z., E-mail: mohamed_ahmed4@s-petrol.suez.edu.eg [Institute for Microstructural and Mechanical Processing Engineering, University of Sheffield (IMMPETUS), Mappin Street, Sheffield S1 3JD (United Kingdom); Department of Metallurgical and Materials Engineering, Suez Canal University, Suez 43721 (Egypt); Wynne, B.P.; Rainforth, W.M. [Institute for Microstructural and Mechanical Processing Engineering, University of Sheffield (IMMPETUS), Mappin Street, Sheffield S1 3JD (United Kingdom); Threadgill, P.L. [TWI LTD, Granta Park, Great Abington, Cambridge CB21 6AL (United Kingdom)

    2012-02-15

    In this study a thick section (20 mm) friction stir welded AA2017A-T451 has been characterized in terms of microstructure, crystallographic texture and mechanical properties. For microstructural analysis both optical and scanning electron microscopes have been used. A detailed crystallographic texture analysis has been carried out using the electron back scattering diffraction technique. Crystallographic texture has been examined in both shoulder and probe affected regions of the weld NG. An entirely weak texture is observed at the shoulder affected region which is mainly explained by the effect of the sequential multi pass deformation experienced by both tool probe and tool shoulder. The texture in the probe dominated region at the AS side of the weld is relatively weak but still assembles the simple shear texture of FCC metals with B/B{sup Macron} and C components existing across the whole map. However, the texture is stronger at the RS than at the AS of the weld, mainly dominated byB/B{sup Macron} components and with C component almost absent across the map. An alternating bands between (B) components and (B{sup Macron }) component are observed only at the AS side of the weld. - Highlights: Black-Right-Pointing-Pointer Detailed investigation of microstructure and crystallographic texture. Black-Right-Pointing-Pointer The grain size is varied from the top to the bottom of the NG. Black-Right-Pointing-Pointer An entirely weak texture is observed at the shoulder affected region. Black-Right-Pointing-Pointer The texture in the probe affected region is dominated by simple shear texture.

  11. Improvement in the textural qualities of irradiated legumes

    International Nuclear Information System (INIS)

    Nene, S.P.; Vakil, U.K.; Sreenivasan, A.

    1975-01-01

    The potential for use of gamma radiation processing to improve texture, hydration and cooking quality of pulses, particularly red gram, has been examined. The textural changes in irradiated pulses in terms of softening is measured by a texturometer, Radiation (1 Mrad) processing of pulses resulted in reduction of cooking time varying from 8 to 39%, red gram showing the maximum reduction. Initial higher hydration rate on soaking and cooking, stabilized on prolonged cooking and resulted in better and uniform texture of irradiated red gram. In the uncooked, irradiated (1 Mrad) sample, destruction of riboflavin was negligible, whereas thiamine and niacin showed about 7% loss. However, the vitamins were retained better in the samples irradiated and then cooked, compared to the corresponding control ones. (F.J.)

  12. Stato dell’arte nella sintesi di texture sonore

    Directory of Open Access Journals (Sweden)

    Diemo Schwarz

    2016-06-01

    Full Text Available The synthesis of sound textures, such as rain, wind, or crowds, is an important application for cinema, multimedia creation, games and installations. However, despite the clearly defined requirements of naturalness and flexibility, no automatic method has yet found widespread use. After clarifying the definition, terminology, and usages of sound texture synthesis, we will give an overview of the many existing methods and approaches, and the few available software implementations, and classify them by the synthesis model they are based on, such as subtractive or additive synthesis, granular synthesis, corpus-based concatenative synthesis, wavelets, or physical modeling. Additionally, an overview is given over analysis methods used for sound texture synthesis, such as segmentation, statistical modeling, timbral analysis, and modeling of transitions.

  13. POOR TEXTURAL IMAGE MATCHING BASED ON GRAPH THEORY

    Directory of Open Access Journals (Sweden)

    S. Chen

    2016-06-01

    Full Text Available Image matching lies at the heart of photogrammetry and computer vision. For poor textural images, the matching result is affected by low contrast, repetitive patterns, discontinuity or occlusion, few or homogeneous textures. Recently, graph matching became popular for its integration of geometric and radiometric information. Focused on poor textural image matching problem, it is proposed an edge-weight strategy to improve graph matching algorithm. A series of experiments have been conducted including 4 typical landscapes: Forest, desert, farmland, and urban areas. And it is experimentally found that our new algorithm achieves better performance. Compared to SIFT, doubled corresponding points were acquired, and the overall recall rate reached up to 68%, which verifies the feasibility and effectiveness of the algorithm.

  14. Improvement in the textural qualities of irradiated legumes

    Energy Technology Data Exchange (ETDEWEB)

    Nene, S P; Vakil, U K; Sreenivasan, A [Bhabha Atomic Research Centre, Bombay (India). Biochemistry and Food Technology Div.

    1975-01-01

    The potential for use of gamma radiation processing to improve texture, hydration and cooking quality of pulses, particularly red gram, has been examined. The textural changes in irradiated pulses in terms of softening is measured by a texturometer, Radiation (1 Mrad) processing of pulses resulted in reduction of cooking time varying from 8 to 39%, red gram showing the maximum reduction. Initial higher hydration rate on soaking and cooking, stabilized on prolonged cooking and resulted in better and uniform texture of irradiated red gram. In the uncooked, irradiated (1 Mrad) sample, destruction of riboflavin was negligible, whereas thiamine and niacin showed about 7% loss. However, the vitamins were retained better in the samples irradiated and then cooked, compared to the corresponding control ones.

  15. Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins - supplementation of soup with a protein blend of appropriate nutritional value

    International Nuclear Information System (INIS)

    Dario, A.C.; Salgado, J.M.

    1994-01-01

    The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture

  16. Three-State Locally Adaptive Texture Preserving Filter for Radar and Optical Image Processing

    Directory of Open Access Journals (Sweden)

    Jaakko T. Astola

    2005-05-01

    Full Text Available Textural features are one of the most important types of useful information contained in images. In practice, these features are commonly masked by noise. Relatively little attention has been paid to texture preserving properties of noise attenuation methods. This stimulates solving the following tasks: (1 to analyze the texture preservation properties of various filters; and (2 to design image processing methods capable to preserve texture features well and to effectively reduce noise. This paper deals with examining texture feature preserving properties of different filters. The study is performed for a set of texture samples and different noise variances. The locally adaptive three-state schemes are proposed for which texture is considered as a particular class. For “detection” of texture regions, several classifiers are proposed and analyzed. As shown, an appropriate trade-off of the designed filter properties is provided. This is demonstrated quantitatively for artificial test images and is confirmed visually for real-life images.

  17. Occurrence of 'super soft' wheat kernel texture in hexaploid and tetraploid wheats

    Science.gov (United States)

    Wheat kernel texture is a key trait that governs milling performance, flour starch damage, flour particle size, flour hydration properties, and baking quality. Kernel texture is commonly measured using the Perten Single Kernel Characterization System (SKCS). The SKCS returns texture values (Hardness...

  18. Quantitative comparison between simulated and experimental FCC rolling textures

    DEFF Research Database (Denmark)

    Wronski, M.; Wierzbanowski, K.; Leffers, Torben

    2015-01-01

    The degree of similarity between simulated and experimental fcc rolling textures is characterized by a single scalar parameter. The textures are simulated with a relatively simple and efficient 1-point model which allows us to vary the strength of the interaction between the grains and the surrou...

  19. Optimizing Pt/TiO2 templates for textured PZT growth and MEMS devices

    Science.gov (United States)

    Potrepka, Daniel; Fox, Glenn; Sanchez, Luz; Polcawich, Ronald

    2013-03-01

    Crystallographic texture of lead zirconate titanate (PZT) thin films strongly influences piezoelectric properties used in MEMS applications. Textured growth can be achieved by relying on crystal growth habit and can also be initiated by the use of a seed-layer heteroepitaxial template. Template choice and the process used to form it determine structural quality, ultimately influencing performance and reliability of MEMS PZT devices such as switches, filters, and actuators. This study focuses on how 111-textured PZT is generated by a combination of crystal habit and templating mechanisms that occur in the PZT/bottom-electrode stack. The sequence begins with 0001-textured Ti deposited on thermally grown SiO2 on a Si wafer. The Ti is converted to 100-textured TiO2 (rutile) through thermal oxidation. Then 111-textured Pt can be grown to act as a template for 111-textured PZT. Ti and Pt are deposited by DC magnetron sputtering. TiO2 and Pt film textures and structure were optimized by variation of sputtering deposition times, temperatures and power levels, and post-deposition anneal conditions. The relationship between Ti, TiO2, and Pt texture and their impact on PZT growth will be presented. Also affiliated with U.S. Army Research Lab, Adelphi, MD 20783, USA

  20. Possible influences on textures in unalloyed steels and their effects on steel properties

    International Nuclear Information System (INIS)

    Grossterlinden, R.; Imlau, K.P.; Kawalla, R.; Lotter, U.; Reip, C.-P.

    1996-01-01

    Textures in steels play an essential role for applications where anisotropic properties are favourable. For the example of deep-drawing steel sheet the correlation between parameters characterising the behaviour in the deep-drawing process, as Lankford r-value and planar anisotropy Δr, and the crystallographic texture is considered. Furthermore, the development of texture in the course of manufacturing cold strip is followed for unalloyed and microalloyed deep-drawing grades. For representation of typical features of textures the method of orientation distribution functions (ODF) together with the description of texture by characteristic fibres is used. In detail, the parameters influencing textures, such as chemical composition, finishing temperature in the hot-rolling mill (in relation to the austenite or ferrite region), transformation behaviour, cold-rolling reduction and the course of temperature during recrystallizing annealing, are discussed. From the given survey it may be concluded, that in the manufacturing process there are many possibilities to control the texture of the finished product. Finally, it is shown that the impact of textures on the r-value can be calculated with high precision. On the other hand, the formation of texture itself, particularly during hot-rolling, transformation and recrystallization after cold-rolling, at present can be calculated and modelled only in simple cases. (orig.)