In the field of image processing, texture features and color are fundamental visual cue with complementary roles. They used in many applications a large variety areas such as quality control, content-based retrieval, remote sensing, industrial inspection, surface object recognition, medical analysis. For this purpose, number algorithms have been proposed for feature extraction. Some them dedica...

The influence of supplemental Met levels ranging from 413 to 556 mg per hen per d (mg/HD) on liquid egg component yield, composition, and functionality was examined in mature layers (29 wk of age). Egg weight, component yield, solids, and CP content of albumen and yolk were determined. Texture profile analysis, feed ingredient functionality testing, and PAGE were conducted to determine whether ...

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account v...

considering numerous problems related to the old textures, sustainable development canbe mentioned as the most efficient approach to avoid consequent shortcomings. the methodology adoptedin the present paper is of analytical–descriptive type. using the mentioned method, the data werecollected through the field and documentary studies. the statistical society of present paper includesspecialists...

functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...

The present study was designed to develop and evaluate the nutritional, functional, sensory properties texture profile data of garlic peel powder fortified viz. 2%, 5% 10% value added pukhelein compared with control sample. Garlic showed crude fiber, carbohydrate ash content 60.57%, 21.71% 16.34%, total phenolic (TPC) 108.79 µg/ml GAE, flavonoid (TFC) 33.27 mg Quercetin/ml antioxidant activity ...

Texture is one of the important characteristics used in identifying objects. Texture analysis plays an important role in image analysis and pattern recognition. In this paper a new set of features obtained from the 1-D MRT is shown to be useful for texture analysis. Experiments performed on 30 samples of Brodatz texture images indicate that these features can be used for texture classification.

Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...

Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...