This paper deals with an absolute localization paradigm based on the cooperation of an omnidirectional vision system and a low cost panoramic range finder system. These two perception systems used independently by our laboratory provide some complementary data. This association permits us to build a robust sensorial model which integrates an important number of significant primitives. The obtai...

Smen is a milk fat isolated by ‘boiling-off’ water. Milk fat was first converted into butter and then into smen. Smen product is utilized for culinary cooking and frying of different food. Smen has better shelf-life than other indigenous dairy products due to its lower moisture content. However, it undergoes deterioration (lipolysis and oxidation of milk fat) causes flavor impairment, lowers nu...

dehulling is an important step in walnut processing that has considerable effect on the quality, chemical and microbial properties of walnuts. improving dehulling can increase the quality of the final product. this research studied the effect of genotype and hulling method on walnut properties. one experiment was performed as a factorial in a randomized complete block design with three replicat...

Methods for the chemical and sensorial evaluation of olive oil are frequently changed and tuned to oppose the increasingly sophisticated frauds. Although a plethora of promising alternatives has been developed, chromatographic techniques remain the more reliable yet, even at the expense of their related execution time and costs. In perspective of a continuous increment in the number of the anal...

Trisomy 21 occurs every 1/800 births and is the most frequent genetic cause of mental retardation. Children with trisomy 21 show delayed sensorial and motor development as well as cognitive disorders. We selected a mouse model of trisomy 21 (TRS21): transgenic mice carrying extra copies of a HSA21 region corresponding to the D21S17-ETS2 region (previously referred to as "Down syndrome critical ...

This article examines the way the category of 'the sensorial' is mobilised across obesity research and care practices for overweight persons in France. The 'natural' body is understood to have developed mechanisms that motivate eaters to seek out energy-dense foods, a hardwiring that is maladaptive in today's plethoric food environment. The article analyses the feedback models mobilised in scie...

Background: Malga cheeses are made in artisanal and seasonal dairies located in the Alps. This study was carried out to determine microbial diversity and sensorial properties of Malga cheese from Trentino (Italy) after long-term ageing period. The effects of adding the Fermalga Bacterial Pools (FBP) on microbiota biodiversity of cheese were also evaluated. Methods: Populations of Lactic Acid B...

Peel powder and juice of fresh pomegranate (Punica granatum) were utilized to prepare cookies as sources of antioxidants, along with the other common ingredients, in the present study. The components were added in different proportions during the cookie preparation and their rheological, sensory and antioxidant properties were evaluated. Chemical composition (moisture, protein, carbohydrate and...

We present an attractor based dynamics that autonomously generates trajectories with stable timing (limit cycle solutions), stably adapted to changing online sensory information. Autonomous differential equations are used to formulate a dynamical layer with either stable fixed points or a stable limit cycle. A neural competitive dynamics switches between these two regimes according to sensorial...