Search results for "Textura"
showing 10 items of 25 documents
Age and sedimentary record of inland eolian sediments in Lithuania, NE European Sand Belt
2015
We present a study based on four inland eolian locations in Eastern, Central and Southeastern Lithuania belonging to the northeastern part of the ‘European Sand Belt’ (ESB). Although there have been several previous studies of the ESB, this north-eastern extension has not been investigated before in any detail. The sedimentary structural–textural features are investigated and a chronology was derived using optically stimulated luminescence on both quartz and feldspar. The sedimentary structures and the rounding and surface characteristics of the quartz grains argue for a predominance of eolian transport. Additionally, some structural alternations and a significant contribution of non-eolian…
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork saus…
2019
Abstract The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chlorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of Spirulina proteins resulted in a…
Effects of almond gum as texture and sensory quality improver in wheat bread
2016
International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…
Interpretative model of shearband boudins internal evolution in HT ductile shear zones
2012
The internal structure of a shearband boudin resulting from an original igneous, hydrothermal or metamorphic segregation tabular rigid body is a subject of scientific interest. It allows understanding the deformation mechanisms acting on homogeneous quartz aggregate activated during simple shear progressive deformation. This work is focused on the characterization of the internal evolution of shearband boudins, using microtextural analysis, fluid inclusions studies, fractal and OCP analysis. The proposed interpretative model shows the several structural stages that can be well established during the process of the internal evolution of shearband boudin.
Shelf life assessment of industrial durum wheat bread as a function of packaging system
2017
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90 days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that…
Complex networks : application for texture characterization and classification
2008
This article describes a new method and approch of texture characterization. Using complex network representation of an image, classical and derived (hierarchical) measurements, we presente how to have good performance in texture classification. Image is represented by a complex networks : one pixel as a node. Node degree and clustering coefficient, using with traditionnal and extended hierarchical measurements, are used to characterize ”organisation” of textures.
A completely automated CAD system for mass detection in a large mammographic database.
2006
Mass localization plays a crucial role in computer-aided detection (CAD) systems for the classification of suspicious regions in mammograms. In this article we present a completely automated classification system for the detection of masses in digitized mammographic images. The tool system we discuss consists in three processing levels: (a) Image segmentation for the localization of regions of interest (ROIs). This step relies on an iterative dynamical threshold algorithm able to select iso-intensity closed contours around gray level maxima of the mammogram. (b) ROI characterization by means of textural features computed from the gray tone spatial dependence matrix (GTSDM), containing secon…
Geomaterials in green building practices: comparative characterization of commercially available clay-based plasters
2013
Three pre-mixed powdered clay-based (earthen) plasters produced in Europe and specifically designed for wall undercoating were analyzed in this paper. These materials are commercially available and successfully employed in green building practices all over the world. Their compositional and textural characteristics, as well as plastic behaviour were investigated through a multi-analytical approach: X-ray powder diffraction (XRPD), polarized light microscopy (PLM), X-ray fluorescence spectrometry (XRFS), scanning electron microscopy equipped with an energy dispersive spectrometer (SEM-EDS), mercury intrusion porosimetry (MIP), grain-size distribution (GSD) and semi-empirical tests (Atterberg…
Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets
2019
The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets&mdash
Estimación mediante programación genética de los patrones del suelo humectantes para el riego por goteo
2012
Drip irrigation is considered as one of the most efficient irrigation systems. Knowledge of the soil wetted perimeter arising from infiltration of water from drippers is important in the design and management of efficient irrigation systems. To this aim, numerical models can represent a powerful tool to analyze the evolution of the wetting pattern during irrigation, in order to explore drip irrigation management strategies, to set up the duration of irrigation, and finally to optimize water use efficiency. This paper examines the potential of genetic programming (GP) in simulating wetting patterns of drip irrigation. First by considering 12 different soil textures of USDA–SCS soil texture t…