Instrumental textural perception of food and comparative biomaterials

USDA-ARS?s Scientific Manuscript database

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...

Effects of Food Texture on Three-Dimensional Loads on Implants During Mastication Based on In Vivo Measurements.

PubMed

Yoda, Nobuhiro; Ogawa, Toru; Gunji, Yoshinori; Vanegas, Juan R; Kawata, Tetsuo; Sasaki, Keiichi

2016-08-01

The mechanisms by which the loads exerted on implants that support prostheses are modulated during mastication remain unclear. The purpose of this study was to evaluate the effects of food texture on 3-dimensional loads measured at a single implant using a piezoelectric transducer. Two subjects participated in this study. The transducer and the experimental superstructure, which had been adjusted to the subject's occlusal scheme, were attached to the implant with a titanium screw. The foods tested were chewing gum and peanuts. The mean maximum load on the implant in each chewing cycle was significantly higher during peanut chewing than during gum chewing. The direction of maximum load was significantly more widely dispersed during peanut chewing than during gum chewing. The range of changes in load direction during the force-increasing phase of each chewing cycle was significantly wider during peanut chewing than during gum chewing. The load on the implant was affected by food texture in both subjects. This measurement method can be useful to investigate the mechanisms of load modulation on implants during mastication.

A comparison of food refusal related to characteristics of food in children with autism spectrum disorder and typically developing children.

PubMed

Hubbard, Kristie L; Anderson, Sarah E; Curtin, Carol; Must, Aviva; Bandini, Linda G

2014-12-01

Parents of children with autism spectrum disorder (ASD) frequently report child food refusal based on characteristics of food. Our study sought to determine whether parent report of food refusal based on the characteristics of food was greater in children with ASD than in typically developing children, associated with a greater percentage of foods refused of those offered, and associated with fruit and vegetable intake. A modified food frequency questionnaire was used to determine overall food refusal as well as fruit and vegetable intake. Parent-reported food refusal related to characteristics of food (eg, texture/consistency, temperature, brand, color, shape, taste/smell, foods mixed together, or foods touching other foods) was compared between 53 children with ASD and 58 typically developing children aged 3 to 11 years in the Children's Activity and Meal Patterns Study (2007-2008). Children with ASD were significantly more likely to refuse foods based on texture/consistency (77.4% vs 36.2%), taste/smell (49.1% vs 5.2%), mixtures (45.3% vs 25.9%), brand (15.1% vs 1.7%), and shape (11.3% vs 1.7%). No differences between groups were found for food refusal based on temperature, foods touching other foods, or color. Irrespective of ASD status, the percentage of foods refused of those offered was associated with parent reports of food refusal based on all characteristics examined, except temperature. Food refusal based on color was inversely associated with vegetable consumption in both groups. Routine screening for food refusal among children with ASD is warranted to prevent dietary inadequacies that may be associated with selective eating habits. Future research is needed to develop effective and practical feeding approaches for children with ASD. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Perception of oral food breakdown. The concept of sensory trajectory.

PubMed

Lenfant, Francine; Loret, Chrystel; Pineau, Nicolas; Hartmann, Christoph; Martin, Nathalie

2009-06-01

Texture perceived in mouth largely depends on the behaviour of the food when it is broken down and transformed by the mouth elements. Texture results from a dynamic process in which texture attributes are continuously analysed by the oral sensory systems during mastication. However, the particular sequence of perceptual events that occur during oral food breakdown remains unknown. The aim of the present study is to describe the succession of perceptual events that happen in mouth during mastication and to show that for each food a texture pathway can be built. This for, we used a sensory method enabling to evaluate the dynamics of texture perceptions during food consumption: the Temporal Dominance of Sensation. On different breakfast cereals, we measured the sensation dominating at each point of the mastication process. We showed that the dynamics of appearance and disappearance of each texture sensation experienced in mouth during the eating process differed among cereals. However, some common features in this sensory trajectory were also observed for the category of products studied. Hardness, crackliness and crispness were rather perceived at the beginning of the mastication period, brittleness and lightness in the middle and stickiness at the end.

Evaluation of a Cooperative Extension Curriculum in Florida: Food Modification for Special Needs

ERIC Educational Resources Information Center

Dahl, Wendy J.; Ford, Amanda L.; Radford, Allyson; Gal, Nancy J.

2016-01-01

State and national surveys of adult family care homes identified a strong need for education on texture-modified food preparation and the nutritional needs of older adults. An Extension curriculum, Food Modification for Special Needs, was developed to provide an overview of chewing and swallowing problems, food texture, pureed food preparation,…

Texture of Frozen Food

NASA Astrophysics Data System (ADS)

Wani, Kohmei

Quantitative determination of textural quality of frozen food due to freezing and storage conditions is complicated,since the texture is consisted of multi-dimensiona1 factors. The author reviewed the importance of texture in food quality and the factors which is proposed by a priori estimation. New classification of expression words of textural properties by subjective evaluation and an application of four elements mechanical model for analysis of physical characteristics was studied on frozen meat patties. Combination of freezing-thawing condition on the subjective properties and physiochemical characteristics of beef lean meat and hamachi fish (Yellow-tail) meat was studied. Change of the plasticity and the deformability of these samples differed by freezing-thawing rate and cooking procedure. Also optimum freezing-thawing condition was differed from specimens.

An investigation into between-meal food desires among hospitalised haematological cancer patients.

PubMed

Okkels, S L; Bredie, W L P; Klausen, T W; Beck, A M

2016-04-01

Hospitalised haematological cancer patients often suffer from reduced appetite and food intake, which negatively influences the patients' well-being and nutritional status. The aim of this study was to identify specific between-meal food desires in a patient group, in order to increase food intake. The study was conducted using a picture-aided questionnaire, and relating the preferences to factors that could easily be implemented in the hospital menu, such as time of the day and texture. Moreover, the results of the questionnaire were verified by acceptance tests on six selected food items. A structured 42 items food questionnaire was developed and used to quantify appetitive food desires in patients during morning (11 am) and afternoon (3 pm) sessions. Food items were scored according to patients' preferences and immediate desire to eat. A total of 112 hospitalised haematological cancer patients, screened for nutrition-related symptoms, participated. Univariate statistical models were used to investigate the influence of time-of-day and food texture on between-meal desires. Fresh fruit, ice cream, cheese and mashed potatoes with bacon were the most desired food items. Patients showed significant higher desire to eat in the morning as opposed to the afternoon. Moreover, texture had an influence on food desire, where liquid food was more desired than food with soft or coarse texture. Ranking of food desires among hospitalised cancer patients showed inclination for fresh fruit, ice cream, mashed potatoes with bacon, and cheese. Time of the day (morning) and texture (liquid) had the greatest and most positive impact on food desires. The findings may be easily implemented in hospital food service routines for cancer patients, and might positively contribute to patients' well-being and nutrition. Copyright © 2015 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovations.

PubMed

Cichero, Julie A Y

2017-08-01

Intake of a variety of foods increases the likelihood of good general health. From as early as life in utero, humans are exposed to flavor. Further flavor imprinting occurs via breast milk, increasing the likelihood of acceptance of a variety flavors when solids are introduced. While first foods need to be smooth and runny, experience managing soft lumps is required for rudimentary development of chewing skills. Texture experiences are critical to providing building blocks for food acceptance and gradual increase in the range of food textures eaten. Persistence in offering flavors and textures on multiple occasions increases the likelihood of acceptance of new foods. Opportunities exist in novel food texture use and flavor bridging to improve food variety in children. During adulthood lifestyle changes impact on chewing and gastrointestinal efficiency affecting the variety of food consumed. Foods that are moist, and encourage the consumer to slow down and savor food may reduce diseases affecting the esophagus. The aging process sees an increase in medication use with an impact on reduction in saliva flow. Further, physiologic changes in taste and olfaction that occur with aging may see elders benefit from novel food design that utilizes the intact trigeminal system. New food design opportunities exist in the areas of carbonation, dissolvable solids, microencapsulation of flavor volatiles or pressurized carbon dioxide granules. The use of standardized nomenclature for food labeling, description, and measurement methods such as that used by the International Dysphagia Diet Standardisation Initiative is advocated to accelerate food oral processing research. The human feeding, chewing, and swallowing mechanism adapts and changes over the life span. There are opportunities to influence flavor development from as early as life in utero, and through milk feeds. Infants also need exposure to soft lumps to develop rudimentary chewing skills that lay the foundation for mature chewing. Melt-in-the-mouth textures and familiar flavors can help children to bridge to new food and diminish development of picky eating. Similar textures can also be used for the elderly particularly if used with food flavors and compounds that excite the trigeminal system to promote increased food variety. Adults taking medication with dry mouth side effects benefit from moist foods. Special populations, such as those with swallowing difficulties, may benefit from use of micro encapsulated compounds that trigger the trigeminal pathway. Introduction of a food texture labeling system is advocated. © 2016 Wiley Periodicals, Inc.

Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.

PubMed

Pickering, G J

2009-02-01

A methodology based on descriptive analysis techniques used in the evaluation of human food has been successfully refined to allow for a human taste panel to profile the flavour and texture of a range of cat food products (CFP) and their component parts. Included in this method is the development of evaluation protocols for homogeneous products and for binary samples containing both meat chunk (MC) and gravy/gel (GG) constituents. Using these techniques, 18 flavour attributes (sweet, sour/acid, tuna, herbal, spicy, soy, salty, cereal, caramel, chicken, methionine, vegetable, offaly, meaty, burnt flavour, prawn, rancid and bitter) and four texture dimensions (hardness, chewiness, grittiness and viscosity) were generated to describe the sensations elicited by 13 commercial pet food samples. These samples differed in intensity for 16 of the 18 flavour attributes, which allows for individual CFP flavour profiles to be developed. Principal components analysis (PCA) could successfully discriminate between samples within the PCA space and also reveal some groupings amongst them. While many flavour attributes were weakly correlated, a large number (describing both taste and retro-nasal aroma qualities) were required to adequately differentiate between samples, suggesting considerable complexity in the products assessed. For both MC and GG, differences between samples for each of the texture dimensions were also found. For MC, grittiness appears to be the most discriminating textural attribute, while for GG viscosity discriminates well between samples. Meat chunks and gravy/gels differed significantly from each other in both flavour and texture. Cat food products differed in their liking ratings, although no differences were found between homogeneous, MC and GG samples, and eight flavour attributes were correlated with overall liking scores. It is now necessary to determine the usefulness and limits of sensory data gathered from human panels in describing and predicting food acceptance and preference behaviours in cats. For instance, while the sense of taste in cats appears generally similar to that of other mammals, they lack a sweet taste receptor (Li et al., 2006), which may limit the applicability of sweetness ratings obtained from humans. Modification of existing techniques used with human food research, such as external preference mapping (Naes and Risvik, 1996) may be useful. Ultimately, this may facilitate more economical and efficient methods for optimizing cat food flavour and texture and predicting the effects of composition and processing changes on cat feeding behaviour. This will require collaboration between pet food manufacturers and nutritionists, animal behaviourists and human sensory scientists. The results of this preliminary study should assist in this process.

Objective Evaluation Tool for Texture-Modified Food (OET-TMF): Development of the Tool and Validation.

PubMed

Calleja-Fernández, Alicia; Pintor-de-la-Maza, Begoña; Vidal-Casariego, Alfonso; Cano-Rodríguez, Isidoro; Ballesteros-Pomar, María D

2016-06-01

Texture-modified diets (TMDs) should fulfil nutritional goals, guarantee homogenous texture, and meet food safety regulations. The food industry has created texture-modified food (TMF) that meets the TMD requirements of quality and safety for inpatients. To design and develop a tool that allows the objective selection of foodstuffs for TMDs that ensures nutritional requirements and swallowing safety of inpatients in order to improve their quality of life, especially regarding their food satisfaction. An evaluation tool was designed to objectively determine the adequacy of food included in the TMD menus of a hospital. The "Objective Evaluation Tool for Texture-Modified Food" (OET-TMF) consists of seven items that evaluate the food's nutritional quality (energy and protein input), presence of allergens, texture and viscosity, cooking, storage type, useful life, and patient acceptance. The total score ranged from 0 to 64 and was divided into four categories: high quality, good quality, medium quality, and low quality. Studying four different commercial TMFs contributed to the validation of the tool. All the evaluated products scored between high and good regarding quality. There was a tendency (p = 0.077) towards higher consumption and a higher overall quality of the product obtained with the OET-TMF. The product that scored highest with the tool was the best accepted; the product with the lowest score had the highest rate of refusal. The OET-TMF allows for the objective discrimination of the quality of TMF. In addition, it shows a certain relationship between the observed and assessed quality intake.

Comparison of energy and protein intakes of older people consuming a texture modified diet with a normal hospital diet.

PubMed

Wright, L; Cotter, D; Hickson, M; Frost, G

2005-06-01

There are very few studies looking at the energy and protein requirements of patients requiring texture modified diets. Dysphagia is the main indication for people to be recommended texture-modified diets. Older people post-stroke are the key group in the hospital setting who consume this type of diet. The diets can be of several consistencies ranging from pureed to soft textures. To compare the 24-hour dietary intake of older people consuming a texture modified diet in a clinical setting to older people consuming a normal hospital diet. Weighed food intakes and food record charts were used to quantify the patients' intakes, which were compared to their individual requirements. The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal diet and acted as controls for 30 patients who were prescribed a texture-modified diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P < 0.0001) and protein (40 versus 60 g, P < 0.003) compared to consumption of the normal diet. The energy and protein deficit from estimated requirements was significantly greater in the texture-modified group (2549 versus 357 kJ, P < 0.0001; 6 versus 22 g, P = 0.013; respectively). These statistically significant results indicate that older people on texture-modified diets have a lower intake of energy and protein than those consuming a normal hospital diet and it is likely that other nutrients will be inadequate. All patients on texture-modified diets should be assessed by the dietitian for nutritional support. Evidence based strategies for improving overall nutrient intake should be identified.

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

PubMed

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.

Combining sensory reinforcement and texture fading procedures to overcome chronic food refusal.

PubMed

Luiselli, J K; Gleason, D J

1987-06-01

Previous research has demonstrated behavioral programs to be effective in treating children with selective food preferences. However, there are few examples of interventions for the child displaying almost total food refusal. The present program combined sensory reinforcement and texture fading procedures to treat a 4-year-old deaf, visually impaired child who only consumed milk and, occasionally, pureed baby food. Sensory reinforcement consisted of the contingent presentation of light and rocking motion following consummatory responses. Texture fading entailed gradually increasing food composition. Results indicated that treatment was associated with substantial increases in the consumption of solid foods. Effects were maintained following the withdrawal of sensory reinforcement and with meals presented outside of the original treatment settings. Various features of the program are highlighted and discussed.

Starch-gum interactions: nutritional and technological implications.

PubMed

Sudhakar, V; Singhal, R S; Kulkarni, P R

1996-03-01

Starch contributes greatly to the textural properties of many foods. Starch, both native as well as various modified derivative forms offer a great scope to develop a variety of food products having varied texture and mouthfeel.

Effect of saliva on physical food properties in fat texture perception.

PubMed

Kupirovič, Urška Pivk; Elmadfa, Ibrahim; Juillerat, Marcel-Alexandre; Raspor, Peter

2017-04-13

Sensory properties of food drive our food choices and it is generally accepted that lipids greatly contribute to the sensory properties of many foods and consequently to eating pleasure. Many studies have investigated the mechanisms of the fat perception. Unfortunately they used a variety of methods and products, thereby making generalization very difficult. The mechanism of fat perception in oral cavity is combined of several processes. Lipid composition and its properties strongly influence food structure. During consumption food is exposed to a range of in-mouth processing steps. Oral sensation of fat texture changes with time, from a first bite to chewing, while mixing with saliva, up to swallowing and even after swallowing. The present work reviews many aspects of fat texture perception from physical chemistry to physiology. Understanding the underlying mechanisms of in-mouth lipid processing would provide new concepts to produce low-fat food products with full-fat perception.

Food texture analysis in the 21st century

USDA-ARS?s Scientific Manuscript database

The study of food texture encompasses sensory, physiological, and structural aspects. Research in this area must be multidisciplinary in nature, accounting for consumer perception and acceptability, rheology, and structural aspects. This brief review of the field covers sensory panels, instrumenta...

Novel Texture-based Probabilistic Object Recognition and Tracking Techniques for Food Intake Analysis and Traffic Monitoring

DTIC Science & Technology

2015-10-02

ratio or physical layout than the training sample, or new vs old bananas . For our system, this is similar the multimodal case mentioned above; however...different modes. Foods with multiple “types” such as green, yellow, and brown bananas are seamlessly handled as well. Secondly, with hundreds or thousands...Recognition and Classification of Food Grains, Fruits and Flowers Using Machine Vision. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 5(4), 2009. [155] T. E

Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework.

PubMed

Cichero, Julie A Y; Lam, Peter; Steele, Catriona M; Hanson, Ben; Chen, Jianshe; Dantas, Roberto O; Duivestein, Janice; Kayashita, Jun; Lecko, Caroline; Murray, Joseph; Pillay, Mershen; Riquelme, Luis; Stanschus, Soenke

2017-04-01

Dysphagia is estimated to affect ~8% of the world's population (~590 million people). Texture-modified foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for texture-modified foods and liquids applicable to individuals with dysphagia of all ages, in all care settings, and all cultures. A multi-professional volunteer committee developed a dysphagia diet framework through systematic review and stakeholder consultation. First, a survey of existing national terminologies and current practice was conducted, receiving 2050 responses from 33 countries. Respondents included individuals with dysphagia; their caregivers; organizations supporting individuals with dysphagia; healthcare professionals; food service providers; researchers; and industry. The results revealed common use of 3-4 levels of food texture (54 different names) and ≥3 levels of liquid thickness (27 different names). Substantial support was expressed for international standardization. Next, a systematic review regarding the impact of food texture and liquid consistency on swallowing was completed. A meeting was then convened to review data from previous phases, and develop a draft framework. A further international stakeholder survey sought feedback to guide framework refinement; 3190 responses were received from 57 countries. The IDDSI Framework (released in November, 2015) involves a continuum of 8 levels (0-7) identified by numbers, text labels, color codes, definitions, and measurement methods. The IDDSI Framework is recommended for implementation throughout the world.

Ultrasound Applications in Food Processing

NASA Astrophysics Data System (ADS)

Bermúdez-Aguirre, Daniela; Mobbs, Tamara; Barbosa-Cánovas, Gustavo V.

Food scientists today are focused on the development of not only microbiologically safe products with a long storage life, but, at the same time, products that have fresh-like characteristics and a high quality in taste, flavor, and texture. This focus is based on the needs of the consumer, which is one of the main reasons for constant research in the so-called area of emerging technologies. Traditionally, thermal treatments have been used to produce safe food products. Pasteurization of juice, milk, beer, and wine is a common process in which the final product has a storage life of some weeks (generally under refrigeration). However, vitamins, taste, color, and other sensorial characteristics are decreased with this treatment. High temperature is responsible for these effects and can be observed in the loss of nutritional components and changes in flavor, taste, and texture, often creating the need for additives to improve the product.

Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

NASA Astrophysics Data System (ADS)

Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

2018-01-01

Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

Rheological Principles for Food Analysis

NASA Astrophysics Data System (ADS)

Daubert, Christopher R.; Foegeding, E. Allen

Food scientists are routinely confronted with the need to measure physical properties related to sensory texture and processing needs. These properties are determined by rheological methods, where rheology is a science devoted to the deformation and flow of all materials. Rheological properties should be considered a subset of the textural properties of foods, because the sensory detection of texture encompasses factors beyond rheological properties. Specifically, rheological methods accurately measure "force," "deformation," and "flow," and food scientists and engineers must determine how best to apply this information. For example, the flow of salad dressing from a bottle, the snapping of a candy bar, or the pumping of cream through a homogenizer are each related to the rheological properties of these materials. In this chapter, we describe fundamental concepts pertinent to the understanding of the subject and discuss typical examples of rheological tests for common foods. A glossary is included as Sect. 30.6 to clarify and summarize rheological definitions throughout the chapter.

Texture and savoury taste influences on food intake in a realistic hot lunch time meal.

PubMed

Forde, C G; van Kuijk, N; Thaler, T; de Graaf, C; Martin, N

2013-01-01

Previous studies with model foods have shown that softer textures lead to higher eating rates and higher ad libitum food intake and higher intensity of salt taste has been shown to result in a lower ad libitum food intake. These observations have yet to be replicated in the context of realistic solid hot meal components. The objective of the present study was to assess the effect of texture and taste on the ad libitum intake of a realistic hot lunchtime meal. The meals consisted of potatoes, carrots, steak and gravy varied according to a 2 (texture: mashed vs. whole) × 2 (taste: standard taste vs. strong taste) design. The texture dimension referred to mashed potatoes, mashed carrots and pieces of steak vs. whole boiled potatoes, whole boiled carrots and whole steak. The taste was varied by manipulating the taste intensity of the gravy to be either standard or high intensity savoury taste. The current study used a between groups, single course ad libitum design whereby subjects were recruited for a one off meal study, during which their food intake was measured. The four groups consisted of about 40 subjects (mashed, standard, n=37; mashed, savoury n=39; whole, standard n=40; and whole, savoury n=41) matched for age (average age=44.8 ± 5.3), gender (on average 19 males and 20 females), normal BMI (average 22.6 ± 1.7) and dietary restraint score (DEBQ score=1.74 ± 0.6). The results showed that the estimated means of the intake of the two mashed conditions was 563.2 ± 20.3g and intake of whole meal was 527.5 ± 20.0 g (p=0.23). The texture effect was significant in the higher savoury condition with an average of 91 g less food consumed in the solid-savoury meal than in the mashed-savoury meal. This effect was not replicated in the standard gravy condition, with no significant difference between solid and mashed textures. This was reflected in an interaction effect that was approaching significance (p=0.051). The estimated mean eating rate in the two mashed conditions was 57.0 ± 2.5 g and was significantly higher than the whole meal condition (47.2 ± 2.5g (p<0.05), with no difference in eating rate between the standard and savoury gravy conditions. Although interpretation was made difficult by the between groups design and the interaction between taste*texture, the results nonetheless confirm the effect of texture on eating rate and ad libitum intake for solid savoury meal components. The impact of taste on ad libitum intake of a solid meal remains unclear. We conclude that people consumed more of the meal when the food was simultaneously mashed and savoury. Food texture may be used to produce slower eating rates that result in a reduced overall energy intake within a realistic hot lunchtime meal. Copyright © 2012 Elsevier Ltd. All rights reserved.

Hydrologic-Process-Based Soil Texture Classifications for Improved Visualization of Landscape Function

PubMed Central

Groenendyk, Derek G.; Ferré, Ty P.A.; Thorp, Kelly R.; Rice, Amy K.

2015-01-01

Soils lie at the interface between the atmosphere and the subsurface and are a key component that control ecosystem services, food production, and many other processes at the Earth’s surface. There is a long-established convention for identifying and mapping soils by texture. These readily available, georeferenced soil maps and databases are used widely in environmental sciences. Here, we show that these traditional soil classifications can be inappropriate, contributing to bias and uncertainty in applications from slope stability to water resource management. We suggest a new approach to soil classification, with a detailed example from the science of hydrology. Hydrologic simulations based on common meteorological conditions were performed using HYDRUS-1D, spanning textures identified by the United States Department of Agriculture soil texture triangle. We consider these common conditions to be: drainage from saturation, infiltration onto a drained soil, and combined infiltration and drainage events. Using a k-means clustering algorithm, we created soil classifications based on the modeled hydrologic responses of these soils. The hydrologic-process-based classifications were compared to those based on soil texture and a single hydraulic property, Ks. Differences in classifications based on hydrologic response versus soil texture demonstrate that traditional soil texture classification is a poor predictor of hydrologic response. We then developed a QGIS plugin to construct soil maps combining a classification with georeferenced soil data from the Natural Resource Conservation Service. The spatial patterns of hydrologic response were more immediately informative, much simpler, and less ambiguous, for use in applications ranging from trafficability to irrigation management to flood control. The ease with which hydrologic-process-based classifications can be made, along with the improved quantitative predictions of soil responses and visualization of landscape function, suggest that hydrologic-process-based classifications should be incorporated into environmental process models and can be used to define application-specific maps of hydrologic function. PMID:26121466

Hydrologic-Process-Based Soil Texture Classifications for Improved Visualization of Landscape Function.

PubMed

Groenendyk, Derek G; Ferré, Ty P A; Thorp, Kelly R; Rice, Amy K

2015-01-01

Soils lie at the interface between the atmosphere and the subsurface and are a key component that control ecosystem services, food production, and many other processes at the Earth's surface. There is a long-established convention for identifying and mapping soils by texture. These readily available, georeferenced soil maps and databases are used widely in environmental sciences. Here, we show that these traditional soil classifications can be inappropriate, contributing to bias and uncertainty in applications from slope stability to water resource management. We suggest a new approach to soil classification, with a detailed example from the science of hydrology. Hydrologic simulations based on common meteorological conditions were performed using HYDRUS-1D, spanning textures identified by the United States Department of Agriculture soil texture triangle. We consider these common conditions to be: drainage from saturation, infiltration onto a drained soil, and combined infiltration and drainage events. Using a k-means clustering algorithm, we created soil classifications based on the modeled hydrologic responses of these soils. The hydrologic-process-based classifications were compared to those based on soil texture and a single hydraulic property, Ks. Differences in classifications based on hydrologic response versus soil texture demonstrate that traditional soil texture classification is a poor predictor of hydrologic response. We then developed a QGIS plugin to construct soil maps combining a classification with georeferenced soil data from the Natural Resource Conservation Service. The spatial patterns of hydrologic response were more immediately informative, much simpler, and less ambiguous, for use in applications ranging from trafficability to irrigation management to flood control. The ease with which hydrologic-process-based classifications can be made, along with the improved quantitative predictions of soil responses and visualization of landscape function, suggest that hydrologic-process-based classifications should be incorporated into environmental process models and can be used to define application-specific maps of hydrologic function.

Tempting food words activate eating simulations

PubMed Central

Papies, Esther K.

2013-01-01

This study shows that tempting food words activate simulations of eating the food, including simulations of the taste and texture of the food, simulations of eating situations, and simulations of hedonic enjoyment. In a feature listing task, participants generated features that are typically true of four tempting foods (e.g., chips) and four neutral foods (e.g., rice). The resulting features were coded as features of eating simulations if they referred to the taste, texture, and temperature of the food (e.g., “crunchy”; “sticky”), to situations of eating the food (e.g., “movie”; “good for Wok dishes”), and to the hedonic experience when eating the food (e.g., “tasty”). Based on the grounded cognition perspective, it was predicted that tempting foods are more likely to be represented in terms of actually eating them, so that participants would list more features referring to eating simulations for tempting than for neutral foods. Confirming this hypothesis, results showed that eating simulation features constituted 53% of the features for tempting food, and 26% of the features for neutral food. Visual features, in contrast, were mentioned more often for neutral foods (45%) than for tempting foods (19%). Exploratory analyses revealed that the proportion of eating simulation features for tempting foods was positively correlated with perceived attractiveness of the foods, and negatively with participants’ dieting concerns, suggesting that eating simulations may depend on individuals’ goals with regard to eating. These findings are discussed with regard to their implications for understanding the processes guiding eating behavior, and for interventions designed to reduce the consumption of attractive, unhealthy food. PMID:24298263

Combining multiple features for color texture classification

NASA Astrophysics Data System (ADS)

Cusano, Claudio; Napoletano, Paolo; Schettini, Raimondo

2016-11-01

The analysis of color and texture has a long history in image analysis and computer vision. These two properties are often considered as independent, even though they are strongly related in images of natural objects and materials. Correlation between color and texture information is especially relevant in the case of variable illumination, a condition that has a crucial impact on the effectiveness of most visual descriptors. We propose an ensemble of hand-crafted image descriptors designed to capture different aspects of color textures. We show that the use of these descriptors in a multiple classifiers framework makes it possible to achieve a very high classification accuracy in classifying texture images acquired under different lighting conditions. A powerful alternative to hand-crafted descriptors is represented by features obtained with deep learning methods. We also show how the proposed combining strategy hand-crafted and convolutional neural networks features can be used together to further improve the classification accuracy. Experimental results on a food database (raw food texture) demonstrate the effectiveness of the proposed strategy.

FoodWiki: Ontology-Driven Mobile Safe Food Consumption System.

PubMed

Çelik, Duygu

2015-01-01

An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat, we can maximize a patient's life quality through avoidance of unhealthy ingredients. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki).

Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability.

PubMed

Marcano, J; Varela, P; Cunha, L M; Fiszman, S

2015-12-01

Designing satiating food is not an easy task. Food reformulation is normally done by altering the proportion of basic ingredients or by adding new minor ingredients. In general, the texture varies concomitantly with these changes, altering the way the food is processed orally and the complete eating experience. This highlights the interest of discovering how variations in minor ingredients influence texture and how this affects the dynamics of the oral trajectory. Six cheese pie formulations were prepared: basic recipe (Base), no egg (-Egg), no corn starch (-Corn starch) no sugar (-Sugar), added diary cream (+Cream) and extra skimmed milk powder (+Milk powder). Temporal dominance of sensations was used to show that the appearance and disappearance of each texture sensation dominance experienced in the mouth during the eating process differed among the six pies, as did their relation to the consumers' expectation of satiating capacity scores and to the changes in composition. Two extreme behaviors were found: suppression of egg/addition of extra milk powder made the pies initially drier and harder, while suppression of corn starch/addition of cream gave the samples a soft, moist early sensation. The former elicited higher expectations of satiating capacity. In addition, overall liking, liking evolving with time (dynamic liking) and the level of several key texture attributes' divergence from those of an "ideal" cheese pie were evaluated on bipolar just-about-right scales and through penalty analysis to gain insights into potential directions for reformulating acceptable pies. Copyright © 2015 Elsevier Ltd. All rights reserved.

The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication

PubMed Central

Hwang, Junah; Bae, Jung Hyun; Kang, Si Hyun; Seo, Kyung Mook; Kim, Byong Ki; Lee, Sook Young

2012-01-01

Objective To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. Method Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu, cooked-rice, cookie) were provided, and the viscosity and mass after 10, 20, and 30 cycles of mastication and just before swallowing were measured. The physical properties of foods, such as hardness, cohesiveness, and adhesiveness, were measured with a texture analyzer. Wet sieving and laser diffraction were used to determine the distribution of food particle size. Results When we measured the physical characteristics of foods, the cookie was the hardest food, and the banana exhibited marked adhesiveness. Tofu and cooked-rice exhibited a highly cohesive nature. As the number of mastication cycles increased, the masses of all foods were significantly increased (p<0.05), and the viscosity was significantly decreased in the case of banana, tofu, and cooked-rice (p<0.05). The mass and viscosity of all foods were significantly different between the foods after mastication (p<0.05). Analyzing the distribution of the particle size, that of the bolus was different between foods. However, the curves representing the particle size distribution for each food were superimposable for most subjects. Conclusion The viscosity and particle size distribution of the bolus were different between solid foods that have different physical properties. Based on this result, the mastication process and food bolus formation were affected by the physical properties of the food. PMID:23342309

Effect of Freezing Rate and Microwave Thawing on Texture and Microstructural Properties of Potato (Solanum tuberosum).

PubMed

Phinney, David M; Frelka, John C; Wickramasinghe, Anita; Heldman, Dennis R

2017-04-01

Food freezing is a preservation process that works by lowering temperature while simultaneously decreasing water activity. It is accepted that although freezing preserves foods, it generally has a negative effect on textural quality. This research investigated the texture response of potatoes (Solanum tuberosum) as a function of time to freeze (defined as the time for the center temperature to reach -20 °C) and thawing process. Potatoes slices (6 mm) were blanched then frozen in an ethanol/carbon dioxide bath, a pilot scale high velocity air freezer (HVAF) and a still air freezer to achieve various times to freeze. Slices were stabilized at -20 °C and thawed by 2 methods; room temperature air and microwave. Afterwards, samples were allowed to come to room temperature prior to texture profile analysis (TPA). Results indicate a maximum texture loss of the potato was reached at a time to freeze of approximately 8 min (corresponding to the HVAF). The texture difference between room temperature and microwave thawing methods was not shown to be significant (P = 0.05). SEM images showed the cellular structure of the potato in a HVAF to be similar to that of the still air freezer, validating that the matrix was maximally damaged in both conditions. This work created a continuous quality loss model for the potato as a function of time to freeze and showed no textural benefit to high velocity over still air freezing. © 2017 Institute of Food Technologists®.

Online prediction of organileptic data for snack food using color images

NASA Astrophysics Data System (ADS)

Yu, Honglu; MacGregor, John F.

2004-11-01

In this paper, a study for the prediction of organileptic properties of snack food in real-time using RGB color images is presented. The so-called organileptic properties, which are properties based on texture, taste and sight, are generally measured either by human sensory response or by mechanical devices. Neither of these two methods can be used for on-line feedback control in high-speed production. In this situation, a vision-based soft sensor is very attractive. By taking images of the products, the samples remain untouched and the product properties can be predicted in real time from image data. Four types of organileptic properties are considered in this study: blister level, toast points, taste and peak break force. Wavelet transform are applied on the color images and the averaged absolute value for each filtered image is used as texture feature variable. In order to handle the high correlation among the feature variables, Partial Least Squares (PLS) is used to regress the extracted feature variables against the four response variables.

Effect of additional of Hoodia Gordonii and seaweed powder on the sensory and physicochemical properties of brown rice bar

NASA Astrophysics Data System (ADS)

Hajal, Masturah Ebni; Ghani, Maaruf Abd; Daud, Norlida Mat

2015-09-01

Awareness of the nutritional content of food has increased with the emergence of various health products in the market. Cereal bar is one of the beneficial foods among consumer that concern on their healthy food. This study was conducted to develop a brown rice bar that contain active ingredients (H. gordonii and seaweed powder) and to determine the effect on sensory evaluation and physicochemical properties (colour, texture and proximate analysis) of this product. This study consisted of two phases in which the first phase consisted of development of ten formulations including control. All of the formulations were undergo analysis of colour, texture and sensory evaluation. Based on the sensory evaluation, Control (H. gordonii: 0%, seaweed: 0%) and two best formulations that consist of formulation 6 (H. gordonii: 1.6%; seaweed: 2.8%) and formulation 9 (H. gordonii: 2.4%, seaweed: 2.8%) were chosen to undergo the second phase which is proximate analysis. Base on the result, were significant different (p<0.05) on proximate analysis except for the protein and moisture content. Therefore, it can be concluded that H. gordonii is a good source of fiber when adding in a bar.

A new approach of sensorial evaluation of cooked cereal foods: fractal analysis of rheological data

NASA Astrophysics Data System (ADS)

Scher, J.; Hardy, J.

2002-11-01

An analytical method based on a fractal geometry concept was developed through the relationship between structure-texture of solid-like crackers, flat bread and Bretzels. An universal testing machine was used to determine indentation tests. The graphs were irregularly shaped so that usual interpretation was made not possible. Nevertheless, the irregular shape, or “roughness" displays auto-similarity properties which can be interpreted in terms of apparent fractal dimension texture (D_T). A trained panel able to quantify the “hardness", “porous structure" and “crispness" descriptors carried out sensorial characterisation of products. High correlation between sensorial hardness and resistance to indentation, on one hand, and between crispness and D_T on the other hand was found. Modelling mathematics methods for complex systems allow useful contribution to Food Science.

Modes of Disintegration of Solid Foods in Simulated Gastric Environment

PubMed Central

Kong, Fanbin

2009-01-01

A model stomach system was used to investigate disintegration of various foods in simulated gastric environment. Food disintegration modes and typical disintegration profiles are summarized in this paper. Mechanisms contributing to the disintegration kinetics of different foods were investigated as related to acidity, temperature, and enzymatic effect on the texture and changes in microstructure. Food disintegration was dominated by either fragmentation or erosion, depending on the physical forces acting on food and the cohesive force within the food matrix. The internal cohesive forces changed during digestion as a result of water penetration and acidic and enzymatic hydrolysis. When erosion was dominant, the disintegration data (weight retention vs. disintegration time) may be expressed with exponential, sigmoidal, and delayed-sigmoidal profiles. The different profiles are the result of competition among the rates of water absorption, texture softening, and erosion. A linear-exponential equation was used to describe the different disintegration curves with good fit. Acidity and temperature of gastric juice showed a synergistic effect on carrot softening, while pepsin was the key factor in disintegrating high-protein foods. A study of the change of carrot microstructure during digestion indicated that degradation of the pectin and cell wall was responsible for texture softening that contributed to the sigmoidal profile of carrot disintegration. PMID:20401314

Cross-Modal Associations between Sounds and Drink Tastes/Textures: A Study with Spontaneous Production of Sound-Symbolic Words.

PubMed

Sakamoto, Maki; Watanabe, Junji

2016-03-01

Many languages have a word class whose speech sounds are linked to sensory experiences. Several recent studies have demonstrated cross-modal associations (or correspondences) between sounds and gustatory sensations by asking participants to match predefined sound-symbolic words (e.g., "maluma/takete") with the taste/texture of foods. Here, we further explore cross-modal associations using the spontaneous production of words and semantic ratings of sensations. In the experiment, after drinking liquids, participants were asked to express their taste/texture using Japanese sound-symbolic words, and at the same time, to evaluate it in terms of criteria expressed by adjectives. Because the Japanese language has a large vocabulary of sound-symbolic words, and Japanese people frequently use them to describe taste/texture, analyzing a variety of Japanese sound-symbolic words spontaneously produced to express taste/textures might enable us to explore the mechanism of taste/texture categorization. A hierarchical cluster analysis based on the relationship between linguistic sounds and taste/texture evaluations revealed the structure of sensation categories. The results indicate that an emotional evaluation like pleasant/unpleasant is the primary cluster in gustation. © The Author 2015. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Inferring pterosaur diets through quantitative 3D textural analysis of tooth microwear in extant analogues

NASA Astrophysics Data System (ADS)

Bestwick, Jordan; Unwin, David; Butler, Richard; Henderson, Don; Purnell, Mark

2017-04-01

Pterosaurs (Pterosauria) were a successful group of Mesozoic flying reptiles. For 150 million years they were integral components of terrestrial and coastal ecosystems, yet their feeding ecology remains poorly constrained. Postulated pterosaur diets include insectivory, piscivory and/or carnivory, but many dietary hypotheses are speculative and/or based on little evidence, highlighting the need for alternative approaches to provide robust data. One method involves quantitative analysis of the micron-scale 3D textures of worn pterosaur tooth surfaces - dental microwear texture analysis. Microwear is produced as scratches and chips generated by food items create characteristic tooth surface textures. Microwear analysis has never been applied to pterosaurs, but we might expect microwear textures to differ between pterosaurs with different diets. An important step in investigating pterosaur microwear is to examine microwear from extant organisms with known diets to provide a comparative data set. This has been achieved through analysis of non-occlusal microwear textures in extant bats, crocodilians and monitor lizards, clades within which species exhibit insectivorous, piscivorous and carnivorous diets. The results - the first test of the hypothesis that non-occlusal microwear textures in these extant clades vary with diet - provide the context for the first robust quantitative tests of pterosaur diets.

Mechanisms of objectionable textural changes by microwave reheating of foods: a review.

PubMed

Mizrahi, Shimon

2012-01-01

Microwave reheating, compared to a conventional method, is notorious for lack of crust formation and severe toughening of flour and starch-based products. This review discusses how the typical thermal characteristics of microwave heating are involved in affecting the texture as well as the possible role of non-thermal effects. While low surface temperature is the well known mechanism why microwave heating is incapable of crust formation, the most severe toughening problems are caused by internal boiling. Beside moisture loss, the internally generated steam causes 2 main textural effects when it is vented out. The first is the replacing of non-condensable gases (air) in the product voids with a condensable one (steam). When the latter is condensed by cooling, a vacuum may be created in the voids causing their collapse and a formation of a more compact and tougher structure. The second textural effect involves amylose extraction from starch granules and its redistribution to eventually form a rich layer on the walls of the structural foam cells of the baked goods. Relatively fast crystallization of the amylose seems to be the main cause of toughening a short while after microwave heating. This mechanism is relevant mainly to products where starch is an important structural element. Structural disruptions by localize excessive steam pressure at hot-spots are also discussed in this review as well as methods of preventing or alleviating the most objectionable textural changes. The most effective ways of preventing these undesirable changes are by avoiding internal boiling and/or by manipulating the starch content and properties. © 2011 Institute of Food Technologists®

FoodWiki: Ontology-Driven Mobile Safe Food Consumption System

PubMed Central

Çelik, Duygu

2015-01-01

An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat, we can maximize a patient's life quality through avoidance of unhealthy ingredients. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki). PMID:26221624

Effects of food texture change on metabolic parameters: short- and long-term feeding patterns and body weight.

PubMed

Labouré, H; Saux, S; Nicolaidis, S

2001-03-01

A complete diet was prepared with cooked pieces of meat, beans, cream starch, and water and presented to the rats in two different textures: a blended purée and a rough mixture that required a lot of chewing. We hypothesized that this texture modification might change both anticipatory reflexes and feeding behavior. Feeding rate, meal size, intermeal intervals, and their correlation were monitored in response to each texture. The long-term (6 wk) effect on body weight was assessed. Periprandial plasma glucose, insulin, glucagon, and lipid concentrations were assayed. Whole and background metabolism, respiratory quotient, and locomotion were measured using a computerized calorimeter of original design. In the short term, rats preferred the mixture. However, after 3 wk, they ingested more purée than mixture and gained more body weight per gram of food ingested as purée. Insulin response declined earlier with the mixture. During meals, glycerol and free fatty acid increased earlier with purée, whereas in the postprandial period, glycerol increased earlier with mixture. The metabolic rate, however, was not significantly affected. We concluded that texture, an everyday manipulation performed on food for human consumption, affects not only palatability of ingestants but also their metabolic management in the short and long term.

The role of orexin-A in food motivation, reward-based feeding behavior and food-induced neuronal activation in rats.

PubMed

Choi, D L; Davis, J F; Fitzgerald, M E; Benoit, S C

2010-04-28

Consumption beyond homeostatic needs, referred to here as reward-based feeding behavior, is a central contributor to the current obesity epidemic worldwide. Importantly, reward-based feeding can be driven by palatability, the taste and texture of the food, as well as cues associated with the consumption of palatable foods. The hypothalamic orexin system regulates both diet preference and anticipation of food rewards making it a likely target to modulate reward-based feeding behavior. In the current manuscript we hypothesized that orexin signaling mediates food-motivated behaviors and reward-based feeding behavior. We further hypothesized that orexin neurons and targets of the orexin system become activated in response to cues associated with the consumption of palatable food. Data from these studies suggest that orexin signaling promotes progressive ratio responding for palatable foods while blockade of orexin signaling attenuates reward-based feeding of a high fat diet. In addition, cues linked to the consumption of chocolate, or the receipt of a daily meal, activate the orexin system and its target regions differentially. Collectively, these data suggest that orexin signaling mediates reward-based feeding behavior and, within specific target regions, may regulate cue-induced overconsumption of palatable foods. Copyright 2010 IBRO. Published by Elsevier Ltd. All rights reserved.

The effect of sensory-nutrient congruency on food intake after repeated exposure: do texture and/or energy density matter?

PubMed

Hogenkamp, P S

2014-09-01

Sensory properties guide the amount that people eat. In particular, food texture plays an important role in a food's 'expected satiation', which in turn affects the food-related decision making process. One hypothesis is that incongruent pairing of a textural cue with a post-ingestive outcome compromises this process, leading to poor energy compensation. Several studies examined the effect of both energy density and sensory characteristics (i.e. increased creaminess and thickness) on expectations, subjective appetite and food intake. To add to this literature, a re-analysis of data assessed whether the effect of sensory-nutrient pairings on energy intake compensation persisted after repeated exposure to a food. In this cross-over design, 27 participants consumed two preloads with 'congruent' (low-energy/liquid; high-energy/semi-solid) and two preloads with 'incongruent' (low-energy/semi-solid; high-energy/liquid) texture-nutrient combinations for nine subsequent meals, during which ad libitum intake was measured. Intake at first exposure did not differ between the low-energy (280±150kcal) and high-energy preloads (292±183kcal) in the incongruent conditions. By contrast, it was greater after the low-energy (332±203kcal) than after the high-energy (236±132kcal) preload in the congruent conditions (energy∗incongruent/congruent, p=0.04). Post-exposure, this pattern changed: intake depended on the energy density of the preloads in all conditions, and was greater after low-energy preloads (day∗energy∗incongruent/congruent-interaction for breakfast: p=0.02). Thus, manipulating the sensory properties of a food influenced energy compensation and meal size, but only at initial exposure. Repeated exposure 'corrected' the initial lack of compensation observed in conditions with incongruent sensory-nutrient pairings. Copyright © 2014 Elsevier Inc. All rights reserved.

Physicochemical and sensory properties of fresh potato-based pasta (gnocchi).

PubMed

Alessandrini, Laura; Balestra, Federica; Romani, Santina; Rocculi, Pietro; Rosa, Marco Dalla

2010-01-01

This study dealt with the characterization and quality assessment of 3 kinds of potato-based pasta (gnocchi) made with steam-cooked, potato puree (water added to potato flakes), and reconstituted potatoes as main ingredients. The aim of the research was to evaluate the quality of the products in terms of physicochemical, textural, and sensory characteristics. Water content, water activity, color (L* and h°), and texture (texture profile analysis [TPA] and shearing test) were evaluated on both raw and cooked samples. In addition, on the recovered cooking water the loss of solid substances was determined and on the cooked gnocchi a sensory assessment was performed. Eight sensory attributes (yellowness, hardness, gumminess, adhesiveness, potato taste, sweet taste, flour taste, and sapidity) were investigated. Statistically significant differences among products were obtained, especially concerning textural properties. In fact, sample made with reconstituted potatoes and emulsifiers resulted the hardest (8.53 ± 1.22 N), the gummiest (2.90 ± 0.05 N), and the "chewiest" (2.90 ± 0.58 N) after cooking. Gnocchi made with potato puree or reconstituted potatoes significantly differed from the one produced with steam-cooked potatoes in terms of sensory properties (yellowness, hardness, flour taste, and sapidity). Pearson's correlation analysis between some textural instrumental and sensory parameters showed significant correlation coefficients (0.532 < r < 0.810). Score plot of principal component analysis (PCA) confirmed obtained results from physicochemical and sensory analyses, in terms of high discriminant capacity of colorimetric and textural characteristics. © 2010 Institute of Food Technologists®

FoodWiki: a Mobile App Examines Side Effects of Food Additives Via Semantic Web.

PubMed

Çelik Ertuğrul, Duygu

2016-02-01

In this article, a research project on mobile safe food consumption system (FoodWiki) is discussed that performs its own inferencing rules in its own knowledge base. Currently, the developed rules examines the side effects that are causing some health risks: heart disease, diabetes, allergy, and asthma as initial. There are thousands compounds added to the processed food by food producers with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. Those commonly used ingredients or compounds in manufactured foods may have many side effects that cause several health risks such as heart disease, hypertension, cholesterol, asthma, diabetes, allergies, alzheimer etc. according to World Health Organization. Safety in food consumption, especially by patients in these risk groups, has become crucial, given that such health problems are ranked in the top ten health risks around the world. It is needed personal e-health knowledge base systems to help patients take control of their safe food consumption. The systems with advanced semantic knowledge base can provide recommendations of appropriate foods before consumption by individuals. The proposed FoodWiki system is using a concept based search mechanism that performs on thousands food compounds to provide more relevant information.

Can the Palatability of Healthy, Satiety-Promoting Foods Increase with Repeated Exposure during Weight Loss?

PubMed Central

Anguah, Katherene O.-B.; Lovejoy, Jennifer C.; Craig, Bruce A.; Gehrke, Malinda M.; Palmer, Philip A.; Eichelsdoerfer, Petra E.; McCrory, Megan A.

2017-01-01

Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a weight loss intervention which were particularly high in fiber and low in energy density would increase with repeated exposure. At weeks 0, 3, and 6, participants (n = 42; body mass index (BMI) 31.2 ± 4.3 kg/m2) were given a test battery of 28 foods, approximately half which had been provided as part of the intervention, while the remaining half were not foods provided as part of the intervention. In addition, about half of each of the foods (provided as part or not provided as part of the intervention) contained pulses. Participants rated the taste, appearance, odor, and texture pleasantness of each food, and an overall flavor pleasantness score was calculated as the mean of these four scores. Linear mixed model analyses showed an exposure type by week interaction effect for taste, texture and overall flavor pleasantness indicating statistically significant increases in ratings of provided foods in taste and texture from weeks 0 to 3 and 0 to 6, and overall flavor from weeks 0 to 6. Repeated exposure to these foods, whether they contained pulses or not, resulted in a ~4% increase in pleasantness ratings. The long-term clinical relevance of this small increase requires further study. PMID:28231094

Assessment of chronic kidney disease using skin texture as a key parameter: for South Indian population.

PubMed

Udhayarasu, Madhanlal; Ramakrishnan, Kalpana; Periasamy, Soundararajan

2017-12-01

Periodical monitoring of renal function, specifically for subjects with history of diabetic or hypertension would prevent them from entering into chronic kidney disease (CKD) condition. The recent increase in numbers may be due to food habits or lack of physical exercise, necessitates a rapid kidney function monitoring system. Presently, it is determined by evaluating glomerular filtration rate (GFR) that is mainly dependent on serum creatinine value and demographic parameters and ethnic value. Attempted here is to develop ethnic parameter based on skin texture for every individual. This value when used in GFR computation, the results are much agreeable with GFR obtained through standard modification of diet in renal disease and CKD epidemiology collaboration equations. Once correlation between CKD and skin texture is established, classification tool using artificial neural network is built to categorise CKD level based on demographic values and parameter obtained through skin texture (without using creatinine). This network when tested gives almost at par results with the network that is trained with demographic and creatinine values. The results of this Letter demonstrate the possibility of non-invasively determining kidney function and hence for making a device that would readily assess the kidney function even at home.

Perceptual changes and drivers of liking in high protein extruded snacks.

PubMed

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 processing. The findings from this research can help develop acceptable products that incorporate high levels of protein to be aligned with current health trends in the market. © 2012 Institute of Food Technologists®

Correlation between sensory and instrumental measurements of standard and crisp-texture southern highbush blueberries (Vaccinium corymbosum L. interspecific hybrids).

PubMed

Blaker, Kendra M; Plotto, Anne; Baldwin, Elizabeth A; Olmstead, James W

2014-10-01

Fruit texture is a primary selection trait in southern highbush blueberry (SHB) breeding to increase fresh fruit postharvest quality and consumer acceptance. A novel crisp fruit texture has recently been identified among SHB germplasm. In this study, we developed a common set of descriptors that align sensory evaluation of blueberry fruit texture with instrumental measures that could be used for quantitative measurements during pre- and postharvest evaluation. Sensory and instrumental characteristics were measured in 36 and 49 genotypes in 2010 and 2011, respectively. A trained sensory panel evaluated fresh fruit based on five common textural attributes in 2010 and 2011: bursting energy, flesh firmness, skin toughness, juiciness and mealiness. Instrumental measures of compression and bioyield forces were significantly different among cultivars and correlated with sensory scores for bursting energy, flesh firmness and skin toughness (R > 0.7, except skin toughness in 2011), but correlations with sensory scores for juiciness and mealiness were low (R < 0.4). The results of sensory and instrumental measures supported the use of both compression and bioyield force measures in distinguishing crisp from standard-texture genotypes, and suggest that crisp texture in SHB is related to the sensory perception of bursting energy, flesh firmness and skin toughness. © 2014 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley & Sons Ltd on behalf of Society of Chemical Industry.

Physical symptom burden of post-treatment head and neck cancer patients influences their characterization of food: Findings of a repertory grid study.

PubMed

Álvarez-Camacho, M; Martínez-Michel, L; Gonella, S; Scrimger, R A; Chu, K P; Wismer, W V

2016-06-01

Dietary advice for post treatment head and neck cancer (HNC) patients emphasizes food characteristics of nutritional value and texture, and not patients' characterization of food. The aim of this study was to determine patients' characterization of food. Repertory grid interviews were conducted with 19 orally-fed HNC patients between 4 and 10 months post-treatment to characterize foods commonly eaten, avoided and eaten sometimes. Patients compared and rated 12 foods using their own descriptors. Data were analyzed by General Procrustes Analysis (GPA). Socio-demographic status, taste and smell alterations, appetite and food intake data were also collected. Patient physical symptom burden was defined by University of Washington-Quality of Life Physical Function domain scores and used to stratify patients with "less physical symptom burden" (n = 11, score ≥ 61.7) or "greater physical symptom burden" (n = 8, score < 61.7). All patients used descriptors of taste, ease of eating, convenience, texture, potential to worsen symptoms and liking to characterize foods. Overall, avoided foods were characterized as having dry texture, while foods commonly eaten were characterized by their ease of eating and low potential to worsen symptoms. Descriptors of nutrition and smell were significant only for patients with greater physical symptom burden. Physical symptom burden influenced the characterization of foods among post-treatment HNC patients. Nutrition counseling must consider patients' physical symptom burden and the subsequent characterization of food that drive food selection or avoidance to facilitate dietary advice for adequate, appropriate and enjoyable food intake. Copyright © 2016 Elsevier Ltd. All rights reserved.

The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.

PubMed

Soro-Yao, Amenan Anastasie; Brou, Kouakou; Amani, Georges; Thonart, Philippe; Djè, Koffi Marcelin

2014-12-01

Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa.

The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review

PubMed Central

Soro-Yao, Amenan Anastasie; Brou, Kouakou; Amani, Georges; Thonart, Philippe; Djè, Koffi Marcelin

2014-01-01

Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa. PMID:27073601

Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods.

PubMed

Forde, C G; Leong, C; Chia-Ming, E; McCrickerd, K

2017-02-22

The structural properties of foods have a functional role to play in oral processing behaviours and sensory perception, and also impact on meal size and the experience of fullness. This study adopted a new approach by using behavioural coding analysis of eating behaviours to explore how a range of food textures manifest as the microstructural properties of eating and expectations of fullness. A selection of 47 Asian foods were served in fixed quantities to a panel of participants (N = 12) and their eating behaviours were captured via web-camera recordings. Behavioural coding analysis was completed on the recordings to extract total bites, chews and swallows and cumulative time of the food spent in the mouth. From these measurements a series of microstructural properties including average bite size (g), chews per bite, oro-sensory exposure time (seconds) and average eating rate (g min -1 ) were derived per food. The sensory and macronutrient properties of each food were correlated with the microstructure of eating to compare the differences in eating behaviour on a gram for gram basis. There were strong relationships between the perceived food textural properties and its eating behaviours and a food's total water content was the best predictor of its eating rate. Foods that were eaten at a slower eating rate, with smaller bites and more chews per bite were rated as higher in the expected fullness. These relationships are important as oral processing behaviours and beliefs about the potential satiating value of food influence portion decisions and moderate meal size. These data support the idea that naturally occurring differences in the food structure and texture could be used to design meals that slow the rate of eating and maximise fullness.

Formulation of Emergency Food in Biscuit-Form Made From Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata) -Tempeh Flour Koya

NASA Astrophysics Data System (ADS)

Anandito, R. B. K.; Kurniawan, S. R.; Nurhartadi, E.; Siswanti

2018-02-01

Indonesia is a natural disaster-prone country. Food availability appears as the post-disaster main problem. Emergency food is an effort to overcome it. An ideal emergency food is expected to have a complete nutritional composition. Fulfilling macronutrient needs, proso millet flour and snakehead fish-tempeh flour koya were being used in this research. The objective of this research was to determine the formulation of emergency food in biscuit form made from proso millet flour and snakehead fish-tempeh flour koya based on its sensory, chemical and physical properties. This research was using a completely randomized design with one factor affecting. The variations of proso millet flour and snakehead fish-tempeh flour koya composition were 100:0 ; 80:20 ; 60:40 ; and 40:60. All treatments were carried out sensory evaluation using hedonic test, proximate analysis, calories analysis using bomb calorimetry methods. and physical analysis using texture profile analyzer. The compensatory model was used to determine the best formula based on all parameters. The result indicated that the best biscuit formula had compositions of proso millet flour 80% and snakehead fish-tempeh flour koya 20%. It had a brownish color, not-strong-fishy aroma, a strong-enough bitter aftertaste and crunchy texture. Chemical analysis showed that its moisture, ash, protein, fat, carbohydrate and total calories content were 1,146%; 4,827%; 12,536%; 26,325%; 56,312% and 5,033 kcal/gram, respectively. The physical analysis shows that its hardness and fracturability values were 8,037 N and 2,403 N, respectively.

Computer-aided Assessment of Regional Abdominal Fat with Food Residue Removal in CT

PubMed Central

Makrogiannis, Sokratis; Caturegli, Giorgio; Davatzikos, Christos; Ferrucci, Luigi

2014-01-01

Rationale and Objectives Separate quantification of abdominal subcutaneous and visceral fat regions is essential to understand the role of regional adiposity as risk factor in epidemiological studies. Fat quantification is often based on computed tomography (CT) because fat density is distinct from other tissue densities in the abdomen. However, the presence of intestinal food residues with densities similar to fat may reduce fat quantification accuracy. We introduce an abdominal fat quantification method in CT with interest in food residue removal. Materials and Methods Total fat was identified in the feature space of Hounsfield units and divided into subcutaneous and visceral components using model-based segmentation. Regions of food residues were identified and removed from visceral fat using a machine learning method integrating intensity, texture, and spatial information. Cost-weighting and bagging techniques were investigated to address class imbalance. Results We validated our automated food residue removal technique against semimanual quantifications. Our feature selection experiments indicated that joint intensity and texture features produce the highest classification accuracy at 95%. We explored generalization capability using k-fold cross-validation and receiver operating characteristic (ROC) analysis with variable k. Losses in accuracy and area under ROC curve between maximum and minimum k were limited to 0.1% and 0.3%. We validated tissue segmentation against reference semimanual delineations. The Dice similarity scores were as high as 93.1 for subcutaneous fat and 85.6 for visceral fat. Conclusions Computer-aided regional abdominal fat quantification is a reliable computational tool for large-scale epidemiological studies. Our proposed intestinal food residue reduction scheme is an original contribution of this work. Validation experiments indicate very good accuracy and generalization capability. PMID:24119354

Computer-aided assessment of regional abdominal fat with food residue removal in CT.

PubMed

Makrogiannis, Sokratis; Caturegli, Giorgio; Davatzikos, Christos; Ferrucci, Luigi

2013-11-01

Separate quantification of abdominal subcutaneous and visceral fat regions is essential to understand the role of regional adiposity as risk factor in epidemiological studies. Fat quantification is often based on computed tomography (CT) because fat density is distinct from other tissue densities in the abdomen. However, the presence of intestinal food residues with densities similar to fat may reduce fat quantification accuracy. We introduce an abdominal fat quantification method in CT with interest in food residue removal. Total fat was identified in the feature space of Hounsfield units and divided into subcutaneous and visceral components using model-based segmentation. Regions of food residues were identified and removed from visceral fat using a machine learning method integrating intensity, texture, and spatial information. Cost-weighting and bagging techniques were investigated to address class imbalance. We validated our automated food residue removal technique against semimanual quantifications. Our feature selection experiments indicated that joint intensity and texture features produce the highest classification accuracy at 95%. We explored generalization capability using k-fold cross-validation and receiver operating characteristic (ROC) analysis with variable k. Losses in accuracy and area under ROC curve between maximum and minimum k were limited to 0.1% and 0.3%. We validated tissue segmentation against reference semimanual delineations. The Dice similarity scores were as high as 93.1 for subcutaneous fat and 85.6 for visceral fat. Computer-aided regional abdominal fat quantification is a reliable computational tool for large-scale epidemiological studies. Our proposed intestinal food residue reduction scheme is an original contribution of this work. Validation experiments indicate very good accuracy and generalization capability. Published by Elsevier Inc.

Slow Food: Sustained Impact of Harder Foods on the Reduction in Energy Intake over the Course of the Day

PubMed Central

Bolhuis, Dieuwerke P.; Forde, Ciarán G.; Cheng, Yuejiao; Xu, Haohuan; Martin, Nathalie; de Graaf, Cees

2014-01-01

Background Previous research has shown that oral processing characteristics like bite size and oral residence duration are related to the satiating efficiency of foods. Oral processing characteristics are influenced by food texture. Very little research has been done on the effect of food texture within solid foods on energy intake. Objectives The first objective was to investigate the effect of hardness of food on energy intake at lunch, and to link this effect to differences in food oral processing characteristics. The second objective was to investigate whether the reduction in energy intake at lunch will be compensated for in the subsequent dinner. Design Fifty subjects (11 male, BMI: 21±2 kg/m2, age: 24±2 y) participated in a cross-over study in which they consumed ad libitum from a lunch with soft foods or hard foods on two separate days. Oral processing characteristics at lunch were assessed by coding video records. Later on the same days, subjects consumed dinner ad libitum. Results Hard foods led to a ∼13% lower energy intake at lunch compared to soft foods (P<0.001). Hard foods were consumed with smaller bites, longer oral duration per gram food, and more chewing per gram food compared to the soft foods (P<0.05). Energy intake at dinner did not differ after both lunches (P = 0.16). Conclusions Hard foods led to reduced energy intake compared to soft foods, and this reduction in energy intake was sustained over the next meal. We argue that the differences in oral processing characteristics produced by the hardness of the foods explain the effect on intake. The sustained reduction in energy intake suggests that changes in food texture can be a helpful tool in reducing the overall daily energy intake. PMID:24695412

21 CFR 170.3 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... (b) Department means the Department of Health and Human Services. (c) Commissioner means the... an ingredient of the food to give a different flavor, texture, or other characteristic in the food... of food and food ingredients, are generally recognized as appropriate. (j) The term nonperishable...

21 CFR 170.3 - Definitions.

Code of Federal Regulations, 2011 CFR

2011-04-01

.... (b) Department means the Department of Health and Human Services. (c) Commissioner means the... an ingredient of the food to give a different flavor, texture, or other characteristic in the food... of food and food ingredients, are generally recognized as appropriate. (j) The term nonperishable...

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods.

PubMed

Rannou, Cécile; Laroque, Delphine; Renault, Emilie; Prost, Carole; Sérot, Thierry

2016-12-01

The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided. Copyright © 2016 Elsevier Ltd. All rights reserved.

General Analytical Schemes for the Characterization of Pectin-Based Edible Gelled Systems

PubMed Central

Haghighi, Maryam; Rezaei, Karamatollah

2012-01-01

Pectin-based gelled systems have gained increasing attention for the design of newly developed food products. For this reason, the characterization of such formulas is a necessity in order to present scientific data and to introduce an appropriate finished product to the industry. Various analytical techniques are available for the evaluation of the systems formulated on the basis of pectin and the designed gel. In this paper, general analytical approaches for the characterization of pectin-based gelled systems were categorized into several subsections including physicochemical analysis, visual observation, textural/rheological measurement, microstructural image characterization, and psychorheological evaluation. Three-dimensional trials to assess correlations among microstructure, texture, and taste were also discussed. Practical examples of advanced objective techniques including experimental setups for small and large deformation rheological measurements and microstructural image analysis were presented in more details. PMID:22645484

21 CFR 172.846 - Sodium stearoyl lactylate.

Code of Federal Regulations, 2010 CFR

2010-04-01

... food. (7) As an emulsifier, stabilizer, or texturizer in sauces or gravies, and the products containing... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sodium stearoyl lactylate. 172.846 Section 172.846 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD...

21 CFR 172.846 - Sodium stearoyl lactylate.

Code of Federal Regulations, 2011 CFR

2011-04-01

... food. (7) As an emulsifier, stabilizer, or texturizer in sauces or gravies, and the products containing... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Sodium stearoyl lactylate. 172.846 Section 172.846 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD...

Learning about the energy density of liquid and semi-solid foods.

PubMed

Hogenkamp, P S; Stafleu, A; Mars, M; de Graaf, C

2012-09-01

People learn about a food's satiating capacity by exposure and consequently adjust their energy intake. To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption. In a randomized crossover design, participants (n=27, age: 21±2.4 years, body mass index: 22.2±1.6 kg m(-2)) repeatedly consumed highly novel foods that were either low-energy-dense (LE: 30 kcal per 100 g) or high-energy-dense (HE: 130 kcal per 100 g), and either liquid or semi-solid, resulting in four product conditions. In each condition, a fixed portion of test food was consumed nine times as an obligatory part of breakfast, lunch and dinner on 3 consecutive days. All meals continued with an ad libitum buffet; food items for evening consumption were provided and the intake (kcal per day) was measured. Buffet intake depended on energy density and day of consumption of the test foods (day*energy interaction: P=0.02); daily buffet intake increased from day 1 (1745±577 kcal) to day 3 (1979±567 kcal) in the LE conditions; intake did not change in the HE conditions (day 1: 1523±429 kcal, day 3: 1589±424 kcal). Food texture did not affect the intake (P=0.56). Intake did depend on energy density of the test foods; participants increased their buffet intake over days in response to learning about the satiating capacity of the LE foods, but did not change buffet intake over days when repeatedly consuming a HE food as part of their meal. The adjustments in intake were made irrespective of the food texture.

Speech-Language and Nutritional Sciences in hospital environment: analysis of terminology of food consistencies classification.

PubMed

Amaral, Ana Cláudia Fernandes; Rodrigues, Lívia Azevedo; Furlan, Renata Maria Moreira Moraes; Vicente, Laélia Cristina Caseiro; Motta, Andréa Rodrigues

2015-01-01

To verify if there is an agreement between speech-language pathologists and nutritionists about the classification of food textures used in hospitals and their opinions about the possible consequences of differences in this classification. This is a descriptive, cross-sectional study with 30 speech-language pathologists and 30 nutritionists who worked in 14 hospitals of public and/or private network in Belo Horizonte, Brazil. The professionals answered a questionnaire, prepared by the researchers, and classified five different foods, with and without theoretical direction. The data were analyzed using Fisher's exact and Z -tests to compare ratios with a 5% significance level. Both speech-language therapists (100%) and nutritionists (90%) perceive divergence in the classification and, 86.2% and 100% of them, respectively, believe that this difference may affect the patients' recovery. Aspiration risk was the most mentioned problem. For the general classification of food textures, most of the professionals (88.5%) suggested four to six terms. As to the terminology used in the classification of food presented without theoretical direction, the professionals cited 49 terms and agreed only in the solid and liquid classifications. With theoretical direction, the professionals also agreed in the classification of thick and thin paste. Both the professionals recognized divergences in the classification of food textures and the consequent risk of damage to patient's recovery. The use of theoretical direction increased the agreement between these professionals.

Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance.

PubMed

Tomaschunas, Maja; Köhn, Ehrhard; Bennwitz, Petra; Hinrichs, Jörg; Busch-Stockfisch, Mechthild

2013-06-01

The effects of variation in fat content (0.1% to 15.8%) and type of fat, using different types of milk, dairy cream, or vegetable fat cream, on sensory characteristics and consumer acceptance of starch-based vanilla model custards were studied. Descriptive analysis with trained panelists and consumer testing with untrained assessors were applied. Descriptive data were related to hedonic data using principal component analysis to determine drivers of liking and disliking. Results demonstrated an increasing effect of fat concerning visual and oral thickness, creamy flavor, and fat-related texture properties, as well as a decreasing effect concerning yellow color and surface shine. A lack of fat caused moderate intensities in pudding-like flavor attributes and an intensive jelly texture. Adding a vegetable fat cream led to lower intensities in attributes yellow color, cooked flavor, thick, and jelly texture, whereas intensities in vegetable fat flavor and fat-related texture properties increased. All consumers favored custards with medium fat contents, being high in pudding-like and vegetable fat flavor as well as in fat-related texture attributes. Nonfat custards were rejected due to jelly texture and moderate intensities in pudding-flavor attributes. High-fat samples were liked by some consumers, but their high intensities in thickness, white color, and creamy flavor also drove disliking for others. © 2013 Institute of Food Technologists®

Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation

NASA Astrophysics Data System (ADS)

Wu, Bi-cheng; Degner, Brian; McClements, David Julian

2014-11-01

Soft matter physics principles can be used to address important problems in the food industry. Starch granules are widely used in foods to create desirable textural attributes, but high levels of digestible starch may pose a risk of diabetes. Consequently, there is a need to find healthier replacements for starch granules. The objective of this research was to create hydrogel particles from protein and dietary fiber with similar dimensions and functional attributes as starch granules. Hydrogel particles were formed by mixing gelatin (0.5 wt%) with pectin (0 to 0.2 wt%) at pH values above the isoelectric point of the gelatin (pH 9, 30 °C). When the pH was adjusted to pH 5, the biopolymer mixture spontaneously formed micron-sized particles due to electrostatic attraction of cationic gelatin with anionic pectin through complex coacervation. Differential interference contrast (DIC) microscopy showed that the hydrogel particles were translucent and spheroid, and that their dimensions were determined by pectin concentration. At 0.01 wt% pectin, hydrogel particles with similar dimensions to swollen starch granules (D3,2 ≈ 23 µm) were formed. The resulting hydrogel suspensions had similar appearances to starch pastes and could be made to have similar textural attributes (yield stress and shear viscosity) by adjusting the effective hydrogel particle concentration. These hydrogel particles may therefore be used to improve the texture of reduced-calorie foods and thereby help tackle obesity and diabetes.

A comparison of food crispness based on the cloud model.

PubMed

Wang, Minghui; Sun, Yonghai; Hou, Jumin; Wang, Xia; Bai, Xue; Wu, Chunhui; Yu, Libo; Yang, Jie

2018-02-01

The cloud model is a typical model which transforms the qualitative concept into the quantitative description. The cloud model has been used less extensively in texture studies before. The purpose of this study was to apply the cloud model in food crispness comparison. The acoustic signals of carrots, white radishes, potatoes, Fuji apples, and crystal pears were recorded during compression. And three time-domain signal characteristics were extracted, including sound intensity, maximum short-time frame energy, and waveform index. The three signal characteristics and the cloud model were used to compare the crispness of the samples mentioned above. The crispness based on the Ex value of the cloud model, in a descending order, was carrot > potato > white radish > Fuji apple > crystal pear. To verify the results of the acoustic signals, mechanical measurement and sensory evaluation were conducted. The results of the two verification experiments confirmed the feasibility of the cloud model. The microstructures of the five samples were also analyzed. The microstructure parameters were negatively related with crispness (p < .01). The cloud model method can be used for crispness comparison of different kinds of foods. The method is more accurate than the traditional methods such as mechanical measurement and sensory evaluation. The cloud model method can also be applied to other texture studies extensively. © 2017 Wiley Periodicals, Inc.

Gastrophysics of the Oral Cavity.

PubMed

Mouritsen, Ole G

2016-01-01

Gastrophysics is the science that pertains to the physical and physico-chemical description of the empirical world of gastronomy, with focus on sensory perception in the oral cavity and how it is related to the materials properties of food and cooking processes. Flavor (taste and smell), mouthfeel, chemesthesis, and astringency are all related to the chemical properties and the texture of the food and how the food is transformed in the oral cavity. The present topical review will primarily focus attention on the somatosensory perception of food (mouthfeel or texture) and how it interacts with basic tastes (sour, bitter, sweet, salty, and umami) and chemesthetic action. Issues regarding diet, nutrition, and health will be put into an evolutionary perspective, and some mention will be made of umami and its importance for (oral) health.

Pink slimed: Media framing of novel food technologies and risk related to ground beef and processed foods in the U.S.

PubMed

Runge, Kristin K; Chung, Jennifer H; Su, Leona Yi-Fan; Brossard, Dominique; Scheufele, Dietram A

2018-09-01

In March 2012 ABC World News Report aired a series of reports on lean finely textured beef (LFTB) that resulted in a 10-year low for beef prices and the bankruptcy of a major firm that produced LFTB. Using a random sample survey, we tested the effects of the media frame "pink slime" and industry frame "lean finely textured beef," alongside media use, food-related knowledge, trust in food-related institutions and preference for local, fresh, organic and GMO-free foods on perceptions of risk related to ground beef containing pink slime/LFTB, processed foods and red meat. The "pink slime" frame was strongly and positively associated with risk related to ground beef, but not risk related to red meat or processed foods. Attention to news stories about pink slime/LFTB was strongly associated with risk related to ground beef and processed foods, but not red meat. We found varying effects of food values, knowledge and trust on all three dependent variables. Implications are discussed. Copyright © 2018 Elsevier Ltd. All rights reserved.

High pressure as an alternative processing step for ham production.

PubMed

Pingen, Sylvia; Sudhaus, Nadine; Becker, André; Krischek, Carsten; Klein, Günter

2016-08-01

As high pressure processing (HPP) is becoming more and more important in the food industry, this study examined the application of HPP (500 and 600MPa) as a manufacturing step during simulated ham production. By replacing conventional heating with HPP steps, ham-like texture or color attributes could not be achieved. HPP products showed a less pale, less red appearance, softer texture and higher yields. However, a combination of mild temperature (53°C) and 500MPa resulted in parameters more comparable to cooked ham. We conclude that HPP can be used for novel food development, providing novel textures and colors. However, when it comes to ham production, a heating step seems to be unavoidable to obtain characteristic ham properties. Copyright © 2016 Elsevier Ltd. All rights reserved.

Tooth form and function: insights into adaptation through the analysis of dental microwear.

PubMed

Ungar, Peter S

2009-01-01

Mammalian molar form is clearly adapted to fracture foods with specific material properties. Studies of dental functional morphology can therefore offer important clues about the diets of fossil taxa. That said, analyses of tooth form provide insights into ability to fracture resistant foods rather than the food preferences of individuals. Recent work suggests that specialized occlusal morphology can relate to either preferred foods, or to occasionally eaten fallback items critical for survival. This paper reviews dental microwear texture analysis, a new approach that can be used to infer fracture properties of foods eaten in life. High-resolution 3D point clouds of microwear surfaces are collected and analyzed using scale-sensitive fractal analyses. Resulting data are free from operator measurement error, and allow the characterization and comparison of within-species variation in microwear texture attributes. Examples given here include four extant primate species (two folivores and two hard object fallback feeders), and two fossil hominin taxa. All groups show at least some individuals with simple microwear surfaces that suggest a lack of consumption of hard and brittle abrasive foods during the last few meals. On the other hand, some hard object fallback specimens have very complex surfaces consistent with consumption of hard, brittle foods. The latter pattern is also found in one hominin species. These results suggest that dental microwear texture analysis can help us determine whether craniodental specializations in fossil species are adaptations to preferred foods, or to less often but still critical fallback items. Copyright (c) 2009 S. Karger AG, Basel.

Carbohydrates as Fat Replacers.

PubMed

Peng, Xingyun; Yao, Yuan

2017-02-28

The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.

Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.

PubMed

Sanahuja, Solange; Upadhyay, Rutuja; Briesen, Heiko; Chen, Jianshe

2017-08-01

"Oral" tribology has become a new paradigm in food texture studies to understand complex texture attributes, such as creaminess, oiliness, and astringency, which could not be successfully characterized by traditional texture analysis nor by rheology. Stick-slip effects resulting from intermittent sliding motion during kinetic friction of oral mucosa could constitute an additional determining factor of sensory perception where traditional friction coefficient values and their Stribeck regimes fail in predicting different lubricant (food bolus and saliva) behaviors. It was hypothesized that the observed jagged behavior of most sliding force curves are due to stick-slip effects and depend on test velocity, normal load, surface roughness as well as lubricant type. Therefore, different measurement set-ups were investigated: sliding velocities from 0.01 to 40 mm/s, loads of 0.5 and 2.5 N as well as a smooth and a textured silicone contact surface. Moreover, dry contact measurements were compared to model food systems, such as water, oil, and oil-in-water emulsions. Spectral analysis permitted to extract the distribution of stick-slip magnitudes for specific wave numbers, characterizing the occurrence of jagged force peaks per unit sliding distance, similar to frequencies per unit time. The spectral features were affected by all the above mentioned tested factors. Stick-slip created vibration frequencies in the range of those detected by oral mechanoreceptors (0.3-400 Hz). The study thus provides a new insight into the use of tribology in food psychophysics. Dynamic spectral analysis has been applied for the first time to the force-displacement curves in "oral" tribology. Analyzing the stick-slip phenomenon in the dynamic friction provides new information that is generally overlooked or confused with machine noise and which may help to understand friction-related sensory attributes. This approach allows us to differentiate samples that have similar friction coefficient, but are perceived differently in the mouth. The next step of our research will be to combine spectral attributes, such as the magnitudes of specific wave number bands and possibly their evolution during sliding, together with friction coefficient and viscosity values of foods with sensory results. The highest potential lies in predicting smoothness in opposition to roughness of a surface, such as a rough tongue when eating astringent or dry foods, or of particles when eating grainy foods. The effects of food ingredients at the nano to macroscales can then be used to optimize a specific lubrication behavior. © 2017 Wiley Periodicals, Inc.

Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation.

PubMed

Wong, Kristin M; Decker, Eric A; Autio, Wesley R; Toong, Ken; DiStefano, Garett; Kinchla, Amanda J

2017-10-01

This project investigated the use of integrating mushrooms into beef taco filling as a means to reduce overall sodium for food service applications. Initial product development used physical characterization analysis (moisture, yield, color, and texture) to determine initial threshold of mushroom inclusion with minimal differences against an all-meat control. Increasing mushroom inclusion increased moisture and yield before draining but decreased yield after draining, lightness, redness, and texture. Results showed that inclusion under 50% by weight minimized physical attribute deviation from an all-meat control. Additional physical analysis investigated a variety of other factors (mushroom type, blanching, and particle size) to determine if other attributing mushroom characteristics would yield statistical similarity to the all-meat control. Results showed that a formulation containing up to 45% mushrooms can be integrated into beef fillings using un-blanched, white button mushrooms with small grind (1 to 5 mm), which maximized mushroom usage while minimizing differences from the all-meat control. Additional sodium analysis showed that varying salt level in formulations did not affect physical characteristics and mushroom inclusion could not significantly reduce overall sodium level. Optimized mushroom samples were then fielded in a hedonic sensory study to untrained consumers to evaluate product liking attributes (overall liking, aroma, color, flavor, juiciness, saltiness, and texture). Samples with overall liking scores that closely matched the control were then fielded in a paired-preference test to determine acceptance. Consumers preferred a 45% mushroom with reduced sodium taco filling compared to its full sodium counterpart in a food service fielded paired-preference sensory test. Although diet can significantly reduce the risk of heart disease, American consumers continue to eat detrimental diets high in fat and sodium. Products need to be made that decrease fat and sodium intake while still delivering acceptable taste. Mushroom substitution into meat-based products can be a strategy to develop products that can decrease fat and sodium consumption while increasing vegetable intake without compromising the quality and taste consumers demand. This research shows how consumers can accept meat-based products containing mushrooms with potential for direct food service application. © 2017 Institute of Food Technologists®.

Behavioral Assessment of Feeding Problems of Individuals with Severe Disabilities.

ERIC Educational Resources Information Center

Munk, Dennis D.; Repp, Alan C.

1994-01-01

A behavioral assessment procedure was evaluated with five children with severe/profound mental retardation who exhibited feeding problems of limited intake. Subjects were fed various types of foods. Results indicated each subject fit into one of four categories: (1) total food refusal, (2) food type selectivity, (3) food texture selectivity, or…

TEXTURE PROFILES OF PEANUT PASTES ENHANCED WITH PEANUT SEED COATS

USDA-ARS?s Scientific Manuscript database

Peanut paste is commonly used by food manufacturers because it provides a unique flavor, good nutrient content and a smooth, creamy texture. Nutritional properties of peanut paste can be improved by the addition of peanut seed coats which are currently of little value. The objective of this research...

Time to Eat: Improving Mealtimes of Young Children with Autism

ERIC Educational Resources Information Center

Bruns, Deborah A.; Thompson, Stacy

2011-01-01

Many young children with autism exhibit feeding-related difficulties, such as accepting a limited diet, demonstrating texture aversions, or using only specific mealtime utensils. Young children with autism need assistance to acquire skills to improve mealtime behavior, including increased acceptance of a variety of foods (types and textures) at…

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review.

PubMed

Alam, M S; Kaur, Jasmeen; Khaira, Harjot; Gupta, Kalika

2016-01-01

Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.

Oral sensations and secretions.

PubMed

Running, Cordelia A

2018-04-10

Sensations experienced in the mouth influence food choices, both immediately and in the long term. Such sensations are themselves influenced by experience with flavors, the chemical environment of the mouth, genetics of receptors for flavors, and individual behavior in the chewing of food. Gustation, the sense of taste, yields information about nutrients, influences palatability, and feeds into the human body's preparation to receive those nutrients. Olfaction, the sense of smell, contributes enormously to defining and identifying food flavors (and is experienced even after placing food inside the mouth). Another vital component of food flavor is texture, which contributes to palatability, especially if a food's texture violates a person's expectations. Next, chemesthesis is the sense of chemically induced irritancy and temperature, for example spiciness and stinging. All of these sensations are potentially modified by saliva, the chemical and physical media of the mouth. As a person experiences the culmination of these oral sensations, modified through an individual's own unique saliva, the flavors in turn influence both what and how a person eats. Copyright © 2018 Elsevier Inc. All rights reserved.

Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.

PubMed

Díaz-Vela, Juan; Totosaus, Alfonso; Escalona-Buendía, Héctor B; Pérez-Chabela, M Lourdes

2017-02-01

The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

PubMed Central

Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

2014-01-01

Simple Summary The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet food technologists better understand factors that affect palatability. Abstract The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods. PMID:26480040

A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review

NASA Astrophysics Data System (ADS)

Novaković, S.; Tomašević, I.

2017-09-01

Texture is one of the most important characteristics of meat and we can explain it as the human physiological-psychological awareness of a number of rheological and other properties of foods and their relations. In this paper, we discuss instrumental measurement of texture by Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA). The conditions for using the device are detailed in WBSF measurements, and the influence of different parameters on the execution of the method and final results are shown. After that, the main disadvantages are reflected in the non-standardized method. Also, we introduce basic texture parameters which connect and separate TPA and WBSF methods and mention contemporary methods with their main advantage.

Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review.

PubMed

Karimi, Reza; Azizi, Mohammad Hossein; Ghasemlou, Mehran; Vaziri, Moharam

2015-03-30

Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. Copyright © 2014 Elsevier Ltd. All rights reserved.

21 CFR 570.3 - Definitions.

Code of Federal Regulations, 2011 CFR

2011-04-01

... Secretary of Health and Human Services. (b) Department means the Department of Health and Human Services. (c..., for example, in preparing an ingredient of the food to give a different flavor, texture, or other... recognized as appropriate. (j) The term nonperishable processed food means any processed food not subject to...

21 CFR 570.3 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Secretary of Health and Human Services. (b) Department means the Department of Health and Human Services. (c..., for example, in preparing an ingredient of the food to give a different flavor, texture, or other... recognized as appropriate. (j) The term nonperishable processed food means any processed food not subject to...

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

PubMed

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 < 0.0001) and NaCl concentration (P = 0.0421). Similar water absorption capacity, emulsifying capacity, and gel formation ability of 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 ingredient for incorporation within emulsified meat products, which could be further explored in subsequent sensory-based studies. © 2017 Institute of Food Technologists®.

Does food complexity have a role in eliciting expectations of satiating capacity?

PubMed

Marcano, Johanna; Morales, Diana; Vélez-Ruiz, Jorge F; Fiszman, Susana

2015-09-01

New strategies for formulating healthy, balanced food with enhanced expected satiating capacity are a hot topic. The present work tests the hypothesis that adding complexity to food will result in higher expectations of satiating capacity. Different kinds of "visible" particles (wheat bran, ground coconut, flaxseeds and oat meal) were added to cheese pies with the aim of increasing the complexity of both their appearance and their texture. Two more basic recipes were also prepared with no particles added. Instrumental texture measurements, complexity and expected satiating capacity consumer scoring and sensory profiling of the six pie formulations were performed. In addition, the consumers were asked to write down the characteristics they took into account in their pie complexity scores. For pies with very similar instrumental TPA hardness and resistance to penetration values, a clear trend that emerged was that the more complex the texture, the higher the satiating capacity expectations. The qualitative analysis of the terms mentioned by consumers was of great value for understanding the concepts underlying the appraisal of the samples' complexity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Comparison of physical chewing measures to consumer typed Mouth Behavior.

PubMed

Wilson, Arran; Jeltema, Melissa; Morgenstern, Marco P; Motoi, Lidia; Kim, Esther; Hedderley, Duncan

2018-06-01

The purpose of this study was to investigate the hypotheses that when presented with foods that could be chewed in different ways, (1) are participants jaw movements and chewing sequence measures correlated with Mouth Behavior (MB) group, as measured by the JBMB typing tool? (2) can MB group membership can be predicted from jaw movement and chewing sequence measures? One hundred subjects (69 female and 31 male, mean age 27 ± 7.7 years) were given four different foods (Mentos, Walkers, Cheetos Puffs, Twix) and video recordings of their jaw movements made. Twenty-nine parameters were calculated on each chewing sequence with 27 also calculated for the first half and second half of chewing sequence. Subjects were assigned to a MB group using the JBMB typing tool which gives four MB groups ("Chewers," "Crunchers," "Smooshers," and "Suckers"). The differences between individual chewing parameters and MB group were assessed with analysis of variance which showed only small differences in average chewing parameters between the MB groups. By using discriminant analysis, it was possible to partially discriminate between MB groups based on changes in their chewing parameters between foods with different material properties and stages of the chewing. A 19-variable model correctly predicted 68% of the subjects' membership of a MB group. This partially confirms our first hypothesis that when presented with foods that could be chewed in different ways participants will use a chewing sequence and jaw movements that correlate with their MB as measured by the JBMB typing tool. The way consumers chew their food has an impact on their texture perception of that food. While there is a wide range of chewing behaviors between consumers, they can be grouped into broad categories to better target both product design and product testing by sensory panel. In this study, consumers who were grouped on their texture preference (MB group) had jaw movements, when chewing a range of foods, which partially reflected group membership. Therefore, while MB group membership could not be predicted from jaw movement measurements, there were similarities in jaw movements within the members of the groups. A better understanding of how jaw movement during chewing relates to consumer sensory perception would aid in new solid product design with controlled textural attributes. © 2018 Wiley Periodicals, Inc.

Dental microwear texture analysis of late Pliocene Procynocephalus subhimalayanus (Primates: Cercopithecidae) of the Upper Siwaliks, India

NASA Astrophysics Data System (ADS)

Williams, Frank L'Engle; Holmes, Noelle A.

2012-09-01

Late Pliocene Procynocephalus subhimalayanus from the Upper Siwaliks, India is known from only three specimens. The dietary proclivities of this taxon have implications for reconstructing the paleoecology of the Upper Siwaliks. The dental microwear texture properties of Procynocephalus are compared to those from extant tropical forest primates including Alouatta palliata (n = 11), Cebus apella (n = 13), Gorilla gorilla (n = 9), Lophocebus albigena (n = 15) and Trachypithecus cristatus (n = 12). Dental microwear textures are generated by scanning the surface enamel of Facet 9 using white-light confocal microscopy at 100x. Four variables were extracted from scale-sensitive fractal analysis, and the data were ranked before ANOVA with post-hoc tests of significance and multivariate analyses were performed. Procynocephalus clusters closest to Lophocebus, Cebus and some Gorilla specimens suggesting hard-object feeding characterized a portion of its diet. The dental microwear texture of Procynocephalus supports interpretations of widespread grasslands of the Late Pliocene Kansal Formation (Pinjor zone). The extreme enamel complexity characterizing Procynocephalus may derive from consumption of underground storage organs, or other foods with high grit loads. Foods consumed near ground level carry a heavy load of abrasive minerals possibly contributing to greater enamel surface complexity and textural fill volume.

Integration of Product, Package, Process, and Environment: A Food System Optimization

NASA Technical Reports Server (NTRS)

Cooper, Maya R.; Douglas, Grace L.

2015-01-01

The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying temperature and pressure were linked to final product quality in freeze-dried corn, indicating processing modifications that could lead to improved product shelf life. Storage temperatures and packaging systems were also assessed for the impact to food quality. Reduced temperature storage had inconclusive impact to the progression of rancidity in butter cookies. Frozen storage was detrimental to fruit and vegetable textural attributes but refrigerated storage helped to sustain color and organoleptic ratings for plant-based foods. With regard to packaging systems, the metallized film overwrap significantly decreased the progression of the rancidity of butter cookies as compared to the highest barrier non-metallized film. The inclusion of oxygen scavengers resulted in noticeable moisture gains in butter cookies over time, independent of packaging film systems. Neither emergent processing technology nor the freeze dry optimization resulted in compelling quality differences from current space food provisions such that a five-year shelf life is likely with these processing changes alone. Using a combination of refrigeration and PATS processing is expected to result in organoleptically-acceptable fruit quality for most fruits through five years. The vitamin degradation will be aided somewhat by the cold temperatures but, given the labile nature of vitamin C, a more stable fortification method, such as encapsulation, should also be investigated to ensure vitamin delivery throughout the product life. Similarly, significant improvement to the packaging film used in the MATS processing, optimization of formulation for dielectric properties, vitamin fortification, and reduced temperature storage should be investigated as a hurdle approach to reach a five year shelf life in wet-pack entrees and soups. Baked goods and other environmentally-sensitive spaceflight foods will require an almost impenetrable barrier to protect the foods from oxygen and moisture ingress but scavengers and reduced storage temperature did not improve baked good shelf life and are not recommended at this time for these foods.

Young women's food preferences and taste responsiveness to 6-n-propylthiouracil (PROP).

PubMed

Kaminski, L C; Henderson, S A; Drewnowski, A

2000-03-01

This study examined links between taste responsiveness to 6-n-propylthiouracil (PROP), a heritable trait, and sensory responses to six common foods. Sixty-three young women subjects were divided into PROP tasters (n = 25) and nontasters (n = 25), based on their responses to PROP-impregnated filter paper and mean bitterness intensity ratings for seven PROP solutions. Thirteen subjects were excluded as unclassifiable. The 50 subjects sampled Brussels sprouts, broccoli, spinach, black coffee, soy milk, and soybean tofu. Sensory ratings for bitter intensity; pleasantness of taste, odor, and texture, and overall food acceptability scores were obtained using nine-point category scales. All subjects completed a food-preference checklist and a modified food-frequency questionnaire. PROP tasters rated Brussels sprouts as more bitter than did nontasters (p<0.05). Subjects who perceived the foods as more bitter also rated them as less pleasant and less acceptable. Taste preferences and food preferences were linked. Self-reported food preferences and self-reported frequencies of consumption for the same foods were also linked. Taste factors and food preferences may impact dietary choices and the frequency of food consumption.

Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production.

PubMed

Meng, Shi; Chang, Sam; Gillen, Anne M; Zhang, Yan

2016-12-15

Food-grade soybeans with large seed size, uniformity, clear hilum and a high 11S/7S ratio are favoured by the food industry for making tofu. In order to search for soybean lines with desirable characteristics for making foods, 22 soybean lines were selected from the USDA-Soybean Germplasm Collection, were grown in Stoneville, MS for biochemical analysis and tofu texture and sensory quality tests. Eight lines were identified, from 22 lines harvested in 2014, to be suitable for tofu making, as judged by chemical composition and sensory quality of pressed tofu. In the filled tofu making and texture analysis study, the correlation between A3 subunit content and filled tofu firmness was significant (N=22, r=0.77, P<0.001). The results indicated that the A3 subunit could be an indicator for predicting the firmness of tofu. The results provided important food quality information for the selection of soybean genotypes for improving food quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

Functionality of extrusion--texturized whey proteins.

PubMed

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.

Colloids in food: ingredients, structure, and stability.

PubMed

Dickinson, Eric

2015-01-01

This article reviews progress in the field of food colloids with particular emphasis on advances in novel functional ingredients and nanoscale structuring. Specific aspects of ingredient development described here are the stabilization of bubbles and foams by the protein hydrophobin, the emulsifying characteristics of Maillard-type protein-polysaccharide conjugates, the structural and functional properties of protein fibrils, and the Pickering stabilization of dispersed droplets by food-grade nanoparticles and microparticles. Building on advances in the nanoscience of biological materials, the application of structural design principles to the fabrication of edible colloids is leading to progress in the fabrication of functional dispersed systems-multilayer interfaces, multiple emulsions, and gel-like emulsions. The associated physicochemical insight is contributing to our mechanistic understanding of oral processing and textural perception of food systems and to the development of colloid-based strategies to control delivery of nutrients during food digestion within the human gastrointestinal tract.

Image enhancement and quality measures for dietary assessment using mobile devices

NASA Astrophysics Data System (ADS)

Xu, Chang; Zhu, Fengqing; Khanna, Nitin; Boushey, Carol J.; Delp, Edward J.

2012-03-01

Measuring accurate dietary intake is considered to be an open research problem in the nutrition and health fields. We are developing a system, known as the mobile device food record (mdFR), to automatically identify and quantify foods and beverages consumed based on analyzing meal images captured with a mobile device. The mdFR makes use of a fiducial marker and other contextual information to calibrate the imaging system so that accurate amounts of food can be estimated from the scene. Food identification is a difficult problem since foods can dramatically vary in appearance. Such variations may arise not only from non-rigid deformations and intra-class variability in shape, texture, color and other visual properties, but also from changes in illumination and viewpoint. To address the color consistency problem, this paper describes illumination quality assessment methods implemented on a mobile device and three post color correction methods.

Image Enhancement and Quality Measures for Dietary Assessment Using Mobile Devices

PubMed Central

Xu, Chang; Zhu, Fengqing; Khanna, Nitin; Boushey, Carol J.; Delp, Edward J.

2016-01-01

Measuring accurate dietary intake is considered to be an open research problem in the nutrition and health fields. We are developing a system, known as the mobile device food record (mdFR), to automatically identify and quantify foods and beverages consumed based on analyzing meal images captured with a mobile device. The mdFR makes use of a fiducial marker and other contextual information to calibrate the imaging system so that accurate amounts of food can be estimated from the scene. Food identification is a difficult problem since foods can dramatically vary in appearance. Such variations may arise not only from non-rigid deformations and intra-class variability in shape, texture, color and other visual properties, but also from changes in illumination and viewpoint. To address the color consistency problem, this paper describes illumination quality assessment methods implemented on a mobile device and three post color correction methods. PMID:28572695

Bibliography: Storage Stability of Semiperishable Subsistence Items

DTIC Science & Technology

1993-04-01

Quartermaster Food and Container Institute, 1962. Charalambous, G., ed., The Shelf Life of Food and Beverages , Proceedings of the 4th International Flavor...1972. 10 Corey, H., Texture in Foodstuffs, CRC Critical Reviews in Food Technology 1(2), 161-198, 1970. Delves-Broughton, J., Nisin and Its Uses as a...Food Science 39(3), 555-558, 1974. Sensory Evaluation Guide for Testing Food and Beverage Products, Sensory Evaluation Division of the Institute of Food

Food selectivity in children with and without an autism spectrum disorder: investigation of diagnosis and age.

PubMed

Beighley, Jennifer S; Matson, Johnny L; Rieske, Robert D; Adams, Hilary L

2013-10-01

Feeding problems are common in children with autism spectrum disorders (ASDs), with food selectivity being the most frequently reported. Selectivity based on type and/or texture of food is of concern in those with ASD. Variations in symptom presentation of food selectivity in children with different autism spectrum diagnoses across childhood have not often been investigated. Parent-report of food selectivity was examined in 525 children age 2-18 years diagnosed with autistic disorder, PDD-NOS, Asperger's disorder, atypical development, and typical development using information garnered from the Autism Spectrum Disorder-Comorbidity for Children (ASD-CC), a tool to assess emotional issues and comorbid psychopathology. Individuals with an ASD were reported to have significantly more food selectivity than both the atypically developing group and the typically developing group. In addition, the ASD groups, when looked at together, showed a decrease in food selectivity across childhood with significant decrease in the Asperger's disorder group. Copyright © 2013 Elsevier Ltd. All rights reserved.

Influence of compression parameters on mechanical behavior of mozzarella cheese.

PubMed

Fogaça, Davi Novaes Ladeia; da Silva, William Soares; Rodrigues, Luciano Brito

2017-10-01

Studies on the interaction between direction and degree of compression in the Texture Profile Analysis (TPA) of cheeses are limited. For this reason the present study aimed to evaluate the mechanical properties of Mozzarella cheese by TPA at different compression degrees (65, 75, and 85%) and directions (axes X, Y, and Z). Data obtained were compared in order to identify possible interaction between both factors. Compression direction did not affect any mechanical variable, or rather, the cheese had an isotropic behavior for TPA. Compression degree had a significant influence (p < 0.05) on TPA responses, excepting for chewiness TPA (N), which remained constant. Data from texture profile were adjusted to models to explain the mechanical behavior according to the compression degree used in the test. The isotropic behavior observed may be result of differences in production method of Mozzarella cheese especially on stretching of cheese mass. Texture Profile Analysis (TPA) is a technique largely used to assess the mechanical properties of food, particularly cheese. The precise choice of the instrumental test configuration is essential for achieving results that represent the material analyzed. The method of manufacturing is another factor that may directly influence the mechanical properties of food. This can be seen, for instance, in stretched curd cheese, such as Mozzarella. Knowledge on such mechanical properties is highly relevant for food industries due to the mechanical resistance in piling, pressing, manufacture of packages, and food transport, or to melting features presented by the food at high temperatures in preparation of several foods, such as pizzas, snacks, sandwiches, and appetizers. © 2016 Wiley Periodicals, Inc.

Effect of immersion chilling and air chilling on texture quality and cook yield of chicken breast tenderlion deboned for hours postmortem

USDA-ARS?s Scientific Manuscript database

Boneless chicken breast fillets (pectoralis major) and tenderloins (pectoralis minor) are common poultry products in retail markets and are used extensively by restaurants and food service. Texture quality of these products could be impacted by poultry processing methods and parameters. Effects of c...

How Does the Freezer Burn Our Food?

ERIC Educational Resources Information Center

Schmidt, Shelly J.; Lee, Joo Won

2009-01-01

Freezer burn is a common problem that significantly affects the color, texture, and flavor of frozen foods. Food science students should be able to clearly explain the causes and consequences of freezer burn. However, it is difficult to find a modern, detailed, accurate, yet concise, explanation of the mechanism and factors influencing the rate of…

Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System.

PubMed

Mayhew, Emily J; Schmidt, Shelly J; Schlich, Pascal; Lee, Soo-Yeun

2017-09-01

Stickiness is an important texture attribute in many food systems, but its meaning can vary by person, product, and throughout mastication. This variability and complexity makes it difficult to devise analytical tests that accurately and consistently predict sensory stickiness. Glass transition temperature (T g ) is a promising candidate for texture prediction. Our objective is to elucidate the temporal profile of stickiness in order to probe the relationship between T g and dynamic stickiness perception. Nine caramel samples with diverse texture and thermal profiles were produced for sensory testing and differential scanning calorimetry. Sixteen trained panelists generated stickiness-relevant terms to be used in a subsequent temporal dominance of sensation (TDS) test with the same panelists. Following the TDS study, these panelists also rated samples for overall tactile and oral stickiness. Stickiness ratings were then correlated to TDS dominance parameters across the full evaluation period and within the first, middle, and final thirds of the evaluation period. Samples with temporal texture profiles dominated by tacky, stringy, and enveloping attributes consistently received the highest stickiness scores, although the correlation strength varied by time period. T g was found to correlate well with trained panelist and consumer ratings of oral (R 2 trained = 0.85; R 2 consumer = 0.96) and tactile (R 2 trained = 0.78; R 2 consumer = 0.79) stickiness intensity, and stickiness intensity ratings decreased with T g of completely amorphous samples. Further, glassy samples followed a different texture trajectory (brittle-cohesive-toothpacking) than rubbery samples (deformable-tacky-enveloping). These results illuminate the dynamic perception of stickiness and support the potential of T g to predict both stickiness intensity and texture trajectory in caramel systems. © 2017 Institute of Food Technologists®.

Texturized dairy proteins.

PubMed

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 < 0.05) change factor than moisture content. The degree of texturization, or change in protein state, was characterized by solubility (R(2)= 0.98). The consistency of the 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 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.

Benefits of Red-Edge Spectral Band and Texture Features for the Object-based Classification using RapidEye sSatellite Image data

NASA Astrophysics Data System (ADS)

Kim, H. O.; Yeom, J. M.

2014-12-01

Space-based remote sensing in agriculture is particularly relevant to issues such as global climate change, food security, and precision agriculture. Recent satellite missions have opened up new perspectives by offering high spatial resolution, various spectral properties, and fast revisit rates to the same regions. Here, we examine the utility of broadband red-edge spectral information in multispectral satellite image data for classifying paddy rice crops in South Korea. Additionally, we examine how object-based spectral features affect the classification of paddy rice growth stages. For the analysis, two seasons of RapidEye satellite image data were used. The results showed that the broadband red-edge information slightly improved the classification accuracy of the crop condition in heterogeneous paddy rice crop environments, particularly when single-season image data were used. This positive effect appeared to be offset by the multi-temporal image data. Additional texture information brought only a minor improvement or a slight decline, although it is well known to be advantageous for object-based classification in general. We conclude that broadband red-edge information derived from conventional multispectral satellite data has the potential to improve space-based crop monitoring. Because the positive or negative effects of texture features for object-based crop classification could barely be interpreted, the relationships between the textual properties and paddy rice crop parameters at the field scale should be further examined in depth.

Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products.

PubMed

Oliveira, Pedro M; Zannini, Emanuele; Arendt, Elke K

2014-02-01

Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections pre-/post-harvest with additional advantages for cereal-base products which convene the food market's trend. Grain industrial use is in expansion owing to its applicability in generating functional food. The food market is directed towards functional natural food with clear health benefits for the consumer in detriment to chemical additives. The food market chain is becoming broader and more complex, which presents an ever-growing fungal threat. Toxigenic and spoilage fungi are responsible for numerous diseases and economic losses. Cereal infections may occur in the field or post-processing, along the food chain. Consequently, the investigation of LAB metabolites with antifungal activity has gained prominence in the scientific research community. LAB bioprotection retards the development of fungal diseases in the field and inhibit pathogens and spoilage fungi in food products. In addition to the health safety improvement, LAB metabolites also enhance shelf-life, organoleptic and texture qualities of cereal-base foods. This review presents an overview of the fungal impact through the cereal food chain leading to investigation on LAB antifungal compounds. Applicability of LAB in plant protection and cereal industry is discussed. Specific case studies include Fusarium head blight, malting and baking. Copyright © 2013 Elsevier Ltd. All rights reserved.

Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems.

PubMed

Al-Ajeeli, M N; Miller, R K; Leyva, H; Hashim, M M; Abdaljaleel, R A; Jameel, Y; Bailey, C A

2018-05-01

Consumers have begun to awaken to the food on their plates with respect to human health and the environment, as well as animal welfare. They have become more demanding about what they buy or prefer in their food, such as soy-free, gluten-free, or organic products. The objective of this study was to evaluate consumer acceptance of eggs from hens fed soybean meal or soybean-free diets utilizing cottonseed meal and distillers' dried grains, using cage or free-range rearing systems. All eggs were stored at the sensory lab at Texas A&M University (TAMU) for a d prior to each test at 4°C. A panel of consumers (n = 60) made up of TAMU students, faculty, and staff, ages 18 to 50, were recruited to evaluate consumer acceptance based on 2 tests using scrambled and hard cooked eggs. Samples were placed in separate weigh boats labeled with 3-digit codes to avoid visual bias. Sensory ballots were based on overall like or dislike of flavor, texture, odor, and color using the 9-point hedonic scales. For scrambled eggs, flavor did not differ (P > 0.05), but texture liking was higher (P = 0.064) for scrambled eggs from the soybean-free diet (7.08) vs. scrambled eggs from the soybean meal diet (6.65). With respect to the hard cooked eggs, the consumer panel preferred the flavor of the eggs from the caged rearing system (7.11) vs. eggs from the free-range system (6.60; P = 0.014). Consumers liked the texture (P = 0.018) for eggs collected from hens fed soybean meal (6.91) vs. eggs from hens fed the soybean-free diet (6.30).

The effects of drying on physical properties of bilimbi slices (Averrhoa bilimbi l.)

NASA Astrophysics Data System (ADS)

Shahari, N.; Nursabrina, M.; Suhairah, A. Zai

2015-05-01

Physical appearance analyses of fruits are used to maintain food quality throughout and at the end of processing. However, control variables have to be designed to obtained the desired food quality. In the present study, the effects of pretreatment and drying air temperatures of 50°C, 60°C and 70°C on the drying kinetics of belimbi slices were investigated using a hot-air dryer. In order to investigate and select the appropriate drying model, seven experiment based mathematical drying models were fitted to the experimental data. According to the statistical criteria (R2, SSE and RMSE), a Logarithmic model was found to be the best model to describe the drying behaviour of belimbi slices at 40°C for control; The Page/modified Page model was the best model to describe drying behaviour at 40°C, 60°C pre-treatment and 50°C for the control and the Wang and Singh model fitted well for 50°C pre-treatment and 60°C for the control. Comparison between experiment based mathematical modelling with a single phase mathematical model shows that close agreement was produced. The qualities of belimbi slices in terms of colour, texture and shrinkage with different air temperature and pre-treatment were also investigated. Higher drying temperatures gives less drying time, a lighter colour but greater product shrinkage, whilst pre-treatment can reduce product shrinkage and drying time and can also give good texture properties. The results show that pre-treatment and the drying temperature are important to improve mass and heat transfer as well as the product characteristics such as colour, shrinkage and texture.

Identification of cultivated land using remote sensing images based on object-oriented artificial bee colony algorithm

NASA Astrophysics Data System (ADS)

Li, Nan; Zhu, Xiufang

2017-04-01

Cultivated land resources is the key to ensure food security. Timely and accurate access to cultivated land information is conducive to a scientific planning of food production and management policies. The GaoFen 1 (GF-1) images have high spatial resolution and abundant texture information and thus can be used to identify fragmentized cultivated land. In this paper, an object-oriented artificial bee colony algorithm was proposed for extracting cultivated land from GF-1 images. Firstly, the GF-1 image was segmented by eCognition software and some samples from the segments were manually identified into 2 types (cultivated land and non-cultivated land). Secondly, the artificial bee colony (ABC) algorithm was used to search for classification rules based on the spectral and texture information extracted from the image objects. Finally, the extracted classification rules were used to identify the cultivated land area on the image. The experiment was carried out in Hongze area, Jiangsu Province using wide field-of-view sensor on the GF-1 satellite image. The total precision of classification result was 94.95%, and the precision of cultivated land was 92.85%. The results show that the object-oriented ABC algorithm can overcome the defect of insufficient spectral information in GF-1 images and obtain high precision in cultivated identification.

Development of an Engineering Soil Database

DTIC Science & Technology

2017-12-27

systems such as agricultural and geological soil classifications and soil parameters. Tier 3 Data were converted into equivalent USCS classification...14 2.7 U.S. Department of Agriculture (USDA) textural soil classification ............................ 16 2.7.1 Properties of USDA textural...Defense ERDC U.S. Army Engineer Research and Development Center ESDB European Soil Database FAO Food and Agriculture Organization (of the United

Molecular comparisons for identification of food spoilage yeasts and prediction of species that may develop in different food products

USDA-ARS?s Scientific Manuscript database

Spoilage of foods and beverages by yeasts is often characterized by objectionable odors, appearance, taste, texture or build-up of gas in packaging containers, resulting in loss of the product. Seldom is human health compromised by products spoiled by yeasts even though some spoilage is caused by sp...

Blow spinning of food-grade-gelatin nanofibers (abstract)

USDA-ARS?s Scientific Manuscript database

Nanofibers have been examined for many diverse applications, including catalysis, filtration, controlled release of drugs and active agents, sensor, and tissue engineering and as texturized food ingredients. The primary advantage of nanofibers over larger diameter fibers is the larger surface area t...

Long-Term Stability of Spaceflight Food for Multi-Year Exploration Missions

NASA Astrophysics Data System (ADS)

Douglas, G. L.; Barr, Y. R.

2018-02-01

Stability of macro- and micro-nutrients and undesirable changes to texture and taste will be evaluated in food samples returned from the Deep Space Gateway after 1, 3, and 5 years of storage in the deep space radiation environment.

Specific food preferences of older adults with a poor appetite. A forced-choice test conducted in various care settings.

PubMed

van der Meij, Barbara S; Wijnhoven, Hanneke A H; Finlayson, Graham S; Oosten, Babette S H; Visser, Marjolein

2015-07-01

A poor appetite in older adults is an important determinant of reduced food intake and undernutrition. Food preferences may influence food intake. The aim of this study was to investigate food preferences of older adults with a poor appetite and compare these with preferences of older adults with a good appetite. Older adults (n = 349, aged 65-101 years) in nursing/residential care homes, hospitals or at home receiving home care participated in a computer-based forced-choice food preference assessment. Self-reported appetite in the past week was classified as 'good' or 'poor' using a validated instrument. Food preferences were determined by counting the relative frequency of choices for food images according to 11 dichotomous categories: high/low 1) protein; 2) fat; 3) carbohydrates; 4) fiber; 5) variation; and 6) animal/vegetarian proteins; 7) sweet/savory taste; 8) solid/liquid texture; 9) dairy/non-dairy; with/without 10) sauce or 11) color variation. Specific food preferences in participants with a poor appetite were identified by one-sample t-tests comparing frequencies to the expected value of 48. Preference differences between those with a good and a poor appetite were analyzed using GLM adjusting for confounders. The results showed that older adults with a poor appetite (n = 113; 32.4%) preferred variation (51.6 vs. 48, P < 0.001), color variation (55.9 vs. 48, P < 0.01), non-dairy (53.0 vs. 48, P < 0.001), high-fiber (51.8 vs. 48, P < 0.05), and solid texture (53.5 vs. 48, P < 0.05). Participants with a poor appetite had a higher frequency score for variation than participants with a good appetite (51.6 vs. 48.5, P < 0.001). In conclusion, older adults with a poor appetite may have specific food preferences. Their preference for variation differs from those with a good appetite. These results may be used to develop meals that are preferred by older adults with poor appetite in order to increase food intake and prevent undernutrition. Copyright © 2015 Elsevier Ltd. All rights reserved.

Recent development in the application of alternative sterilization technologies to prepared dishes: A review.

PubMed

Huang, Mengsha; Zhang, Min; Bhandari, Bhesh

2018-01-23

Sterilization is one of the most effective food preservation methods. Conventional thermal sterilization commonly used in food industry usually causes the deterioration of food quality. Flavor, aroma, and texture, among other attributes, are significantly affected by thermal sterilization. However, demands of consumers for nutritious and safe dishes with a minimum change in their original textural and sensory properties are growing rapidly. In order to meet these demands, new approaches have been explored in the last few years to extend the shelf-life of dishes. This review discusses advantages and disadvantages of currently available physical sterilization technologies, including irradiation (eg. Gamma rays, X-rays, e-beams), microwave and radio frequency when used in prepared dishes. The preservation effect of these technologies on prepared dishes are normally evaluated by microbiological and sensory analyses.

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.

PubMed

Filomena-Ambrosio, Annamaria; Quintanilla-Carvajal, María Ximena; Ana-Puig; Hernando, Isabel; Hernández-Carrión, María; Sotelo-Díaz, Indira

2016-01-01

Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers. © The Author(s) 2015.

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

PubMed

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.

Meat analog: a review.

PubMed

Malav, O P; Talukder, S; Gokulakrishnan, P; Chand, S

2015-01-01

The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.

PubMed

Sato, Ai; Truong, Van-Den; Johanningsmeier, Suzanne D; Reynolds, Rong; Pecota, Kenneth V; Yencho, G Craig

2018-01-01

Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents; (2) instrumental and sensory textural properties of SPFF; and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol-insoluble solids (AIS), starch, sugar, and oil content, and also α- and β-amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = -0.62 to -0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = -0.61 to -0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing. In recent years, sweetpotato French fries (SPFF) have grown in popularity, but limited information is available on SPFF textural properties in relation to the differences in chemical constituents among sweetpotato varieties. This study demonstrated that sensory texture attributes of SPFF varied widely and were significantly correlated with chemical components such as dry matter, starch, and total sugar contents of raw sweetpotatoes and instrumental texture measurements of SPFF. The knowledge generated from this study will benefit the food industry and breeding programs with the selection of sweetpotato varieties for improved SPFF quality. © 2017 Institute of Food Technologists®.

Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa.

PubMed

Wu, Geyang; Morris, Craig F; Murphy, Kevin M

2017-10-01

Starch characteristics significantly influence the functionality and end-use quality of cereals and pseudo-cereals. This study examined the composition and properties of starch from 11 pure varieties and 2 commercial samples of quinoa in relationship to the texture of cooked quinoa. Nearly all starch properties and characteristics differed among these samples. Results showed that total starch content of seeds ranged from 53.2 to 75.1 g/100 g apparent amylose content ranged from 2.7% to 16.9%; total amylose ranged from 4.7% to 17.3%; and the degree of amylose-lipid complex ranged from 3.4% to 43.3%. Amylose leaching ranged from 31 mg/100 g starch in "Japanese Strain" to 862 mg/100 g starch in "49ALC." "Japanese Strain" starch also exhibited the highest water solubility (4.5%) and the lowest swelling power (17). α-Amylase activity in "1ESP," "Col.#6197," "Japanese Strain," "QQ63," "Yellow Commercial," and "Red Commercial" (0.03 to 0.09 CU) were significantly lower than the levels of the other quinoa samples (0.20 to 1.16 CU). Additionally, gel texture, thermal properties, and pasting properties of quinoa starches were investigated. Lastly, correlation analysis showed that the quinoa samples with higher amylose content tended to yield harder, stickier, more cohesive, more gummy, and more chewy texture after cooking. A higher degree of amylose-lipid complex and amylose leaching were associated with softer and less chewy cooked quinoa TPA texture. Higher starch enthalpy correlated with firmer, more adhesive, more cohesive, and chewier texture. In sum, starch plays a significant role in the texture of cooked quinoa. The research determined starch characteristics among a diverse set of pure quinoa varieties and commercial samples, and identified the relationships between starch properties and cooked quinoa texture. The results can help breeders and food manufacturers to understand better the relationships among quinoa starch characteristics, cooked quinoa texture, and the best use of different cultivars. © 2017 Institute of Food Technologists®.

Chemical properties of surimi seafood nutrified with ω-3 rich oils.

PubMed

Pietrowski, Brittney N; Tahergorabi, Reza; Matak, Kristen E; Tou, Janet C; Jaczynski, Jacek

2011-12-01

Surimi-based seafood products are widely accepted and enjoyed worldwide. The US consumption increased in 1980s; however, it leveled thereafter. Food products nutrified with ω-3 polyunsaturated fatty acids (PUFAs) are in increasing demand due to demonstrated health benefits. Currently, surimi seafood is not nutrified with ω-3 PUFAs. In the present study, surimi seafood was nutritionally-enhanced with ω-3 PUFAs-rich oils (flaxseed, algae, menhaden, krill, and blend). The objectives were (1) chemical characterization of FA composition and oxidation, and (2) determination of physicochemical properties (colour and texture) of the nutritionally-enhanced surimi seafood. Oil addition resulted in increased (P<0.05) concentration of total ω-3 FAs in surimi seafood; however, the concentration of α-linolenic (ALA, 18:3ω-3), eicosapentaenoic (EPA, 20:5ω-3) and docosahexaenoic (DHA, 22:6ω-3) acids depended on which oil was added. Although the ω-3 PUFAs nutrification resulted in increased (P<0.05) susceptibility of surimi seafood to lipid oxidation, it was within ranges acceptable to consumers. Texture analysis (texture profile analysis, Kramer shear and torsion test) showed that ω-3 PUFAs nutrification did not affect texture. Colour properties of ω-3 PUFAs nutrified surimi seafood were generally improved except when krill oil or blend was added. This study demonstrates that nutritional value of surimi seafood can be enhanced with concurrent improvement of colour and without affecting texture. Copyright © 2011 Elsevier Ltd. All rights reserved.

Sweetpotato production, processing and nutritional quality

USDA-ARS?s Scientific Manuscript database

With a wide adaptability, sweetpotatoes are growing in many countries around the world; they are ranked the fifth most important food crop in the tropics and the seventh in the world food production. Sweetpotatoes have high nutritional value and sensory versatility in terms of texture and flavor. ...

Preliminary observations on the effects of milk fortification with conjugated linoleic acid in yogurt preparation

NASA Astrophysics Data System (ADS)

Salamon, R. V.; Albert, I.; András, C. D.; Csapó, J.; Ibănescu, C.

2015-04-01

The fortification and enrichment of food with health benefic natural or natural identical substances creating new functional foods became an important issue for food researchers and processors. However, often occurs that the obtained products (despite of their health benefic activity) cannot be marketed due to strange or accustomed taste and/or texture. The aim of the research was to elucidate the effect of conjugated linoleic acid (CLA) enrichment of raw milk on the rheological properties of the obtained yogurt. The results show that the values of the complex viscosity at 50 rad.s-1 (correlated with the thickness and sliminess of the food gel structures) of the CLA-enriched yogurt was the lowest among the studied samples, meaning the enriched yogurt is more creamy than the commercial products. These observations gave us the hope that, in this case, the texture of enriched product will not present any drawback related to consumer quality judgment.

Challenges of utilizing healthy fats in foods.

PubMed

Vieira, Samantha A; McClements, David Julian; Decker, Eric A

2015-05-01

Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, structure, flavor, and susceptibility to degradation. The current sources of solid fats will be reviewed and potential replacements for solid fats will be discussed. © 2015 American Society for Nutrition.

Challenges of Utilizing Healthy Fats in Foods123

PubMed Central

Vieira, Samantha A; McClements, David Julian; Decker, Eric A

2015-01-01

Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, structure, flavor, and susceptibility to degradation. The current sources of solid fats will be reviewed and potential replacements for solid fats will be discussed. PMID:25979504

Analysis of SURRGO Data and Obtaining Soil Texture Classifications for Simulating Hydrologic Processes

DTIC Science & Technology

2016-07-01

Note (CHETN) describes a method using the U.S. Department of Agriculture (USDA), Natural Resources Conservation Service (NRCS), Soil Survey Geographic...the general texture classifications. 2. Another source for soil information, such as the Food and Agriculture Organization of the United Nations (FAO...science studies such as agriculture , geology, geomorphology, engineering, biology, history, etc. (Soil Survey Division Staff 1993). The procedure pulls

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.

PubMed

Palavecino, Pablo Martín; Bustos, Mariela Cecilia; Heinzmann Alabí, María Belén; Nicolazzi, Melani Solange; Penci, María Cecilia; Ribotta, Pablo Daniel

2017-09-01

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals. © 2017 Institute of Food Technologists®.

Food crystallization and eggs.

USDA-ARS?s Scientific Manuscript database

Egg products can be utilized to control crystallization in a diverse realm of food products. Albumen and egg yolk can aid in the control of sugar crystal formation in candies. Egg yolk can enhance the textural properties and aid in the control of large ice crystal formation in frozen desserts. In...

Acceptance of texture-modified in-between-meals among old adults with dysphagia.

PubMed

Okkels, S L; Saxosen, M; Bügel, S; Olsen, A; Klausen, T W; Beck, A M

2018-06-01

Old adults suffering from dysphagia have difficulties swallowing, chewing and/or eating, and are therefore at high risk of undernutrition. In-between-meals that are texture modified are of particular importance for people suffering from dysphagia. To meet their adequate daily amount of food intake they are recommended to eat 3-5 in-between-meals daily. The aim of the current pilot study was to identify the most liked in-between-meals for old adults based on flavour and describe the basic sensory properties of these in-between-meals. Following, the equality between flavour and appearance-based preferences was investigated. From three nursing homes 30 old adults aged 70 years or older suffering from dysphagia were recruited. They were assessing 20 texture modified in-between-meals based on their flavour and appearance on a 3 point hedonic scale. When participants were asked to assign liking based on flavour, the most liked in-between-meals were frozen, cold and sweet (vanilla ice cream, strawberry parfait and panna cotta). These meals were among the in-between-meals richest in fat and energy. Liking based on flavour and appearance was equal in 18 out of 20 samples. Furthermore, nutritional and sensory characteristics of the preferred meals were described. Flavour and sensory-based ranking of in-between-meals opens the possibility to design new in-between-meals to old adults with dysphagia, by choosing the most liked in-between-meals to offer the target group. Copyright © 2018 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.

Machine vision system: a tool for quality inspection of food and agricultural products.

PubMed

Patel, Krishna Kumar; Kar, A; Jha, S N; Khan, M A

2012-04-01

Quality inspection of food and agricultural produce are difficult and labor intensive. Simultaneously, with increased expectations for food products of high quality and safety standards, the need for accurate, fast and objective quality determination of these characteristics in food products continues to grow. However, these operations generally in India are manual which is costly as well as unreliable because human decision in identifying quality factors such as appearance, flavor, nutrient, texture, etc., is inconsistent, subjective and slow. Machine vision provides one alternative for an automated, non-destructive and cost-effective technique to accomplish these requirements. This inspection approach based on image analysis and processing has found a variety of different applications in the food industry. Considerable research has highlighted its potential for the inspection and grading of fruits and vegetables, grain quality and characteristic examination and quality evaluation of other food products like bakery products, pizza, cheese, and noodles etc. The objective of this paper is to provide in depth introduction of machine vision system, its components and recent work reported on food and agricultural produce.

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

PubMed

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.

Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties.

PubMed

Roohinejad, Shahin; Koubaa, Mohamed; Barba, Francisco J; Saljoughian, Sania; Amid, Mehrnoush; Greiner, Ralf

2017-09-01

Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyle diseases such as obesity, dyslipidemia, hypertension, and diabetes were also discussed. The results of the studies demonstrated that the addition of seaweeds, in powder or extract form, can improve the nutritional and textural properties of food products. Additionally, low-fat products with less calories and less saturated fatty acids can be prepared using seaweeds. Moreover, the addition of seaweeds also affected the health properties of food products. The results of these studies demonstrated that the health value, shelf-life and overall quality of foods can be improved through the addition of either seaweeds or seaweed extracts. Copyright © 2016 Elsevier Ltd. All rights reserved.

Field-Scale Evaluation of Infiltration Parameters From Soil Texture for Hydrologic Analysis

NASA Astrophysics Data System (ADS)

Springer, Everett P.; Cundy, Terrance W.

1987-02-01

Recent interest in predicting soil hydraulic properties from simple physical properties such as texture has major implications in the parameterization of physically based models of surface runoff. This study was undertaken to (1) compare, on a field scale, soil hydraulic parameters predicted from texture to those derived from field measurements and (2) compare simulated overland flow response using these two parameter sets. The parameters for the Green-Ampt infiltration equation were obtained from field measurements and using texture-based predictors for two agricultural fields, which were mapped as single soil units. Results of the analyses were that (1) the mean and variance of the field-based parameters were not preserved by the texture-based estimates, (2) spatial and cross correlations between parameters were induced by the texture-based estimation procedures, (3) the overland flow simulations using texture-based parameters were significantly different than those from field-based parameters, and (4) simulations using field-measured hydraulic conductivities and texture-based storage parameters were very close to simulations using only field-based parameters.

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

NASA Astrophysics Data System (ADS)

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.

A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.

PubMed

Tahergorabi, Reza; Sivanandan, Litha; Beamer, Sarah K; Matak, Kristen E; Jaczynski, Jacek

2012-09-01

Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by-products. The main objective of this study was conversion of dark chicken meat processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9:1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels. Color (L*a*b*), texture (torsion test, Kramer shear test, and texture profile analysis), thermal denaturation (differential scanning calorimetry), and gelation (dynamic rheology) of chicken drumstick gels and chicken breast gels were determined and compared. Chicken drumstick gels generally had comparable color and texture properties to the gels made from chicken breast meat. The endothermic transition (thermal denaturation) of myosin was more pronounced and gelation properties were better for the drumstick gels. This study demonstrated a feasibility to develop functional food made of muscle proteins recovered with isoelectric solubilization/precipitation from low-value dark chicken meat processing by-products. The functional food developed in this study was enriched with CVD-beneficial nutrients and had comparable instrumental quality attributes to respective products made of chicken breast meat. Although the results of this study point towards the potential for a novel, marketable functional food product, sensory tests and storage stability study are recommended. Copyright © 2012 Society of Chemical Industry.

Dental microwear textures: reconstructing diets of fossil mammals

NASA Astrophysics Data System (ADS)

DeSantis, Larisa R. G.

2016-06-01

Dietary information of fossil mammals can be revealed via the analysis of tooth morphology, tooth wear, tooth geochemistry, and the microscopic wear patterns on tooth surfaces resulting from food processing. Although dental microwear has long been used by anthropologists and paleontologists to clarify diets in a diversity of mammals, until recently these methods focused on the counting of wear features (e.g., pits and scratches) from two-dimensional surfaces (typically via scanning electron microscopes or low-magnification light microscopes). The analysis of dental microwear textures can instead reveal dietary information in a broad range of herbivorous, omnivorous, and carnivorous mammals by characterizing microscopic tooth surfaces in three-dimensions, without the counting of individual surface features. To date, dental microwear textures in ungulates, xenarthrans, marsupials, carnivorans, and primates (including humans and their ancestors) are correlated with known dietary behavior in extant taxa and reconstruct ancient diets in a diversity of prehistoric mammals. For example, tough versus hard object feeding can be characterized across disparate phylogenetic groups and can distinguish grazers, folivorous, and flesh consumers (tougher food consumers) from woody browsers, frugivores, and bone consumers (harder object feeders). This paper reviews how dental microwear textures can be useful to reconstructing diets in a broad array of living and extinct mammals, with commentary on areas of future research.

Core Knowledge and Its Limits: The Domain of Food

ERIC Educational Resources Information Center

Shutts, Kristin; Condry, Kirsten F.; Santos, Laurie R.; Spelke, Elizabeth S.

2009-01-01

Adults, preschool children, and nonhuman primates detect and categorize food objects according to substance information, conveyed primarily by color and texture. In contrast, they perceive and categorize artifacts primarily by shape and rigidity. The present experiments investigated the origins of this distinction. Using a looking time procedure,…

Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

USDA-ARS?s Scientific Manuscript database

Baby food was formulated from sockeye salmon (puree alone, puree +chunks, puree +pink row, puree +pink row +chunks, puree +red row, puree +red roe +chunks). In the 1st study, physical (pH, instrumental color, water activity) and descriptive sensory (odor, flavor, texture, visual color) characteristi...

Assessment of the physical, mechanical, and moisture-retention properties of pullulan-based ternary co-blended films.

PubMed

Pan, Hongyang; Jiang, Bo; Chen, Jie; Jin, Zhengyu

2014-11-04

Multi-component substances made through direct blending or blending with co-drying can form films on the surfaces of intermediate moisture foods (IMFs), which help retain moisture and protect food texture and flavor. An IMF film system based on pullulan, with glycerol serving as the plasticizer, was studied using alginate and four different types of polysaccharides (propyleneglycol alginate, pectin, carrageenan, and aloe polysaccharide) as the blend-modified substances. The physical, mechanical, color, transparency, and moisture-retention properties of the co-blended films with the polysaccharides were assessed. A new formula was established for the average moisture retention property, water barrier, tensile strength, elongation at break, and oxygen barrier property of the ternary co-blended films using the Design Expert software. The new model established for moisture content measurement used an indirect method of film formation on food surfaces by humectants, which should expedite model validation and allow a better comprehension of moisture transfer through edible films. Copyright © 2014 Elsevier Ltd. All rights reserved.

Impact of formulation and saliva on acid milk gel friction behavior.

PubMed

Joyner Melito, Helen S; Pernell, Chris W; Daubert, Christopher R

2014-05-01

Rheological analysis is commonly used to evaluate mechanical properties in studies of food behavior. However, rheological analysis is often insufficient to describe food texture as evaluated by descriptive sensory analysis. Additionally, traditional rheometry does not account for changes in food behavior as a function of saliva incorporation into the food during mastication. The objectives of this study were to evaluate friction behavior of acid milk gels with and without the addition of saliva, and to determine relationships between frictional behaviors and mechanical and sensory behaviors. Acid milk gels were prepared with 12.5% total solids comprising nonfat dry milk, whey protein isolate, waxy maize starch, and gelatin in different ratios. The addition of starch was found to have significant impact on acid milk gel frictional behavior. Addition of saliva resulted in a change in frictional behavior over the entire sliding speed range measured. Correlations were found between rheological, tribological, and sensory behavior, suggesting that an underlying mechanism may impact both viscosity and friction behavior. Additional study is needed to further explore the links between food structure, rheology, tribology, and sensory texture. Application of tribology in food science allows measurement of friction behavior of foods. Matching both rheological and tribological behavior is important to creating reduced-fat or reduced-sugar products with similar mouthfeel to the original product. © 2014 Institute of Food Technologists®

Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review.

PubMed

Waters, Deborah M; Mauch, Alexander; Coffey, Aidan; Arendt, Elke K; Zannini, Emanuele

2015-01-01

In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages. LAB fermentation is a safe, economical, and traditional method of food preservation foremost, as well as having the additional benefits of flavor, texture, and nutrition amelioration. Additionally, LAB fermentation in known to render cereal-based foods and beverages safe, in a chemical-free, consumer-friendly manner, from an antinutrient and toxigenic perspective. Huge market opportunities and potential exist for food manufacturers who can provide the ideal functional beverage fulfilling consumer needs. Newly developed fermented cereal-based beverages must address markets globally including, high-nutrition markets (developing countries), lifestyle choice consumers (vegetarian, vegan, low-fat, low-salt, low-calorie), food-related non-communicable disease sufferers (cardiovascular disease, diabetes), and green label consumers (Western countries). To fulfil these recommendations, a suitable LAB starter culture and cereal-based raw materials must be developed. These strains would be suitable for the biopreservation of cereal beverages and, ideally, would be highly antifungal, anti-mycotoxigenic, mycotoxin-binding and proteolytic (neutralize toxic peptides and release flavor-contributing amino acids) with an ability to ferment cereals, whilst synthesizing oligosaccharides, thus presenting a major opportunity for the development of safe cereal-based prebiotic functional beverages to compete with and replace the existing dairy versions.

Plate versus bulk trolley food service in a hospital: comparison of patients' satisfaction.

PubMed

Hartwell, Heather J; Edwards, John S A; Beavis, John

2007-03-01

The aim of this research was to compare plate with bulk trolley food service in hospitals in terms of patient satisfaction. Key factors distinguishing satisfaction with each system would also be identified. A consumer opinion card (n = 180), concentrating on the quality indicators of core foods, was used to measure patient satisfaction and compare two systems of delivery, plate and trolley. Binary logistic regression analysis was used to build a model that would predict food service style on the basis of the food attributes measured. Further investigation used multinomial logistic regression to predict opinion for the assessment of each food attribute within food service style. Results showed that the bulk trolley method of food distribution enables all foods to have a more acceptable texture, and for some foods (potato, P = 0.007; poached fish, P = 0.001; and minced beef, P < or = 0.0005) temperature, and for other foods (broccoli, P < or = 0.0005; carrots, P < or = 0.0005; and poached fish, P = 0.001) flavor, than the plate system of delivery, where flavor is associated with bad opinion or dissatisfaction. A model was built indicating patient satisfaction with the two service systems. This research confirms that patient satisfaction is enhanced by choice at the point of consumption (trolley system); however, portion size was not the controlling dimension. Temperature and texture were the most important attributes that measure patient satisfaction with food, thus defining the focus for hospital food service managers. To date, a model predicting patient satisfaction with the quality of food as served has not been proposed, and as such this work adds to the body of knowledge in this field. This report brings new information about the service style of dishes for improving the quality of food and thus enhancing patient satisfaction.

Through-process modelling of texture and anisotropy in AA5182

NASA Astrophysics Data System (ADS)

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.

Food for patients at nutritional risk: a model of food sensory quality to promote intake.

PubMed

Sorensen, Janice; Holm, Lotte; Frøst, Michael Bom; Kondrup, Jens

2012-10-01

The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake. Patients at nutritional risk (NRS-2002; food intake ≤ 75% of requirements) were observed at meals in hospital (food choice, hunger/fullness/appetite scores). This was followed by a semi-structured interview based on the observations and focusing on food sensory perception and eating ability as related to food quality. Two weeks post-discharge, a 3-day food record was taken and interviews were repeated by phone. Interviews were transcribed, coded, and analysed thematically. Patients (N = 22) from departments of gastrointestinal surgery, oncology, infectious medicine, cardiology, and hepatology were interviewed at meals (N = 65) in hospital (82%) and post-discharge (18%). Food sensory perception and eating ability dictated specific food sensory needs (i.e., appearance, aroma, taste, texture, temperature, and variety defining food sensory quality to promote intake) within the context of motivation to eat including: pleasure, comfort, and survival. Patients exhibited large inter- and intra-individual variability in their food sensory needs. The study generated a model for optimising food sensory quality and developing user-driven, innovative foods to promote intake in patients at nutritional risk. Copyright © 2012 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.

PubMed

Fu, Wei; Nakamura, Takashi

2017-04-01

The effects of tapioca starch (TS) and potato starch (PS) on texture properties of whey protein isolate (WPI)/starch co-gels were investigated for fracture structures. We focused on two types of WPI network structures. In a fine-stranded structure at pH 6.8, the WPI/TS co-gel fractured similarly to the WPI single gel. The WPI/PS co-gel was broken at a lower strain and lower stress. In a random aggregation at pH 5.8, the WPI/TS co-gel reached a yielding point at a lower strain, whereas the WPI/PS co-gel fractured at a higher strain and higher stress. In the fracture structures, it was revealed that breaks occurred in different places in these cases, which could explain the different texture properties of samples. This study tries to explain the texture properties of WPI/starch co-gels from fracture structures and provides a reference to predict texture properties of the WPI/starch food system.

Texture-based segmentation and analysis of emphysema depicted on CT images

NASA Astrophysics Data System (ADS)

Tan, Jun; Zheng, Bin; Wang, Xingwei; Lederman, Dror; Pu, Jiantao; Sciurba, Frank C.; Gur, David; Leader, J. Ken

2011-03-01

In this study we present a texture-based method of emphysema segmentation depicted on CT examination consisting of two steps. Step 1, a fractal dimension based texture feature extraction is used to initially detect base regions of emphysema. A threshold is applied to the texture result image to obtain initial base regions. Step 2, the base regions are evaluated pixel-by-pixel using a method that considers the variance change incurred by adding a pixel to the base in an effort to refine the boundary of the base regions. Visual inspection revealed a reasonable segmentation of the emphysema regions. There was a strong correlation between lung function (FEV1%, FEV1/FVC, and DLCO%) and fraction of emphysema computed using the texture based method, which were -0.433, -.629, and -0.527, respectively. The texture-based method produced more homogeneous emphysematous regions compared to simple thresholding, especially for large bulla, which can appear as speckled regions in the threshold approach. In the texture-based method, single isolated pixels may be considered as emphysema only if neighboring pixels meet certain criteria, which support the idea that single isolated pixels may not be sufficient evidence that emphysema is present. One of the strength of our complex texture-based approach to emphysema segmentation is that it goes beyond existing approaches that typically extract a single or groups texture features and individually analyze the features. We focus on first identifying potential regions of emphysema and then refining the boundary of the detected regions based on texture patterns.

Investigation of the molecular interactions between beta-lactoglobulin and low methoxyl pectin by multi-detection high performance size exclusion chromatography

USDA-ARS?s Scientific Manuscript database

Combining milk proteins and polysaccharides may result in new food ingredients with enhanced properties, compared to the single protein or polysaccharide, that are especially useful for improving the nutritional value, textural properties and stability of foods. However, formulations of these ingre...

Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).

PubMed

Miyagi, Atsushi

2017-09-01

Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Amylose-potassium oleate inclusion complex in plain set-style yogurt.

PubMed

Singh, Mukti; Byars, Jeffrey A; Kenar, James A

2014-05-01

Health and wellness aspirations of U.S. consumers continue to drive the demand for lower fat from inherently beneficial foods such as yogurt. Removing fat from yogurt negatively affects the gel strength, texture, syneresis, and storage of yogurt. Amylose-potassium oleate inclusion complexes (AIC) were used to replace skim milk solids to improve the quality of nonfat yogurt. The effect of AIC on fermentation of yogurt mix and strength of yogurt gel was studied and compared to full-fat samples. Texture, storage modulus, and syneresis of yogurt were observed over 4 weeks of storage at 4 °C. Yogurt mixes having the skim milk solids partially replaced by AIC fermented at a similar rate as yogurt samples with no milk solids replaced and full-fat milk. Initial viscosity was higher for yogurt mixes with AIC. The presence of 3% AIC strengthened the yogurt gel as indicated by texture and rheology measurements. Yogurt samples with 3% AIC maintained the gel strength during storage and resulted in low syneresis after storage for 4 wk. © 2014 Institute of Food Technologists®

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

PubMed Central

Koppel, Kadri; Monti, Mariana; Gibson, Michael; Alavi, Sajid; Donfrancesco, Brizio Di; Carciofi, Aulus Cavalieri

2015-01-01

Simple Summary The results from this research indicate that fibers have an effect on extruded pet food texture and palatability. These results may help pet food companies select ingredients for successful product formulations. Abstract The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition), guava fiber (3%, 6%, and 12%), sugar cane fiber (9%; large and small particle size), and wheat bran fiber (32%; large and small particle size). The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers. PMID:26479141

Taste, olfactory, and food reward value processing in the brain.

PubMed

Rolls, Edmund T

2015-04-01

Complementary neuronal recordings in primates, and functional neuroimaging in humans, show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste, temperature, and texture (including fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in a second tier of processing, in the orbitofrontal cortex, these sensory inputs are for some neurons combined by associative learning with olfactory and visual inputs, and these neurons encode food reward value on a continuous scale in that they only respond to food when hungry, and in that activations correlate linearly with subjective pleasantness. Cognitive factors, including word-level descriptions, and selective attention to affective value, modulate the representation of the reward value of taste and olfactory stimuli in the orbitofrontal cortex and a region to which it projects, the anterior cingulate cortex, a tertiary taste cortical area. The food reward representations formed in this way play an important role in the control of appetite, and food intake. Individual differences in these reward representations may contribute to obesity, and there are age-related differences in these value representations that shape the foods that people in different age groups find palatable. In a third tier of processing in medial prefrontal cortex area 10, decisions between stimuli of different reward value are taken, by attractor decision-making networks. Copyright © 2015 Elsevier Ltd. All rights reserved.

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

PubMed

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.

Oxalate and phytate of soy foods.

PubMed

Al-Wahsh, Ismail A; Horner, Harry T; Palmer, Reid G; Reddy, Manju B; Massey, Linda K

2005-07-13

The consumption of foods made from soybeans is increasing because of their desirable nutritional value. However, some soy foods contain high concentrations of oxalate and/or phytate. Oxalate is a component of calcium oxalate kidney stones, whereas phytate is an inhibitor of calcium kidney stone formation. Thirty tested commercial soy foods exhibited ranges of 0.02-2.06 mg oxalate/g and 0.80-18.79 mg phytate/g. Commercial soy foods contained 2-58 mg of total oxalate per serving and 76-528 mg phytate per serving. Eighteen of 19 tofu brands and two soymilk brands contained less than 10 mg oxalate per serving, defined as a low oxalate food. Soy flour, textured vegetable soy protein, vegetable soybeans, soy nuts, tempeh, and soynut butter exhibited greater than 10 mg per serving. The correlation between oxalate and phytate in the soy foods was significant (r = 0.71, P < 0.001) indicating that oxalate-rich soy foods also contain higher concentrations of phytate. There also was a significant correlation, based on molar basis, between the divalent ion binding potential of oxalate plus phytate and calcium plus magnesium (r = 0.90, P < 0.001) in soy foods. Soy foods containing small concentrations of oxalate and moderate concentrations of phytate may be advantageous for kidney stone patients or persons with a high risk of kidney stones.

The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

PubMed Central

Patil, Swapnil S.; Brennan, Margaret A.; Mason, Susan L.; Brennan, Charles S.

2016-01-01

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%–1.5% w/w, and the extrusion technique increased the protein digestibility by 37%–62% w/v. The product developed by extrusion was found to be low in fat and moisture content. PMID:28231121

The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack.

PubMed

Patil, Swapnil S; Brennan, Margaret A; Mason, Susan L; Brennan, Charles S

2016-04-06

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and protein and may be of high nutritive value, there is a paucity of research regarding their use in extruded snack food products. The aim of this study was to prepare wheat-based extrudates using four different legume flours: lentil, chickpea, green pea, and yellow pea flour. The effects of adding legumes to wheat-based snacks at different levels (0%, 5%, 10%, and 15%) during extrusion were investigated in terms of protein digestibility. It was observed that fortification of snacks with legumes caused a slight increase in the protein content by 1%-1.5% w/w, and the extrusion technique increased the protein digestibility by 37%-62% w/v. The product developed by extrusion was found to be low in fat and moisture content.

Similarities and differences in affective and cognitive origins of food likings and dislikes.

PubMed

Letarte, A; Dubé, L; Troche, V

1997-04-01

In a field study, 355 French-Canadian adults (Caucasians; 119 men, 236 women; average age of 40) freely stated the food item they liked and disliked the most, the reasons for their attitude and the context of their last consumption of these two food items. Content analysis revealed that the origins of food likes and dislikes are at the same time very similar and very different. They are similar in terms of the overwhelming influence of affective factors, in particular sensory experience, in the formation of both positive and negative attitudes toward food. Similarity between origins of food likes and dislikes in the same subjects is higher when they are from affective sources than when they are from cognitive sources. Food likes and dislikes are also similar in terms of the high salience of the social dimension in subjects' memories of consumption contexts. Results also show that food likes and dislikes also differ in many ways. Subjects can more easily elicit attitude bases and consumption contexts for food likes than they do for food dislikes. Beside taste as their common and most frequent base, results show that dislikes originate from more specific (e.g. texture, smell, appearance) and more intense sensory experiences than likes. Further, physiological consequences that contribute to food likes and dislikes are not the same: likes originate from positive nutritional value whereas dislikes follow from negative physiological responses, in particular nausea. Also, specific factors contribute uniquely to likes and dislikes. Functional aspects (e.g. flexibility, preparation) were the second most important reasons for food likes while having almost no influence on dislikes. In contrast, food symbolism was the third most important reason for food dislikes with almost no effect on food likes.

Quality evaluation of rice bran protein isolate-based weaning food for preschoolers.

PubMed

Khan, Saima H; Butt, Masood S; Anjum, Faqir M; Sameen, Ayesha

2011-05-01

Agro-industrial waste 'rice bran' was stabilized and the extracted protein isolates were used as ingredients to make nutritive complimentary food for the growing infants. The formulation processed through drum drying and the starchy ingredients were pregelatinized to reduce bulk in the prepared meal and facilitate spoon-feeding. The formulations had uniform texture, light golden color and good paste consistency. Nutrient composition was good enough to meet standards for supplementary infant foods. Caloric value remained up to 416 kcal/100 g with spoonable viscosity and 80.90-84.45% in vitro digestibility. A single meal could substantially contribute to the daily essential amino acid requirement. The formulation had good acceptability during a short-term infant-feeding trial. The present study can provide practical guideline for manufacturers as well as the nutritionist for the use of an economical and nutritive formulation for young children.

Impact of Surface Roughness and Soil Texture on Mineral Dust Emission Fluxes Modeling

NASA Technical Reports Server (NTRS)

Menut, Laurent; Perez, Carlos; Haustein, Karsten; Bessagnet, Bertrand; Prigent, Catherine; Alfaro, Stephane

2013-01-01

Dust production models (DPM) used to estimate vertical fluxes of mineral dust aerosols over arid regions need accurate data on soil and surface properties. The Laboratoire Inter-Universitaire des Systemes Atmospheriques (LISA) data set was developed for Northern Africa, the Middle East, and East Asia. This regional data set was built through dedicated field campaigns and include, among others, the aerodynamic roughness length, the smooth roughness length of the erodible fraction of the surface, and the dry (undisturbed) soil size distribution. Recently, satellite-derived roughness length and high-resolution soil texture data sets at the global scale have emerged and provide the opportunity for the use of advanced schemes in global models. This paper analyzes the behavior of the ERS satellite-derived global roughness length and the State Soil Geographic data base-Food and Agriculture Organization of the United Nations (STATSGO-FAO) soil texture data set (based on wet techniques) using an advanced DPM in comparison to the LISA data set over Northern Africa and the Middle East. We explore the sensitivity of the drag partition scheme (a critical component of the DPM) and of the dust vertical fluxes (intensity and spatial patterns) to the roughness length and soil texture data sets. We also compare the use of the drag partition scheme to a widely used preferential source approach in global models. Idealized experiments with prescribed wind speeds show that the ERS and STATSGO-FAO data sets provide realistic spatial patterns of dust emission and friction velocity thresholds in the region. Finally, we evaluate a dust transport model for the period of March to July 2011 with observed aerosol optical depths from Aerosol Robotic Network sites. Results show that ERS and STATSGO-FAO provide realistic simulations in the region.

Wavelet-based image analysis system for soil texture analysis

NASA Astrophysics Data System (ADS)

Sun, Yun; Long, Zhiling; Jang, Ping-Rey; Plodinec, M. John

2003-05-01

Soil texture is defined as the relative proportion of clay, silt and sand found in a given soil sample. It is an important physical property of soil that affects such phenomena as plant growth and agricultural fertility. Traditional methods used to determine soil texture are either time consuming (hydrometer), or subjective and experience-demanding (field tactile evaluation). Considering that textural patterns observed at soil surfaces are uniquely associated with soil textures, we propose an innovative approach to soil texture analysis, in which wavelet frames-based features representing texture contents of soil images are extracted and categorized by applying a maximum likelihood criterion. The soil texture analysis system has been tested successfully with an accuracy of 91% in classifying soil samples into one of three general categories of soil textures. In comparison with the common methods, this wavelet-based image analysis approach is convenient, efficient, fast, and objective.

Foreign object detection via texture recognition and a neural classifier

NASA Astrophysics Data System (ADS)

Patel, Devesh; Hannah, I.; Davies, E. R.

1993-10-01

It is rate to find pieces of stone, wood, metal, or glass in food packets, but when they occur, these foreign objects (FOs) cause distress to the consumer and concern to the manufacturer. Using x-ray imaging to detect FOs within food bags, hard contaminants such as stone or metal appear darker, whereas soft contaminants such as wood or rubber appear slightly lighter than the food substrate. In this paper we concentrate on the detection of soft contaminants such as small pieces of wood in bags of frozen corn kernels. Convolution masks are used to generate textural features which are then classified into corresponding homogeneous regions on the image using an artificial neural network (ANN) classifier. The separate ANN outputs are combined using a majority operator, and region discrepancies are removed by a median filter. Comparisons with classical classifiers showed the ANN approach to have the best overall combination of characteristics for our particular problem. The detected boundaries are in good agreement with the visually perceived segmentations.

Diagnostic Performance of Mammographic Texture Analysis in the Differential Diagnosis of Benign and Malignant Breast Tumors.

PubMed

Li, Zhiming; Yu, Lan; Wang, Xin; Yu, Haiyang; Gao, Yuanxiang; Ren, Yande; Wang, Gang; Zhou, Xiaoming

2017-11-09

The purpose of this study was to investigate the diagnostic performance of mammographic texture analysis in the differential diagnosis of benign and malignant breast tumors. Digital mammography images were obtained from the Picture Archiving and Communication System at our institute. Texture features of mammographic images were calculated. Mann-Whitney U test was used to identify differences between the benign and malignant group. The receiver operating characteristic (ROC) curve analysis was used to assess the diagnostic performance of texture features. Significant differences of texture features of histogram, gray-level co-occurrence matrix (GLCM) and run length matrix (RLM) were found between the benign and malignant breast group (P < .05). The area under the ROC (AUROC) of histogram, GLCM, and RLM were 0.800, 0.787, and 0.761, with no differences between them (P > .05). The AUROCs of imaging-based diagnosis, texture analysis, and imaging-based diagnosis combined with texture analysis were 0.873, 0.863, and 0.961, respectively. When imaging-based diagnosis was combined with texture analysis, the AUROC was higher than that of imaging-based diagnosis or texture analysis (P < .05). Mammographic texture analysis is a reliable technique for differential diagnosis of benign and malignant breast tumors. Furthermore, the combination of imaging-based diagnosis and texture analysis can significantly improve diagnostic performance. Copyright © 2017 Elsevier Inc. All rights reserved.

Shelf life of packaged bakery goods--a review.

PubMed

Galić, K; Curić, D; Gabrić, D

2009-05-01

Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.

New image analysis of large food particles can discriminate experimentally suppressed mastication.

PubMed

Sugimoto, K; Iegami, C M; Iida, S; Naito, M; Tamaki, R; Minagi, S

2012-06-01

Objective parameters that could provide a basis for food texture selection for elderly or dysphagic patients have not been established. We, therefore, aimed to develop a precise method of measuring large particles (>2 mm in diameter) in a bolus and an analytical method to provide a scientific rationale for food selection under masticatory dysfunction conditions. We developed a new illumination system to evaluate the ability of twenty female participants (mean age, 23·4 ± 4·3 years) to masticate carrots, peanuts and beef with full, half and one quarter of the number of masticatory strokes. We also evaluated mastication under suppressed force, regulated by 20% electromyographic of the masseter muscle. The intercept and inclination of the regression line for the distribution of large particles were adopted as coefficients for the discrimination of masticatory efficiency. Single set of coefficient thresholds of 0·10 for the intercept and 1·62 for the inclination showed excellent discrimination of masticatory conditions for all three test foods with high specificity and sensitivity. These results suggested that our method of analysing the distribution of particles >2 mm in diameter might provide the basis for the appropriate selection of food texture for masticatory dysfunction patients from the standpoint of comminution. © 2012 Blackwell Publishing Ltd.

Semantic attributes based texture generation

NASA Astrophysics Data System (ADS)

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.

Mechanisms of deterioration of nutrients phase 1

NASA Technical Reports Server (NTRS)

Karel, M.; Flink, J. M.

1972-01-01

Experimental methods are studied by which freeze-dried foods of improved quality are produced. Considered are: (1) Factors effecting the loss of butanol from frozen aqueous food solutions during storage; (2) a freeze-drying microscope system for observing solidification processes in organic mixtures and aqueous inorganic salt solutions; (3) browning of high quality freeze-dried foods with minimal organoleptic and nutritional detoriation; (4) retention of PVP-n-propanol in freeze-dried food models; and (5) effects of freezing rate and sucrose immersion on taste and texture of freeze-dried apple slices.

Visual texture perception via graph-based semi-supervised learning

NASA Astrophysics Data System (ADS)

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.

Picky eating: Associations with child eating characteristics and food intake.

PubMed

van der Horst, Klazine; Deming, Denise M; Lesniauskas, Ruta; Carr, B Thomas; Reidy, Kathleen C

2016-08-01

Food rejection behaviors such as picky eating are of concern for many parents and attempts to increase healthy food intake can cause distress at mealtimes. An important limitation in most of the picky eating studies is that they cover few characteristics of picky eating behaviors and use limited measures of food intake. The objective of this study was to explore the associations between picky eating, child eating characteristics, and food intake among toddlers 12-47.9 months old (n = 2371) using data from the 2008 Feeding Infants and Toddlers Study (FITS). Logistic regression was used to examine associations between demographic and feeding characteristics and picky eater status. Differences in food group intake between picky and non-picky eaters were analyzed. Picky eaters were more likely to be neophobic, texture resistant, and to eat only favorite foods, In addition, the parents of picky eaters tend to offer new food a greater number of times than those of non-picky eaters before deciding that the child does not like it. Picky eaters showed significant lower intakes of eggs, burritos/tacos/enchiladas/nachos and sandwiches than non-picky eaters. Picky eaters consumed fewer vegetables from the "other vegetables" category and less raw vegetables than non-picky eaters. Neophobia, eating only favorite foods and difficulties with texture are all important characteristics of picky eaters which need to be integrated in studies measuring picky eating behaviors. Food intake of picky eaters differs only slightly from non-picky eaters. Because picky eating is a major parental concern, feeding strategies and advice related to the relevant characteristics of picky eating behavior need to be developed and assessed for their effectiveness. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

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

PubMed Central

Shakerardekani, Ahmad; Karim, Roselina; Ghazali, Hasanah Mohd; Chin, Nyuk Ling

2013-01-01

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. PMID:23429239

Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food.

PubMed

Venkateshmurthy, K; Raghavarao, K S M S

2015-08-01

Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally. Heat transfer parameters such as thermal conductivity and emissivity of Dosa are determined (0.42 W/m K and 0.31, respectively). The effect of material of construction of the hot plate such as alloy steel, teflon coated aluminum, cast iron and stainless steel on product texture was studied and stainless steel was found to give good surface finish to the product, which was confirmed by scanning electron microscope. Sensory evaluation was carried out to evaluate the product acceptability. The thermal efficiency of the baking oven was 51.5%.

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects. The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the frying process while preserving the desired characteristics of fried products. © 2014 Institute of Food Technologists®

On the possibility of nonfat frying using molten glucose.

PubMed

Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan

2015-01-01

Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. © 2014 Institute of Food Technologists®

Applying tribology to teeth of hoofed mammals.

PubMed

Schulz, Ellen; Calandra, Ivan; Kaiser, Thomas M

2010-01-01

Mammals inhabit all types of environments and have evolved chewing systems capable of processing a huge variety of structurally diverse food components. Surface textures of cheek teeth should thus reflect the mechanisms of wear as well as the functional traits involved. We employed surface textures parameters from ISO/DIS 25178 and scale-sensitive fractal analysis (SSFA) to quantify dental wear in herbivorous mammals at the level of an individual wear enamel facet. We evaluated cheek dentitions of two grazing ungulates: the Blue Wildebeest (Connochaetes taurinus) and the Grevy's Zebra (Equus grevyi). Both inhabit the east African grassland savanna habitat, but they belong to fundamentally different taxonomic units. We tested the hypothesis that the foregut fermenting wildebeest and the hindgut fermenting zebra show functional traits in their dentitions that relate to their specific mode of food-composition processing and digestion. In general, surface texture parameters from SSFA as well as ISO/DIS 25178 indicated that individual enamel ridges acting as crushing blades and individual wear facets of upper cheek teeth are significantly different in surface textures in the zebra when compared with the wildebeest. We interpreted the complexity and anisotropy signals to be clearly related to the brittle, dry grass component in the diet of the zebra, unlike the wildebeest, which ingests a more heterogeneous diet including fresh grass and herbs. Thus, SSFA and ISO parameters allow distinctions within the subtle dietary strategies that evolved in herbivorous ungulates with fundamentally different systematic affinities but which exploit a similar dietary niche. © 2010 Wiley Periodicals, Inc.

Natural texture retrieval based on perceptual similarity measurement

NASA Astrophysics Data System (ADS)

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.

Traditional biotechnology for new foods and beverages.

PubMed

Hugenholtz, Jeroen

2013-04-01

The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are presented on how fermentation is used to replace, modify or improve current, artificially produced, foods and beverages and how also fermentation can be used for completely novel consumer products. Copyright © 2013 Elsevier Ltd. All rights reserved.

Structure-guided statistical textural distinctiveness for salient region detection in natural images.

PubMed

Scharfenberger, Christian; Wong, Alexander; Clausi, David A

2015-01-01

We propose a simple yet effective structure-guided statistical textural distinctiveness approach to salient region detection. Our method uses a multilayer approach to analyze the structural and textural characteristics of natural images as important features for salient region detection from a scale point of view. To represent the structural characteristics, we abstract the image using structured image elements and extract rotational-invariant neighborhood-based textural representations to characterize each element by an individual texture pattern. We then learn a set of representative texture atoms for sparse texture modeling and construct a statistical textural distinctiveness matrix to determine the distinctiveness between all representative texture atom pairs in each layer. Finally, we determine saliency maps for each layer based on the occurrence probability of the texture atoms and their respective statistical textural distinctiveness and fuse them to compute a final saliency map. Experimental results using four public data sets and a variety of performance evaluation metrics show that our approach provides promising results when compared with existing salient region detection approaches.

Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994.

PubMed

Sasaki, Keisuke; Motoyama, Michiyo; Narita, Takumi; Chikuni, Koichi

2013-10-01

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of 60°C and 72°C were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

A Dedicated Nutritional Care Program (NUTRICARE) to reduce malnutrition in institutionalised dysphagic older people: A quasi-experimental study.

PubMed

Zanini, Milko; Bagnasco, Annamaria; Catania, Gianluca; Aleo, Giuseppe; Sartini, Marina; Cristina, Maria Luisa; Ripamonti, Stefania; Monacelli, Fiammetta; Odetti, Patrizio; Sasso, Loredana

2017-12-01

To assess the effects of a texture-modified food program for dysphagia on the nutritional, biochemical and functional profile in a cohort of institutionalised older people in Italy. Dysphagic institutionalised older people, often also affected by dementia, are frequently exposed to malnutrition. Malnutrition in older people has negative effects on mortality, days of hospitalisation, infection, wound healing and risk of pressure injuries. Therefore, it is very important to prevent malnutrition in this frail population. A pre-post study without a control group. The study included 479 dysphagic institutionalised older people from 20 nursing homes. Anthropometrical, biochemical, nutritional and functional parameters were collected retrospectively, 6 months before the study intervention, at time zero and, prospectively for 6 months after implementing the NUTRICARE food programme, for a total of nine evaluations. The NUTRICARE programme includes meals without nutritional supplementation, and personalised levels of density, viscosity, texture and particle size. The total mean body mass index of our sample passed from 17.88-19.00; body weight averagely improved by 7.19%, as well as their nutritional and biochemical profiles. There was a progressive improvement of total protein and serum albumin values. Nutritional parameters (serum transferrin and lymphocytes) displayed similar changes. Plasma lymphocytes reached normal levels in 98.23% of the sample. Plasma creatinine levels remained steady throughout the study and within the normal range. No side effects were reported. The NUTRICARE food programme with a adequate proteins, calories, balanced nutritional and bromatological properties, and appropriate texture and palatability significantly improved the nutritional, biochemical and functional profile in a cohort of institutionalised dysphagic older people. The introduction of a balanced nutritional programme, using high-quality natural ingredients, appropriate texture and palatability can significantly improve health and quality of life in dysphagic older people. © 2017 John Wiley & Sons Ltd.

The Genomics of Microbial Domestication in the Fermented Food Environment

PubMed Central

Gibbons, John G; Rinker, David C

2015-01-01

Shortly after the agricultural revolution, the domestication of bacteria, yeasts, and molds, played an essential role in enhancing the stability, quality, flavor, and texture of food products. These domestication events were likely the result of human food production practices that entailed the continual recycling of isolated microbial communities in the presence of abundant agricultural food sources. We suggest that within these novel agrarian food niches the metabolic requirements of those microbes became regular and predictable resulting in rapid genomic specialization through such mechanisms as pseudogenization, genome decay, interspecific hybridization, gene duplication, and horizontal gene transfer. The ultimate result was domesticated strains of microorganisms with enhanced fermentative capacities. PMID:26338497

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

PubMed Central

Hoppu, Ulla; Hopia, Anu; Pohjanheimo, Terhi; Rotola-Pukkila, Minna; Mäkinen, Sari; Pihlanto, Anne

2017-01-01

Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented. PMID:29186893

What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum.

PubMed

Wada, Shinichi; Kawate, Nobuyuki; Mizuma, Masazumi

2017-10-01

This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50; P < 0.001, = 0.026, <0.001, and <0.001, respectively). The cut-off a* values had markedly high specificities (1.0) for boiled rice and boiled fish-paste and high sensitivities (0.86-0.94) for three foods, except boiled rice. We believe that mastication evaluation using the color-changeable chewing gum is not only useful but also extremely practical, even for older adults in a wide range of settings, including an individual's home. This approach would lead to a reduction in unnecessary mechanically altered or pureed food for older adults who can eat pureed food and safely provide palatable food.

Development of three allele-specific co-Dominant PCR markers suitable for marker-assisted selection of amylose class and paste viscosity of rice

USDA-ARS?s Scientific Manuscript database

Most rice is consumed as whole kernel cooked rice, and the consumer preferences for cooked rice texture and other sensory properties differ among regions of the world. Rice is also used as an ingredient in a multitude of foods by food-processing companies across the globe. These sensory and function...

A randomized clinical trial comparing the efficacy of mandibular implant-supported overdentures and conventional dentures in diabetic patients. Part V: food preference comparisons.

PubMed

Roumanas, Eleni D; Garrett, Neal R; Hamada, Michael O; Diener, Randy M; Kapur, Krishan K

2002-01-01

The functional benefits of replacing old dentures with new conventional mandibular dentures or implant-supported overdentures has not been fully determined. This study assessed the impact of these 2 types of replacement dentures on the food choices of diabetic patients. A total of 68 diabetic patients with original complete dentures participated in this study. Diabetes was controlled with insulin in 38 patients (IT) and without insulin in 30 patients (NIT). All subjects received conventional maxillary dentures; 25 received mandibular conventional dentures (CD), and 43 received overdentures with plastic clips and a Hader bar attached to 2 osseointegrated implants (IOD). Subjects rated their perceptions of taste acceptability, texture acceptability, and chewing ease on a 4-point nominal scale and eating frequency on a 5-point scale for 13 specific foods at baseline (with original dentures) and at 6 months post-treatment completion (PTC). Fisher exact tests were used to compare the change in percentage distributions of responses with treatment. A 2 x 2 x 2 repeated-measures analysis of variance (ANOVA) was performed to compare mean scores between the 2 denture groups, 2 diabetic groups, and 2 time intervals for each of the 13 foods and 4 questions related to food acceptability. At baseline, no significant differences were found between the frequency distributions of responses in the CD and IOD groups or the IT and NIT groups for all 52 comparisons. With both types of study dentures, a higher percentage of patients perceived deterioration rather than improvement in function. When percentage distributions based on actual positive or negative change (treatment effect) in patient responses were compared, significant differences were found for 3 of the 52 responses, in favor of the IOD group. ANOVA demonstrated significant mean differences for 4 of the 52 comparisons. Both types of study dentures resulted in declines in the perceived taste and texture acceptability of almost all test foods. Declines in perceived chewing ease and eating frequency were more common and greater in the CD than in the IOD group. Both types of study dentures failed to affect food choices, as evidenced by declines or limited improvement in the perceived frequency with which most foods were eaten.

A Study for Texture Feature Extraction of High-Resolution Satellite Images Based on a Direction Measure and Gray Level Co-Occurrence Matrix Fusion Algorithm

PubMed Central

Zhang, Xin; Cui, Jintian; Wang, Weisheng; Lin, Chao

2017-01-01

To address the problem of image texture feature extraction, a direction measure statistic that is based on the directionality of image texture is constructed, and a new method of texture feature extraction, which is based on the direction measure and a gray level co-occurrence matrix (GLCM) fusion algorithm, is proposed in this paper. This method applies the GLCM to extract the texture feature value of an image and integrates the weight factor that is introduced by the direction measure to obtain the final texture feature of an image. A set of classification experiments for the high-resolution remote sensing images were performed by using support vector machine (SVM) classifier with the direction measure and gray level co-occurrence matrix fusion algorithm. Both qualitative and quantitative approaches were applied to assess the classification results. The experimental results demonstrated that texture feature extraction based on the fusion algorithm achieved a better image recognition, and the accuracy of classification based on this method has been significantly improved. PMID:28640181

Electrodeposition of biaxially textured layers on a substrate

DOEpatents

Bhattacharya, Raghu N; Phok, Sovannary; Spagnol, Priscila; Chaudhuri, Tapas

2013-11-19

Methods of producing one or more biaxially textured layer on a substrate, and articles produced by the methods, are disclosed. An exemplary method may comprise electrodepositing on the substrate a precursor material selected from the group consisting of rare earths, transition metals, actinide, lanthanides, and oxides thereof. An exemplary article (150) may comprise a biaxially textured base material (130), and at least one biaxially textured layer (110) selected from the group consisting of rare earths, transition metals, actinides, lanthanides, and oxides thereof. The at least one biaxially textured layer (110) is formed by electrodeposition on the biaxially textured base material (130).

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.

PubMed

Braghieri, Ada; Piazzolla, Nicoletta; Carlucci, Angela; Bragaglio, Andrea; Napolitano, Fabio

2016-01-01

Based on a food choice questionnaire we identified as the most influential aspects affecting consumer choice of Lucanian dry cured sausages: taste, animal health and addition of preservatives. Therefore, as a second step we conducted a study to assess the effect of preservative addition on sausage sensory properties and consumer liking, with a particular emphasis on taste. The addition of preservatives did not change the perception of taste attributes by an experienced panel, whereas differences were detected in terms of odor, texture and color attributes. However, consumers did not express a preference for a particular product in terms of overall liking, taste/flavor liking and texture liking, whereas appearance liking was higher for sausages containing preservatives. Since sausage taste was unaffected by the addition of preservative, in order to prevent the potentially detrimental effect of a label indicating their presence, producers should make an effort to obtain high quality Lucanian dry cured sausages without using them. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of high pressure on physicochemical properties of meat.

PubMed

Buckow, Roman; Sikes, Anita; Tume, Ron

2013-01-01

The application of high pressure offers some interesting opportunities in the processing of muscle-based food products. It is well known that high-pressure processing can prolong the shelf life of meat products in addition to chilling but the pressure-labile nature of protein systems limits the commercial range of applications. High pressure can affect the texture and gel-forming properties of myofibrillar proteins and, hence, has been suggested as a physical and additive-free alternative to tenderize and soften or restructure meat and fish products. However, the rate and magnitude at which pressure and temperature effects take place in muscles are variable and depend on a number of circumstances and conditions that are still not precisely known. This review provides an overview of the current knowledge of the effects of high pressure on muscle tissue over a range of temperatures as it relates to meat texture, microstructure, color, enzymes, lipid oxidation, and pressure-induced gelation of myofibrillar proteins.

Modulating Thin Film Transistor Characteristics by Texturing the Gate Metal.

PubMed

Nair, Aswathi; Bhattacharya, Prasenjit; Sambandan, Sanjiv

2017-12-20

The development of reliable, high performance integrated circuits based on thin film transistors (TFTs) is of interest for the development of flexible electronic circuits. In this work we illustrate the modulation of TFT transconductance via the texturing of the gate metal created by the addition of a conductive pattern on top of a planar gate. Texturing results in the semiconductor-insulator interface acquiring a non-planar geometry with local variations in the radius of curvature. This influences various TFT parameters such as the subthreshold slope, gate voltage at the onset of conduction, contact resistance and gate capacitance. Specific studies are performed on textures based on periodic striations oriented along different directions. Textured TFTs showed upto ±40% variation in transconductance depending on the texture orientation as compared to conventional planar gate TFTs. Analytical models are developed and compared with experiments. Gain boosting in common source amplifiers based on textured TFTs as compared to conventional TFTs is demonstrated.

Changes in the taste and textural attributes of apples in response to climate change

PubMed Central

Sugiura, Toshihiko; Ogawa, Hidekazu; Fukuda, Noriaki; Moriguchi, Takaya

2013-01-01

The effects of climate change on the taste and textural attributes of foods remain largely unknown, despite much public interest. On the basis of 30–40 years of records, we provide evidence that the taste and textural attributes of apples have changed as a result of recent global warming. Decreases in both acid concentration, fruit firmness and watercore development were observed regardless of the maturity index used for harvest date (e.g., calendar date, number of days after full bloom, peel colour and starch concentration), whereas in some cases the soluble-solids concentration increased; all such changes may have resulted from earlier blooming and higher temperatures during the maturation period. These results suggest that the qualities of apples in the market are undergoing long-term changes. PMID:23948740

Pectin-based nanocomposite aerogels for potential insulated food packaging application.

PubMed

Nešić, Aleksandra; Gordić, Milan; Davidović, Sladjana; Radovanović, Željko; Nedeljković, Jovan; Smirnova, Irina; Gurikov, Pavel

2018-09-01

Environmental-friendly pectin-TiO 2 nanocomposite aerogels were prepared via sol-gel process and subsequent drying under supercritical conditions. The first step includes dissolution of pectin in water, addition of proper amount of TiO 2 colloid and crosslinking reaction induced in the presence of tert-butanol and zinc ions. Then, the gels are subjected to the solvent exchange and supercritical CO 2 drying. The influence of TiO 2 nanoparticles on the textural, mechanical, thermal and antibacterial properties of aerogels was investigated. Results indicate that in the presence of TiO 2 nanoparticles (NPs) mechanical, thermal and antimicrobial properties of pectin-based aerogels are improved in comparison to the control pectin aerogels. It should be emphasized that the thermal conductivity of pectin-based aerogels (0.022-0.025 W m -1  K -1 ) is lower than the thermal conductivity of air. Generally, the results propose that the pectin-TiO 2 nanocomposite aerogels, as bio-based material, might have potential application for the storage of temperature-sensitive food. Copyright © 2018 Elsevier Ltd. All rights reserved.

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour.

PubMed

Xu, Yan; Wang, Yaqin; Coda, Rossana; Säde, Elina; Tuomainen, Päivi; Tenkanen, Maija; Katina, Kati

2017-05-02

Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this study, fava bean flour was fermented with Leuconostoc spp. and Weissella spp. with or without sucrose addition, in order to evaluate their potential in EPS production. The contents of free sugars, organic acids, mannitol and EPS in all fermented fava bean doughs were measured. Rheological properties of sucrose-enriched doughs, including viscosity flow curves, hysteresis loop and dynamic oscillatory sweep curves, were measured after fermentation. As one of the ANF, the degradation of raffinose family oligosaccharides (RFO) was also studied by analyzing RFO profiles of different doughs. Quantification of EPS revealed the potential of Leuconostoc pseudomesenteroides DSM 20193 in EPS production, and the rheological analysis showed that the polymers produced by this strain has the highest thickening and gelling capability. Furthermore, the viscous fava bean doughs containing plant proteins and synthesized in situ EPS may have a potential application in the food industry and fulfill consumers' increasing demands for "clean labels" and plant-originated food materials. Copyright © 2017 Elsevier B.V. All rights reserved.

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

PubMed Central

Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

2015-01-01

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application. PMID:26761849

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry.

PubMed

Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

2015-01-01

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

LITERATURE ABSTRACTS.

PubMed

1971-12-01

1. General Principles: 'Statistical Aspect of the Correlation Between Objective and Subjective Measurements of Meat Tenderness', by M. C. Gacula, Jr., J. B. Reaume, K. J. Morgan, and R. L. Luckett 1. General Principles: 'Texture of Semi-Solid Foods: Sensory and Physical Correlates', by W. F. Henry, M. H. Katz, F. J. Pilgrim, and A. T. May 2. Instrumentation and Methodology: 'Measurement of Bread Staling', by W. Morandini and L. Wassermann 2. Instrumentation and Methodology: 'Physical Considerations of the Methods of Consistency Measurement of Butter', by E. Knoop 2. Instrumentation and Methodology: 'Electronic Recording Mixers for the Baking Test', by P. W. Voisey, V. M. Bendelow and H. Miller 2. Instrumentation and Methodology: 'Measurement of the Consistency of Reconstituted Instant Potato Flakes', by P. W. Voisey and P. R. Dean 2. Instrumentation and Methodology: 'The Ottawa Electronic Recording Farinograph', by P. W. Voisey, H. Miller and P. L. Byrne 3. Objective Measurements: A. FOODS: 'The Rheological Properties of Corn Horny Endosperm', by J. R. Hamerle*, R. K. White**, and N. N. Mohsenin*** 3. Objective Measurements: 'Evaluation of Mechanical Properties of Comminuted Sausages by Construction and Analysis of Rheological Model', by St. Tyszkiewicz 3. Objective Measurements: 'Studies on Creep Compliance of Butter', by M. Chwiej 3. Objective Measurements: 'Heat-Induced Milk Gels. II. Preparation of Gels and Measurement of Firmness', by M. Kalab, P. W. Voisey and D. B. Emmons 3. Objective Measurements: 'Rheology of Fresh, Aged and Gamma-Irradiated Egg White', by M. A. Tung, J. F. Richards, B. C. Morrison and E. L. Watson 3. Objective Measurements: 'Retardation of Bread Staling - Practical Experiences', by W. Morandini and L. Wassermann 3. Objective Measurements: B. PHARMACEUTICALS: 'Influence of HLB on Certain Physicochemical Parameters of an O/W Emulsion', by M. Schrenzel 3. Objective Measurements: 'The Rheological Evaluation of Semisolids', by L. H. Block and P. P. Lamy 4. Factors Affecting Texture: 'Effects of Physical and Mechanical Treatments on the Tenderness of the Beef Longissimus', by G. C. Smith, T. C. Arango and Z. L. Carpenter 4. Factors Affecting Texture: 'Histological and Physical Changes in Carrots as Affected by Blanching, Cooking, Freezing, Freeze Drying and Compression', by A. R. Rahman, W. L. Henning and D. E. Westcott 4. Factors Affecting Texture: 'Effects of Physiological Maturity of Beef and Marbling of Rib Steaks on Eating Quality', by H. L. Norris, D. L. Harrison, L. L. Anderson, B. Van Welck and H. J. Tuma 4. Factors Affecting Texture: 'Effect of Ultimate pH Upon the Water-Holding Capacity and Tenderness of Mutton', by P. E. Bouton, P. V. Harris and W. R. Shorthose 4. Factors Affecting Texture: 'The Dilution Coefficient of Butter Serum and the Consistency of Butter', by E. Pijanowski, M. Chwiej, H. Hernik and M. Kurtowicz 4. Factors Affecting Texture: 'Moisture and pH Changes as Criteria of Freshness in Abalone and their Relationship to Texture of the Canned Product', by D. G. James and J. Olley 4. Factors Affecting Texture: 'Effect of Sucrose on Crispness of Explosion-Puffed Apple Pieces Exposed to High Humidities', by E. O. Strolle, J. Cording, Jr., P. E. McDowell, and R. K. Eskew 4. Factors Affecting Texture: 'Effect of Heat Treatment on Viscosity of Yolk', by P. K. Chang, W. D. Powrie and O. Fennema 4. Factors Affecting Texture: 'Protein Quality and Quantity: A Rheological Assessment of the Relative Importance in Breadmaking', by T. Webb, P. W. Heaps, and J. B. M. Coppock 4. Factors Affecting Texture: 'Bread Staling. 1. Experimental Study', by E. M. A. Willhoft 4. Factors Affecting Texture: 'Bread Staling. II. Theoretical Study', by E. M. A. Willhoft.

Method of Forming Textured Silicon Substrate by Maskless Cryogenic Etching

NASA Technical Reports Server (NTRS)

Yee, Karl Y. (Inventor); Homyk, Andrew P. (Inventor)

2014-01-01

Disclosed herein is a textured substrate comprising a base comprising silicon, the base having a plurality of needle like structures depending away from the base, wherein at least one of the needle like structures has a depth of greater than or equal to about 50 micrometers determined perpendicular to the base, and wherein at least one of the needle like structures has a width of less than or equal to about 50 micrometers determined parallel to the base. An anode and a lithium ion battery comprising the textured substrate, and a method of producing the textured substrate are also disclosed.

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.

PubMed

Rodríguez-Vidal, Arturo; Martínez-Flores, Héctor Eduardo; González Jasso, Eva; Velázquez de la Cruz, Gonzalo; Ramírez-Jiménez, Aurea K; Morales-Sánchez, Eduardo

2017-06-01

The quality of extruded snacks can be affected not only by processing conditions, but also by some factors like the concentration and type of ingredients incorporated in their formulation and the working conditions used. Although the process conditions have been established with measurable textural properties, sensory qualities have not been correlated with these responses in expanded extruded snacks made with added functional ingredients. Therefore, in this study the effect of adding textured soy flour (TSF) and whole wheat flour (WWF) to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated. A response surface design using two levels with five central points was applied to obtain the best combinations of functional ingredients added, holding the parameters of the extrusion process and moisture of treatments. Some texture characteristics and sensory analysis were used as response variables, such as, hardness, fracturability, toughness, crispness, granularity, and chewiness. Likewise, the rate of expansion was evaluated. The results showed that the level of substitution of WWF, especially levels of 15%, had a significant effect on the hardness perceived by the panelist during sensory evaluation. The TSF at concentrations of ≥15%, favored the fracturability and crispness of the samples. It was found that the best expansion index was with the combination of 5% TSF and 15% WWF. Although a correlation between instrumental and sensory tests carried out on the extruded snacks expanded was not found. The physical characteristics of the extruded snacks such as expansion, hardness, and density are important parameters in terms of consumer acceptability of the final product as well as their functional properties. In other words, the appearance and texture are two of the most important attributes that can be seen in snack foods. In particular, the texture can be measured by intrinsic tests: objective (instrumental) and subjective (sensory). That is because the instrumental analysis provides parameters such as firmness, brittleness, consistency, chewiness, among others, when subjected to different stress, strain, and strain rates at the snacks. Similarly, sensory analysis, allows us to see features that include mechanical attributes (concerning the reaction to the applied force), geometric attributes (concerning the shape, size, and orientation of the particles within the food), and attributes related to the perception of moisture or fat content. © 2016 Wiley Periodicals, Inc.

Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product.

PubMed

Wang, Cuina; Zheng, Huajie; Liu, Tingting; Wang, Dawei; Guo, Mingruo

2017-09-01

Corn is a major grain produced in northern China. Corn-based functional food products are very limited. In this study, a symbiotic corn-based yogurt-like product was developed. Corn milk was prepared through grinding, extrusion and milling, and hydration processes. Corn extrudate was prepared under the optimized conditions of corn flour particle size <180 μm, moisture content of 15% and extrusion temperature at 130 °C. The corn milk was prepared from 8% corn extrudate suspension and then milled twice with 0.1% glyceryl monostearate and 0.1% sucrose ester as emulsifiers. The corn milk was mixed with sugar (5%), glucose (2%), soy protein isolate (0.75%), inulin (1%), polymerized whey protein (0.3%) and xanthan gum (0.09%) as thickening agents. The mixture was fermented at 35 °C for 6 h using a probiotic starter culture containing L. plantarum. Chemical composition (%) of the symbiotic corn-based yogurt-like product was: total solids (17.13 ± 0.31), protein (1.12 ± 0.03), fat (0.30 ± 0.05), carbohydrates (15.14 ± 0.19), and ash (0.16 ± 0.02), respectively. pH value of this symbiotic product decreased from 4.50 ± 0.03 to 3.88 ± 0.13 and the population of L. plantarum declined from 7.8 ± 0.09 to 7.1 ± 0.14 log CFU/mL during storage at 4 °C. SDS-PAGE analysis showed that there were no changes in protein profile during storage. Texture and consistency were also stable during the period of this study. It can be concluded that a set-type corn-based symbiotic yogurt-like product with good texture and stability was successfully developed that would be a good alternative to the dairy yogurt. © 2017 Institute of Food Technologists®.

Texture-Based Analysis of 100 MR Examinations of Head and Neck Tumors - Is It Possible to Discriminate Between Benign and Malignant Masses in a Multicenter Trial?

PubMed

Fruehwald-Pallamar, J; Hesselink, J R; Mafee, M F; Holzer-Fruehwald, L; Czerny, C; Mayerhoefer, M E

2016-02-01

To evaluate whether texture-based analysis of standard MRI sequences can help in the discrimination between benign and malignant head and neck tumors. The MR images of 100 patients with a histologically clarified head or neck mass, from two different institutions, were analyzed. Texture-based analysis was performed using texture analysis software, with region of interest measurements for 2 D and 3 D evaluation independently for all axial sequences. COC, RUN, GRA, ARM, and WAV features were calculated for all ROIs. 10 texture feature subsets were used for a linear discriminant analysis, in combination with k-nearest-neighbor classification. Benign and malignant tumors were compared with regard to texture-based values. There were differences in the images from different field-strength scanners, as well as from different vendors. For the differentiation of benign and malignant tumors, we found differences on STIR and T2-weighted images for 2 D, and on contrast-enhanced T1-TSE with fat saturation for 3 D evaluation. In a separate analysis of the subgroups 1.5 and 3 Tesla, more discriminating features were found. Texture-based analysis is a useful tool in the discrimination of benign and malignant tumors when performed on one scanner with the same protocol. We cannot recommend this technique for the use of multicenter studies with clinical data. 2 D/3 D texture-based analysis can be performed in head and neck tumors. Texture-based analysis can differentiate between benign and malignant masses. Analyzed MR images should originate from one scanner with an identical protocol. © Georg Thieme Verlag KG Stuttgart · New York.

Global Synthesis of Drought Effects on Food Legume Production

PubMed Central

Daryanto, Stefani; Wang, Lixin; Jacinthe, Pierre-André

2015-01-01

Food legume crops play important roles in conservation farming systems and contribute to food security in the developing world. However, in many regions of the world, their production has been adversely affected by drought. Although water scarcity is a severe abiotic constraint of legume crops productivity, it remains unclear how the effects of drought co-vary with legume species, soil texture, agroclimatic region, and drought timing. To address these uncertainties, we collected literature data between 1980 and 2014 that reported monoculture legume yield responses to drought under field conditions, and analyzed this data set using meta-analysis techniques. Our results showed that the amount of water reduction was positively related with yield reduction, but the extent of the impact varied with legume species and the phenological state during which drought occurred. Overall, lentil (Lens culinaris), groundnut (Arachis hypogaea), and pigeon pea (Cajanus cajan) were found to experience lower drought-induced yield reduction compared to legumes such as cowpea (Vigna unguiculata) and green gram (Vigna radiate). Yield reduction was generally greater when legumes experienced drought during their reproductive stage compared to during their vegetative stage. Legumes grown in soil with medium texture also exhibited greater yield reduction compared to those planted on soil of either coarse or fine texture. In contrast, regions and their associated climatic factors did not significantly affect legume yield reduction. In the face of changing climate, our study provides useful information for agricultural planning and research directions for development of drought-resistant legume species to improve adaptation and resilience of agricultural systems in the drought-prone regions of the world. PMID:26061704

Developing consumer acceptable biscuits enriched with Psyllium fibre.

PubMed

Fradinho, Patricia; Nunes, M Cristiana; Raymundo, Anabela

2015-08-01

Consumer's demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. The aim of this work is to develop an enriched functional biscuit with Psyllium fibre and understand the impact of the new ingredient on physicochemical and sensorial properties of the dough and biscuits. The optimum biscuit's formulation was determined using the response surface methodology (RSM). Effects of wheat flour (48-52 %) and Psyllium (3-9 %) contents on the dimensional features (spread ratio, expansion factor), water activity, colour parameters (L*, a*, b*), texture characteristics (firmness, adhesiveness, cohesiveness, springiness) and sensory properties (colour, flavour, texture, overall acceptability) of dough and biscuits were investigated. The most representative parameters evaluated were used to develop biscuits with similar features to commercial references. An optimum formulation was obtained by incorporating 6 % Psyllium and 50 % flour. This biscuit has the enough amount of Psyllium soluble fibre recommended by Food and Drug Administration (FDA) to prevent the risk of coronary heart disease and to bear a health claim on the label.

Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System.

PubMed

Mayhew, Emily J; Schmidt, Shelly J; Lee, Soo-Yeun

2017-08-01

Sugar reduction in processed foods is a pressing and complex problem, as sugars contribute important sensory and physical properties to foods. Composed of sugars and lipids, caramel coating systems, like the coating in caramel popcorns, exemplify this challenge. In order to probe the feasibility and consequences of sugar reduction, both sensory and physical properties were measured for 3 types of caramel coating systems. Four commonly used sugar alcohols, isomalt, maltitol, mannitol, and sorbitol, with different thermal properties and relative sweetness values were chosen to replace sugar in the caramel coating systems at 25% and 50% sugar reduction levels. Full sugar (control) and reduced sugar caramel coating samples were prepared in duplicate. Ten trained panelists participated in a 6-wk descriptive analysis panel to define and quantify the intensity of important sensory characteristics. All 24 sensory terms generated by the panel differed significantly across caramel type and sugar replacer. Thermal properties were measured through differential scanning calorimetry, and textural properties were measured through texture profile analysis. Replacement of sugar with sugar alcohols was found to decrease the glass transition temperature and systematically alter the hardness and resilience of caramel samples. Principal component analysis of sensory and physical data revealed that caramel coating type dictates caramel aroma, aroma by mouth, taste, and aftertaste, while sugar replacer and replacement level dictate texture. This research represents the first comprehensive study of the effects of sugar reduction in a caramel coating system and suggests successful strategies for sugar reduction and key parameters to control in reduced sugar systems. © 2017 Institute of Food Technologists®.

The effect of texture granularity on texture synthesis quality

NASA Astrophysics Data System (ADS)

Golestaneh, S. Alireza; Subedar, Mahesh M.; Karam, Lina J.

2015-09-01

Natural and artificial textures occur frequently in images and in video sequences. Image/video coding systems based on texture synthesis can make use of a reliable texture synthesis quality assessment method in order to improve the compression performance in terms of perceived quality and bit-rate. Existing objective visual quality assessment methods do not perform satisfactorily when predicting the synthesized texture quality. In our previous work, we showed that texture regularity can be used as an attribute for estimating the quality of synthesized textures. In this paper, we study the effect of another texture attribute, namely texture granularity, on the quality of synthesized textures. For this purpose, subjective studies are conducted to assess the quality of synthesized textures with different levels (low, medium, high) of perceived texture granularity using different types of texture synthesis methods.

Predictive Modeling of Pathogen Growth in Cooked Meats

NASA Astrophysics Data System (ADS)

Thippareddi, Harshavardhan; Subbiah, Jeyamkondan; Korasapati, Nageswara Rao; Sanchez-Plata, Marcos X.

Thermal processing or cooking of food products has been adopted for centuries as a method of food preservation. Enhancement of product quality parameters such as color, flavor, and texture probably contributed to the adoption of the method for a variety of products. Today, cooking or thermal processing is one of the most commonly used unit operation in the food industry. The significant advantages to cooking of meat and poultry products include extension of shelf life, desirable organoleptic properties, enhanced economic value, and assurance of safety of the products.

Eating on Demand

NASA Technical Reports Server (NTRS)

1998-01-01

Under subcontract to McDonnell-Douglas Corporation, Enersyst Development Center developed air impingement technology through oven designs for NASA's Space Station Freedom. Jets of hot air at the top and bottom of the oven are focused on the food, rather than heating the oven cavity as in a traditional thermal oven. By heating the food directly, foods cook faster and more consistently, retaining flavor and texture. Several companies have licensed this technology, including KRh Thermal Systems, which has introduced a line of Hot Choice vending machines. Enersyst has also licensed the first home application to Thermador.

Sensory analysis of pet foods.

PubMed

Koppel, Kadri

2014-08-01

Pet food palatability depends first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture and flavor. Sensory analysis of pet foods may be conducted by humans via descriptive or hedonic analysis, pets via acceptance or preference tests, and through a number of instrumental analysis methods. Sensory analysis of pet foods provides additional information on reasons behind palatable and unpalatable foods as pets lack linguistic capabilities. Furthermore, sensory analysis may be combined with other types of information such as personality and environment factors to increase understanding of acceptable pet foods. Most pet food flavor research is proprietary and, thus, there are a limited number of publications available. Funding opportunities for pet food studies would increase research and publications and this would help raise public awareness of pet food related issues. This mini-review addresses current pet food sensory analysis literature and discusses future challenges and possibilities. © 2014 Society of Chemical Industry.

Video fluoroscopic techniques for the study of Oral Food Processing

PubMed Central

Matsuo, Koichiro; Palmer, Jeffrey B.

2016-01-01

Food oral processing and pharyngeal food passage cannot be observed directly from the outside of the body without instrumental methods. Videofluoroscopy (x-ray video recording) reveals the movement of oropharyngeal anatomical structures in two dimensions. By adding a radiopaque contrast medium, the motion and shape of the food bolus can be also visualized, providing critical information about the mechanisms of eating, drinking, and swallowing. For quantitative analysis of the kinematics of oral food processing, radiopaque markers are attached to the teeth, tongue or soft palate. This approach permits kinematic analysis with a variety of textures and consistencies, both solid and liquid. Fundamental mechanisms of food oral processing are clearly observed with videofluoroscopy in lateral and anteroposterior projections. PMID:27213138

Primary expectations of secondary metabolites

USDA-ARS?s Scientific Manuscript database

Plant secondary metabolites (e.g., phenolics) are important for human health, in addition to the organoleptic properties they impart to fresh and processed foods. Consumer expectations such as appearance, taste, or texture influence their purchasing decisions. Thorough identification of phenolic com...

Primary expectations of secondary metabolites

USDA-ARS?s Scientific Manuscript database

My program examines the plant secondary metabolites (i.e. phenolics) important for human health, and which impart the organoleptic properties that are quality indicators for fresh and processed foods. Consumer expectations such as appearance, taste, or texture influence their purchasing decisions; a...

Texture in steel plates revealed by laser ultrasonic surface acoustic waves velocity dispersion analysis.

PubMed

Yin, Anmin; Wang, Xiaochen; Glorieux, Christ; Yang, Quan; Dong, Feng; He, Fei; Wang, Yanlong; Sermeus, Jan; Van der Donck, Tom; Shu, Xuedao

2017-07-01

A photoacoustic, laser ultrasonics based approach in an Impulsive Stimulated Scattering (ISS) implementation was used to investigate the texture in polycrystalline metal plates. The angular dependence of the 'polycrystalline' surface acoustic wave (SAW) velocity measured along regions containing many grains was experimentally determined and compared with simulated results that were based on the angular dependence of the 'single grain' SAW velocity within single grains and the grain orientation distribution. The polycrystalline SAW velocities turn out to vary with texture. The SAW velocities and their angular variations for {110} texture were found to be larger than that the ones for {111} texture or the strong γ fiber texture. The SAW velocities for {001} texture were larger than for {111} texture, but with almost the same angular dependence. The results infer the feasibility to apply angular SAW angular dispersion measurements by laser ultrasonics for on-line texture monitoring. Copyright © 2017 Elsevier B.V. All rights reserved.

The use of ozone to extend the shelf-life and maintain quality of fresh produce.

PubMed

Glowacz, Marcin; Colgan, Richard; Rees, Deborah

2015-03-15

Fresh produce has been recognised as a healthy food, thus there is increasing consumer demand for fresh fruit and vegetables. The shelf-life of fresh produce, however, is relatively short and is limited by microbial contamination or visual, textural and nutritional quality loss. There are many methods to reduce/eliminate microorganisms present in food and ozone treatment is one of them. The use of ozone by the fresh produce industry is a good alternative to chemical treatments, e.g. the use of chlorine. The effectiveness of ozone as an antimicrobial agent has previously been reviewed and has been updated here, with the latest findings. The main focus of this review is on the effects of ozone on the fresh produce quality, defined by maintenance of texture, visual quality, taste and aroma, and nutritional content. Furthermore, ozone has been found to be efficient in reducing pesticide residues from the produce. The treatments that have the ability to reduce microbial contamination of the product without having an adverse effect on its visual, textural and nutritional quality can be recommended and subsequently incorporated into the supply chain. A good understanding of all the benefits and limitations related to the use of ozone is needed, and relevant information has been reviewed in this paper. © 2014 Society of Chemical Industry.

Early classification of Alzheimer's disease using hippocampal texture from structural MRI

NASA Astrophysics Data System (ADS)

Zhao, Kun; Ding, Yanhui; Wang, Pan; Dou, Xuejiao; Zhou, Bo; Yao, Hongxiang; An, Ningyu; Zhang, Yongxin; Zhang, Xi; Liu, Yong

2017-03-01

Convergent evidence has been collected to support that Alzheimer's disease (AD) is associated with reduction in hippocampal volume based on anatomical magnetic resonance imaging (MRI) and impaired functional connectivity based on functional MRI. Radiomics texture analysis has been previously successfully used to identify MRI biomarkers of several diseases, including AD, mild cognitive impairment and multiple sclerosis. In this study, our goal was to determine if MRI hippocampal textures, including the intensity, shape, texture and wavelet features, could be served as an MRI biomarker of AD. For this purpose, the texture marker was trained and evaluated from MRI data of 48 AD and 39 normal samples. The result highlights the presence of hippocampal texture abnormalities in AD, and the possibility that texture may serve as a neuroimaging biomarker for AD.

Objective measurement of bread crumb texture

NASA Astrophysics Data System (ADS)

Wang, Jian; Coles, Graeme D.

1995-01-01

Evaluation of bread crumb texture plays an important role in judging bread quality. This paper discusses the application of image analysis methods to the objective measurement of the visual texture of bread crumb. The application of Fast Fourier Transform and mathematical morphology methods have been discussed by the authors in their previous work, and a commercial bread texture measurement system has been developed. Based on the nature of bread crumb texture, we compare the advantages and disadvantages of the two methods, and a third method based on features derived directly from statistics of edge density in local windows of the bread image. The analysis of various methods and experimental results provides an insight into the characteristics of the bread texture image and interconnection between texture measurement algorithms. The usefulness of the application of general stochastic process modelling of texture is thus revealed; it leads to more reliable and accurate evaluation of bread crumb texture. During the development of these methods, we also gained useful insights into how subjective judges form opinions about bread visual texture. These are discussed here.

Formation mechanisms of periodic longitudinal microstructure and texture patterns in friction stir welded magnesium AZ80

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hiscocks, J., E-mail: j.hiscocks@queensu.ca

Many studies of friction stir welding have shown that periodicity of metal flow around the tool pin may result in the formation of periodic differences in microstructure and texture in the weld nugget area correlated with the weld pitch. The current work investigates the periodicity of magnesium weld microtexture in the nugget region and its association with material flow using optical and electron microscopy. Two welds created in AZ80 at different processing conditions are presented in detail, one illustrating periodic longitudinal texture change, and one showing for the first time that periodic variations in texture, grain size, or composition aremore » not defining features of periodic nugget flow. While nugget texture is dominated by shear deformation, it was found here to be affected to a lesser degree by compaction of material behind the welding tool, which led to reduction in intensity of the shear texture fiber. The decreased tendency for magnesium based alloys to form periodic patterns as compared to aluminum based alloys is explained with reference to the shear textures. - Highlights: •It is shown here that periodic material flow in the nugget does not necessitate longitudinal texture patterns. •Longitudinal texture patterns are shown to be present or absent in Mg AZ80 based on processing conditions. •Texture in the nugget is mainly dictated by shear deformation, but has measurable effects from other deformation modes. •Explanation of why longitudinal texture change is frequently reported in aluminum but not magnesium alloys is provided. •A new vector visualization of material flow based on EBSD data analysis is shown.« less

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

PubMed

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

2018-04-01

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(OH 2 )) 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%.

Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

PubMed Central

Chumngoen, Wanwisa; Tan, Fa-Jui

2015-01-01

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods. PMID:26104409

Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.

PubMed

Chumngoen, Wanwisa; Tan, Fa-Jui

2015-07-01

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

Combined Effect of Textured Patterns and Graphene Flake Additives on Tribological Behavior under Boundary Lubrication

PubMed Central

Cai, Zhen-bing; Zhao, Lei; Zhang, Xu; Yue, Wen; Zhu, Min-hao

2016-01-01

A ball-on-plate wear test was employed to investigate the effectiveness of graphene (GP) nanoparticles dispersed in a synthetic-oil-based lubricant in reducing wear. The effect by area ratio of elliptically shaped dimple textures and elevated temperatures were also explored. Pure PAO4 based oil and a mixture of this oil with 0.01 wt% GP were compared as lubricants. At pit area ratio of 5%, GP-base oil effectively reduced friction and wear, especially at 60 and 100°C. Under pure PAO4 oil lubrication, the untextured surfaces gained low friction coefficients (COFs) and wear rates under 60 and 100°C. With increasing laser—texture area ratio, the COF and wear rate decreased at 25 and 150°C but increased at 60 and 100°C. Under the GP-based oil lubrication, the textured surface with 5% area ratio achieved the lowest COF among those of the area ratios tested at all test temperatures. Meanwhile, the textured surface with 20% area ratio obtained the highest COF among those of the area ratios. With the joint action of GP and texture, the textured surface with 10% area ratio exhibited the best anti-wear performance among all of the textured surfaces at all test temperatures. PMID:27054762

Sensory analysis and aroma compounds of buckwheat containing products-a review.

PubMed

Starowicz, Małgorzata; Koutsidis, Georgios; Zieliński, Henryk

2017-07-07

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations. Therefore, investigations on the incorporation of health promoting functional ingredients such as buckwheat into traditional recipes are often complemented by the evaluation of appearance, aroma, taste and texture as well as overall quality through standardized procedures involving trained judges or consumer panels. Aroma is of particular importance in driving consumer preference and its sensory assessment is often complemented with analytical workflows aiming to isolate and determine the concentration of volatile compounds in food and understand the effect of food components on the overall aroma intensity and/or perception of the final product. The present manuscript provides a review of recent advances and knowledge on the sensory characteristics, consumer preference and volatile compound analysis of buckwheat and buckwheat based products.

A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.

PubMed

Campbell, Caroline L; Foegeding, E Allen; van de Velde, Fred

2017-08-01

Lubrication is an important factor in the sensory evaluation of food products. Tribology provides a theoretical framework and instrumental methods for evaluating frictional properties between two moving surfaces and the lubrication behavior of products between these surfaces. Relating frictional measurements to sensory properties detected during oral processing requires careful and pertinent choices in surface materials and testing conditions. The aims of this study were to investigate: (a) differences in lubrication behavior of a range of food textures and (b) the differences between linear and elliptical movement and added saliva to understand the contribution of food structure to friction. Six whey protein model food samples, ranging in texture from fluid to semisolid to soft solid, were analyzed using a pin on disk tribometer to determine the coefficient of friction (COF) across a range of sliding speeds. The samples were analyzed in their initial form and post-oral processing (n = 4) in both linear and elliptical movements. Elliptical movement slightly decreased coefficients of friction and extended the shape of the friction curve. Increases in test food viscosity decreased the COF but differences in viscosity were not apparent when test foods were mixed with saliva. Data correction for viscosity shifted the friction curves horizontally, indicating that lubrication had a greater impact upon friction than viscosity. This study provides initial insights for further comparison of linear and elliptical movement with a variety of sample compositions. Sensory perception of smoothness and creaminess are often major contributors to overall hedonic food liking and are a major reason why products high in fat and sugar are more highly preferred over other foods. These parameters are influenced by friction and lubrication between the tongue, palate, teeth, food products, and saliva during oral processing. Tribology provides an instrumental method to evaluate friction between moving surfaces that mimic oral surfaces and the lubrication behavior of foods. Trends in frictional measurements can be correlated with sensory ratings of the same foods to better understand why preferences exist for certain foods or food compositions and how to effectively improve the acceptability and enjoyment of healthier foods. © 2017 Wiley Periodicals, Inc.

Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.

PubMed

Wu, Geyang; Ross, Carolyn F; Morris, Craig F; Murphy, Kevin M

2017-04-01

Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. To compare the sensory properties of these quinoa varieties, a common sensory lexicon needs to be developed. Thus, the objective of this study was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. A trained panel (n = 9) developed aroma, taste/flavor, texture, and color descriptors to describe the sensory properties of 21 quinoa varieties. In addition, texture of the cooked quinoa was determined using a texture analyzer. Results indicated that the developed lexicon could distinguish among these quinoa varieties, showing significant differences in aromas, taste/flavors, and texture attributes. Specifically, quinoa variety effects were observed for the aromas of caramel, nutty, buttery, grassy, earthy, and woody; taste/flavor of sweet, bitter, grain-like, nutty, earthy, and toasty; and firm, cohesive, pasty, adhesive, crunchy, chewy, astringent, and moist textures. Three varieties, "QQ74," "Linares," and "CO407D," exhibited an adhesive texture that has not been described in other commercialized quinoa. Subsequent consumer evaluation (n = 100) on 6 selected samples found that the "Commercial Red" sample was the most accepted overall whereas the least accepted was the field variety "QQ74." For all consumers, overall acceptance of quinoa was driven by higher intensities of grassy aroma, and firm and crunchy texture. Segmentation of the consumers into 4 groups was explored and showed that consumers varied in their acceptance of specific attributes, particularly texture. From the present study, the quinoa lexicon and key drivers of consumer acceptance can be utilized in the industry to evaluate quinoa varieties, product quality and processing procedures. © 2017 Institute of Food Technologists®.

Green perspective in food industry production line design: A review

NASA Astrophysics Data System (ADS)

Xian, C. Y.; Sin, T. C.; Liyana, M. R. N.; Awang, A.; Fathullah, M.

2017-09-01

The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.

Food-related applications of Yarrowia lipolytica.

PubMed

Zinjarde, Smita S

2014-01-01

Yarrowia lipolytica is a non-pathogenic generally regarded as safe yeast. It displays unique physiological as well as biochemical properties that are relevant in food-related applications. Strains naturally associated with meat and dairy products contribute towards specific textures and flavours. On some occasions they cause food spoilage. They produce food-additives such as aroma compounds, organic acids, polyalcohols, emulsifiers and surfactants. The yeast biomass has been projected as single cell oil and single cell protein. Y. lipolytica degrades or upgrades different types of food wastes and in some cases, value-added products have also been obtained. The yeast is thus involved in the manufacture of food stuffs, making of food ingredients, generation of biomass that can be used as food or feed and in the effective treatment of food wastes. On account of all these features, this versatile yeast is of considerable significance in food-related applications. Copyright © 2013 Elsevier Ltd. All rights reserved.

Dissociations between Featural versus Conjunction-based Texture Processing in Infancy: Analyses of Three Potential Contributing Factors.

ERIC Educational Resources Information Center

Bertin, Evelin; Bhatt, Ramesh S.

2001-01-01

Examined three possible explanations for findings that infants detect textural discrepancies based on individual features more readily than on feature conjunctions. Found that none of the proposed factors could explain 5.5-month-olds' superior processing of featural over conjunction-based textural discrepancies. Findings suggest that in infancy,…

Plant phenolics – from field to fork

USDA-ARS?s Scientific Manuscript database

Plant secondary metabolites, such as phenolics, are important to human health and for the organoleptic properties they impart to fresh and processed foods. Consumers judge appearance, taste, and texture when making purchasing decisions. Thorough identification of phenolic compounds is key to discern...

Design, fabrication, and implementation of voxel-based 3D printed textured phantoms for task-based image quality assessment in CT

NASA Astrophysics Data System (ADS)

Solomon, Justin; Ba, Alexandre; Diao, Andrew; Lo, Joseph; Bier, Elianna; Bochud, François; Gehm, Michael; Samei, Ehsan

2016-03-01

In x-ray computed tomography (CT), task-based image quality studies are typically performed using uniform background phantoms with low-contrast signals. Such studies may have limited clinical relevancy for modern non-linear CT systems due to possible influence of background texture on image quality. The purpose of this study was to design and implement anatomically informed textured phantoms for task-based assessment of low-contrast detection. Liver volumes were segmented from 23 abdominal CT cases. The volumes were characterized in terms of texture features from gray-level co-occurrence and run-length matrices. Using a 3D clustered lumpy background (CLB) model, a fitting technique based on a genetic optimization algorithm was used to find the CLB parameters that were most reflective of the liver textures, accounting for CT system factors of spatial blurring and noise. With the modeled background texture as a guide, a cylinder phantom (165 mm in diameter and 30 mm height) was designed, containing 20 low-contrast spherical signals (6 mm in diameter at targeted contrast levels of ~3.2, 5.2, 7.2, 10, and 14 HU, 4 repeats per signal). The phantom was voxelized and input into a commercial multi-material 3D printer (Object Connex 350), with custom software for voxel-based printing. Using principles of digital half-toning and dithering, the 3D printer was programmed to distribute two base materials (VeroWhite and TangoPlus, nominal voxel size of 42x84x30 microns) to achieve the targeted spatial distribution of x-ray attenuation properties. The phantom was used for task-based image quality assessment of a clinically available iterative reconstruction algorithm (Sinogram Affirmed Iterative Reconstruction, SAFIRE) using a channelized Hotelling observer paradigm. Images of the textured phantom and a corresponding uniform phantom were acquired at six dose levels and observer model performance was estimated for each condition (5 contrasts x 6 doses x 2 reconstructions x 2 backgrounds = 120 total conditions). Based on the observer model results, the dose reduction potential of SAFIRE was computed and compared between the uniform and textured phantom. The dose reduction potential of SAFIRE was found to be 23% based on the uniform phantom and 17% based on the textured phantom. This discrepancy demonstrates the need to consider background texture when assessing non-linear reconstruction algorithms.

Texture control of zircaloy tubing during tube reduction

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nagai, N.; Kakuma, T.; Fujita, K.

1982-01-01

Seven batches of Zircaloy-2 nuclear fuel cladding tubes with different textures were processed from tube shells of the same size, by different reduction routes, using pilger and 3-roll mills. Based on the texture data of these tubes, the texture control of Zircaloy tubing, the texture gradient across the wall, and the texture change during annealing were studied. The deformation texture of Zicaloy-2 tubing was dependent on the tool's curvature and was independent of the dimensions of the mother tubes. The different slopes of texture gradients were observed between the tubing of higher strain ration and that of lower strain ratio.

Light extraction efficiency of GaN-based LED with pyramid texture by using ray path analysis.

PubMed

Pan, Jui-Wen; Wang, Chia-Shen

2012-09-10

We study three different gallium-nitride (GaN) based light emitting diode (LED) cases based on the different locations of the pyramid textures. In case 1, the pyramid texture is located on the sapphire top surface, in case 2, the pyramid texture is locate on the P-GaN top surface, while in case 3, the pyramid texture is located on both the sapphire and P-GaN top surfaces. We study the relationship between the light extraction efficiency (LEE) and angle of slant of the pyramid texture. The optimization of total LEE was highest for case 3 among the three cases. Moreover, the seven escape paths along which most of the escaped photon flux propagated were selected in a simulation of the LEDs. The seven escape paths were used to estimate the slant angle for the optimization of LEE and to precisely analyze the photon escape path.

Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application.

PubMed

Kim, Young-Lim; Mun, Saehun; Park, Kwan-Hwa; Shim, Jae-Yong; Kim, Yong-Ro

2013-09-01

The physicochemical properties of 4-α-glucanotransferase (4αGTase)-modified rice flours were examined by measuring the molecular weight distribution, moisture sorption isotherm, and melting enthalpy of ice crystals. The results obtained by measuring the moisture sorption isotherm and melting enthalpy of ice crystals revealed that 4αGTase-modified rice flours had high water binding capacity than that of control rice flour. When the textural properties of noodles containing 4αGTase-treated rice flours after freeze-thaw cycling were measured by texture profile analysis, the textural properties of control noodle deteriorated. However, those of noodle with 4αGTase-modified rice flours were retained. For the melting enthalpy of ice crystals formed within cooked noodles, 4αGTase-treated rice flour showed similar effect to sucrose for reducing the melting enthalpy of ice crystals, however, the texture and taste of noodle with sucrose was undesirable for consuming. 4αGTase-treated rice flour appeared to have good potential as a non-sweet cryoprotectant of frozen product. Copyright © 2013 Elsevier B.V. All rights reserved.

Diet of upper paleolithic modern humans: evidence from microwear texture analysis.

PubMed

El Zaatari, Sireen; Hublin, Jean-Jacques

2014-04-01

This article presents the results of the occlusal molar microwear texture analysis of 32 adult Upper Paleolithic modern humans from a total of 21 European sites dating to marine isotope stages 3 and 2. The occlusal molar microwear textures of these specimens were analyzed with the aim of examining the effects of the climatic, as well as the cultural, changes on the diets of the Upper Paleolithic modern humans. The results of this analysis do not reveal any environmentally driven dietary shifts for the Upper Paleolithic hominins indicating that the climatic and their associated paleoecological changes did not force these humans to significantly alter their diets in order to survive. However, the microwear texture analysis does detect culturally related changes in the Upper Paleolithic humans' diets. Specifically, significant differences in diet were found between the earlier Upper Paleolithic individuals, i.e., those belonging to the Aurignacian and Gravettian contexts, and the later Magdalenian ones, such that the diet of the latter group was more varied and included more abrasive foods compared with those of the former. Copyright © 2014 Wiley Periodicals, Inc.

Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.

PubMed

Shiota, Makoto; Iwasawa, Ai; Suzuki-Iwashima, Ai; Iida, Fumiko

2015-12-01

The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses. © 2015 Institute of Food Technologists®

Experimental Study on the Perception Characteristics of Haptic Texture by Multidimensional Scaling.

PubMed

Wu, Juan; Li, Na; Liu, Wei; Song, Guangming; Zhang, Jun

2015-01-01

Recent works regarding real texture perception demonstrate that physical factors such as stiffness and spatial period play a fundamental role in texture perception. This research used a multidimensional scaling (MDS) analysis to further characterize and quantify the effects of the simulation parameters on haptic texture rendering and perception. In a pilot experiment, 12 haptic texture samples were generated by using a 3-degrees-of-freedom (3-DOF) force-feedback device with varying spatial period, height, and stiffness coefficient parameter values. The subjects' perceptions of the virtual textures indicate that roughness, denseness, flatness and hardness are distinguishing characteristics of texture. In the main experiment, 19 participants rated the dissimilarities of the textures and estimated the magnitudes of their characteristics. The MDS method was used to recover the underlying perceptual space and reveal the significance of the space from the recorded data. The physical parameters and their combinations have significant effects on the perceptual characteristics. A regression model was used to quantitatively analyze the parameters and their effects on the perceptual characteristics. This paper is to illustrate that haptic texture perception based on force feedback can be modeled in two- or three-dimensional space and provide suggestions on improving perception-based haptic texture rendering.

A neural network detection model of spilled oil based on the texture analysis of SAR image

NASA Astrophysics Data System (ADS)

An, Jubai; Zhu, Lisong

2006-01-01

A Radial Basis Function Neural Network (RBFNN) Model is investigated for the detection of spilled oil based on the texture analysis of SAR imagery. In this paper, to take the advantage of the abundant texture information of SAR imagery, the texture features are extracted by both wavelet transform and the Gray Level Co-occurrence matrix. The RBFNN Model is fed with a vector of these texture features. The RBFNN Model is trained and tested by the sample data set of the feature vectors. Finally, a SAR image is classified by this model. The classification results of a spilled oil SAR image show that the classification accuracy for oil spill is 86.2 by the RBFNN Model using both wavelet texture and gray texture, while the classification accuracy for oil spill is 78.0 by same RBFNN Model using only wavelet texture as the input of this RBFNN model. The model using both wavelet transform and the Gray Level Co-occurrence matrix is more effective than that only using wavelet texture. Furthermore, it keeps the complicated proximity and has a good performance of classification.

[Evaluation of soy bean proteins obtained by pressure].

PubMed

Bau, H M; Poullain, B; Debry, G

1978-01-01

Besides the processes of extrusion and protein fiber spinning, analogous utilization research with a range of protein sources is continuing at an accelerated pace. However, the pressure forming process, an attractive process for producing protein foods, has not received the attention as it merits. The fabrication techniques contribute the advantages of nutritional value, economic and simplicity in manufacture; it can be extend to utilize in the development of useful textured vegetable protein foods. Here, we present a pressure forming process for producing protein foods with soybean grains. In this paper, we evaluated the composition, and the yield of the products obtained by this process; the trypsin inhibitor and enzymatic proteolyse of the products were also studied. The product obtained contents soluble and insoluble proteins of soybean, 45 p. 100 of protein (N x 6,25), 20-25 p. 100 of carbohydrates of which the fibers are included; moreover it contents 6-7 p. 100 of ash and 20-22 p. 100 of fat. It does not content any starch, the oligosaccharides and antinutritional factors were almost eliminated. This product presents in acceptable textural form resembling traditional animal protein foodstuffs; its fonctional and nutritional properties can meet different utilizations in foodstuffs such as dietetic products and protein complements.

[Visual Texture Agnosia in Humans].

PubMed

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.

Chemometric approach to texture profile analysis of kombucha fermented milk products.

PubMed

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.

Texture-specific bag of visual words model and spatial cone matching-based method for the retrieval of focal liver lesions using multiphase contrast-enhanced CT images.

PubMed

Xu, Yingying; Lin, Lanfen; Hu, Hongjie; Wang, Dan; Zhu, Wenchao; Wang, Jian; Han, Xian-Hua; Chen, Yen-Wei

2018-01-01

The bag of visual words (BoVW) model is a powerful tool for feature representation that can integrate various handcrafted features like intensity, texture, and spatial information. In this paper, we propose a novel BoVW-based method that incorporates texture and spatial information for the content-based image retrieval to assist radiologists in clinical diagnosis. This paper presents a texture-specific BoVW method to represent focal liver lesions (FLLs). Pixels in the region of interest (ROI) are classified into nine texture categories using the rotation-invariant uniform local binary pattern method. The BoVW-based features are calculated for each texture category. In addition, a spatial cone matching (SCM)-based representation strategy is proposed to describe the spatial information of the visual words in the ROI. In a pilot study, eight radiologists with different clinical experience performed diagnoses for 20 cases with and without the top six retrieved results. A total of 132 multiphase computed tomography volumes including five pathological types were collected. The texture-specific BoVW was compared to other BoVW-based methods using the constructed dataset of FLLs. The results show that our proposed model outperforms the other three BoVW methods in discriminating different lesions. The SCM method, which adds spatial information to the orderless BoVW model, impacted the retrieval performance. In the pilot trial, the average diagnosis accuracy of the radiologists was improved from 66 to 80% using the retrieval system. The preliminary results indicate that the texture-specific features and the SCM-based BoVW features can effectively characterize various liver lesions. The retrieval system has the potential to improve the diagnostic accuracy and the confidence of the radiologists.

Standardizing texture and facies codes for a process-based classification of clastic sediment and rock

USGS Publications Warehouse

Farrell, K.M.; Harris, W.B.; Mallinson, D.J.; Culver, S.J.; Riggs, S.R.; Pierson, J.; ,; Lautier, J.C.

2012-01-01

Proposed here is a universally applicable, texturally based classification of clastic sediment that is independent from composition, cementation, and geologic environment, is closely allied to process sedimentology, and applies to all compartments in the source-to-sink system. The classification is contingent on defining the term "clastic" so that it is independent from composition or origin and includes any particles or grains that are subject to erosion, transportation, and deposition. Modifications to Folk's (1980) texturally based classification that include applying new assumptions and defining a broader array of textural fields are proposed to accommodate this. The revised ternary diagrams include additional textural fields that better define poorly sorted and coarse-grained deposits, so that all end members (gravel, sand, and mud size fractions) are included in textural codes. Revised textural fields, or classes, are based on a strict adherence to volumetric estimates of percentages of gravel, sand, and mud size grain populations, which by definition must sum to 100%. The new classification ensures that descriptors are applied consistently to all end members in the ternary diagram (gravel, sand, and mud) according to several rules, and that none of the end members are ignored. These modifications provide bases for standardizing vertical displays of texture in graphic logs, lithofacies codes, and their derivatives- hydrofacies. Hydrofacies codes are nondirectional permeability indicators that predict aquifer or reservoir potential. Folk's (1980) ternary diagram for fine-grained clastic sediments (sand, silt, and clay size fractions) is also revised to preserve consistency with the revised diagram for gravel, sand, and mud. Standardizing texture ensures that the principles of process sedimentology are consistently applied to compositionally variable rock sequences, such as mixed carbonate-siliciclastic ramp settings, and the extreme ends of depositional systems.

The texture, sensory properties and stability of cookies prepared with wax oleogels.

PubMed

Yılmaz, Emin; Öğütcü, Mustafa

2015-04-01

Shortening is the essential component of high quality baked foods. Its effects on dough structure formation and the desired final product attributes depend mostly on its solid fat content and β' crystalline polymorphs. Saturated and trans fatty acids present in shortening pose some important negative health considerations. Hence, alternative plastic fats with lower or zero quantity of saturated and trans fatty acids are in high demand. Oleogels are gel networks of liquid edible oils with no trans and very low saturated fatty acids. In this study, sunflower wax (SW) and beeswax (BW) oleogels of hazelnut oil were used in cookie preparation against commercial bakery shortening (CBS) as the control, to compare the textural, sensory and stability properties of the cookies. The basic chemical composition, textural properties, and some physical attributes of the cookies were compared. Sensory texture/flavor profile analysis (T/FPA) and consumer hedonic tests were also accomplished. Furthermore, the changes in cookie texture and stability were monitored during 30 day storage at room temperature. It was found out that in almost all properties, the oleogel cookies resembled CBS cookies. T/FPA results present detailed data for literature. Consumer hedonic scores indicated that oleogel cookies were better than CBS cookies and were also well accepted by consumers. Wax oleogels can be used as cookie shortening successfully.

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

PubMed

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®

Influencing Eating Choices: Biological Food Cues in Advertising and Packaging Alter Trajectories of Decision Making and Behavior.

PubMed

Bailey, Rachel L

2017-10-01

From an ecological perception perspective (Gibson, 1977), the availability of perceptual information alters what behaviors are more and less likely at different times. This study examines how perceptual information delivered in food advertisements and packaging alters the time course of information processing and decision making. Participants categorized images of food that varied in information delivered in terms of color, glossiness, and texture (e.g., food cues) before and after being exposed to a set of advertisements that also varied in this way. In general, items with more direct cues enhanced appetitive motivational processes, especially if they were also advertised with direct food cues. Individuals also chose to eat products that were packaged with more available direct food cues compared to opaque packaging.

ELISA analysis of soybean trypsin inhibitors in processed foods.

PubMed

Brandon, D L; Bates, A H; Friedman, M

1991-01-01

Soybean proteins are widely used in human foods in a variety of forms, including infant formulas, flour, protein concentrates, protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy proteins impairs the nutritional quality and possibly the safety of soybeans and other legumes. Processing, based on the use of heat or fractionation of protein isolates, does not completely inactivate or remove these inhibitors, so that residual amounts of inhibitors are consumed by animals and humans. New monoclonal antibody-based immunoassays can measure low levels of the soybean Kunitz trypsin inhibitor (KTI) and the Bowman-Birk trypsin and chymotrypsin inhibitor (BBI) and the Bowman-Birk foods. The enzyme-linked immunosorbent assay (ELISA) was used to measure the inhibitor content of soy concentrates, isolates, and flours, both heated and unheated; a commercial soy infant formula; KTI and BBI with rearranged disulfide bonds; browning products derived from heat-treatment of KTI with glucose and starch; and KTI exposed to high pH. The results indicate that even low inhibitor isolates contain significant amounts of specific inhibitors. Thus, infants on soy formula consume about 10 mg of KTI plus BBI per day. The immunoassays complement the established enzymatic assays of trypsin and chymotrypsin inhibitors, and have advantages in (a) measuring low levels of inhibitors in processed foods; and (b) differentiating between the Kunitz and Bowman-Birk inhibitors. The significance of our findings for food safety are discussed.

Effect of soy addition on microwavable pocket-type flat doughs.

PubMed

Serventi, Luca; Sachleben, Joseph; Vodovotz, Yael

2011-01-01

Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased "freezable" water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and ¹H nuclear magnetic resonance [¹H NMR]) possibly plasticized the starch-gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted. Microwavable pocket-type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy milk powder, prevented the deleterious textural changes associated with microwave heating. These results suggest that soy is a functional ingredient for the textural improvement of microwavable pocket-type flat doughs. © 2011 Institute of Food Technologists®

Chicken eggshell as suitable calcium source at home.

PubMed

Brun, Lucas R; Lupo, Maela; Delorenzi, Damián A; Di Loreto, Verónica E; Rigalli, Alfredo

2013-09-01

Taken into consideration that the deficiency of calcium (Ca) in the diet is a common problem, the aim of this work was to study the chicken eggshell as Ca source at home. It was evaluated: (1) different mechanisms to process eggshells and find an easy way to determine the required amount of Ca at home and; (2) the flavor and the texture for eggshell fortified food. Chemical and mechanical methods of eggshell processing were evaluated. Changes in flavor and texture were evaluated in volunteers coordinated by a professional chef. A single eggshell contains 2.07 ± 0.18 g of Ca; therefore half an eggshell could provide the amount of Ca needed by adult human beings per day. The best way to use chicken eggshell as Ca dietary supplement is powdered to add to bread, pizza or spaghetti as there were small changes in texture and no changes in flavor.

Wearable Eating Habit Sensing System Using Internal Body Sound

NASA Astrophysics Data System (ADS)

Shuzo, Masaki; Komori, Shintaro; Takashima, Tomoko; Lopez, Guillaume; Tatsuta, Seiji; Yanagimoto, Shintaro; Warisawa, Shin'ichi; Delaunay, Jean-Jacques; Yamada, Ichiro

Continuous monitoring of eating habits could be useful in preventing lifestyle diseases such as metabolic syndrome. Conventional methods consist of self-reporting and calculating mastication frequency based on the myoelectric potential of the masseter muscle. Both these methods are significant burdens for the user. We developed a non-invasive, wearable sensing system that can record eating habits over a long period of time in daily life. Our sensing system is composed of two bone conduction microphones placed in the ears that send internal body sound data to a portable IC recorder. Applying frequency spectrum analysis on the collected sound data, we could not only count the number of mastications during eating, but also accurately differentiate between eating, drinking, and speaking activities. This information can be used to evaluate the regularity of meals. Moreover, we were able to analyze sound features to classify the types of foods eaten by food texture.

Aesthetics by Numbers: Links between Perceived Texture Qualities and Computed Visual Texture Properties.

PubMed

Jacobs, Richard H A H; Haak, Koen V; Thumfart, Stefan; Renken, Remco; Henson, Brian; Cornelissen, Frans W

2016-01-01

Our world is filled with texture. For the human visual system, this is an important source of information for assessing environmental and material properties. Indeed-and presumably for this reason-the human visual system has regions dedicated to processing textures. Despite their abundance and apparent relevance, only recently the relationships between texture features and high-level judgments have captured the interest of mainstream science, despite long-standing indications for such relationships. In this study, we explore such relationships, as these might be used to predict perceived texture qualities. This is relevant, not only from a psychological/neuroscience perspective, but also for more applied fields such as design, architecture, and the visual arts. In two separate experiments, observers judged various qualities of visual textures such as beauty, roughness, naturalness, elegance, and complexity. Based on factor analysis, we find that in both experiments, ~75% of the variability in the judgments could be explained by a two-dimensional space, with axes that are closely aligned to the beauty and roughness judgments. That a two-dimensional judgment space suffices to capture most of the variability in the perceived texture qualities suggests that observers use a relatively limited set of internal scales on which to base various judgments, including aesthetic ones. Finally, for both of these judgments, we determined the relationship with a large number of texture features computed for each of the texture stimuli. We find that the presence of lower spatial frequencies, oblique orientations, higher intensity variation, higher saturation, and redness correlates with higher beauty ratings. Features that captured image intensity and uniformity correlated with roughness ratings. Therefore, a number of computational texture features are predictive of these judgments. This suggests that perceived texture qualities-including the aesthetic appreciation-are sufficiently universal to be predicted-with reasonable accuracy-based on the computed feature content of the textures.

Aesthetics by Numbers: Links between Perceived Texture Qualities and Computed Visual Texture Properties

PubMed Central

Jacobs, Richard H. A. H.; Haak, Koen V.; Thumfart, Stefan; Renken, Remco; Henson, Brian; Cornelissen, Frans W.

2016-01-01

Our world is filled with texture. For the human visual system, this is an important source of information for assessing environmental and material properties. Indeed—and presumably for this reason—the human visual system has regions dedicated to processing textures. Despite their abundance and apparent relevance, only recently the relationships between texture features and high-level judgments have captured the interest of mainstream science, despite long-standing indications for such relationships. In this study, we explore such relationships, as these might be used to predict perceived texture qualities. This is relevant, not only from a psychological/neuroscience perspective, but also for more applied fields such as design, architecture, and the visual arts. In two separate experiments, observers judged various qualities of visual textures such as beauty, roughness, naturalness, elegance, and complexity. Based on factor analysis, we find that in both experiments, ~75% of the variability in the judgments could be explained by a two-dimensional space, with axes that are closely aligned to the beauty and roughness judgments. That a two-dimensional judgment space suffices to capture most of the variability in the perceived texture qualities suggests that observers use a relatively limited set of internal scales on which to base various judgments, including aesthetic ones. Finally, for both of these judgments, we determined the relationship with a large number of texture features computed for each of the texture stimuli. We find that the presence of lower spatial frequencies, oblique orientations, higher intensity variation, higher saturation, and redness correlates with higher beauty ratings. Features that captured image intensity and uniformity correlated with roughness ratings. Therefore, a number of computational texture features are predictive of these judgments. This suggests that perceived texture qualities—including the aesthetic appreciation—are sufficiently universal to be predicted—with reasonable accuracy—based on the computed feature content of the textures. PMID:27493628

Power spectral ensity of markov texture fields

NASA Technical Reports Server (NTRS)

Shanmugan, K. S.; Holtzman, J. C.

1984-01-01

Texture is an important image characteristic. A variety of spatial domain techniques were proposed for extracting and utilizing textural features for segmenting and classifying images. for the most part, these spatial domain techniques are ad hos in nature. A markov random field model for image texture is discussed. A frequency domain description of image texture is derived in terms of the power spectral density. This model is used for designing optimum frequency domain filters for enhancing, restoring and segmenting images based on their textural properties.

A review of visual cues associated with food on food acceptance and consumption.

PubMed

Wadhera, Devina; Capaldi-Phillips, Elizabeth D

2014-01-01

Several sensory cues affect food intake including appearance, taste, odor, texture, temperature, and flavor. Although taste is an important factor regulating food intake, in most cases, the first sensory contact with food is through the eyes. Few studies have examined the effects of the appearance of a food portion on food acceptance and consumption. The purpose of this review is to identify the various visual factors associated with food such as proximity, visibility, color, variety, portion size, height, shape, number, volume, and the surface area and their effects on food acceptance and consumption. We suggest some ways that visual cues can be used to increase fruit and vegetable intake in children and decrease excessive food intake in adults. In addition, we discuss the need for future studies that can further establish the relationship between several unexplored visual dimensions of food (specifically shape, number, size, and surface area) and food intake. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

Effect of Power Ultrasound on Food Quality

NASA Astrophysics Data System (ADS)

Lee, Hyoungill; Feng, Hao

Recent food processing technology innovations have been centered around producing foods with fresh-like attributes through minimal processing or nonthermal processing technologies. Instead of using thermal energy to secure food safety that is often accompanied by quality degradation in processed foods, the newly developed processing modalities utilize other types of physical energy such as high pressure, pulsed electric field or magnetic field, ultraviolet light, or acoustic energy to process foods. An improvement in food quality by the new processing methods has been widely reported. In comparison with its low-energy (high-frequency) counterpart which finds applications in food quality inspection, the use of high-intensity ultrasound, also called power ultrasound, in food processing is a relatively new endeavor. To understand the effect of high-intensity ultrasound treatment on food quality, it is important to understand the interactions between acoustic energy and food ingredients, which is covered in Chapter 10. In this chapter, the focus will be on changes in overall food quality attributes that are caused by ultrasound, such as texture, color, flavor, and nutrients.

Evolution of solidification texture during additive manufacturing.

PubMed

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

2015-11-10

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 <100> 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.

Artificial intelligence systems based on texture descriptors for vaccine development.

PubMed

Nanni, Loris; Brahnam, Sheryl; Lumini, Alessandra

2011-02-01

The aim of this work is to analyze and compare several feature extraction methods for peptide classification that are based on the calculation of texture descriptors starting from a matrix representation of the peptide. This texture-based representation of the peptide is then used to train a support vector machine classifier. In our experiments, the best results are obtained using local binary patterns variants and the discrete cosine transform with selected coefficients. These results are better than those previously reported that employed texture descriptors for peptide representation. In addition, we perform experiments that combine standard approaches based on amino acid sequence. The experimental section reports several tests performed on a vaccine dataset for the prediction of peptides that bind human leukocyte antigens and on a human immunodeficiency virus (HIV-1). Experimental results confirm the usefulness of our novel descriptors. The matlab implementation of our approaches is available at http://bias.csr.unibo.it/nanni/TexturePeptide.zip.

Kpejigaou: an indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa.

PubMed

Amonsou, Eric Oscar; Sakyi-Dawson, Esther; Saalia, Firibu Kwesi; Houssou, Paul

2008-12-01

Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability. To describe the product, evaluate critical variables in traditional processing, and determine consumer quality criteria and preferences for kpejigaou. A survey of kpejigaou processing was carried out among processors and regular consumers of kpejigaou. Kpejigaou is flat and circular in shape, with uniform thickness and porous structure. The production process of kpejigaou was found to be simple and rapid, but the quality of the finished product varied among processors and among batches. Critical processing variables affecting quality were dehulling of the cowpeas, type of griddling equipment, and griddling temperature. Texture (sponginess) is the most important quality index that determines the preference and acceptability of kpejigaou by consumers. Traditionally processed kpejigaou does not meet current standards for high-quality foods. This study provides the basis for efforts to standardize the kpejigaou process to ensure consistent product quality and enhance the acceptability of kpejigaou among consumers. Kpejigaou has a potential for success if marketed as a low-fat, nutritious fast food.

Development of Seaweed-based Biopolymers for Edible Films and Lectins

NASA Astrophysics Data System (ADS)

Praseptiangga, D.

2017-04-01

Marine macroalgae (seaweeds) as one of important groups of biopolymers play an important role in human life. Biopolymers have been studied regarding their film-forming properties to produce edible films intended as food packaging and active ingredient carriers. Edible film, a thin layer or which is an integral part of food and can be eaten together with, have been used to avoid food quality deterioration due to physico-chemical changes, texture changes, or chemical reactions. Film-forming materials can be utilized individually or as mixed composite blends. Proteins and polysaccharides used for their mechanical and structural properties, and hydrophobic substances (lipids, essential oils, and emulsifiers) to provide good moisture barrier properties. In addition, bioactive substances from marine natural products, including seaweeds, have been explored for being used in the fields of medicine, food science, pharmaceutical science, biochemistry, and glycobiology. Among them, lectins or carbohydrate-binding proteins from seaweeds have recently been remarked. Lectins (hemagglutinins) are widely distributed in nature and also good candidates in such prospecting of seaweeds. They are useful as convenient tools to discriminate differences in carbohydrate structures and reveal various biological activities through binding and interacting to carbohydrates, suggesting that they are promising candidates for medicinal and clinical application.

Orientation selectivity based structure for texture classification

NASA Astrophysics Data System (ADS)

Wu, Jinjian; Lin, Weisi; Shi, Guangming; Zhang, Yazhong; Lu, Liu

2014-10-01

Local structure, e.g., local binary pattern (LBP), is widely used in texture classification. However, LBP is too sensitive to disturbance. In this paper, we introduce a novel structure for texture classification. Researches on cognitive neuroscience indicate that the primary visual cortex presents remarkable orientation selectivity for visual information extraction. Inspired by this, we investigate the orientation similarities among neighbor pixels, and propose an orientation selectivity based pattern for local structure description. Experimental results on texture classification demonstrate that the proposed structure descriptor is quite robust to disturbance.

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

PubMed Central

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

Image segmentation using association rule features.

PubMed

Rushing, John A; Ranganath, Heggere; Hinke, Thomas H; Graves, Sara J

2002-01-01

A new type of texture feature based on association rules is described. Association rules have been used in applications such as market basket analysis to capture relationships present among items in large data sets. It is shown that association rules can be adapted to capture frequently occurring local structures in images. The frequency of occurrence of these structures can be used to characterize texture. Methods for segmentation of textured images based on association rule features are described. Simulation results using images consisting of man made and natural textures show that association rule features perform well compared to other widely used texture features. Association rule features are used to detect cumulus cloud fields in GOES satellite images and are found to achieve higher accuracy than other statistical texture features for this problem.

Crop area estimation using high and medium resolution satellite imagery in areas with complex topography

USGS Publications Warehouse

Husak, G.J.; Marshall, M. T.; Michaelsen, J.; Pedreros, Diego; Funk, Christopher C.; Galu, G.

2008-01-01

Reliable estimates of cropped area (CA) in developing countries with chronic food shortages are essential for emergency relief and the design of appropriate market-based food security programs. Satellite interpretation of CA is an effective alternative to extensive and costly field surveys, which fail to represent the spatial heterogeneity at the country-level. Bias-corrected, texture based classifications show little deviation from actual crop inventories, when estimates derived from aerial photographs or field measurements are used to remove systematic errors in medium resolution estimates. In this paper, we demonstrate a hybrid high-medium resolution technique for Central Ethiopia that combines spatially limited unbiased estimates from IKONOS images, with spatially extensive Landsat ETM+ interpretations, land-cover, and SRTM-based topography. Logistic regression is used to derive the probability of a location being crop. These individual points are then aggregated to produce regional estimates of CA. District-level analysis of Landsat based estimates showed CA totals which supported the estimates of the Bureau of Agriculture and Rural Development. Continued work will evaluate the technique in other parts of Africa, while segmentation algorithms will be evaluated, in order to automate classification of medium resolution imagery for routine CA estimation in the future.

Crop area estimation using high and medium resolution satellite imagery in areas with complex topography

NASA Astrophysics Data System (ADS)

Husak, G. J.; Marshall, M. T.; Michaelsen, J.; Pedreros, D.; Funk, C.; Galu, G.

2008-07-01

Reliable estimates of cropped area (CA) in developing countries with chronic food shortages are essential for emergency relief and the design of appropriate market-based food security programs. Satellite interpretation of CA is an effective alternative to extensive and costly field surveys, which fail to represent the spatial heterogeneity at the country-level. Bias-corrected, texture based classifications show little deviation from actual crop inventories, when estimates derived from aerial photographs or field measurements are used to remove systematic errors in medium resolution estimates. In this paper, we demonstrate a hybrid high-medium resolution technique for Central Ethiopia that combines spatially limited unbiased estimates from IKONOS images, with spatially extensive Landsat ETM+ interpretations, land-cover, and SRTM-based topography. Logistic regression is used to derive the probability of a location being crop. These individual points are then aggregated to produce regional estimates of CA. District-level analysis of Landsat based estimates showed CA totals which supported the estimates of the Bureau of Agriculture and Rural Development. Continued work will evaluate the technique in other parts of Africa, while segmentation algorithms will be evaluated, in order to automate classification of medium resolution imagery for routine CA estimation in the future.

Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets.

PubMed

Rajkumar, V; Das, Arun K; Verma, Arun K

2014-11-01

An attempt was made through the present study to develop meat based functional food by incorporating almond nut at two different 2.5 and 5 % (Formulation 1 and 2) levels and observe its impact on the different quality attributes against control goat meat nuggets. Almond improved (P < 0.05) the emulsion stability of formulation 1 and 2. Product with 2.5 % almond had higher (P < 0.05) cooking yield than other two products, whereas expressible water was lower. Emulsion and products pH values increased with the addition of almond. Emulsion and products with almond had higher (P < 0.05) proximate values except moisture content. Textural properties of all the products did not differ significantly. Percent SFAs decreased (P < 0.05) and MUFAs were increased with the addition of almond. The fatty acids C16:0, C18:1, C18:2 were significantly higher in formulation 1 and 2 products. Almond incorporation can be a very good approach to enhance nutritional profile of the meat products without affecting acceptability.

Research of second harmonic generation images based on texture analysis

NASA Astrophysics Data System (ADS)

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.

Diet after gastric banding

MedlinePlus

... completely. Some of these are pasta, rice, bread, raw vegetables, and meats. Adding a low-fat sauce, broth gravy can make them easier to ... egg whites Beans Dairy products, which includes low-fat or nonfat ... foods with texture together with protein helps people who have a gastric band stay ...

Peanut composition, flavor, and nutrition

USDA-ARS?s Scientific Manuscript database

Peanuts are an important source of nutrition worldwide. They are used as food, as an ingredient and as an important source of cooking oil. They are usually roasted before consumption which results in changes in nutrition, texture and flavor. The flavor is important for repeat purchases. This cha...

A novel approach to assess temporal sensory perception of muscle foods: application of a time-intensity technique to diverse Iberian meat products.

PubMed

Lorido, Laura; Estévez, Mario; Ventanas, Sonia

2014-01-01

Although dynamic sensory techniques such as time-intensity (TI) have been applied to certain meat products, existing knowledge regarding the temporal sensory perception of muscle foods is still limited. The objective of the present study was to apply TI to the flavour and texture perception of three different Iberian meat products: liver pâté, dry-cured sausages ("salchichon") and dry-cured loin. Moreover, the advantages of using dynamic versus static sensory techniques were explored by subjecting the same products to a quantitative descriptive analysis (QDA). TI was a suitable technique to assess the impact of composition and structure of the three meat products on flavour and texture perception from a dynamic perspective. TI parameters extracted from the TI-curves and related to temporal perception enabled the detection of clear differences in sensory temporal perception between the meat products and provided additional insight on sensory perception compared to the conventional static sensory technique (QDA). © 2013.

Qualitative improvement of low meat beef burger using Aloe vera.

PubMed

Soltanizadeh, Nafiseh; Ghiasi-Esfahani, Hossein

2015-01-01

Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product. For this purpose, beef burgers were produced with 0%, 1%, 3%, and 5% Aloe vera and the changes in their cooking parameters, lipid oxidation, texture, and appeal to consumers over 7days of refrigerated storage were evaluated. Results indicate that Aloe vera contributed to some extent to decreased cooking loss and diameter reduction in the burgers. Increased concentrations of Aloe vera led to improvements in the water absorption and texture of the burgers as well as their lipid stability. However, a concentration level of 3% led to the most acceptability of the product to the panelists. Finally, it was found that Aloe vera acts as a hydrocolloid and improves the quality of burgers. Copyright © 2014 Elsevier Ltd. All rights reserved.

Contribution of Golden Apple Snail Flour to Enhance Omega- 3 and Omega-6 Fatty Acids Contents in Weaning Food

NASA Astrophysics Data System (ADS)

Marsyha, D. D.; Wijayanti, H. S.; Nuryanto; Anjani, G.

2018-02-01

The case of undernourished children in Grobogan District (15.3%) is caused by children nutrients intake less than the Recommendation Dietary Allowance (RDA). To enhance children nutrients intake, be required formulation of weaning food using high-nutrient local food such as golden apple snail (Pomacea canaliculata). Golden apple snail flour contains high contents of zinc, iron, omega-3 and omega-6 fatty acids. This study aims to analyze the effect of golden apple snail flour substitution on nutrients content and organoleptic properties of weaning food (baby porridge). This is an experimental research by substitution of golden apple snail flour in the making of weaning food with four treatments of substitution (0%, 5%, 10%, 15%). Substitution of golden apple snails flour could affect the nutrient content levels of fat, zinc, iron (p=0.0001), carbohydrate (p=0.011), water (p=0.003), ash (p=0.001), omega-3 and omega-6 fatty acids. Whereas, it could not affect the content of energy (p=0.678), protein (p=0.129) and fiber (p=0.482). Furthermore, the substitution could affect the organoleptic properties include color, texture and taste (p=0.0001) while not for the aroma (p=0.798). Based on nutrient content analysis, substitution of golden apple snail flour could enhance the zinc, iron, omega-3 and omega-6 fatty acids contents of weaning food.

Cloud field classification based on textural features

NASA Technical Reports Server (NTRS)

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 of features. Preliminary results based on the GLDV textural features alone look promising.

Evolution of solidification texture during additive manufacturing

PubMed Central

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 <100> 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

Evolution of solidification texture during additive manufacturing

DOE PAGES

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

2015-11-10

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 <100> preferred growth directions in face centered cubic alloys. Furthermore, 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 numericalmore » 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.« less

Detection of small bowel tumors in capsule endoscopy frames using texture analysis based on the discrete wavelet transform.

PubMed

Barbosa, Daniel J C; Ramos, Jaime; Lima, Carlos S

2008-01-01

Capsule endoscopy is an important tool to diagnose tumor lesions in the small bowel. The capsule endoscopic images possess vital information expressed by color and texture. This paper presents an approach based in the textural analysis of the different color channels, using the wavelet transform to select the bands with the most significant texture information. A new image is then synthesized from the selected wavelet bands, trough the inverse wavelet transform. The features of each image are based on second-order textural information, and they are used in a classification scheme using a multilayer perceptron neural network. The proposed methodology has been applied in real data taken from capsule endoscopic exams and reached 98.7% sensibility and 96.6% specificity. These results support the feasibility of the proposed algorithm.

Natural sweeteners in a human diet.

PubMed

Grembecka, Małgorzata

2015-01-01

Sweeteners, both natural and artificial, play an important role in a human diet as well as are of great importance to the food industry and dieticians. Many people associate sweet taste with sucrose, which is commonly known as table sugar. However, there are many sweet substances that food manufacturers add to food products because none of them is ideal for all applications. Besides sucrose there are also other sugars such as glucose and fructose that originate both from natural sources such as fruits and honey or from added sugars. Among sweeteners there are also compounds which have a sweet taste and contain no calories or those which sweetness is so intense so can be used at very low concentrations, thus, their impact on the total caloric value of the product is negligible. They can be classified due to their origin (natural or synthetic agents), the technological function (sweeteners and fillers), texture (powders and syrups), and nutritional value (caloric and non-caloric). Natural sweetening substances include carbohydrates, sugar alcohols, thaumatin and stevia. Besides providing well tasting foods, they might have an impact on products' texture, color, preservation and caloric value. Sugar alcohols, which belong to carbohydrates, are both natural sugar substitutes and food additives. They are becoming more and more popular among consumers mainly due to their lower caloric values and glycemic indexes as well as anticariogenic effects. Sugar alcohols are often combined with other sweeteners to enhance food products' sweetness. Stevia, which is 200 times sweeter than sucrose, is a non caloric substance whereas thaumatin, a sweet protein, provides 4 kcal/g but characterizes with sweetness about 2000 times higher than sucrose (on a weight basis).

Food's visually perceived fat content affects discrimination speed in an orthogonal spatial task.

PubMed

Harrar, Vanessa; Toepel, Ulrike; Murray, Micah M; Spence, Charles

2011-10-01

Choosing what to eat is a complex activity for humans. Determining a food's pleasantness requires us to combine information about what is available at a given time with knowledge of the food's palatability, texture, fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a food's fat content based on its appearance; Toepel et al. (Neuroimage 44:967-974, 2009) reported visual-evoked potential modulations after participants viewed images of high-energy, high-fat food (HF), as compared to viewing low-fat food (LF). In the present study, we investigated whether there are any immediate behavioural consequences of these modulations for human performance. HF, LF, or non-food (NF) images were used to exogenously direct participants' attention to either the left or the right. Next, participants made speeded elevation discrimination responses (up vs. down) to visual targets presented either above or below the midline (and at one of three stimulus onset asynchronies: 150, 300, or 450 ms). Participants responded significantly more rapidly following the presentation of a HF image than following the presentation of either LF or NF images, despite the fact that the identity of the images was entirely task-irrelevant. Similar results were found when comparing response speeds following images of high-carbohydrate (HC) food items to low-carbohydrate (LC) food items. These results support the view that people rapidly process (i.e. within a few hundred milliseconds) the fat/carbohydrate/energy value or, perhaps more generally, the pleasantness of food. Potentially as a result of HF/HC food items being more pleasant and thus having a higher incentive value, it seems as though seeing these foods results in a response readiness, or an overall alerting effect, in the human brain.

An automatically generated texture-based atlas of the lungs

NASA Astrophysics Data System (ADS)

Dicente Cid, Yashin; Puonti, Oula; Platon, Alexandra; Van Leemput, Koen; Müller, Henning; Poletti, Pierre-Alexandre

2018-02-01

Many pulmonary diseases can be characterized by visual abnormalities on lung CT scans. Some diseases manifest similar defects but require completely different treatments, as is the case for Pulmonary Hypertension (PH) and Pulmonary Embolism (PE): both present hypo- and hyper-perfused regions but with different distribution across the lung and require different treatment protocols. Finding these distributions by visual inspection is not trivial even for trained radiologists who currently use invasive catheterism to diagnose PH. A Computer-Aided Diagnosis (CAD) tool that could facilitate the non-invasive diagnosis of these diseases can benefit both the radiologists and the patients. Most of the visual differences in the parenchyma can be characterized using texture descriptors. Current CAD systems often use texture information but the texture is either computed in a patch-based fashion, or based on an anatomical division of the lung. The difficulty of precisely finding these divisions in abnormal lungs calls for new tools for obtaining new meaningful divisions of the lungs. In this paper we present a method for unsupervised segmentation of lung CT scans into subregions that are similar in terms of texture and spatial proximity. To this extent, we combine a previously validated Riesz-wavelet texture descriptor with a well-known superpixel segmentation approach that we extend to 3D. We demonstrate the feasibility and accuracy of our approach on a simulated texture dataset, and show preliminary results for CT scans of the lung comparing subjects suffering either from PH or PE. The resulting texture-based atlas of individual lungs can potentially help physicians in diagnosis or be used for studying common texture distributions related to other diseases.

Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans.

PubMed

Toda, Kyoko; Hirata, Kaori; Masuda, Ryoichi; Yasui, Takeshi; Yamada, Tetsuya; Takahashi, Koji; Nagaya, Taiko; Hajika, Makita

2015-10-14

Hardness of cooked soybeans [Glycine max (L). Merr.] is an important attribute in food processing. We found one candidate gene, Glyma03g03360, to be associated with the hardness of cotyledons of cooked soybeans, based on a quantitative trait locus and fine-scale mapping analyses using a recombinant inbred line population developed from a cross between two Japanese cultivars, "Natto-shoryu" and "Hyoukei-kuro 3". Analysis of the DNA sequence of Glyma03g03360, a pectin methylesterase gene homologue, revealed three patterns of mutations, two of which result in truncated proteins and one of which results in an amino acid substitution. The truncated proteins are presumed to lack the enzymatic activity of Glyma03g03360. We classified 24 cultivars into four groups based on the sequence of Glyma03g03360. The texture analysis using the 22 cultivars grown in different locations indicated that protein truncation of Glyma03g03360 resulted in softer cotyledons of cooked soybeans, which was further confirmed by texture analysis performed using F2 populations of a cross between "Enrei" and "LD00-3309", and between "Satonohohoemi" and "Sakukei 98". A positive correlation between hardness and calcium content implies the possible effect of calcium binding to pectins on the hardness of cooked soybean cotyledons.

Chocolate: a flavor and texture unlike any other.

PubMed

Morgan, J

1994-12-01

Cocoa butter is unique. The tree and flower from which it grows, the pod and its seed, as well as its postharvest handling are all different from those for any other food ingredient. Cocoa butter is the most critical raw material for chocolate, a foodstuff recognized long ago as having exceptional value. The triglyceride structure of cocoa butter gives cocoa butter unique solidification and liquefying properties, which give the chocolate manufacturer the opportunity to work with chocolate in ways that no other foods permit.

Parenchymal texture analysis in digital mammography: A fully automated pipeline for breast cancer risk assessment.

PubMed

Zheng, Yuanjie; Keller, Brad M; Ray, Shonket; Wang, Yan; Conant, Emily F; Gee, James C; Kontos, Despina

2015-07-01

Mammographic percent density (PD%) is known to be a strong risk factor for breast cancer. Recent studies also suggest that parenchymal texture features, which are more granular descriptors of the parenchymal pattern, can provide additional information about breast cancer risk. To date, most studies have measured mammographic texture within selected regions of interest (ROIs) in the breast, which cannot adequately capture the complexity of the parenchymal pattern throughout the whole breast. To better characterize patterns of the parenchymal tissue, the authors have developed a fully automated software pipeline based on a novel lattice-based strategy to extract a range of parenchymal texture features from the entire breast region. Digital mammograms from 106 cases with 318 age-matched controls were retrospectively analyzed. The lattice-based approach is based on a regular grid virtually overlaid on each mammographic image. Texture features are computed from the intersection (i.e., lattice) points of the grid lines within the breast, using a local window centered at each lattice point. Using this strategy, a range of statistical (gray-level histogram, co-occurrence, and run-length) and structural (edge-enhancing, local binary pattern, and fractal dimension) features are extracted. To cover the entire breast, the size of the local window for feature extraction is set equal to the lattice grid spacing and optimized experimentally by evaluating different windows sizes. The association between their lattice-based texture features and breast cancer was evaluated using logistic regression with leave-one-out cross validation and further compared to that of breast PD% and commonly used single-ROI texture features extracted from the retroareolar or the central breast region. Classification performance was evaluated using the area under the curve (AUC) of the receiver operating characteristic (ROC). DeLong's test was used to compare the different ROCs in terms of AUC performance. The average univariate performance of the lattice-based features is higher when extracted from smaller than larger window sizes. While not every individual texture feature is superior to breast PD% (AUC: 0.59, STD: 0.03), their combination in multivariate analysis has significantly better performance (AUC: 0.85, STD: 0.02, p < 0.001). The lattice-based texture features also outperform the single-ROI texture features when extracted from the retroareolar or the central breast region (AUC: 0.60-0.74, STD: 0.03). Adding breast PD% does not make a significant performance improvement to the lattice-based texture features or the single-ROI features (p > 0.05). The proposed lattice-based strategy for mammographic texture analysis enables to characterize the parenchymal pattern over the entire breast. As such, these features provide richer information compared to currently used descriptors and may ultimately improve breast cancer risk assessment. Larger studies are warranted to validate these findings and also compare to standard demographic and reproductive risk factors.

Composite foods: from structure to sensory perception.

PubMed

Scholten, Elke

2017-02-22

An understanding of the effect of structural features of foods in terms of specific sensory attributes is necessary to design foods with specific functionalities, such as reduced fat or increased protein content, and increased feeling of satiety or liking. Although the bulk rheological properties of both liquid and solid foods can be related to textural attributes such as thickness and firmness, they do not always correlate to more complex sensory attributes, such as creamy and smooth. These attributes are often a result of different contributions, including lubrication aspects and interactions between food and components present in the oral cavity. In this review, the different contributions for a variety of composite foods, such as dispersions, emulsions and emulsion-filled gels, are discussed. The rheological properties are discussed in relation to specific structural characteristics of the foods, which are then linked to lubrication aspects and sensory perception.

On soil textural classifications and soil-texture-based estimations

NASA Astrophysics Data System (ADS)

Ángel Martín, Miguel; Pachepsky, Yakov A.; García-Gutiérrez, Carlos; Reyes, Miguel

2018-02-01

The soil texture representation with the standard textural fraction triplet sand-silt-clay is commonly used to estimate soil properties. The objective of this work was to test the hypothesis that other fraction sizes in the triplets may provide a better representation of soil texture for estimating some soil parameters. We estimated the cumulative particle size distribution and bulk density from an entropy-based representation of the textural triplet with experimental data for 6240 soil samples. The results supported the hypothesis. For example, simulated distributions were not significantly different from the original ones in 25 and 85 % of cases when the sand-silt-clay and very coarse+coarse + medium sand - fine + very fine sand - silt+clay were used, respectively. When the same standard and modified triplets were used to estimate the average bulk density, the coefficients of determination were 0.001 and 0.967, respectively. Overall, the textural triplet selection appears to be application and data specific.

Development of Thin-Walled Magnesium Alloy Extrusions for Improved Crash Performance Based Upon Texture Control

NASA Astrophysics Data System (ADS)

Williams, Bruce W.; Agnew, Sean R.; Klein, Robert W.; McKinley, Jonathan

Recent investigations suggest that it is possible to achieve dramatic modifications to both strength and ductility of magnesium alloys through a combination of alloying, grain refinement, and texture control. The current work explores the possibility of altering the texture in extruded thin-walled magnesium alloy tubes for improved ductility during axial crush in which energy is absorbed through progressive buckling. The texture evolution was predicted using the viscoplastic self-consistent (VPSC) crystal plasticity model, with strain path input from continuum-based finite element simulations of extrusion. A limited diversity of textures can be induced by altering the strain path through the extrusion die design. In some cases, such as for simple bar extrusion, the textures predicted can be connected with simple shape change. In other cases, a subtle influence of strain path involving shear-reverse-shear is predicted. The most promising textures predicted for a variety of strain paths are selected for subsequent experimental study.

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

PubMed

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.

Texture-Based Correspondence Display

NASA Technical Reports Server (NTRS)

Gerald-Yamasaki, Michael

2004-01-01

Texture-based correspondence display is a methodology to display corresponding data elements in visual representations of complex multidimensional, multivariate data. Texture is utilized as a persistent medium to contain a visual representation model and as a means to create multiple renditions of data where color is used to identify correspondence. Corresponding data elements are displayed over a variety of visual metaphors in a normal rendering process without adding extraneous linking metadata creation and maintenance. The effectiveness of visual representation for understanding data is extended to the expression of the visual representation model in texture.

Applications of Microbial Enzymes in Food Industry.

PubMed

Raveendran, Sindhu; Parameswaran, Binod; Ummalyma, Sabeela Beevi; Abraham, Amith; Mathew, Anil Kuruvilla; Madhavan, Aravind; Rebello, Sharrel; Pandey, Ashok

2018-03-01

The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.

Applications of Microbial Enzymes in Food Industry

PubMed Central

2018-01-01

Summary The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed. PMID:29795993

Analyzing and improving surface texture by dual-rotation magnetorheological finishing

NASA Astrophysics Data System (ADS)

Wang, Yuyue; Zhang, Yun; Feng, Zhijing

2016-01-01

The main advantages of magnetorheological finishing (MRF) are its high convergence rate of surface error, the ability of polishing aspheric surfaces and nearly no subsurface damage. However, common MRF produces directional surface texture due to the constant flow direction of the magnetorheological (MR) polishing fluid. This paper studies the mechanism of surface texture formation by texture modeling. Dual-rotation magnetorheological finishing (DRMRF) is presented to suppress directional surface texture after analyzing the results of the texture model for common MRF. The results of the surface texture model for DRMRF and the proposed quantitative method based on mathematical statistics indicate the effective suppression of directional surface texture. An experimental setup is developed and experiments show directional surface texture and no directional surface texture in common MRF and DRMRF, respectively. As a result, the surface roughness of DRMRF is 0.578 nm (root-mean-square value) which is lower than 1.109 nm in common MRF.

Hybrid texture generator

NASA Astrophysics Data System (ADS)

Miyata, Kazunori; Nakajima, Masayuki

1995-04-01

A method is given for synthesizing a texture by using the interface of a conventional drawing tool. The majority of conventional texture generation methods are based on the procedural approach, and can generate a variety of textures that are adequate for generating a realistic image. But it is hard for a user to imagine what kind of texture will be generated simply by looking at its parameters. Furthermore, it is difficult to design a new texture freely without a knowledge of all the procedures for texture generation. Our method offers a solution to these problems, and has the following four merits: First, a variety of textures can be obtained by combining a set of feature lines and attribute functions. Second, data definitions are flexible. Third, the user can preview a texture together with its feature lines. Fourth, people can design their own textures interactively and freely by using the interface of a conventional drawing tool. For users who want to build this texture generation method into their own programs, we also give the language specifications for generating a texture. This method can interactively provide a variety of textures, and can also be used for typographic design.

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods.

PubMed

Bordenave, Nicolas; Hamaker, Bruce R; Ferruzzi, Mario G

2014-01-01

Many of the potential health benefits of flavonoids have been associated with their specific chemical and biological properties including their ability to interact and bind non-covalently to macronutrients in foods. While flavonoid-protein interactions and binding have been the subject of intensive study, significantly less is understood about non-covalent interactions with carbohydrates and lipids. These interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. Overall, non-covalent binding of flavonoids with macronutrients is primarily driven by van der Waals interactions. From the flavonoid perspective, these interactions are modulated by characteristics such as degree of polymerization, molecular flexibility, number of external hydroxyl groups, or number of terminal galloyl groups. From the macronutrient standpoint, electrostatic and ionic interactions are generally predominant with carbohydrates, while hydrophobic interactions are generally predominant with lipids and mainly limited to interactions with flavonols. All of these interactions are involved in flavonoid-protein interactions. While primarily associated with undesirable characteristics in foods and beverages, such as astringency, negative impact on macronutrient digestibility and hazing, more recent efforts have attempted to leverage these interactions to develop controlled delivery systems or strategies to enhance flavonoids bioavailability. This paper aims at reviewing the fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food.

TU-F-12A-05: Sensitivity of Textural Features to 3D Vs. 4D FDG-PET/CT Imaging in NSCLC Patients

DOE Office of Scientific and Technical Information (OSTI.GOV)

Yang, F; Nyflot, M; Bowen, S

2014-06-15

Purpose: Neighborhood Gray-level difference matrices (NGLDM) based texture parameters extracted from conventional (3D) 18F-FDG PET scans in patients with NSCLC have been previously shown to associate with response to chemoradiation and poorer patient outcome. However, the change in these parameters when utilizing respiratory-correlated (4D) FDG-PET scans has not yet been characterized for NSCLC. The Objectives: of this study was to assess the extent to which NGLDM-based texture parameters on 4D PET images vary with reference to values derived from 3D scans in NSCLC. Methods: Eight patients with newly diagnosed NSCLC treated with concomitant chemoradiotherapy were included in this study. 4Dmore » PET scans were reconstructed with OSEM-IR in 5 respiratory phase-binned images and corresponding CT data of each phase were employed for attenuation correction. NGLDM-based texture features, consisting of coarseness, contrast, busyness, complexity and strength, were evaluated for gross tumor volumes defined on 3D/4D PET scans by radiation oncologists. Variation of the obtained texture parameters over the respiratory cycle were examined with respect to values extracted from 3D scans. Results: Differences between texture parameters derived from 4D scans at different respiratory phases and those extracted from 3D scans ranged from −30% to 13% for coarseness, −12% to 40% for contrast, −5% to 50% for busyness, −7% to 38% for complexity, and −43% to 20% for strength. Furthermore, no evident correlations were observed between respiratory phase and 4D scan texture parameters. Conclusion: Results of the current study showed that NGLDM-based texture parameters varied considerably based on choice of 3D PET and 4D PET reconstruction of NSCLC patient images, indicating that standardized image acquisition and analysis protocols need to be established for clinical studies, especially multicenter clinical trials, intending to validate prognostic values of texture features for NSCLC.« less

Modeling tropical land-use and land-cover change related to sugarcane crops using remote sensing and soft computing techniques

NASA Astrophysics Data System (ADS)

Vicente, L. E.; Koga-Vicente, A.; Friedel, M. J.; Zullo, J.; Victoria, D.; Gomes, D.; Bayma, G.

2013-12-01

Agriculture is closely related to land-use/cover changes (LUCC). The increase in demand for ethanol necessitates the expansion of areas occupied by corn and sugar cane. In São Paulo state, the conversion of this land raises concern for impacts on food security, such as the decrease in traditional food crop production areas. We used remote sensing data to train and evaluate future land-cover scenarios using a machine-learning algorithm. The land cover classification procedure was based on Landsat 5 TM images, obtained from the Global Land Survey, covering three time periods over twenty years (1990 - 2010). Landsat images were segmented into homogeneous objects, which represent areas on the ground with similar spatial and spectral characteristics. These objects are related to the distinct land cover types that occur in each municipality. Based on the object shape, texture and spectral characteristics, land use/cover was visually identified, considering the following classes: sugarcane plantations, pasture lands, natural cover, forest plantation, permanent crop, short cycle crop, water bodies and urban areas. Results for the western regions of São Paulo state indicate that sugarcane crop area advanced mostly upon pasture areas with few areas of food crops being replaced by sugarcane.

TU-F-CAMPUS-J-04: Impact of Voxel Anisotropy On Statistic Texture Features of Oncologic PET: A Simulation Study

DOE Office of Scientific and Technical Information (OSTI.GOV)

Yang, F; Byrd, D; Bowen, S

2015-06-15

Purpose: Texture metrics extracted from oncologic PET have been investigated with respect to their usefulness as definitive indicants for prognosis in a variety of cancer. Metric calculation is often based on cubic voxels. Most commonly used PET scanners, however, produce rectangular voxels, which may change texture metrics. The objective of this study was to examine the variability of PET texture feature metrics resulting from voxel anisotropy. Methods: Sinograms of NEMA NU-2 phantom for 18F-FDG were simulated using the ASIM simulation tool. The obtained projection data was reconstructed (3D-OSEM) on grids of cubic and rectangular voxels, producing PET images of resolutionmore » of 2.73x2.73x3.27mm3 and 3.27x3.27x3.27mm3, respectively. An interpolated dataset obtained from resampling the rectangular voxel data for isotropic voxel dimension (3.27mm) was also considered. For each image dataset, 28 texture parameters based on grey-level co-occurrence matrices (GLCOM), intensity histograms (GLIH), neighborhood difference matrices (GLNDM), and zone size matrices (GLZSM) were evaluated within lesions of diameter of 33, 28, 22, and 17mm. Results: In reference to the isotopic image data, texture features appearing on the rectangular voxel data varied with a range of -34-10% for GLCOM based, -31-39% for GLIH based, -80 -161% for GLNDM based, and −6–45% for GLZSM based while varied with a range of -35-23% for GLCOM based, -27-35% for GLIH based, -65-86% for GLNDM based, and -22 -18% for GLZSM based for the interpolated image data. For the anisotropic data, GLNDM-cplx exhibited the largest extent of variation (161%) while GLZSM-zp showed the least (<1%). As to the interpolated data, GLNDM-busy varied the most (86%) while GLIH-engy varied the least (<1%). Conclusion: Variability of texture appearance on oncologic PET with respect to voxel representation is substantial and feature-dependent. It necessitates consideration of standardized voxel representation for inter-institution studies attempting to validate prognostic values of PET texture features in cancer treatment.« less

Adhesive behavior of micro/nano-textured surfaces

NASA Astrophysics Data System (ADS)

Zhang, Yuyan; Wang, Xiaoli; Li, Hanqing; Wang, Ben

2015-02-01

A numerical model of the adhesive contact between a rigid smooth sphere and an elastic textured surface based on the Lennard-Jones interatomic potential law and the Hamaker summation method is established. Textures are considered by introducing the texture height distribution into the gap equation. Simulation results show that the pull-off force on textured surfaces decreases compared to that on smooth surfaces. Furthermore, effects of sphere-shaped textures on reducing adhesion are more obvious than cylinder-shaped or cube-shaped textures when the coverage area ratio, maximum height and interval of textures are fixed. For surfaces with sphere-shaped textures, variation trends of the mean pull-off force with texture density are not monotonous, and there exists a certain range of texture densities in which the mean pull-off force is small and its variation is insignificant. In addition, the pull-off force depends also on the maximum height and radius of textures. On one hand, if the texture radius is fixed, larger maximum height results in smaller pull-off force, and if the maximum height is fixed, the pull-off force tends to increase almost linearly with increases in texture radius. On the other hand, if the height-diameter ratio of textures is fixed, the pull-off force reaches a minimum at an optimum texture radius or maximum height.

Multi Texture Analysis of Colorectal Cancer Continuum Using Multispectral Imagery

PubMed Central

Chaddad, Ahmad; Desrosiers, Christian; Bouridane, Ahmed; Toews, Matthew; Hassan, Lama; Tanougast, Camel

2016-01-01

Purpose 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. Materials and Methods 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. Results 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%. Conclusions 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. PMID:26901134

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

PubMed

Tavares Estevam, Adriana Carneiro; Alonso Buriti, Flávia Carolina; de Oliveira, Tiago Almeida; Pereira, Elainy Virginia Dos Santos; Florentino, Eliane Rolim; Porto, Ana Lúcia Figueiredo

2016-04-01

The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products. © 2016 Institute of Food Technologists®

Surface Texture-Based Surface Treatments on Ti6Al4V Titanium Alloys for Tribological and Biological Applications: A Mini Review

PubMed Central

Li, Dali; Zou, Jiaojuan; Xie, Ruizhen; Wang, Zhihua; Tang, Bin

2018-01-01

Surface texture (ST) has been confirmed as an effective and economical surface treatment technique that can be applied to a great range of materials and presents growing interests in various engineering fields. Ti6Al4V which is the most frequently and successfully used titanium alloy has long been restricted in tribological-related operations due to the shortcomings of low surface hardness, high friction coefficient, and poor abrasive wear resistance. Ti6Al4V has benefited from surface texture-based surface treatments over the last decade. This review begins with a brief introduction, analysis approaches, and processing methods of surface texture. The specific applications of the surface texture-based surface treatments for improving surface performance of Ti6Al4V are thoroughly reviewed from the point of view of tribology and biology. PMID:29587358

Studying the effects of nucleating agents on texture modification of puffed corn-fish snack.

PubMed

Shahmohammadi, Hamid Reza; Bakar, Jamilah; Rahman, Russly Abdul; Adzhan, Noranizan Mohd

2014-02-01

To improve textural attributes of puffed corn-fish snack, the effects of 1%, 1.5%, and 2% of calcium carbonate, magnesium silicate (talc), sodium bicarbonate as well as 5% and 10% of wheat bran (as the nucleating materials) on textural attributes were studied. Sensory evaluation, bulk density, expansion ratio, maximum force, and count peaks were measured using the Kramer test. The results showed that all of the additives except bran significantly enhanced the texture. Among them, talc at 0.5% was the best to enhance the density and expansion ratio. Effects of using 0.5% talc on puffed corn-fish snack microstructure were studied using scanning electron microscopy. The average cell diameter of 109 ± 48 μm and cell numbers per square centimeter of 67.4 for talc-treated products were obtained, while for nontalc-treated extrudates, average cell diameter of 798 ± 361 μm and cell numbers per square centimeter of 13.9 were found. Incorporation of 0.5% w/w of magnesium silicate reduced (7-fold) the average cell diameter while increased (4-fold) the cell number. © 2014 Institute of Food Technologists®

Texture analysis of ultrahigh field T2*-weighted MR images of the brain: application to Huntington's disease.

PubMed

Doan, Nhat Trung; van den Bogaard, Simon J A; Dumas, Eve M; Webb, Andrew G; van Buchem, Mark A; Roos, Raymund A C; van der Grond, Jeroen; Reiber, Johan H C; Milles, Julien

2014-03-01

To develop a framework for quantitative detection of between-group textural differences in ultrahigh field T2*-weighted MR images of the brain. MR images were acquired using a three-dimensional (3D) T2*-weighted gradient echo sequence on a 7 Tesla MRI system. The phase images were high-pass filtered to remove phase wraps. Thirteen textural features were computed for both the magnitude and phase images of a region of interest based on 3D Gray-Level Co-occurrence Matrix, and subsequently evaluated to detect between-group differences using a Mann-Whitney U-test. We applied the framework to study textural differences in subcortical structures between premanifest Huntington's disease (HD), manifest HD patients, and controls. In premanifest HD, four phase-based features showed a difference in the caudate nucleus. In manifest HD, 7 magnitude-based features showed a difference in the pallidum, 6 phase-based features in the caudate nucleus, and 10 phase-based features in the putamen. After multiple comparison correction, significant differences were shown in the putamen in manifest HD by two phase-based features (both adjusted P values=0.04). This study provides the first evidence of textural heterogeneity of subcortical structures in HD. Texture analysis of ultrahigh field T2*-weighted MR images can be useful for noninvasive monitoring of neurodegenerative diseases. Copyright © 2013 Wiley Periodicals, Inc.

Association analysis for loci regulating grain quality traits and marker development in the USDA rice collection

USDA-ARS?s Scientific Manuscript database

Uncovering underlying genetics associated with grain quality is important to world food security. Rice is consumed as a whole grain, therefore cooked rice texture, stickiness, chewiness, grain dimensions and grain appearance can affect palatability and marketability. Amylose and protein content play...

Volatile profiles of aromatic and non-aromatic rice

USDA-ARS?s Scientific Manuscript database

Rice is enjoyed by many people as a staple food because of its flavor and texture. Some scented varieties command a premium in the marketplace because of their distinctive aroma and flavor. The compound most commonly associated with the popcorn or nutty scent of aromatic rice is 2-acetyl-1-pyrroline...

Fresh fruit: microstructure, texture and quality

USDA-ARS?s Scientific Manuscript database

Fresh-cut produce has a huge following in today’s supermarkets. The trend follows the need to decrease preparation time as well as the desire to follow the current health guidelines for consumption of more whole “heart-healthy” foods. Additionally, consumers are able to enjoy a variety of fresh prod...

75 FR 8252 - Laminarin; Exemption from the Requirement of a Tolerance

Federal Register 2010, 2011, 2012, 2013, 2014

2010-02-24

... dietary supplements and texturing agents; therefore, these carbohydrates are typically consumed as a... and dietary supplements. Finally, the Agency believes that it is unlikely that any exposure to the... laminarin already consumed in foods and those allowed in dietary supplements. In sum, no dietary exposure is...

Physico-chemical, textural, and sensory effects of chickpea (Cicer arietinum) flour fortified yogurt

USDA-ARS?s Scientific Manuscript database

Yogurt is a popular dairy product made by the bacterial fermentation of milk. It is considered nutritious and has probiotics as a result of fermentation that benefit digestive health when consumed. Protein fortification of foods is an effective way to deliver increased satiety to consumers. Chickpea...

Storage Stability of Food Protein Hydrolysates-A Review.

PubMed

Rao, Qinchun; Klaassen Kamdar, Andre; Labuza, Theodore P

2016-05-18

In recent years, mainly due to the specific health benefits associated with (1) the discovery of bioactive peptides in protein hydrolysates, (2) the reduction of protein allergenicity by protein hydrolysis, and (3) the improved protein digestibility and absorption of protein hydrolysates, the utilization of protein hydrolysates in functional foods and beverages has significantly increased. Although the specific health benefits from different hydrolysates are somewhat proven, the delivery and/or stability of these benefits is debatable during distribution, storage, and consumption. In this review, we discuss (1) the quality changes in different food protein hydrolysates during storage; (2) the resulting changes in the structure and texture of three food matrices, i.e., low moisture foods (LMF, aw < 0.6), intermediate moisture foods (IMF, 0.6 ≤ aw < 0.85), and high moisture foods (HMF, aw ≥ 0.85); and (3) the potential solutions to improve storage stability of food protein hydrolysates. In addition, we note there is a great need for evaluation of biofunction availability of bioactive peptides in food protein hydrolysates during storage.

Quality attributes of bread fortified with staghorn sumac extract.

PubMed

Wang, Sunan; Zhu, Fan

2018-02-01

Staghorn sumac (Rhus typhina) is rich in polyphenols and may be used as an innovative ingredient in maintaining and enhancing food quality. In this report, aqueous extracts of sumac fruit powder were added up to 10% in wheat bread formulation. The extract concentration-dependently delayed the mold growth (up to 5 log reduction in 7-day storage) and the staling of bread. Adding sumac extracts dose-dependently increased the total phenolic and anthocyanin contents of the breads. Minimal changes were observed in loaf volume, water activity, moisture content, texture (cohesiveness, springiness, and adhesive), and aroma of breads containing extracts of less than 4%. Overall, sumac addition altered several quality attributes of bread, including hardness, color, and sensory acceptance in appearance, flavor, and texture. Sumac holds potential as a natural preservative and an antistaling agent in bread formulation. The rising healthy food market demands bakery products fortified with novel functional ingredients. Staghorn sumac is an emerging healthy food ingredient that has attracted much research attention recently. This study provides a scientific basis to develop bread fortified with sumac-derived functional ingredients. The results pointed out the feasibility of making sumac-fortified breads with enhanced phenolic content, increased shelf life, and acceptable sensory profile. © 2017 Wiley Periodicals, Inc.

Evaluation of the uptake of the Australian standardized terminology and definitions for texture modified foods and fluids.

PubMed

Jukes, Sarah; Cichero, Julie A Y; Haines, Terrence; Wilson, Christina; Paul, Kate; O'Rourke, Michelle

2012-06-01

This paper discusses the uptake of standardized terminology and definitions for texture modified foods and fluids. The Australian dietetic and speech-language pathology associations endorsed national standards in 2007. This project sought to determine the barriers and enablers for use of the national standards in clinical practice. Cross-sectional online surveys were developed, including open- and closed-response questions. The surveys targeted different professional groups in Australia including speech-language pathologists, dietitians, nurses, and food service personnel. Australian accredited universities were contacted to determine penetration of the standards. A total of 574 surveys were received. Sixty-five per cent of respondents indicated full implementation, 23% partial implementation, and 10% no implementation of the standards in their workplace. Speech-language pathologists and dietitians were most likely to have championed implementation of the standards. Barriers to implementation included: lack of knowledge about the standards, time, and resistance to change. Enablers included: encouragement to use the standards and 'buy-in' from stakeholders. Benefits of implementation included: consistent terminology and perceived improvements in patient safety. It was concluded that the standards have been successfully implemented in a majority of facilities and Australian universities. This study provides insight into the complexity of introducing and managing change in healthcare environments.

Endogenous opioids encode relative taste preference.

PubMed

Taha, Sharif A; Norsted, Ebba; Lee, Lillian S; Lang, Penelope D; Lee, Brian S; Woolley, Joshua D; Fields, Howard L

2006-08-01

Endogenous opioid signaling contributes to the neural control of food intake. Opioid signaling is thought to regulate palatability, the reward value of a food item as determined by orosensory cues such as taste and texture. The reward value of a food reflects not only these sensory properties but also the relative value of competing food choices. In the present experiment, we used a consummatory contrast paradigm to manipulate the relative value of a sucrose solution for two groups of rats. Systemic injection of the nonspecific opioid antagonist naltrexone suppressed sucrose intake; for both groups, however, this suppression was selective, occurring only for the relatively more valuable sucrose solution. Our results indicate that endogenous opioid signaling contributes to the encoding of relative reward value.

Description of textures by a structural analysis.

PubMed

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.

Nutrition knowledge, attitudes and dietary restriction behaviour of Taiwanese elderly.

PubMed

Lin, Wei; Lee, Ya-Wen

2005-01-01

The purpose of this study is to understand knowledge about and general attitudes towards nutrition, dietary restriction attitudes, and dietary restriction behavior in the Taiwanese elderly, and the relationship of these various components to each other. Data from the Elderly Nutrition and Health Survey in Taiwan (1999-2000) were used for analysis and included 1937 elderly persons aged over 65. The results indicated that the elderly had poor nutrition knowledge, especially about the relationship between nutrition and disease. Elderly nutrition attitudes were fair; they tended to disagree with misconceptions about "healthy" or functional foods and also had quite positive general eating attitudes. However, the Taiwanese elderly hold quite strong attitudes influenced by Chinese traditional or food-texture-related dietary restrictions. Elderly people frequently avoid eating foods considered unhealthy by modern medical science (e.g. high fat/cholesterol foods) as well as foods forbidden by Chinese traditional medicine (e.g. "heating" foods, "cooling" foods). Most of the elderly regularly eat three meals a day, however, they seldom pay attention to dietary and nutrition information. The most important sources of nutrition information are offspring or family members, TV, and medical practitioners. In general, elderly men with a higher educational level and living in less remote areas had better nutrition knowledge, held more positive nutrition attitudes, and kept to dietary restrictions less frequently. Elderly people's nutrition knowledge was positively related to their health-care attitudes, general eating attitudes, high- fat or high-cholesterol food restriction behavior, fermented or pickled food restriction behavior, attention to nutrition information, and regularity of meals. However, nutrition knowledge was inversely related to Chinese traditional or food-texture-related dietary restriction behaviors. The results of this study suggest that education of elderly people about nutrition is important, and the design of such nutrition education programs should consider the low educational levels of the elderly. Children or other family members may also be included in the program. The use of TV as a medium for nutrition education of the elderly may also be important for nutrition educators.

Strong, non-magnetic, cube textured alloy substrates

DOEpatents

Goyal, Amit [Knoxville, TN

2011-02-01

A warm-rolled, annealed, polycrystalline, cube-textured, {100}<100>, FCC-based alloy substrate is characterized by a yield strength greater than 200 MPa and a biaxial texture characterized by a FWHM of less than 15.degree. in all directions.

Wall-based measurement features provides an improved IVUS coronary artery risk assessment when fused with plaque texture-based features during machine learning paradigm.

PubMed

Banchhor, Sumit K; Londhe, Narendra D; Araki, Tadashi; Saba, Luca; Radeva, Petia; Laird, John R; Suri, Jasjit S

2017-12-01

Planning of percutaneous interventional procedures involves a pre-screening and risk stratification of the coronary artery disease. Current screening tools use stand-alone plaque texture-based features and therefore lack the ability to stratify the risk. This IRB approved study presents a novel strategy for coronary artery disease risk stratification using an amalgamation of IVUS plaque texture-based and wall-based measurement features. Due to common genetic plaque makeup, carotid plaque burden was chosen as a gold standard for risk labels during training-phase of machine learning (ML) paradigm. Cross-validation protocol was adopted to compute the accuracy of the ML framework. A set of 59 plaque texture-based features was padded with six wall-based measurement features to show the improvement in stratification accuracy. The ML system was executed using principle component analysis-based framework for dimensionality reduction and uses support vector machine classifier for training and testing-phases. The ML system produced a stratification accuracy of 91.28%, demonstrating an improvement of 5.69% when wall-based measurement features were combined with plaque texture-based features. The fused system showed an improvement in mean sensitivity, specificity, positive predictive value, and area under the curve by: 6.39%, 4.59%, 3.31% and 5.48%, respectively when compared to the stand-alone system. While meeting the stability criteria of 5%, the ML system also showed a high average feature retaining power and mean reliability of 89.32% and 98.24%, respectively. The ML system showed an improvement in risk stratification accuracy when the wall-based measurement features were fused with the plaque texture-based features. Copyright © 2017 Elsevier Ltd. All rights reserved.

Assessment of visual landscape quality using IKONOS imagery.

PubMed

Ozkan, Ulas Yunus

2014-07-01

The assessment of visual landscape quality is of importance to the management of urban woodlands. Satellite remote sensing may be used for this purpose as a substitute for traditional survey techniques that are both labour-intensive and time-consuming. This study examines the association between the quality of the perceived visual landscape in urban woodlands and texture measures extracted from IKONOS satellite data, which features 4-m spatial resolution and four spectral bands. The study was conducted in the woodlands of Istanbul (the most important element of urban mosaic) lying along both shores of the Bosporus Strait. The visual quality assessment applied in this study is based on the perceptual approach and was performed via a survey of expressed preferences. For this purpose, representative photographs of real scenery were used to elicit observers' preferences. A slide show comprising 33 images was presented to a group of 153 volunteers (all undergraduate students), and they were asked to rate the visual quality of each on a 10-point scale (1 for very low visual quality, 10 for very high). Average visual quality scores were calculated for landscape. Texture measures were acquired using the two methods: pixel-based and object-based. Pixel-based texture measures were extracted from the first principle component (PC1) image. Object-based texture measures were extracted by using the original four bands. The association between image texture measures and perceived visual landscape quality was tested via Pearson's correlation coefficient. The analysis found a strong linear association between image texture measures and visual quality. The highest correlation coefficient was calculated between standard deviation of gray levels (SDGL) (one of the pixel-based texture measures) and visual quality (r = 0.82, P < 0.05). The results showed that perceived visual quality of urban woodland landscapes can be estimated by using texture measures extracted from satellite data in combination with appropriate modelling techniques.

Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.

PubMed

Glicerina, Virginia; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco; Romani, Santina

2017-11-17

The effect of partial replacement of wheat flour with soy paste and wheat fiber on rheological, textural, physicochemical, and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g., enriched cooked ham, whey cheese, and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity, and metabolic heat were tested. On the final product, produced at the industrial level, textural, color, sensory, and nutritional analyses were performed. Preliminary rheological analysis was essential to evaluate the suitability of the new pizza to be processed at industrial level. Both pizza dough samples showed a solid elastic-like behavior; however, the addition of soy and fiber increased moisture content of E pizza, due to the water binding ability of soy protein and to the effect of fibers that also decreased E dough elasticity. No differences in extensibility between the two samples were observed, whereas significantly lower values of resistance to extension and dough force were shown in sample E. These differences were likely due to the presence of soy that interfere with gluten formation and to the dietary fibers that interact with water. Ingredients used in E pizza improved its nutritional quality increasing dietary fibers and protein, and decreasing saturated fatty acids and cholesterol content, which contributed to decrease energy value, in terms of kilocalorie reduction. In this work, the effects of using new ingredients (e.g., soy paste, wheat fiber) on the rheological, textural, physicochemical, nutritional, and organoleptic characteristics of an enriched pizza type were investigated both at laboratory and industrial levels. The new pizza provides a product that combines solid technological performances, in terms of rheological properties and dough elasticity, with improved and balanced nutritional quality, thanks also to the ingredients used in the topping. Results demonstrate the possibility of obtaining new pizza products characterized by nutritional and sensorial properties tailored for different group of consumers. © 2017 Wiley Periodicals, Inc.

Texture segmentation by genetic programming.

PubMed

Song, Andy; Ciesielski, Vic

2008-01-01

This paper describes a texture segmentation method using genetic programming (GP), which is one of the most powerful evolutionary computation algorithms. By choosing an appropriate representation texture, classifiers can be evolved without computing texture features. Due to the absence of time-consuming feature extraction, the evolved classifiers enable the development of the proposed texture segmentation algorithm. This GP based method can achieve a segmentation speed that is significantly higher than that of conventional methods. This method does not require a human expert to manually construct models for texture feature extraction. In an analysis of the evolved classifiers, it can be seen that these GP classifiers are not arbitrary. Certain textural regularities are captured by these classifiers to discriminate different textures. GP has been shown in this study as a feasible and a powerful approach for texture classification and segmentation, which are generally considered as complex vision tasks.

Effect of decompression drying treatment on physical properties of solid foods.

PubMed

Morikawa, Takuya; Takada, Norihisa; Miura, Makoto

2017-04-01

This study used a decompression drying instrument to investigate the effects of a drying treatment on the physical properties of solid foods. Commercial tofu was used as a model food and was treated at different temperature and pressure conditions in a drying chamber. Overall, high temperatures resulted in better drying. Additionally, pressure in the chamber influenced the drying conditions of samples. Differences in physical properties, such as food texture, shrinkage, and color were observed among some samples, even with similar moisture content. This was caused by differences in moisture distribution in the food, which seems to have manifested as a thin, dried film on the surfaces of samples. It caused inefficient drying and changes in physical properties. Control of the drying conditions (i.e. pressure and heat supply) has relations with not only physical properties, but also the drying efficiency of solid foods.

The Study of Residential Areas Extraction Based on GF-3 Texture Image Segmentation

NASA Astrophysics Data System (ADS)

Shao, G.; Luo, H.; Tao, X.; Ling, Z.; Huang, Y.

2018-04-01

The study chooses the standard stripe and dual polarization SAR images of GF-3 as the basic data. Residential areas extraction processes and methods based upon GF-3 images texture segmentation are compared and analyzed. GF-3 images processes include radiometric calibration, complex data conversion, multi-look processing, images filtering, and then conducting suitability analysis for different images filtering methods, the filtering result show that the filtering method of Kuan is efficient for extracting residential areas, then, we calculated and analyzed the texture feature vectors using the GLCM (the Gary Level Co-occurrence Matrix), texture feature vectors include the moving window size, step size and angle, the result show that window size is 11*11, step is 1, and angle is 0°, which is effective and optimal for the residential areas extracting. And with the FNEA (Fractal Net Evolution Approach), we segmented the GLCM texture images, and extracted the residential areas by threshold setting. The result of residential areas extraction verified and assessed by confusion matrix. Overall accuracy is 0.897, kappa is 0.881, and then we extracted the residential areas by SVM classification based on GF-3 images, the overall accuracy is less 0.09 than the accuracy of extraction method based on GF-3 Texture Image Segmentation. We reached the conclusion that residential areas extraction based on GF-3 SAR texture image multi-scale segmentation is simple and highly accurate. although, it is difficult to obtain multi-spectrum remote sensing image in southern China, in cloudy and rainy weather throughout the year, this paper has certain reference significance.

Transfer of the nationwide Czech soil survey data to a foreign soil classification - generating input parameters for a process-based soil erosion modelling approach

NASA Astrophysics Data System (ADS)

Beitlerová, Hana; Hieke, Falk; Žížala, Daniel; Kapička, Jiří; Keiser, Andreas; Schmidt, Jürgen; Schindewolf, Marcus

2017-04-01

Process-based erosion modelling is a developing and adequate tool to assess, simulate and understand the complex mechanisms of soil loss due to surface runoff. While the current state of available models includes powerful approaches, a major drawback is given by complex parametrization. A major input parameter for the physically based soil loss and deposition model EROSION 3D is represented by soil texture. However, as the model has been developed in Germany it is dependent on the German soil classification. To exploit data generated during a massive nationwide soil survey campaign taking place in the 1960s across the entire Czech Republic, a transfer from the Czech to the German or at least international (e.g. WRB) system is mandatory. During the survey the internal differentiation of grain sizes was realized in a two fractions approach, separating texture into solely above and below 0.01 mm rather than into clayey, silty and sandy textures. Consequently, the Czech system applies a classification of seven different textures based on the respective percentage of large and small particles, while in Germany 31 groups are essential. The followed approach of matching Czech soil survey data to the German system focusses on semi-logarithmic interpolation of the cumulative soil texture curve additionally on a regression equation based on a recent database of 128 soil pits. Furthermore, for each of the seven Czech texture classes a group of typically suitable classes of the German system was derived. A GIS-based spatial analysis to test approaches of interpolation the soil texture was carried out. First results show promising matches and pave the way to a Czech model application of EROSION 3D.

SU-F-R-36: Validating Quantitative Radiomic Texture Features for Oncologic PET: A Digital Phantom Study

DOE Office of Scientific and Technical Information (OSTI.GOV)

Yang, F; Yang, Y; Young, L

Purpose: Radiomic texture features derived from the oncologic PET have recently been brought under intense investigation within the context of patient stratification and treatment outcome prediction in a variety of cancer types; however, their validity has not yet been examined. This work is aimed to validate radiomic PET texture metrics through the use of realistic simulations in the ground truth setting. Methods: Simulation of FDG-PET was conducted by applying the Zubal phantom as an attenuation map to the SimSET software package that employs Monte Carlo techniques to model the physical process of emission imaging. A total of 15 irregularly-shaped lesionsmore » featuring heterogeneous activity distribution were simulated. For each simulated lesion, 28 texture features in relation to the intensity histograms (GLIH), grey-level co-occurrence matrices (GLCOM), neighborhood difference matrices (GLNDM), and zone size matrices (GLZSM) were evaluated and compared with their respective values extracted from the ground truth activity map. Results: In reference to the values from the ground truth images, texture parameters appearing on the simulated data varied with a range of 0.73–3026.2% for GLIH-based, 0.02–100.1% for GLCOM-based, 1.11–173.8% for GLNDM-based, and 0.35–66.3% for GLZSM-based. For majority of the examined texture metrics (16/28), their values on the simulated data differed significantly from those from the ground truth images (P-value ranges from <0.0001 to 0.04). Features not exhibiting significant difference comprised of GLIH-based standard deviation, GLCO-based energy and entropy, GLND-based coarseness and contrast, and GLZS-based low gray-level zone emphasis, high gray-level zone emphasis, short zone low gray-level emphasis, long zone low gray-level emphasis, long zone high gray-level emphasis, and zone size nonuniformity. Conclusion: The extent to which PET imaging disturbs texture appearance is feature-dependent and could be substantial. It is thus advised that use of PET texture parameters for predictive and prognostic measurements in oncologic setting awaits further systematic and critical evaluation.« less

Clustering document fragments using background color and texture information

NASA Astrophysics Data System (ADS)

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.

You say "lean finely textured beef," I say "pink slime".

PubMed

Reid, Rita-Marie Cain

2014-01-01

In 2012, American Broadcasting Companies, Inc. (ABC) broadcast a segment on its evening news show regarding the manufacture of "lean finely textured beef" by Beef Products, Inc. (BPI). The broadcast, as well as follow-up reports and social media communications, repeatedly referred to the product as "pink slime," a term originated by a United States Department of Agriculture (USDA) employee for the processed meat. The market backlash against the product was immediate and intense. Ultimately, BPI closed three processing plants, cut hundreds of jobs, and filed for bankruptcy. BPI sued ABC and others for food libel, defamation, and tortious interference. This research analyzes those claims and defenses and discusses the future of such cases.

Meat analogues: Health promising sustainable meat substitutes.

PubMed

Kumar, Pavan; Chatli, M K; Mehta, Nitin; Singh, Parminder; Malav, O P; Verma, Akhilesh K

2017-03-24

There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavor, color, and nutritive value can be substituted directly for meat to all sections of the society.

A research of selected textural features for detection of asbestos-cement roofing sheets using orthoimages

NASA Astrophysics Data System (ADS)

Książek, Judyta

2015-10-01

At present, there has been a great interest in the development of texture based image classification methods in many different areas. This study presents the results of research carried out to assess the usefulness of selected textural features for detection of asbestos-cement roofs in orthophotomap classification. Two different orthophotomaps of southern Poland (with ground resolution: 5 cm and 25 cm) were used. On both orthoimages representative samples for two classes: asbestos-cement roofing sheets and other roofing materials were selected. Estimation of texture analysis usefulness was conducted using machine learning methods based on decision trees (C5.0 algorithm). For this purpose, various sets of texture parameters were calculated in MaZda software. During the calculation of decision trees different numbers of texture parameters groups were considered. In order to obtain the best settings for decision trees models cross-validation was performed. Decision trees models with the lowest mean classification error were selected. The accuracy of the classification was held based on validation data sets, which were not used for the classification learning. For 5 cm ground resolution samples, the lowest mean classification error was 15.6%. The lowest mean classification error in the case of 25 cm ground resolution was 20.0%. The obtained results confirm potential usefulness of the texture parameter image processing for detection of asbestos-cement roofing sheets. In order to improve the accuracy another extended study should be considered in which additional textural features as well as spectral characteristics should be analyzed.

Effects of chemical composite, puffing temperature and intermediate moisture content on physical properties of potato and apple slices

NASA Astrophysics Data System (ADS)

Tabtaing, S.; Paengkanya, S.; Tanthong, P.

2017-09-01

Puffing technique is the process that can improve texture and volumetric of crisp fruit and vegetable. However, the effect of chemical composite in foods on puffing characteristics is still lack of study. Therefore, potato and apple slices were comparative study on their physical properties. Potato and apple were sliced into 2.5 mm thickness and 2.5 cm in diameter. Potato slices were treated by hot water for 2 min while apple slices were not treatment. After that, they were dried in 3 steps. First step, they were dried by hot air at temperature of 90°C until their moisture content reached to 30, 40, and 50 % dry basis. Then they were puffed by hot air at temperature of 130, 150, and 170°C for 2 min. Finally, they were dried again by hot air at temperature of 90°C until their final moisture content reached to 4% dry basis. The experimental results showed that chemical composite of food affected on physical properties of puffed product. Puffed potato had higher volume ratio than those puffed apple because potato slices contains starch. The higher starch content provided more hard texture of potato than those apples. Puffing temperature and moisture content strongly affected on the color, volume ratio, and textural properties of puffed potato slices. In addition, the high drying rate of puffed product observed at high puffing temperature and higher moisture content.

Texture analysis based on the Hermite transform for image classification and segmentation

NASA Astrophysics Data System (ADS)

Estudillo-Romero, Alfonso; Escalante-Ramirez, Boris; Savage-Carmona, Jesus

2012-06-01

Texture analysis has become an important task in image processing because it is used as a preprocessing stage in different research areas including medical image analysis, industrial inspection, segmentation of remote sensed imaginary, multimedia indexing and retrieval. In order to extract visual texture features a texture image analysis technique is presented based on the Hermite transform. Psychovisual evidence suggests that the Gaussian derivatives fit the receptive field profiles of mammalian visual systems. The Hermite transform describes locally basic texture features in terms of Gaussian derivatives. Multiresolution combined with several analysis orders provides detection of patterns that characterizes every texture class. The analysis of the local maximum energy direction and steering of the transformation coefficients increase the method robustness against the texture orientation. This method presents an advantage over classical filter bank design because in the latter a fixed number of orientations for the analysis has to be selected. During the training stage, a subset of the Hermite analysis filters is chosen in order to improve the inter-class separability, reduce dimensionality of the feature vectors and computational cost during the classification stage. We exhaustively evaluated the correct classification rate of real randomly selected training and testing texture subsets using several kinds of common used texture features. A comparison between different distance measurements is also presented. Results of the unsupervised real texture segmentation using this approach and comparison with previous approaches showed the benefits of our proposal.

Texture classification using autoregressive filtering

NASA Technical Reports Server (NTRS)

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.

Structures having enhanced biaxial texture

DOEpatents

Goyal, Amit; Budai, John D.; Kroeger, Donald M.; Norton, David P.; Specht, Eliot D.; Christen, David K.

1999-01-01

A biaxially textured alloy article includes a rolled and annealed biaxially textured base metal substrate characterized by an x-ray diffraction phi scan peak of no more than 20.degree. FWHM; and a biaxially textured layer of an alloy or another material on a surface thereof. The article further includes at least one of an electromagnetic device or an electro-optical device epitaxially joined to the alloy.

Rock classification based on resistivity patterns in electrical borehole wall images

NASA Astrophysics Data System (ADS)

Linek, Margarete; Jungmann, Matthias; Berlage, Thomas; Pechnig, Renate; Clauser, Christoph

2007-06-01

Electrical borehole wall images represent grey-level-coded micro-resistivity measurements at the borehole wall. Different scientific methods have been implemented to transform image data into quantitative log curves. We introduce a pattern recognition technique applying texture analysis, which uses second-order statistics based on studying the occurrence of pixel pairs. We calculate so-called Haralick texture features such as contrast, energy, entropy and homogeneity. The supervised classification method is used for assigning characteristic texture features to different rock classes and assessing the discriminative power of these image features. We use classifiers obtained from training intervals to characterize the entire image data set recovered in ODP hole 1203A. This yields a synthetic lithology profile based on computed texture data. We show that Haralick features accurately classify 89.9% of the training intervals. We obtained misclassification for vesicular basaltic rocks. Hence, further image analysis tools are used to improve the classification reliability. We decompose the 2D image signal by the application of wavelet transformation in order to enhance image objects horizontally, diagonally and vertically. The resulting filtered images are used for further texture analysis. This combined classification based on Haralick features and wavelet transformation improved our classification up to a level of 98%. The application of wavelet transformation increases the consistency between standard logging profiles and texture-derived lithology. Texture analysis of borehole wall images offers the potential to facilitate objective analysis of multiple boreholes with the same lithology.

Experimental Investigation of Effectiveness of Magnetic Field on Food Freezing Process

NASA Astrophysics Data System (ADS)

Suzuki, Toru; Takeuchi, Yuri; Masuda, Kazunori; Watanabe, Manabu; Shirakashi, Ryo; Fukuda, Yutaka; Tsuruta, Takaharu; Yamamoto, Kazutaka; Koga, Nobumitsu; Hiruma, Naoya; Ichioka, Jun; Takai, Kiyoshi

Recently, several food refrigeration equipments that utilize magnetic field have attracted much attention from food production companies, consumers and mass media. However, the effectiveness of the freezers is not scientifically examined. Therefore, the effectiveness should be clarified by experiments or theoretical considerations. In this study, the effect of weak magnetic field (about 0.0005 T) on freezing process of several kinds of foods was investigated by using a specially designed freezer facilitated with magnetic field generator. The investigation included the comparison of freezing curves, drip amount, physicochemical evaluations on color and texture, observation of microstructure, and sensory evaluation. From the results of the control experiments, it can be concluded that weak magnetic field around 0.0005 T provided no significant difference on temperature history during freezing and on the qualities of frozen foods, within our experimental conditions.

Food color and appearance measurement, specification and communication, can we do better?

NASA Astrophysics Data System (ADS)

Hutchings, John; Singleton, Mark; Plater, Keith; Dias, Benjamin

2002-06-01

Conventional methods of color specification demand a sample that is flat, uniformly colored, diffusely reflecting and opaque. Very many natural, processed and manufactured foods, on the other hand, are three-dimensional, irregularly shaped unevenly colored and translucent. Hence, spectrophotometers and tristimulus colorimeters can only be used for reliable and accurate color measurement in certain cases and under controlled conditions. These techniques are certainly unsuitable for specification of color patterning and other factors of total appearance in which, for example, surface texture and gloss interfere with the surface color. Hence, conventional techniques are more appropriate to food materials than to foods themselves. This paper reports investigations on the application of digital camera and screen technologies to these problems. Results indicated that accuracy sufficient for wide scale use in the food industry is obtainable. Measurement applications include the specification and automatic measurement and classification of total appearance properties of three-dimensional products. This will be applicable to specification and monitoring of fruit and vegetables within the growing, storage and marketing supply chain and to on-line monitoring. Applications to sensory panels include monitoring of color and appearance changes occurring during paneling and the development of physical reference scales based pigment chemistry changes. Digital technology will be extendable to the on-screen judging of real and virtual products as well as to the improvement of appearance archiving and communication.

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.

PubMed

Baschali, Aristea; Tsakalidou, Effie; Kyriacou, Adamantini; Karavasiloglou, Nena; Matalas, Antonia-Leda

2017-06-01

Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system.

PubMed

Rivera, J A; Sebranek, J G; Rust, R E

2000-05-01

Contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically separated chicken (MSC) as affected by pH and various salts in a high-moisture model system. The % WRC for meat by-products and MSC was increased by increased pH (4.5-6.8). Pork lungs and MSC had the highest % WRC (p<0.05) among the meat by-products. Meat by-product % WRC was not signifcantly (p>0.05) affected by salt (2%), phosphate (0.3%) or NaOH (0.075%). Chicken viscera had the lowest (p<0.05) mean texture measurements among the meat by-products and MSC. Strong negative correlations (p<0.05) were obtained for texture with total collagen, soluble collagen and high ionic strength soluble (HIS) proteins. These results should be considered for product quality changes when these by-products are used in formulation of high moisture pet food products.

Meal Replacement Mass Reduction and Integration Acceptability Study

NASA Technical Reports Server (NTRS)

Sirmons, T.; Cooper, M.; Douglas, G.; Barrett, A.; Richardson, M.; Arias, D.; Schneiderman, J.; Slack, K.; Ploutz-Snyder R.

2016-01-01

NASA, in planning for long duration missions, has an imperative to provide a food system with the necessary nutrition, acceptability, and safety to ensure sustainment of crew health and performance. The Orion Multi-Purpose Crew Vehicle (MPCV) and future exploration missions are mass constrained; therefore we are challenged to reduce the mass of the food system by 10% while maintaining safety, nutrition, and acceptability for exploration missions. Food bars have previously been used to supplement meals in the Skylab food system, indicating that regular consumption of bars will be acceptable. However, commercially available products do not meet the requirements for a full meal replacement in the spaceflight food system. The purpose of this task is to develop a variety of nutritionally balanced breakfast replacement bars, which meet spaceflight nutritional, microbiological, sensorial, and shelf-life requirements, while enabling a 10% food mass savings. To date, six nutrient-dense meal replacement bars have been developed, using both traditional methods of compression as well as novel ultrasonic compression technologies developed by Creative Resonance Inc. (Phoenix, AZ). All bars will be prioritized based on acceptability and the four top candidates will be evaluated in the Human Exploration Research Analog (HERA) to assess the frequency with which actual meal replacement options may be implemented. Specifically, overall impact to mood, satiety, dietary discomfort, and satisfaction with food will be analyzed to inform successful implementation strategies. In addition, these bars will be evaluated based on final product sensory acceptability, nutritional stability, qualitative stability of analytical measurements (i.e. water activity and texture), and microbiological compliance over two years of storage at room temperature and potential temperature abuse conditions to predict long-term acceptability. It is expected that this work will enable a successful meal replacement strategy to be implemented that maintains crew food consumption and health, while informing exploration missions with appropriate mass savings expectations.

An extensive analysis of various texture feature extractors to detect Diabetes Mellitus using facial specific regions.

PubMed

Shu, Ting; Zhang, Bob; Yan Tang, Yuan

2017-04-01

Researchers have recently discovered that Diabetes Mellitus can be detected through non-invasive computerized method. However, the focus has been on facial block color features. In this paper, we extensively study the effects of texture features extracted from facial specific regions at detecting Diabetes Mellitus using eight texture extractors. The eight methods are from four texture feature families: (1) statistical texture feature family: Image Gray-scale Histogram, Gray-level Co-occurance Matrix, and Local Binary Pattern, (2) structural texture feature family: Voronoi Tessellation, (3) signal processing based texture feature family: Gaussian, Steerable, and Gabor filters, and (4) model based texture feature family: Markov Random Field. In order to determine the most appropriate extractor with optimal parameter(s), various parameter(s) of each extractor are experimented. For each extractor, the same dataset (284 Diabetes Mellitus and 231 Healthy samples), classifiers (k-Nearest Neighbors and Support Vector Machines), and validation method (10-fold cross validation) are used. According to the experiments, the first and third families achieved a better outcome at detecting Diabetes Mellitus than the other two. The best texture feature extractor for Diabetes Mellitus detection is the Image Gray-scale Histogram with bin number=256, obtaining an accuracy of 99.02%, a sensitivity of 99.64%, and a specificity of 98.26% by using SVM. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

PubMed

Ørnholt-Johansson, Gine; Frosch, Stina; Gudjónsdóttir, María; Wulff, Tune; Jessen, Flemming

2017-04-26

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 processing industry can improve the yield. Changes in muscle protein profiles can occur both pre- and postharvest and constitute an overall characterization of the muscle properties including texture. The aim of this study was to investigate this relationship between specific muscle proteins and the texture of the salmon fillet. Samples for 2D-gel-based proteomics were taken from the fillet above the lateral line at the same position as where the texture had been measured. The resulting protein profiles were analyzed using multivariate data analysis. Sixteen proteins were found to correlate to the measured texture, showing that it is possible to predict peak force based on a small subset of proteins. Additionally, eight of the 16 proteins were identified by tandem mass spectrometry including serum albumin, dipeptidyl peptidase 3, heat shock protein 70, annexins, and a protein presumed to be a titin fragment. It is contemplated that the identification of these proteins and their significance for the measured texture will contribute to further understanding of the Atlantic salmon muscle texture.

Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference.

PubMed

Kim, Mina K; Greve, Patrick; Lee, Youngseung

2016-01-01

Understanding consumer hedonic responses on food products are of greatest interests in global food industry. A global partial least square regression (GPLSR) had been well accepted method for understanding consumer preferences. Recently, individual partial least square regression (IPLSR) was accepted as an alternative method of predicting consumer preferences on given food product, because it utilizes the individual differences on product acceptability. To improve the understanding of what constitutes bar-type snack preference, the relationship between sensory attributes and consumer overall liking for 12 bar-type snacks was determined. Sensory attributes that drive consumer product likings were analyzed using averaged-consumer data by GPLSR. To facilitate the interpretation of individual consumer liking, a dummy matrix for the significant weighted regression coefficients of each consumer derived from IPLSR was created. From the application of GPLSR and IPLSR, current study revealed that chocolate and cereal-flavored bars were preferred over fruit-flavored bars. Attributes connected to chocolate flavor positively influenced consumer overall likings on the global and individual consumer levels. Textural attributes affected liking only on the individual level. To fully capture the importance of sensory attributes on consumer preference, the use of GPLSR in conjunction with IPLSR is recommended. © 2015 Institute of Food Technologists®

In Nutrition, Can We “See” What Is Good for Us?123

PubMed Central

Barnes, Stephen; Prasain, Jeevan; Kim, Helen

2013-01-01

The selection of foods to eat is a complex interplay of vision, taste, smell, and texture. In addition to micro- and macronutrients, plant-based foods also contain several classes of phytochemicals. In many cases, the phytochemicals account for the various colors of foods. Although aesthetically pleasing, the color of foods may mislead consumers as to their phytochemical content, which is particularly true with regard to polyphenols. Polyphenols are a broad class of compounds with antioxidant and other health benefits. Human vision is limited to a small window (390–765 nm) of the electromagnetic spectrum. Many important phytochemicals (e.g., vitamin C) have no absorbance in this range. Therefore, the human eye cannot directly judge the vitamin C content of foods. Being able to see in the ultraviolet range allows bees to locate the pollen-rich region of flowers, whereas pit vipers locate their prey by being able to “see” them in the infrared range. Assessing the impact of phytochemicals on human health depends on several factors. Colorless phytochemicals in unprocessed foods may be lost during the cooking process because no visual guide exists to ensure their retention. The molecular structures of phytochemicals influence the extent to which they are altered by cooking processes and the methods by which they are absorbed from the gastrointestinal tract. Extensive metabolism by phase I/II enzymes and by the gut microbiome may also create compounds that the eye is never allowed to appreciate. PMID:23674801

SU-E-J-249: Characterization of Gynecological Tumor Heterogeneity Using Texture Analysis in the Context of An 18F-FDG PET Adaptive Protocol

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nawrocki, J; Chino, J; Craciunescu, O

Purpose: We propose a method to examine gynecological tumor heterogeneity using texture analysis in the context of an adaptive PET protocol in order to establish if texture metrics from baseline PET-CT predict tumor response better than SUV metrics alone as well as determine texture features correlating with tumor response during radiation therapy. Methods: This IRB approved protocol included 29 women with node positive gynecological cancers visible on FDG-PET treated with EBRT to the PET positive nodes. A baseline and intra-treatment PET-CT was obtained. Tumor outcome was determined based on RECIST on posttreatment PET-CT. Primary GTVs were segmented using 40% thresholdmore » and a semi-automatic gradient-based contouring tool, PET Edge (MIM Software Inc., Cleveland, OH). SUV histogram features, Metabolic Volume (MV), and Total Lesion Glycolysis (TLG) were calculated. Four 3D texture matrices describing local and regional relationships between voxel intensities in the GTV were generated: co-occurrence, run length, size zone, and neighborhood difference. From these, 39 texture features were calculated. Prognostic power of baseline features derived from gradientbased and threshold GTVs were determined using the Wilcoxon rank-sum test. Receiver Operating Characteristics and logistic regression was performed using JMP (SAS Institute Inc., Cary, NC) to find probabilities of predicting response. Changes in features during treatment were determined using the Wilcoxon signed-rank test. Results: Of the 29 patients, there were 16 complete responders, 7 partial responders, and 6 non-responders. Comparing CR/PR vs. NR for gradient-based GTVs, 7 texture values, TLG, and SUV kurtosis had a p < 0.05. Threshold GTVs yielded 4 texture features and TLG with p < 0.05. From baseline to intra-treatment, 14 texture features, SUVmean, SUVmax, MV, and TLG changed with p < 0.05. Conclusion: Texture analysis of PET imaged gynecological tumors is an effective method for early prognosis and should be used complimentary to SUV metrics, especially when using gradient based segmentation.« less

Soft Matter: Food for Thought

ERIC Educational Resources Information Center

Ogborn, Jon

2004-01-01

"Soft matter" is a lively current field of research, looking at fundamental theoretical questions about the structure and behaviour of complex forms of matter, and at very practical problems of, for example, improving the performance of glues or the texture of ice cream. Foodstuffs provide an excellent way in to this modern topic, which lies on…

NIR spectroscopy for determining soy contents in processed meat products

USDA-ARS?s Scientific Manuscript database

Soy products such as soy concentrate, soy protein and soy grits are used as a meat extender in processed meat products to improve meat texture. However, soy allergies are one of the common food allergies, especially in infants and young children, and can be mild to life-threatening. The United State...

Introducing Students to Rheological Classification of Foods, Cosmetics, and Pharmaceutical Excipients Using Common Viscous Materials

ERIC Educational Resources Information Center

Faustino, Ce´lia; Bettencourt, Ana F.; Alfaia, Anto´nio; Pinheiro, Lídia

2015-01-01

Rheological measurements are very important tools for the characterization of the flow and deformation of a material, as well as for optimization of the rheological parameters. The application and acceptance of pharmaceutical formulations, cosmetics, and foodstuffs depends upon their rheological characteristics, such as texture, consistency, or…

Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens

USDA-ARS?s Scientific Manuscript database

Microgreens, (seedlings of edible green vegetables and herbs) have gained popularity as a new culinary trend over the past few years. Although small in size, microgreens can provide surprisingly intense flavors, vivid colors and crisp texture and can be served as an edible garnish or a new salad in...

Identification of SNPs, QTLs, and dominant markers associated with wheat flavor using genotyping-by-sequencing

USDA-ARS?s Scientific Manuscript database

Whole grain foods are well known to provide important nutrients in the human diet; however, consumer acceptance can be hindered by the flavor, aroma, and texture of whole wheat products. Flavor differences among wheat varieties have been observed, but are still little understood. A lab mouse model s...

Use of gases in dairy manufacturing: A review.

PubMed

Adhikari, Bhaskar Mani; Truong, Tuyen; Bansal, Nidhi; Bhandari, Bhesh

2017-06-13

Use of gases (air, carbon dioxide and nitrogen) has been practiced in the manufacture of dairy products (i.e., ice cream, whipped cream and butter) to improve their texture, mouthfeel and shelf-life extension. Many attempts have also been made to incorporate other gases such as hydrogen, nitrous oxide, argon, xenon, and helium into the dairy systems for various product functionalities such as whipping, foaming, texture, aroma enhancement, and therapeutic properties. The gases can be dissolved in aqueous and fat phases or remain in the form of bubbles stabilized by protein or fat particles. The gas addition or infusion processes are typically simple and have been used commercially. This review focuses on the use of various gases in relation to their individually physical properties along with their specific roles in manufacturing and controlling quality of dairy products. It also recaps on how gases are included in the dairy systems. The information is important in understanding of addition of specific gas(es) into food systems, particularly dairy products, that potentially provide intervention opportunities for modifying and/or creating innovative food structures and functionalities.

Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.

PubMed

Petrović, Jovana; Rakić, Dušan; Fišteš, Aleksandar; Pajin, Biljana; Lončarević, Ivana; Tomović, Vladimir; Zarić, Danica

2017-10-01

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics.

Gelatinization kinetic of waxy starches under pressure according to ionic strength

NASA Astrophysics Data System (ADS)

Simonin, Hélène; Guyon, Claire; de Lamballerie, Marie; Lebail, Alain

2010-12-01

High pressure is a potential technology for the texturization of food products at ambient temperature. In this area, waxy starches are particularly interesting because they gelatinize quickly under sufficient pressure. However, gelatinization may be influenced by other components in the food matrix. Here, we investigate the influence of increasing ionic strength on gelatinization rate and kinetics at 500 MPa for waxy corn and waxy rice starches. We show that increasing ionic strength strongly retards and inhibits starch gelatinization under pressure and leads to heterogeneous gels with remnant granules.

The Kitchen as a Lab

NASA Astrophysics Data System (ADS)

Adria, Ferran; Andres, Jose; Brenner, Michael P.

2012-02-01

Provocative world-famous Chef Ferran Adria, often associated with originating the modernist cuisine movement, and Washington DC chef Jose Andres, credited with bring the ``small plates" movement to North America, will discuss their views on the creative preparation of food with unexpected contrasts of flavor, temperature, and texture. Their discussion will be followed by a talk by Michael P. Brenner, a professor of applied mathematics, who (along with physics professor David A. Weitz) teaches a course at Harvard University on science and cooking. Come learn about the science and the art of food preparation!

Comparison of low-contrast detectability between two CT reconstruction algorithms using voxel-based 3D printed textured phantoms.

PubMed

Solomon, Justin; Ba, Alexandre; Bochud, François; Samei, Ehsan

2016-12-01

To use novel voxel-based 3D printed textured phantoms in order to compare low-contrast detectability between two reconstruction algorithms, FBP (filtered-backprojection) and SAFIRE (sinogram affirmed iterative reconstruction) and determine what impact background texture (i.e., anatomical noise) has on estimating the dose reduction potential of SAFIRE. Liver volumes were segmented from 23 abdominal CT cases. The volumes were characterized in terms of texture features from gray-level co-occurrence and run-length matrices. Using a 3D clustered lumpy background (CLB) model, a fitting technique based on a genetic optimization algorithm was used to find CLB textures that were reflective of the liver textures, accounting for CT system factors of spatial blurring and noise. With the modeled background texture as a guide, four cylindrical phantoms (Textures A-C and uniform, 165 mm in diameter, and 30 mm height) were designed, each containing 20 low-contrast spherical signals (6 mm diameter at nominal contrast levels of ∼3.2, 5.2, 7.2, 10, and 14 HU with four repeats per signal). The phantoms were voxelized and input into a commercial multimaterial 3D printer (Object Connex 350), with custom software for voxel-based printing (using principles of digital dithering). Images of the textured phantoms and a corresponding uniform phantom were acquired at six radiation dose levels (SOMATOM Flash, Siemens Healthcare) and observer model detection performance (detectability index of a multislice channelized Hotelling observer) was estimated for each condition (5 contrasts × 6 doses × 2 reconstructions × 4 backgrounds = 240 total conditions). A multivariate generalized regression analysis was performed (linear terms, no interactions, random error term, log link function) to assess whether dose, reconstruction algorithm, signal contrast, and background type have statistically significant effects on detectability. Also, fitted curves of detectability (averaged across contrast levels) as a function of dose were constructed for each reconstruction algorithm and background texture. FBP and SAFIRE were compared for each background type to determine the improvement in detectability at a given dose, and the reduced dose at which SAFIRE had equivalent performance compared to FBP at 100% dose. Detectability increased with increasing radiation dose (P = 2.7 × 10 -59 ) and contrast level (P = 2.2 × 10 -86 ) and was higher in the uniform phantom compared to the textured phantoms (P = 6.9 × 10 -51 ). Overall, SAFIRE had higher d' compared to FBP (P = 0.02). The estimated dose reduction potential of SAFIRE was found to be 8%, 10%, 27%, and 8% for Texture-A, Texture-B, Texture-C and uniform phantoms. In all background types, detectability was higher with SAFIRE compared to FBP. However, the relative improvement observed from SAFIRE was highly dependent on the complexity of the background texture. Iterative algorithms such as SAFIRE should be assessed in the most realistic context possible.

Defect Detection in Textures through the Use of Entropy as a Means for Automatically Selecting the Wavelet Decomposition Level.

PubMed

Navarro, Pedro J; Fernández-Isla, Carlos; Alcover, Pedro María; Suardíaz, Juan

2016-07-27

This paper presents a robust method for defect detection in textures, entropy-based automatic selection of the wavelet decomposition level (EADL), based on a wavelet reconstruction scheme, for detecting defects in a wide variety of structural and statistical textures. Two main features are presented. One of the new features is an original use of the normalized absolute function value (NABS) calculated from the wavelet coefficients derived at various different decomposition levels in order to identify textures where the defect can be isolated by eliminating the texture pattern in the first decomposition level. The second is the use of Shannon's entropy, calculated over detail subimages, for automatic selection of the band for image reconstruction, which, unlike other techniques, such as those based on the co-occurrence matrix or on energy calculation, provides a lower decomposition level, thus avoiding excessive degradation of the image, allowing a more accurate defect segmentation. A metric analysis of the results of the proposed method with nine different thresholding algorithms determined that selecting the appropriate thresholding method is important to achieve optimum performance in defect detection. As a consequence, several different thresholding algorithms depending on the type of texture are proposed.

Brownian motion curve-based textural classification and its application in cancer diagnosis.

PubMed

Mookiah, Muthu Rama Krishnan; Shah, Pratik; Chakraborty, Chandan; Ray, Ajoy K

2011-06-01

To develop an automated diagnostic methodology based on textural features of the oral mucosal epithelium to discriminate normal and oral submucous fibrosis (OSF). A total of 83 normal and 29 OSF images from histopathologic sections of the oral mucosa are considered. The proposed diagnostic mechanism consists of two parts: feature extraction using Brownian motion curve (BMC) and design ofa suitable classifier. The discrimination ability of the features has been substantiated by statistical tests. An error back-propagation neural network (BPNN) is used to classify OSF vs. normal. In development of an automated oral cancer diagnostic module, BMC has played an important role in characterizing textural features of the oral images. Fisher's linear discriminant analysis yields 100% sensitivity and 85% specificity, whereas BPNN leads to 92.31% sensitivity and 100% specificity, respectively. In addition to intensity and morphology-based features, textural features are also very important, especially in histopathologic diagnosis of oral cancer. In view of this, a set of textural features are extracted using the BMC for the diagnosis of OSF. Finally, a textural classifier is designed using BPNN, which leads to a diagnostic performance with 96.43% accuracy. (Anal Quant

Automated classification of articular cartilage surfaces based on surface texture.

PubMed

Stachowiak, G P; Stachowiak, G W; Podsiadlo, P

2006-11-01

In this study the automated classification system previously developed by the authors was used to classify articular cartilage surfaces with different degrees of wear. This automated system classifies surfaces based on their texture. Plug samples of sheep cartilage (pins) were run on stainless steel discs under various conditions using a pin-on-disc tribometer. Testing conditions were specifically designed to produce different severities of cartilage damage due to wear. Environmental scanning electron microscope (SEM) (ESEM) images of cartilage surfaces, that formed a database for pattern recognition analysis, were acquired. The ESEM images of cartilage were divided into five groups (classes), each class representing different wear conditions or wear severity. Each class was first examined and assessed visually. Next, the automated classification system (pattern recognition) was applied to all classes. The results of the automated surface texture classification were compared to those based on visual assessment of surface morphology. It was shown that the texture-based automated classification system was an efficient and accurate method of distinguishing between various cartilage surfaces generated under different wear conditions. It appears that the texture-based classification method has potential to become a useful tool in medical diagnostics.

Aesthetic perception of visual textures: a holistic exploration using texture analysis, psychological experiment, and perception modeling.

PubMed

Liu, Jianli; Lughofer, Edwin; Zeng, Xianyi

2015-01-01

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 non-linear 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.

Entropy-Based Adaptive Nuclear Texture Features are Independent Prognostic Markers in a Total Population of Uterine Sarcomas

PubMed Central

Nielsen, Birgitte; Hveem, Tarjei Sveinsgjerd; Kildal, Wanja; Abeler, Vera M; Kristensen, Gunnar B; Albregtsen, Fritz; Danielsen, Håvard E; Rohde, Gustavo K

2015-01-01

Nuclear texture analysis measures the spatial arrangement of the pixel gray levels in a digitized microscopic nuclear image and is a promising quantitative tool for prognosis of cancer. The aim of this study was to evaluate the prognostic value of entropy-based adaptive nuclear texture features in a total population of 354 uterine sarcomas. Isolated nuclei (monolayers) were prepared from 50 µm tissue sections and stained with Feulgen-Schiff. Local gray level entropy was measured within small windows of each nuclear image and stored in gray level entropy matrices, and two superior adaptive texture features were calculated from each matrix. The 5-year crude survival was significantly higher (P < 0.001) for patients with high texture feature values (72%) than for patients with low feature values (36%). When combining DNA ploidy classification (diploid/nondiploid) and texture (high/low feature value), the patients could be stratified into three risk groups with 5-year crude survival of 77, 57, and 34% (Hazard Ratios (HR) of 1, 2.3, and 4.1, P < 0.001). Entropy-based adaptive nuclear texture was an independent prognostic marker for crude survival in multivariate analysis including relevant clinicopathological features (HR = 2.1, P = 0.001), and should therefore be considered as a potential prognostic marker in uterine sarcomas. © The Authors. Published 2014 International Society for Advancement of Cytometry PMID:25483227

Unsupervised consensus cluster analysis of [18F]-fluoroethyl-L-tyrosine positron emission tomography identified textural features for the diagnosis of pseudoprogression in high-grade glioma.

PubMed

Kebir, Sied; Khurshid, Zain; Gaertner, Florian C; Essler, Markus; Hattingen, Elke; Fimmers, Rolf; Scheffler, Björn; Herrlinger, Ulrich; Bundschuh, Ralph A; Glas, Martin

2017-01-31

Timely detection of pseudoprogression (PSP) is crucial for the management of patients with high-grade glioma (HGG) but remains difficult. Textural features of O-(2-[18F]fluoroethyl)-L-tyrosine positron emission tomography (FET-PET) mirror tumor uptake heterogeneity; some of them may be associated with tumor progression. Fourteen patients with HGG and suspected of PSP underwent FET-PET imaging. A set of 19 conventional and textural FET-PET features were evaluated and subjected to unsupervised consensus clustering. The final diagnosis of true progression vs. PSP was based on follow-up MRI using RANO criteria. Three robust clusters have been identified based on 10 predominantly textural FET-PET features. None of the patients with PSP fell into cluster 2, which was associated with high values for textural FET-PET markers of uptake heterogeneity. Three out of 4 patients with PSP were assigned to cluster 3 that was largely associated with low values of textural FET-PET features. By comparison, tumor-to-normal brain ratio (TNRmax) at the optimal cutoff 2.1 was less predictive of PSP (negative predictive value 57% for detecting true progression, p=0.07 vs. 75% with cluster 3, p=0.04). Clustering based on textural O-(2-[18F]fluoroethyl)-L-tyrosine PET features may provide valuable information in assessing the elusive phenomenon of pseudoprogression.

Shape and texture fused recognition of flying targets

NASA Astrophysics Data System (ADS)

Kovács, Levente; Utasi, Ákos; Kovács, Andrea; Szirányi, Tamás

2011-06-01

This paper presents visual detection and recognition of flying targets (e.g. planes, missiles) based on automatically extracted shape and object texture information, for application areas like alerting, recognition and tracking. Targets are extracted based on robust background modeling and a novel contour extraction approach, and object recognition is done by comparisons to shape and texture based query results on a previously gathered real life object dataset. Application areas involve passive defense scenarios, including automatic object detection and tracking with cheap commodity hardware components (CPU, camera and GPS).

Optimization of carrageenan-based jelly products added with nutrients for reducing osteoporosis risks

NASA Astrophysics Data System (ADS)

Athaillah, Zatil Afrah; Eviana, Irma; Pudjiraharti, Sri; Haryono, Agus

2017-11-01

Osteoporosis is a main concern, particularly in aging populations and more specifically in elderly women. Introducing functional foods that contains nutrients that have been scientifically proven to bring beneficial effects for bone metabolism is one of potential mechanism to reduce its prevalence. In this study, optimization of jelly products containing the necessary nutrients was conducted. We investigated the effect of adding skim milk, at particular concentrations, to gelling temperature of the sol, syneresis of the gels, and texture profile of the gels. Furthermore, green tea and ginger extract were added to the formulation and consumer preference on color and taste was analyzed. Our findings demonstrated that no significant difference in gelling temperature and syneresis was found as skim milk concentration was increased from 0.64 to 2.51%. Texture profile analysis data suggested that adding skim milk contributed to increased firmness, toughness, stringiness, and initial stiffness of the gels. In general, panellist could accept both color and taste of green tea and ginger jellies, as the median values were between 6 and 7 in the 9-point rating hedonic scale. These findings suggested that addition of nutrients beneficial for bone health can be conducted to jelly products with good sensory acceptance.

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

PubMed

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.

Starch Characteristics Linked to Gluten-Free Products.

PubMed

Horstmann, Stefan W; Lynch, Kieran M; Arendt, Elke K

2017-04-06

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products.

SU-E-E-16: The Application of Texture Analysis for Differentiation of Central Cancer From Atelectasis

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gao, M; Fan, T; Duan, J

2015-06-15

Purpose: Prospectively assess the potential utility of texture analysis for differentiation of central cancer from atelectasis. Methods: 0 consecutive central lung cancer patients who were referred for CT imaging and PET-CT were enrolled. Radiotherapy doctor delineate the tumor and atelectasis according to the fusion imaging based on CT image and PET-CT image. The texture parameters (such as energy, correlation, sum average, difference average, difference entropy), were obtained respectively to quantitatively discriminate tumor and atelectasis based on gray level co-occurrence matrix (GLCM) Results: The texture analysis results showed that the parameters of correlation and sum average had an obviously statistical significance(P<0.05).more » Conclusion: the results of this study indicate that texture analysis may be useful for the differentiation of central lung cancer and atelectasis.« less

Inactivation of Microorganisms

NASA Astrophysics Data System (ADS)

Alzamora, Stella Maris; Guerrero, Sandra N.; Schenk, Marcela; Raffellini, Silvia; López-Malo, Aurelio

Minimal processing techniques for food preservation allow better retention of product flavor, texture, color, and nutrient content than comparable conventional treatments. A wide range of novel alternative physical factors have been intensely investigated in the last two decades. These physical factors can cause inactivation of microorganisms at ambient or sublethal temperatures (e.g., high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and ultraviolet light). These technologies have been reported to reduce microorganism population in foods while avoiding the deleterious effects of severe heating on quality. Among technologies, high-energy ultrasound (i.e., intensities higher than 1 W/cm2, frequencies between 18 and 100 kHz) has attracted considerable interest for food preservation applications (Mason et al., 1996; Povey and Mason, 1998).

Tailoring Spin Textures in Complex Oxide Micromagnets

DOE PAGES

Lee, Michael S.; Wynn, Thomas A.; Folven, Erik; ...

2016-09-12

Engineered topological spin textures with submicron dimensions in magnetic materials have emerged in recent years as the building blocks for various spin-based memory devices. Examples of these magnetic configurations include magnetic skyrmions, vortices, and domain walls. Here in this paper, we show the ability to control and characterize the evolution of spin textures in complex oxide micromagnets as a function of temperature through the delicate balance of fundamental materials parameters, micromagnet geometries, and epitaxial strain. These results demonstrate that in order to fully describe the observed spin textures, it is necessary to account for the spatial variation of the magneticmore » parameters within the micromagnet. This study provides the framework to accurately characterize such structures, leading to efficient design of spin-based memory devices based on complex oxide thin films.« less

Decoupling of superposed textures in an electrically biased piezoceramic with a 100 preferred orientation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Fancher, Chris M.; Blendell, John E.; Bowman, Keith J.

2017-02-07

A method leveraging Rietveld full-pattern texture analysis to decouple induced domain texture from a preferred grain orientation is presented in this paper. The proposed method is demonstrated by determining the induced domain texture in a polar polymorph of 100 oriented 0.91Bi 1/2Na 1/2TiO 3-0.07BaTiO 3-0.02K 0.5Na 0.5NbO 3. Domain textures determined using the present method are compared with results obtained via single peak fitting. Texture determined using single peak fitting estimated more domain alignment than that determined using the Rietveld based method. These results suggest that the combination of grain texture and phase transitions can lead to single peak fittingmore » under or over estimating domain texture. Finally, while demonstrated for a bulk piezoelectric, the proposed method can be applied to quantify domain textures in multi-component systems and thin films.« less

Shape from texture: an evaluation of visual cues

NASA Astrophysics Data System (ADS)

Mueller, Wolfgang; Hildebrand, Axel

1994-05-01

In this paper an integrated approach is presented to understand and control the influence of texture on shape perception. Following Gibson's hypotheses, which states that texture is a mathematically and psychological sufficient stimulus for surface perception, we evaluate different perceptual cues. Starting out from a perception-based texture classification introduced by Tamura et al., we build up a uniform sampled parameter space. For the synthesis of some of our textures we use the texture description language HiLDTe. To acquire the desired texture specification we take advantage of a genetic algorithm. Employing these textures we practice a number of psychological tests to evaluate the significance of the different texture features. A comprehension of the results derived from the psychological tests is done to constitute new shape analyzing techniques. Since the vanishing point seems to be an important visual cue we introduce the Hough transform. A prospective of future work within the field of visual computing is provided within the final section.

Development and characterization of different black raspberry confection matrices designed for delivery of phytochemicals.

PubMed

Gu, Junnan; Ahn-Jarvis, Jennifer H; Vodovotz, Yael

2015-03-01

Three forms of confections containing black raspberries (BRB) powder were developed to provide controlled release of phytochemicals for oral disease prevention. Our objective was to investigate the impact of varying confection matrices on the release rate of BRB phytochemicals. Confections were developed and prepared. Textural properties of confections were analyzed, compared and correlated with the release rate of phytochemicals from BRB confections with in vitro dissolution test. In the results, BRB content reached 22% in hard candy and pectin-based confections and 40% in starch-based confections, respectively. Pectin- and starch-based confections retained >93% of its original anthocyanins after processing while hard candy had 59%. Starch confections showed higher G' in rheological analysis and higher hardness but lower cohesiveness and springiness in textural profile analysis than pectin confections (P < 0.05). The confection types showed different microstructure with scanning electronic microscopy (SEM). Corresponding to their physicochemical properties, confections showed fast (hard candy), intermediate (pectin confections), and slow (starch confections) release rates with a final releasing time of 90, 150, and 540 min in dissolution studies. Three confections were rated between neither like nor dislike to like slightly (n = 60). Pectin confections had the highest overall acceptance (like slightly) and 62% of subjects rated this type of confection as the most liked ones. These results indicate that delivery matrix could modulate the phytochemical release rate from BRB confection and also influence sensory preference. © 2015 Institute of Food Technologists®

Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids.

PubMed

Ciurzyńska, Agnieszka; Marzec, Agata; Mieszkowska, Arleta; Lenart, Andrzej

2017-04-01

The influence of the structure formed by the type of hydrocolloids (low-methoxyl pectin, the mixture of xanthan gum, and locust bean gum, and mixture of xanthan gum, and guar gum) and the aeration time (3, 5, 7, and 9 min) on textural properties of freeze-dried gels were investigated. The hardest texture generating the strongest acoustic emission was obtained by freeze-dried pectin gel, characterised by the lowest porosity and the largest pore diameter. Aeration time significantly affected mechanical and acoustic properties of the pectin gel lyophilisate. No effect of gel aeration time on tested characteristics of samples with mixture of hydrocolloids was observed. Strong positive correlations between acoustic energy as well as the maximum force and work and negative ones between porosity and pore diameter indicate that greater resilience and stronger acoustic emission of freeze-dried gels was caused by the reduction of porosity and the increase in the pore size of the material. The research is expected to show the phenomenon of structure formation when preparing and freeze-drying gels and explain the influence of the process parameters (time of aeration, the type of hydrocolloids) on the formation of the internal structure and physical properties of a dried product, especially mechanical and acoustic properties. This achievement will contribute to the development of the science of food and human nutrition, especially within the context of the popular research on aerated diet products. The expected result will be the ability to develop a new technology for producing food with a delicate texture, using the phenomenon of sublimation. As a result, designing changes in the structure of freeze-dried fruit gels with a delicate structure will be possible due to the choice of ingredients and aeration parameters in order to develop innovative food characterised by favorable nutritional, health and functional properties, which will be attractive for the consumers. © 2016 Wiley Periodicals, Inc.

Application of oxidized starch in bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products. This study investigated the application of oxidized starch in bake-only chicken nuggets. Oxidized starches were prepared from 7 starches and analyzed for gelatinization and pasting properties. Chicken nuggets were prepared using batter containing wheat flour, oxidized starch, salt, and leavening agents prior to steaming, oven baking, freezing, and final oven baking for sensory evaluation. All nuggets were analyzed for hardness by a textural analyzer, crispness by an acoustic sound, and sensory characteristics by a trained panel. The oxidation level used in the study did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches and decreased that of tapioca and potato starches. There were slight differences in peak force and acoustic reading between some treatments; however, the differences were not consistent with starch type or amylose content. There was no difference among the treatments as well as between the control with wheat flour and the treatments partially replaced with oxidized starches in all sensory attributes of bake-only nuggets evaluated by the trained panel. There is a need to reduce the fat content in fried food, such as chicken nuggets, because of increasing childhood obesity. Oxidized starches are widely used in coating applications for their adhesion ability. This study investigated the source of oxidized starches in steam-baked coated nuggets for their textural and sensorial properties. The findings from this research will provide an understanding of the contributions of starch source and oxidation to the texture and sensory attributes of bake-only nuggets, and future directions to improve the batter formulation for bake-only nuggets. © 2014 Institute of Food Technologists®

Sub-hectare crop area mapped wall-to-wall in Tigray Ethiopia with HEC processing of WorldView sub-meter panchromatic image texture

NASA Astrophysics Data System (ADS)

Neigh, C. S. R.; Carroll, M.; Wooten, M.; McCarty, J. L.; Powell, B.; Husak, G. J.; Enenkel, M.; Hain, C.

2017-12-01

Global food production in the developing world occurs within sub-hectare fields that are difficult to identify with moderate resolution satellite imagery. Knowledge about the distribution of these fields is critical in food security programs. We developed a semi-automated image segmentation approach using wall-to-wall sub-meter imagery with high-end computing (HEC) to map crop area (CA) throughout Tigray, Ethiopia that encompasses over 41,000 km2. Our approach tested multiple HEC processing streams to reduce processing time and minimize mapping error. We applied multiple resolution smoothing kernels to capture differences in land surface texture associated to CA. Typically, very-small fields (mean < 2 ha) have a smooth image roughness compared to natural scrub/shrub woody vegetation at the 1 m scale and these features can be segmented in panchromatic imagery with multi-level histogram thresholding. We found multi-temporal very-high resolution (VHR) panchromatic imagery with multi-spectral VHR and moderate resolution imagery are sufficient in extracting critical CA information needed in food security programs. We produced a 2011 ‒ 2015 CA map using over 3,000 WorldView-1 panchromatic images wall-to-wall in 1/2° mosaics for Tigray, Ethiopia in 1 week. We evaluated CA estimates with nearly 3,000 WorldView-2 2 m multispectral 250 × 250 m image subsets, with seven expert interpretations, and with in-situ global positioning system (GPS) photography. Our CA estimates ranged from 32 to 41% in sub-regions of Tigray with median maximum per bin commission and omission errors of 11% and 1% respectively, with most of the error occurring in bins less than 15%. This empirical, simple, and low direct cost approach via U.S. government license agreement and HEC could be a viable big-data methodology to extract wall-to-wall CA for other regions of the world that have very-small agriculture fields with similar image texture.

Method of forming biaxially textured alloy substrates and devices thereon

DOEpatents

Goyal, Amit; Specht, Eliot D.; Kroeger, Donald M.; Paranthaman, Mariappan

2000-01-01

Specific alloys, in particular Ni-based alloys, that can be biaxially textured, with a well-developed, single component texture are disclosed. These alloys have a significantly reduced Curie point, which is very desirable from the point of view of superconductivity applications. The biaxially textured alloy substrates also possess greatly enhanced mechanical properties (yield strength, ultimate tensile strength) which are essential for most applications, in particular, superconductors. A method is disclosed for producing complex multicomponent alloys which have the ideal physical properties for specific applications, such as lattice parameter, degree of magnetism and mechanical strength, and which cannot be in textured form. In addition, a method for making ultra thin biaxially textured substrates with complex compositions is disclosed.

Texture evolution and mechanical behaviour of irradiated face-centred cubic metals

NASA Astrophysics Data System (ADS)

Chen, L. R.; Xiao, X. Z.; Yu, L.; Chu, H. J.; Duan, H. L.

2018-02-01

A physically based theoretical model is proposed to investigate the mechanical behaviour and crystallographic texture evolution of irradiated face-centred cubic metals. This model is capable of capturing the main features of irradiated polycrystalline materials including irradiation hardening, post-yield softening and plasticity localization. Numerical results show a good agreement with experimental data for both unirradiated and irradiated stress-strain relationships. The study of crystallographic texture reveals that the initial randomly distributed texture of unirradiated metals under tensile loading can evolve into a mixture of [111] and [100] textures. Regarding the irradiated case, crystallographic texture develops in a different way, and an extra part of [110] texture evolves into [100] and [111] textures. Thus, [100] and [111] textures become dominant more quickly compared with those of the unirradiated case for the reason that [100] and [111]-oriented crystals have higher strength, and their plastic deformation behaviours are more active than other oriented crystals. It can be concluded that irradiation-induced defects can affect both the mechanical behaviour and texture evolution of metals, both of which are closely related to irradiation hardening.

Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation.

PubMed

Forde, C G; van Kuijk, N; Thaler, T; de Graaf, C; Martin, N

2013-01-01

The modern food supply is often dominated by a large variety of energy dense, softly textured foods that can be eaten quickly. Previous studies suggest that particular oral processing characteristics such as large bite size and lack of chewing activity contribute to the low satiating efficiency of these foods. To better design meals that promote greater feelings of satiation, we need an accurate picture of the oral processing characteristics of a range of solid food items that could be used to replace softer textures during a normal hot meal. The primary aim of this study was to establish an accurate picture of the oral processing characteristics of a set of solid savoury meal components. The secondary aim was to determine the associations between oral processing characteristics, food composition, sensory properties, and expected satiation. In a within subjects design, 15 subjects consumed 50 g of 35 different savoury food items over 5 sessions. The 35 foods represented various staples, vegetables and protein rich foods such a meat and fish. Subjects were video-recorded during consumption and measures included observed number of bites, number of chews, number of swallows and derived measures such as chewing rate, eating rate, bite size, and oral exposure time. Subjects rated expected satiation for a standard 200 g portion of each food using a 100mm and the sensory differences between foods were quantified using descriptive analysis with a trained sensory panel. Statistical analysis focussed on the oral processing characteristics and associations between nutritional, sensory and expected satiation parameters of each food. Average number of chews for 50 g of food varied from 27 for mashed potatoes to 488 for tortilla chips. Oral exposure time was highly correlated with the total number of chews, and varied from 27 s for canned tomatoes to 350 s for tortilla chips. Chewing rate was relatively constant with an overall average chewing rate of approximately 1 chew/s. Differences in oral processing were not correlated with any macronutrients specifically. Expected satiation was positively related to protein and the sensory attributes chewiness and saltiness. Foods that consumed in smaller bites, were chewed more and for longer and expected to impart a higher satiation. This study shows a large and reliable variation in oral exposure time, number of required chews before swallowing and expected satiation across a wide variety of foods. We conclude that bite size and oral-sensory exposure time could contribute to higher satiation within a meal for equal calories. Copyright © 2012 Elsevier Ltd. All rights reserved.

Utility of texture analysis for quantifying hepatic fibrosis on proton density MRI.

PubMed

Yu, HeiShun; Buch, Karen; Li, Baojun; O'Brien, Michael; Soto, Jorge; Jara, Hernan; Anderson, Stephan W

2015-11-01

To evaluate the potential utility of texture analysis of proton density maps for quantifying hepatic fibrosis in a murine model of hepatic fibrosis. Following Institutional Animal Care and Use Committee (IACUC) approval, a dietary model of hepatic fibrosis was used and 15 ex vivo murine liver tissues were examined. All images were acquired using a 30 mm bore 11.7T magnetic resonance imaging (MRI) scanner with a multiecho spin-echo sequence. A texture analysis was employed extracting multiple texture features including histogram-based, gray-level co-occurrence matrix-based (GLCM), gray-level run-length-based features (GLRL), gray level gradient matrix (GLGM), and Laws' features. Texture features were correlated with histopathologic and digital image analysis of hepatic fibrosis. Histogram features demonstrated very weak to moderate correlations (r = -0.29 to 0.51) with hepatic fibrosis. GLCM features correlation and contrast demonstrated moderate-to-strong correlations (r = -0.71 and 0.59, respectively) with hepatic fibrosis. Moderate correlations were seen between hepatic fibrosis and the GLRL feature short run low gray-level emphasis (SRLGE) (r = -0. 51). GLGM features demonstrate very weak to weak correlations with hepatic fibrosis (r = -0.27 to 0.09). Moderate correlations were seen between hepatic fibrosis and Laws' features L6 and L7 (r = 0.58). This study demonstrates the utility of texture analysis applied to proton density MRI in a murine liver fibrosis model and validates the potential utility of texture-based features for the noninvasive, quantitative assessment of hepatic fibrosis. © 2015 Wiley Periodicals, Inc.

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

PubMed

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.

Land use classification using texture information in ERTS-A MSS imagery

NASA Technical Reports Server (NTRS)

Haralick, R. M. (Principal Investigator); Shanmugam, K. S.; Bosley, R.

1973-01-01

The author has identified the following significant results. Preliminary digital analysis of ERTS-1 MSS imagery reveals that the textural features of the imagery are very useful for land use classification. A procedure for extracting the textural features of ERTS-1 imagery is presented and the results of a land use classification scheme based on the textural features are also presented. The land use classification algorithm using textural features was tested on a 5100 square mile area covered by part of an ERTS-1 MSS band 5 image over the California coastline. The image covering this area was blocked into 648 subimages of size 8.9 square miles each. Based on a color composite of the image set, a total of 7 land use categories were identified. These land use categories are: coastal forest, woodlands, annual grasslands, urban areas, large irrigated fields, small irrigated fields, and water. The automatic classifier was trained to identify the land use categories using only the textural characteristics of the subimages; 75 percent of the subimages were assigned correct identifications. Since texture and spectral features provide completely different kinds of information, a significant increase in identification accuracy will take place when both features are used together.

Computerized Liquid Crystal Phase Identification by Neural Networks Analysis of Polarizing Microscopy Textures

NASA Astrophysics Data System (ADS)

Karaszi, Zoltan; Konya, Andrew; Dragan, Feodor; Jakli, Antal; CPIP/LCI; CS Dept. of Kent State University Collaboration

Polarizing optical microscopy (POM) is traditionally the best-established method of studying liquid crystals, and using POM started already with Otto Lehman in 1890. An expert, who is familiar with the science of optics of anisotropic materials and typical textures of liquid crystals, can identify phases with relatively large confidence. However, for unambiguous identification usually other expensive and time-consuming experiments are needed. Replacement of the subjective and qualitative human eye-based liquid crystal texture analysis with quantitative computerized image analysis technique started only recently and were used to enhance the detection of smooth phase transitions, determine order parameter and birefringence of specific liquid crystal phases. We investigate if the computer can recognize and name the phase where the texture was taken. To judge the potential of reliable image recognition based on this procedure, we used 871 images of liquid crystal textures belonging to five main categories: Nematic, Smectic A, Smectic C, Cholesteric and Crystal, and used a Neural Network Clustering Technique included in the data mining software package in Java ``WEKA''. A neural network trained on a set of 827 LC textures classified the remaining 44 textures with 80% accuracy.

Adjoint-based optimization of mechanical performance in polycrystalline materials and structures through texture control

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gu, Grace; Brown, Judith Alice; Bishop, Joseph E.

The texture of a polycrystalline material refers to the preferred orientation of the grains within the material. In metallic materials, texture can significantly affect the mechanical properties such as elastic moduli, yield stress, strain hardening, and fracture toughness. Recent advances in additive manufacturing of metallic materials offer the possibility in the not too distant future of controlling the spatial variation of texture. In this work, we investigate the advantages, in terms of mechanical performance, of allowing the texture to vary spatially. We use an adjoint-based gradient optimization algorithm within a finite element solver (COMSOL) to optimize several engineering quantities ofmore » interest in a simple structure (hole in a plate) and loading (uniaxial tension) condition. As a first step to general texture optimization, we consider the idealized case of a pure fiber texture in which the homogenized properties are transversely isotropic. In this special case, the only spatially varying design variables are the three Euler angles that prescribe the orientation of the homogenized material at each point within the structure. This work paves a new way to design metallic materials for tunable mechanical properties at the microstructure level.« less

SU-F-R-20: Image Texture Features Correlate with Time to Local Failure in Lung SBRT Patients

DOE Office of Scientific and Technical Information (OSTI.GOV)

Andrews, M; Abazeed, M; Woody, N

Purpose: To explore possible correlation between CT image-based texture and histogram features and time-to-local-failure in early stage non-small cell lung cancer (NSCLC) patients treated with stereotactic body radiotherapy (SBRT).Methods and Materials: From an IRB-approved lung SBRT registry for patients treated between 2009–2013 we selected 48 (20 male, 28 female) patients with local failure. Median patient age was 72.3±10.3 years. Mean time to local failure was 15 ± 7.1 months. Physician-contoured gross tumor volumes (GTV) on the planning CT images were processed and 3D gray-level co-occurrence matrix (GLCM) based texture and histogram features were calculated in Matlab. Data were exported tomore » R and a multiple linear regression model was used to examine the relationship between texture features and time-to-local-failure. Results: Multiple linear regression revealed that entropy (p=0.0233, multiple R2=0.60) from GLCM-based texture analysis and the standard deviation (p=0.0194, multiple R2=0.60) from the histogram-based features were statistically significantly correlated with the time-to-local-failure. Conclusion: Image-based texture analysis can be used to predict certain aspects of treatment outcomes of NSCLC patients treated with SBRT. We found entropy and standard deviation calculated for the GTV on the CT images displayed a statistically significant correlation with and time-to-local-failure in lung SBRT patients.« less

Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel

PubMed Central

Rajkumar, V.; Verma, Arun K.; Patra, G.; Pradhan, S.; Biswas, S.; Chauhan, P.; Das, Arun K.

2016-01-01

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values. PMID:26954177

Independent Component Analysis of Textures

NASA Technical Reports Server (NTRS)

Manduchi, Roberto; Portilla, Javier

2000-01-01

A common method for texture representation is to use the marginal probability densities over the outputs of a set of multi-orientation, multi-scale filters as a description of the texture. We propose a technique, based on Independent Components Analysis, for choosing the set of filters that yield the most informative marginals, meaning that the product over the marginals most closely approximates the joint probability density function of the filter outputs. The algorithm is implemented using a steerable filter space. Experiments involving both texture classification and synthesis show that compared to Principal Components Analysis, ICA provides superior performance for modeling of natural and synthetic textures.

Development and phytochemical content analysis of bun incorporated with Kappaphycus Alvarezii seaweed powder

NASA Astrophysics Data System (ADS)

Sasue, Anita; Kasim, Zalifah Mohd

2016-11-01

Consumer awareness of the importance of functional foods has greatly grown in the past years. Functional foods with elevated levels of antioxidants are of high demand because of its associated health benefits. As bread is a common component in our daily diet, it may be convenient food to deliver antioxidants at a high concentration. The main approach of this study is to incorporate Kappaphycus alvarezii seaweed powder (SWP) and white flour in the bun formulation in order to develop seaweed bun with higher level of phytochemicals. The fresh Kappaphycus alvarezii seaweeds were washed, soaked in distilled water overnight, dried in a cabinet dryer at 40°C for 24 hours and ground into fine powder using universal miller. There were five different percentages of SWP incorporated into bun that were formulation A - control (0% SWP), B (3% SWP), C (6% SWP), D (9% SWP) and E (12% SWP). All the samples were undergone texture, total phenolic content and DPPH analysis. Seaweed concentration had most significant effect on phytochemical constituents of the bun with TPC (35.07 GAE, mg/100g) and DPPH activity (49.02%) maximized when 12% SWP was incorporated into the flour (P<0.05). The incorporation of the SWP also gives significant effects towards the texture of the bun where the bun becomes harder and denser as compared to the control.

Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity.

PubMed

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.

Factors affecting the bioavailability of soy isoflavones in humans after ingestion of physiologically relevant levels from different soy foods.

PubMed

Cassidy, Aedin; Brown, Jonathan E; Hawdon, Anne; Faughnan, Marian S; King, Laurence J; Millward, Joe; Zimmer-Nechemias, Linda; Wolfe, Brian; Setchell, Kenneth D R

2006-01-01

The precise role that isoflavones play in the health-related effects of soy foods, and their potential for adverse effects are controversial. This may be due in part to a lack of basic knowledge regarding their bioavailability and metabolism, particularly as it relates to the soy source. To date, there is little information concerning possible differences in the bioavailability of isoflavones derived from natural soy foods consumed at physiologically relevant intakes and whether age- or gender-related differences influence that bioavailability. In the current study of healthy adults [premenopausal (n = 21) and postmenopausal (n = 17) women and a group of men (n = 21)], we examined the effect of age, gender, and the food matrix on the bioavailability of isoflavones for both the aglycon and glucoside forms that are naturally present in 3 different soy foods, soy milk, textured vegetable protein, and tempeh. The study was designed as a random crossover trial so that all individuals received each of the 3 foods. The dose of isoflavones administered to each individual as a single bolus dose was 0.44 mg/kg body weight. Pharmacokinetic parameters were normalized to mg of each isoflavone ingested per kilogram body weight to account for differences in daidzein and genistein content between the diets. Serum isoflavone concentrations in all individuals and groups increased rapidly after the ingestion of each soy food; as expected, genistein concentrations exceeded daidzein concentrations in serum. In this small study, gender differences in peak concentrations of daidzein were observed, with higher levels attained in women. Consumption of tempeh (mainly isoflavone aglycon) resulted in higher serum peak levels of both daidzein (P < 0.001) and genistein (P < 0.01) and the associated area under the curve (P < 0.001 and P < 0.03, respectively) compared with textured vegetable protein (predominantly isoflavone glucosides). However, soy milk was absorbed faster and peak levels of isoflavones were attained earlier than with the other soy foods. Only 30% of the subjects were equol producers and no differences in equol production with age or gender were observed.

Properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction.

PubMed

Bringe, N A

1997-01-01

A dry egg yolk ingredient called Eggcellent has 74% less fat and 90% less cholesterol than liquid egg yolks, when reconstituted on an equal protein basis. The phospholipids and proteins are retained, enabling the ingredient to have the taste and texturizing properties of fresh egg yolk. Using the new yolk, it is possible to significantly improve the acceptability of low-fat, low-cholesterol bakery products, scrambled eggs and mayonnaise dressings without losing nutritional claims. The structures and functional properties of egg yolk components and the conditions required to optimize their benefits in foods are reviewed. The lipoproteins of low-fat, low-cholesterol yolk have valuable properties as flavorants, texturizers, foaming agents, emulsifiers, antioxidants, colorants, and nutraceuticals.

Texture feature extraction based on a uniformity estimation method for local brightness and structure in chest CT images.

PubMed

Peng, Shao-Hu; Kim, Deok-Hwan; Lee, Seok-Lyong; Lim, Myung-Kwan

2010-01-01

Texture feature is one of most important feature analysis methods in the computer-aided diagnosis (CAD) systems for disease diagnosis. In this paper, we propose a Uniformity Estimation Method (UEM) for local brightness and structure to detect the pathological change in the chest CT images. Based on the characteristics of the chest CT images, we extract texture features by proposing an extension of rotation invariant LBP (ELBP(riu4)) and the gradient orientation difference so as to represent a uniform pattern of the brightness and structure in the image. The utilization of the ELBP(riu4) and the gradient orientation difference allows us to extract rotation invariant texture features in multiple directions. Beyond this, we propose to employ the integral image technique to speed up the texture feature computation of the spatial gray level dependent method (SGLDM). Copyright © 2010 Elsevier Ltd. All rights reserved.

Modeling the cadmium balance in Australian agricultural systems in view of potential impacts on food and water quality.

PubMed

de Vries, W; McLaughlin, M J

2013-09-01

The historical build up and future cadmium (Cd) concentrations in top soils and in crops of four Australian agricultural systems are predicted with a mass balance model, focusing on the period 1900-2100. The systems include a rotation of dryland cereals, a rotation of sugarcane and peanuts/soybean, intensive dairy production and intensive horticulture. The input of Cd to soil is calculated from fertilizer application and atmospheric deposition and also examines options including biosolid and animal manure application in the sugarcane rotation and dryland cereal production systems. Cadmium output from the soil is calculated from leaching to deeper horizons and removal with the harvested crop or with livestock products. Parameter values for all Cd fluxes were based on a number of measurements on Australian soil-plant systems. In the period 1900-2000, soil Cd concentrations were predicted to increase on average between 0.21 mg kg(-1) in dryland cereals, 0.42 mg kg(-1) in intensive agriculture and 0.68 mg kg(-1) in dairy production, which are within the range of measured increases in soils in these systems. Predicted soil concentrations exceed critical soil Cd concentrations, based on food quality criteria for Cd in crops during the simulation period in clay-rich soils under dairy production and intensive horticulture. Predicted dissolved Cd concentrations in soil pore water exceed a ground water quality criterion of 2 μg l(-1) in light textured soils, except for the sugarcane rotation due to large water leaching fluxes. Results suggest that the present fertilizer Cd inputs in Australia are in excess of the long-term critical loads in heavy-textured soils for dryland cereals and that all other systems are at low risk. Calculated critical Cd/P ratios in P fertilizers vary from <50 to >1000 mg Cd kg P(-1) for the different soil, crop and environmental conditions applied. Copyright © 2013 Elsevier B.V. All rights reserved.

Detection of soy proteins in processed foods: literature overview and new experimental work.

PubMed

Koppelman, Stef J; Lakemond, Catriona M M; Vlooswijk, Riek; Hefle, Susan L

2004-01-01

Several tests for the detection of soy proteins in foods have been described in the literature, and some are commercially available. This article gives an overview of these methods and discusses the advantages and disadvantages of each individual method. Based on the conclusions of this inventory, an experimental approach was designed to improve the sensitivity of measuring soy protein in processed foods. The aimed sensitivity is 10 ppm (10 microg soy protein in 1 g solid sample), which is over 100-fold lower than presently available tests. The aimed sensitivity is this low because levels of food allergens at 10 ppm and above may provoke reactions in food allergic persons. Native soybean meal, soy protein isolate, soy protein concentrate, and textured soy flakes were used as test materials. Several extraction procedures were compared and a new method using high pH was selected. Polyclonal antibodies were raised in rabbits and goats, and immunopurified antibodies were used in sandwich and inhibition enzyme-linked immunosorbent assay (ELISA). Extraction at pH 12 resulted in good yields for all tested samples, both quantitatively (Bradford) and qualitatively by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Immunopurified rabbit antibodies against this extract used in a competition ELISA format resulted in a sensitive test with a detection limit of 0.02 microg/mL, corresponding to 0.4 microg/g (0.4 ppm) in food samples. Cross-reactivity with some main food ingredients was measured and appeared to be negative in all cases. The presently developed test is applicable for soy ingredients and soy-containing foods that are processed in different ways. The limit of quantitation is 1 ppm, which is an enormous improvement over earlier described methods.

A numerical investigation of grain shape and crystallographic texture effects on the plastic strain localization in friction stir weld zones

NASA Astrophysics Data System (ADS)

Romanova, V.; Balokhonov, R.; Batukhtina, E.; Shakhidjanov, V.

2015-10-01

Crystal plasticity approaches were adopted to build models accounting for the microstructure and texture observed in different friction stir weld zones. To this end, a numerical investigation of crystallographic texture and grain shape effects on the plastic strain localization in a friction stir weld of an aluminum-base alloy was performed. The presence of texture was found to give rise to pronounced mesoscale plastic strain localization.

Soft matter: food for thought

NASA Astrophysics Data System (ADS)

Ogborn, Jon

2004-01-01

'Soft matter' is a lively current field of research, looking at fundamental theoretical questions about the structure and behaviour of complex forms of matter, and at very practical problems of, for example, improving the performance of glues or the texture of ice cream. Foodstuffs provide an excellent way in to this modern topic, which lies on the boundary between physics and chemistry.

Effect of corn bran particle size on rheology and pasting characteristics of flour gels

USDA-ARS?s Scientific Manuscript database

Dietary fiber in corn bran is known for its beneficial effects on human health and nutrition. Corn bran substitution has shown to affect batter viscosity, and volume, crumb grain, color, and texture of cakes. Purified food-grade corn bran was milled to pass through 80, 100 and 120 mesh sieve, resu...

Volatile profile of aromatic and non-aromatic rice cultivars using SPME/GC-MS

USDA-ARS?s Scientific Manuscript database

Rice (Oryza sativa L.) is enjoyed by many people as a staple food because of its flavor and texture. Some cultivars, like scented rice, are preferred over others due to their distinctive aroma and flavor. The volatile profile of rice has been explored by many investigators, some of whom have also ...

Volatile profile of aromatic and non-aromatic rice cultivars using SPME/GC-MS

USDA-ARS?s Scientific Manuscript database

Rice (Oryza sativa L.) is enjoyed by many people as a staple food because of its flavor and texture. Some cultivars, like scented rice, are preferred over others due to their distinctive aroma and flavor. The volatile profile of rice has been explored by many investigators, some of whom have deter...

Influence of instrument rigidity and specimen geometry on calculations of compressive strength properties of wheat endosperm

USDA-ARS?s Scientific Manuscript database

Endosperm texture is one of the most important quality features in wheat that defines milling energy requirements and the suitability of flour or semolina for the various food products such as pan breads, crackers, cakes, and pastas. Rooted in low molecular weight proteins known as puroindolines a a...

Texture- and deformability-based surface recognition by tactile image analysis.

PubMed

Khasnobish, Anwesha; Pal, Monalisa; Tibarewala, D N; Konar, Amit; Pal, Kunal

2016-08-01

Deformability and texture are two unique object characteristics which are essential for appropriate surface recognition by tactile exploration. Tactile sensation is required to be incorporated in artificial arms for rehabilitative and other human-computer interface applications to achieve efficient and human-like manoeuvring. To accomplish the same, surface recognition by tactile data analysis is one of the prerequisites. The aim of this work is to develop effective technique for identification of various surfaces based on deformability and texture by analysing tactile images which are obtained during dynamic exploration of the item by artificial arms whose gripper is fitted with tactile sensors. Tactile data have been acquired, while human beings as well as a robot hand fitted with tactile sensors explored the objects. The tactile images are pre-processed, and relevant features are extracted from the tactile images. These features are provided as input to the variants of support vector machine (SVM), linear discriminant analysis and k-nearest neighbour (kNN) for classification. Based on deformability, six household surfaces are recognized from their corresponding tactile images. Moreover, based on texture five surfaces of daily use are classified. The method adopted in the former two cases has also been applied for deformability- and texture-based recognition of four biomembranes, i.e. membranes prepared from biomaterials which can be used for various applications such as drug delivery and implants. Linear SVM performed best for recognizing surface deformability with an accuracy of 83 % in 82.60 ms, whereas kNN classifier recognizes surfaces of daily use having different textures with an accuracy of 89 % in 54.25 ms and SVM with radial basis function kernel recognizes biomembranes with an accuracy of 78 % in 53.35 ms. The classifiers are observed to generalize well on the unseen test datasets with very high performance to achieve efficient material recognition based on its deformability and texture.

Optimal frequency domain textural edge detection filter

NASA Technical Reports Server (NTRS)

Townsend, J. K.; Shanmugan, K. S.; Frost, V. S.

1985-01-01

An optimal frequency domain textural edge detection filter is developed and its performance evaluated. For the given model and filter bandwidth, the filter maximizes the amount of output image energy placed within a specified resolution interval centered on the textural edge. Filter derivation is based on relating textural edge detection to tonal edge detection via the complex low-pass equivalent representation of narrowband bandpass signals and systems. The filter is specified in terms of the prolate spheroidal wave functions translated in frequency. Performance is evaluated using the asymptotic approximation version of the filter. This evaluation demonstrates satisfactory filter performance for ideal and nonideal textures. In addition, the filter can be adjusted to detect textural edges in noisy images at the expense of edge resolution.

Method of forming biaxially textured alloy substrates and devices thereon

DOEpatents

Goyal, Amit; Specht, Eliot D.; Kroeger, Donald M.; Paranthaman, Mariappan

1999-01-01

Specific alloys, in particular Ni-based alloys, that can be biaxially textured, with a well-developed, single component texture are disclosed. These alloys have a significantly reduced Curie point, which is very desirable from the point of view of superconductivity applications. The biaxially textured alloy substrates also possess greatly enhanced mechanical properties (yield strength, ultimate tensile strength) which are essential for most applications, in particular, superconductors. A method is disclosed for producing complex multicomponent alloys which have the ideal physical properties for specific applications, such as lattice parameter, degree of magnetism and mechanical strength, and which cannot be fabricated in textured form. In addition, a method for making ultra thin biaxially textured substrates with complex compositions is disclosed.

Unsupervised consensus cluster analysis of [18F]-fluoroethyl-L-tyrosine positron emission tomography identified textural features for the diagnosis of pseudoprogression in high-grade glioma

PubMed Central

Kebir, Sied; Khurshid, Zain; Gaertner, Florian C.; Essler, Markus; Hattingen, Elke; Fimmers, Rolf; Scheffler, Björn; Herrlinger, Ulrich; Bundschuh, Ralph A.; Glas, Martin

2017-01-01

Rationale Timely detection of pseudoprogression (PSP) is crucial for the management of patients with high-grade glioma (HGG) but remains difficult. Textural features of O-(2-[18F]fluoroethyl)-L-tyrosine positron emission tomography (FET-PET) mirror tumor uptake heterogeneity; some of them may be associated with tumor progression. Methods Fourteen patients with HGG and suspected of PSP underwent FET-PET imaging. A set of 19 conventional and textural FET-PET features were evaluated and subjected to unsupervised consensus clustering. The final diagnosis of true progression vs. PSP was based on follow-up MRI using RANO criteria. Results Three robust clusters have been identified based on 10 predominantly textural FET-PET features. None of the patients with PSP fell into cluster 2, which was associated with high values for textural FET-PET markers of uptake heterogeneity. Three out of 4 patients with PSP were assigned to cluster 3 that was largely associated with low values of textural FET-PET features. By comparison, tumor-to-normal brain ratio (TNRmax) at the optimal cutoff 2.1 was less predictive of PSP (negative predictive value 57% for detecting true progression, p=0.07 vs. 75% with cluster 3, p=0.04). Principal Conclusions Clustering based on textural O-(2-[18F]fluoroethyl)-L-tyrosine PET features may provide valuable information in assessing the elusive phenomenon of pseudoprogression. PMID:28030820

Classification of cloud fields based on textural characteristics

NASA Technical Reports Server (NTRS)

Welch, R. M.; Sengupta, S. K.; Chen, D. W.

1987-01-01

The present study reexamines the applicability of texture-based features for automatic cloud classification using very high spatial resolution (57 m) Landsat multispectral scanner digital data. It is concluded that cloud classification can be accomplished using only a single visible channel.

Lactose-free frozen yogurt: production and characteristics.

PubMed

Skryplonek, Katarzyna; Gomes, David; Viegas, Jorge; Pereira, Carlos; Henriques, Marta

2017-01-01

Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences. This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase® was used for hydrolysis, and the reaction occurred simultaneously with fermentation. The effect of lactose hydrolysis on the physicochemical properties, texture, viscosity, overrun and sensory attributes in the final product was investigated. After yogurt maturation, the acidity of the lactose-free product was significantly higher than in the control, suggesting that breaking down lactose enhances the fermentation process. Lactose-free frozen yogurt had significantly lower hardness and stickiness and higher viscosity than control frozen yogurt. Moreover, lactose hydrolysis promoted a smooth and creamy consistency, whereas in the case of conventional prod- ucts a coarse structure, due to the presence of large ice crystals, was identified. Hydrolysis of lactose also improved the sweetness and brightness of frozen yogurt. The improved textural properties of lactose-free product results from the fact that monosaccharides produced during lactose hydrolysis depress the freezing point of the mix, which enables product with softer structure and bigger resistance to ice recrystallization to be obtained. The study showed that lactose-free frozen yogurt may be used successfully for production of novel lactose-free frozen desserts. Lactose hydrolysis improves the texture and viscosity of the product,     as well as enhancing its sensory quality.

A signature dissimilarity measure for trabecular bone texture in knee radiographs

DOE Office of Scientific and Technical Information (OSTI.GOV)

Woloszynski, T.; Podsiadlo, P.; Stachowiak, G. W.

Purpose: The purpose of this study is to develop a dissimilarity measure for the classification of trabecular bone (TB) texture in knee radiographs. Problems associated with the traditional extraction and selection of texture features and with the invariance to imaging conditions such as image size, anisotropy, noise, blur, exposure, magnification, and projection angle were addressed. Methods: In the method developed, called a signature dissimilarity measure (SDM), a sum of earth mover's distances calculated for roughness and orientation signatures is used to quantify dissimilarities between textures. Scale-space theory was used to ensure scale and rotation invariance. The effects of image size,more » anisotropy, noise, and blur on the SDM developed were studied using computer generated fractal texture images. The invariance of the measure to image exposure, magnification, and projection angle was studied using x-ray images of human tibia head. For the studies, Mann-Whitney tests with significance level of 0.01 were used. A comparison study between the performances of a SDM based classification system and other two systems in the classification of Brodatz textures and the detection of knee osteoarthritis (OA) were conducted. The other systems are based on weighted neighbor distance using compound hierarchy of algorithms representing morphology (WND-CHARM) and local binary patterns (LBP). Results: Results obtained indicate that the SDM developed is invariant to image exposure (2.5-30 mA s), magnification (x1.00-x1.35), noise associated with film graininess and quantum mottle (<25%), blur generated by a sharp film screen, and image size (>64x64 pixels). However, the measure is sensitive to changes in projection angle (>5 deg.), image anisotropy (>30 deg.), and blur generated by a regular film screen. For the classification of Brodatz textures, the SDM based system produced comparable results to the LBP system. For the detection of knee OA, the SDM based system achieved 78.8% classification accuracy and outperformed the WND-CHARM system (64.2%). Conclusions: The SDM is well suited for the classification of TB texture images in knee OA detection and may be useful for the texture classification of medical images in general.« less

Quaternion-Based Texture Analysis of Multiband Satellite Images: Application to the Estimation of Aboveground Biomass in the East Region of Cameroon.

PubMed

Djiongo Kenfack, Cedrigue Boris; Monga, Olivier; Mpong, Serge Moto; Ndoundam, René

2018-03-01

Within the last decade, several approaches using quaternion numbers to handle and model multiband images in a holistic manner were introduced. The quaternion Fourier transform can be efficiently used to model texture in multidimensional data such as color images. For practical application, multispectral satellite data appear as a primary source for measuring past trends and monitoring changes in forest carbon stocks. In this work, we propose a texture-color descriptor based on the quaternion Fourier transform to extract relevant information from multiband satellite images. We propose a new multiband image texture model extraction, called FOTO++, in order to address biomass estimation issues. The first stage consists in removing noise from the multispectral data while preserving the edges of canopies. Afterward, color texture descriptors are extracted thanks to a discrete form of the quaternion Fourier transform, and finally the support vector regression method is used to deduce biomass estimation from texture indices. Our texture features are modeled using a vector composed with the radial spectrum coming from the amplitude of the quaternion Fourier transform. We conduct several experiments in order to study the sensitivity of our model to acquisition parameters. We also assess its performance both on synthetic images and on real multispectral images of Cameroonian forest. The results show that our model is more robust to acquisition parameters than the classical Fourier Texture Ordination model (FOTO). Our scheme is also more accurate for aboveground biomass estimation. We stress that a similar methodology could be implemented using quaternion wavelets. These results highlight the potential of the quaternion-based approach to study multispectral satellite images.

Binary patterns encoded convolutional neural networks for texture recognition and remote sensing scene classification

NASA Astrophysics Data System (ADS)

Anwer, Rao Muhammad; Khan, Fahad Shahbaz; van de Weijer, Joost; Molinier, Matthieu; Laaksonen, Jorma

2018-04-01

Designing discriminative powerful texture features robust to realistic imaging conditions is a challenging computer vision problem with many applications, including material recognition and analysis of satellite or aerial imagery. In the past, most texture description approaches were based on dense orderless statistical distribution of local features. However, most recent approaches to texture recognition and remote sensing scene classification are based on Convolutional Neural Networks (CNNs). The de facto practice when learning these CNN models is to use RGB patches as input with training performed on large amounts of labeled data (ImageNet). In this paper, we show that Local Binary Patterns (LBP) encoded CNN models, codenamed TEX-Nets, trained using mapped coded images with explicit LBP based texture information provide complementary information to the standard RGB deep models. Additionally, two deep architectures, namely early and late fusion, are investigated to combine the texture and color information. To the best of our knowledge, we are the first to investigate Binary Patterns encoded CNNs and different deep network fusion architectures for texture recognition and remote sensing scene classification. We perform comprehensive experiments on four texture recognition datasets and four remote sensing scene classification benchmarks: UC-Merced with 21 scene categories, WHU-RS19 with 19 scene classes, RSSCN7 with 7 categories and the recently introduced large scale aerial image dataset (AID) with 30 aerial scene types. We demonstrate that TEX-Nets provide complementary information to standard RGB deep model of the same network architecture. Our late fusion TEX-Net architecture always improves the overall performance compared to the standard RGB network on both recognition problems. Furthermore, our final combination leads to consistent improvement over the state-of-the-art for remote sensing scene classification.

Enhancement of multimodality texture-based prediction models via optimization of PET and MR image acquisition protocols: a proof of concept

NASA Astrophysics Data System (ADS)

Vallières, Martin; Laberge, Sébastien; Diamant, André; El Naqa, Issam

2017-11-01

Texture-based radiomic models constructed from medical images have the potential to support cancer treatment management via personalized assessment of tumour aggressiveness. While the identification of stable texture features under varying imaging settings is crucial for the translation of radiomics analysis into routine clinical practice, we hypothesize in this work that a complementary optimization of image acquisition parameters prior to texture feature extraction could enhance the predictive performance of texture-based radiomic models. As a proof of concept, we evaluated the possibility of enhancing a model constructed for the early prediction of lung metastases in soft-tissue sarcomas by optimizing PET and MR image acquisition protocols via computerized simulations of image acquisitions with varying parameters. Simulated PET images from 30 STS patients were acquired by varying the extent of axial data combined per slice (‘span’). Simulated T 1-weighted and T 2-weighted MR images were acquired by varying the repetition time and echo time in a spin-echo pulse sequence, respectively. We analyzed the impact of the variations of PET and MR image acquisition parameters on individual textures, and we investigated how these variations could enhance the global response and the predictive properties of a texture-based model. Our results suggest that it is feasible to identify an optimal set of image acquisition parameters to improve prediction performance. The model constructed with textures extracted from simulated images acquired with a standard clinical set of acquisition parameters reached an average AUC of 0.84 +/- 0.01 in bootstrap testing experiments. In comparison, the model performance significantly increased using an optimal set of image acquisition parameters (p = 0.04 ), with an average AUC of 0.89 +/- 0.01 . Ultimately, specific acquisition protocols optimized to generate superior radiomics measurements for a given clinical problem could be developed and standardized via dedicated computer simulations and thereafter validated using clinical scanners.

Food irradiation and sterilization

NASA Astrophysics Data System (ADS)

Josephson, Edward S.

Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

Relationship between trabecular texture features of CT images and an amount of bone cement volume injection in percutaneous vertebroplasty

NASA Astrophysics Data System (ADS)

Tack, Gye Rae; Choi, Hyung Guen; Shin, Kyu-Chul; Lee, Sung J.

2001-06-01

Percutaneous vertebroplasty is a surgical procedure that was introduced for the treatment of compression fracture of the vertebrae. This procedure includes puncturing vertebrae and filling with polymethylmethacrylate (PMMA). Recent studies have shown that the procedure could provide structural reinforcement for the osteoporotic vertebrae while being minimally invasive and safe with immediate pain relief. However, treatment failures due to disproportionate PMMA volume injection have been reported as one of complications in vertebroplasty. It is believed that control of PMMA volume is one of the most critical factors that can reduce the incidence of complications. In this study, appropriate amount of PMMA volume was assessed based on the imaging data of a given patient under the following hypotheses: (1) a relationship can be drawn between the volume of PMMA injection and textural features of the trabecular bone in preoperative CT images and (2) the volume of PMMA injection can be estimated based on 3D reconstruction of postoperative CT images. Gray-level run length analysis was used to determine the textural features of the trabecular bone. The width of trabecular (T-texture) and the width of intertrabecular spaces (I-texture) were calculated. The correlation between PMMA volume and textural features of patient's CT images was also examined to evaluate the appropriate PMMA amount. Results indicated that there was a strong correlation between the actual PMMA injection volume and the area of the intertrabecular space and that of trabecular bone calculated from the CT image (correlation coefficient, requals0.96 and requals-0.95, respectively). T- texture (requals-0.93) did correlate better with the actual PMMA volume more than the I-texture (requals0.57). Therefore, it was demonstrated that appropriate PMMA injection volume could be predicted based on the textural analysis for better clinical management of the osteoporotic spine.

Development of low friction snake-inspired deterministic textured surfaces

NASA Astrophysics Data System (ADS)

Cuervo, P.; López, D. A.; Cano, J. P.; Sánchez, J. C.; Rudas, S.; Estupiñán, H.; Toro, A.; Abdel-Aal, H. A.

2016-06-01

The use of surface texturization to reduce friction in sliding interfaces has proved successful in some tribological applications. However, it is still difficult to achieve robust surface texturing with controlled designer-functionalities. This is because the current existing gap between enabling texturization technologies and surface design paradigms. Surface engineering, however, is advanced in natural surface constructs especially within legless reptiles. Many intriguing features facilitate the tribology of such animals so that it is feasible to discover the essence of their surface construction. In this work, we report on the tribological behavior of a novel class of surfaces of which the spatial dimensions of the textural patterns originate from micro-scale features present within the ventral scales of pre-selected snake species. Mask lithography was used to produce implement elliptical texturizing patterns on the surface of titanium alloy (Ti6Al4V) pins. To study the tribological behavior of the texturized pins, pin-on-disc tests were carried out with the pins sliding against ultra-high molecular weight polyethylene discs with no lubrication. For comparison, two non-texturized samples were also tested under the same conditions. The results show the feasibility of the texturization technique based on the coefficient of friction of the textured surfaces to be consistently lower than that of the non-texturized samples.

Texturization of as-cut p-type monocrystalline silicon wafer using different wet chemical solutions

NASA Astrophysics Data System (ADS)

Hashmi, Galib; Hasanuzzaman, Muhammad; Basher, Mohammad Khairul; Hoq, Mahbubul; Rahman, Md. Habibur

2018-06-01

Implementing texturization process on the monocrystalline silicon substrate reduces reflection and enhances light absorption of the substrate. Thus texturization is one of the key elements to increase the efficiency of solar cell. Considering as-cut monocrystalline silicon wafer as base substrate, in this work different concentrations of Na2CO3 and NaHCO3 solution, KOH-IPA (isopropyl alcohol) solution and tetramethylammonium hydroxide solution with different time intervals have been investigated for texturization process. Furthermore, saw damage removal process was conducted with 10% NaOH solution, 20 wt% KOH-13.33 wt% IPA solution and HF/nitric/acetic acid solution. The surface morphology of saw damage, saw damage removed surface and textured wafer were observed using optical microscope and field emission scanning electron microscopy. Texturization causes pyramidal micro structures on the surface of (100) oriented monocrystalline silicon wafer. The height of the pyramid on the silicon surface varies from 1.5 to 3.2 µm and the inclined planes of the pyramids are acute angle. Contact angle value indicates that the textured wafer's surface fall in between near-hydrophobic to hydrophobic range. With respect to base material absolute reflectance 1.049-0.75% within 250-800 nm wavelength region, 0.1-0.026% has been achieved within the same wavelength region when textured with 0.76 wt% KOH-4 wt% IPA solution for 20 min. Furthermore, an alternative route of using 1 wt% Na2CO3-0.2 wt% NaHCO3 solution for 50 min has been exploited in the texturization process.

Characterisation of group behaviour surface texturing with multi-layers fitting method

NASA Astrophysics Data System (ADS)

Kang, Zhengyang; Fu, Yonghong; Ji, Jinghu; Wang, Hao

2016-07-01

Surface texturing was widely applied in improving the tribological properties of mechanical components, but study of measurement of this technology was still insufficient. This study proposed the multi-layers fitting (MLF) method to characterise the dimples array texture surface. Based on the synergistic effect among the dimples, the 3D morphology of texture surface was rebuilt by 2D stylus profiler in the MLF method. The feasible regions of texture patterns and sensitive parameters were confirmed by non-linear programming, and the processing software of MLF method was developed based on the Matlab®. The characterisation parameters system of dimples was defined mathematically, and the accuracy of MLF method was investigated by comparison experiment. The surface texture specimens were made by laser surface texturing technology, in which high consistency of dimples' size and distribution was achieved. Then, 2D profiles of different dimples were captured by employing Hommel-T1000 stylus profiler, and the data were further processed by MLF software to rebuild 3D morphology of single dimple. The experiment results indicated that the MLF characterisation results were similar to those of Wyko T1100, the white light interference microscope. It was also found that the stability of MLF characterisation results highly depended on the number of captured cross-sections.

Effect of gamma irradiation on rice and its food products

NASA Astrophysics Data System (ADS)

Sung, Wen-Chieh

2005-07-01

Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products.

Piezoelectric textured ceramics: Effective properties and application to ultrasonic transducers.

PubMed

Levassort, Franck; Pham Thi, Mai; Hemery, Henry; Marechal, Pierre; Tran-Huu-Hue, Louis-Pascal; Lethiecq, Marc

2006-12-22

Piezoelectric textured ceramics obtained by homo-template grain growth (HTGG) were recently demonstrated. A simple model with several assumptions has been used to calculate effective parameters of these new materials. Different connectivities have been simulated to show that spatial arrangements between the considered phases have little influence on the effective parameters, even through the 3-0 connectivity delivers the highest electromechanical thickness factor. A transducer based on a textured ceramic sample has been fabricated and characterised to show the efficiency of these piezoelectric materials. Finally, in a single element transducer configuration, simulation shows an improvement of 2 dB sensitivity for a transducer made with textured ceramic in comparison with a similar transducer design based on standard soft PZT (at equivalent bandwidths).

National Space Biomedical Research Institute (NSBRI) JSC Summer Projects

NASA Technical Reports Server (NTRS)

Dowdy, Forrest Ryan

2014-01-01

This project optimized the calorie content in a breakfast meal replacement bar for the Advanced Food Technology group. Use of multivariable optimization yielded the highest weight savings possible while simultaneously matching NASA Human Standards nutritional guidelines. The scope of this research included the study of shelf-life indicators such as water activity, moisture content, and texture analysis. Key metrics indicate higher protein content, higher caloric density, and greater mass savings as a result of the reformulation process. The optimization performed for this study demonstrated wide application to other food bars in the Advanced Food Technology portfolio. Recommendations for future work include shelf life studies on bar hardening and overall acceptability data over increased time frames and temperature fluctuation scenarios.

Mapping lava flow textures using three-dimensional measures of surface roughness

NASA Astrophysics Data System (ADS)

Mallonee, H. C.; Kobs-Nawotniak, S. E.; McGregor, M.; Hughes, S. S.; Neish, C.; Downs, M.; Delparte, D.; Lim, D. S. S.; Heldmann, J. L.

2016-12-01

Lava flow emplacement conditions are reflected in the surface textures of a lava flow; unravelling these conditions is crucial to understanding the eruptive history and characteristics of basaltic volcanoes. Mapping lava flow textures using visual imagery alone is an inherently subjective process, as these images generally lack the resolution needed to make these determinations. Our team has begun mapping lava flow textures using visual spectrum imagery, which is an inherently subjective process involving the challenge of identifying transitional textures such as rubbly and slabby pāhoehoe, as these textures are similar in appearance and defined qualitatively. This is particularly problematic for interpreting planetary lava flow textures, where we have more limited data. We present a tool to objectively classify lava flow textures based on quantitative measures of roughness, including the 2D Hurst exponent, RMS height, and 2D:3D surface area ratio. We collected aerial images at Craters of the Moon National Monument (COTM) using Unmanned Aerial Vehicles (UAVs) in 2015 and 2016 as part of the FINESSE (Field Investigations to Enable Solar System Science and Exploration) and BASALT (Biologic Analog Science Associated with Lava Terrains) research projects. The aerial images were stitched together to create Digital Terrain Models (DTMs) with resolutions on the order of centimeters. The DTMs were evaluated by the classification tool described above, with output compared against field assessment of the texture. Further, the DTMs were downsampled and reevaluated to assess the efficacy of the classification tool at data resolutions similar to current datasets from other planetary bodies. This tool allows objective classification of lava flow texture, which enables more accurate interpretations of flow characteristics. This work also gives context for interpretations of flows with comparatively low data resolutions, such as those on the Moon and Mars. Textural maps based on quantitative measures of roughness are a valuable asset for studies of lava flows on Earth and other planetary bodies.

Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options.

PubMed

Brown, Marissa D; Chambers, Delores H

2015-12-01

This research determined the sensory characteristics of currently available plain yogurts available in U.S. supermarkets and examined how 3 "more sustainable" prototypes compared. The prototypes, nonfat set-style yogurts pre-acidified after pasteurization with lemon juice or citric acid at 80 ppm to pH 6.2, had shorter fermentation times than the lab-made control. These reduced fermentation times could result in energy reductions and potentially substantiate a "sustainable" marketing claim, a concept gaining traction with consumers. Twenty-six commercial yogurts, varying in percent milk fat, milk source (organic or conventional), and processing (set-style, stirred, or strained/Greek-style), were also included. Using descriptive sensory analysis, a 6-person highly trained panel scored the intensity of 25 flavor and 10 texture attributes on a 15-point scale. Three replications were carried out, and all samples were tested at least 10 d prior to the end of their shelf-lives. The samples differed for 19 flavor and all 10 texture attributes. Cluster analysis indicated approximately 7 flavor and 5 texture clusters. The prototype pre-acidified with lemon juice was similar to category leaders nonfat yogurt varieties. The prototype pre-acidified with citric acid was similar in texture but was less sour. Although no legal definitions exist for "sustainable," the prototypes' sensory characteristics are comparable to those of popular yogurts indicating potential market viability. This research also demonstrates potential for making yogurt that is in line with growing consumer expectations for sustainability. Despite the current diversity, several combinations of flavor and texture were not represented. © 2015 Institute of Food Technologists®

Consumer Acceptability of Fresh-Market Muscadine Grapes.

PubMed

Brown, Kelly; Sims, Charles; Odabasi, Asli; Bartoshuk, Linda; Conner, Patrick; Gray, Dennis

2016-10-14

The objective of this research was to investigate the acceptability of muscadine grape (Vitis rotundifolia) genotypes (cultivars and selections) and to correlate overall liking to other quality measurements to determine the main drivers of liking. Twenty-two genotypes grown at the Univ. of Georgia-Tifton Campus were evaluated. Four retail commercial grape genotypes (Vitis vinifera and "Concord") were also evaluated for comparison. Panelists familiar with muscadine grapes used the hedonic general labeled magnitude scale (HgLMS, -100 = strongest disliking of any kind ever experienced, +100 = strongest liking of any kind ever experienced) to rate overall liking and the liking of appearance, flavor, pulp texture, and skin texture. Puncture testing was done to assess grape berry texture, and compositional attributes soluble solids and pH were also measured. The sensory results indicated that the grapes were variable with overall liking scores from 12.2 to 39.6. The factors highly correlated with overall liking scores were muscadine flavor, pulp and skin liking, while a significant negative correlation was found between skin liking and skin texture and mechanical texture measures. The muscadine grapes with the highest overall liking scores were Ga. 5-1-34 and Ga. 2-8-21. Principal component analysis confirmed that grapes with a thinner skin and a higher pH tended to group around overall liking and flavor points. These results indicate that even among panelists familiar with muscadine grapes, skin thickness is a negative characteristic. Breeding for thinner skins may be a positive step in muscadines gaining a more widespread appeal in the fresh fruit market. © 2016 Institute of Food Technologists®.

X-ray micro-computer tomographic method to visualize the microstructure of different apple cultivars.

PubMed

Ting, Valentina J L; Silcock, Patrick; Bremer, Phil J; Biasioli, Franco

2013-11-01

Apples are appreciated for their texture with firmness acting as an indicator of quality. During prolonged storage, apples can soften and their texture can become undesirably mealy. Using an X-ray microcomputer tomography (μ-CT) scanner, the porosity (ratio of intercellular space [IS] to total volume) and the structural arrangement of the parenchyma tissue of 4 apple cultivars (Braeburn, Fuji, Golden Delicious, Jazz) stored under similar conditions for 100 d were visualized via the development of 2D and 3D images. The texture of the apples was also measured using a puncture test. The morphometric and textural measurements revealed that firm Jazz apples (flesh firmness: 29.84N) had a lower porosity (17%) compared to soft Golden Delicious apples (flesh firmness: 14.16N; porosity: 29.8%). In general, firm apples had a higher dry matter (%) and a lower porosity (%), while the reverse was true for softer apples. However, this was not an absolute trend as cultivar specific differences in the microstructural organization and consequent mechanical strength of the parenchyma tissue also influenced firmness. For example, although Fuji apples were firm (28.42N), they had a high porosity (29.3%) due to the presence of numerous small and compact IS. In comparison, soft Golden Delicious apples had a high porosity (29.8%) due to the presence of large, interconnected IS. Imaging technologies have the potential to provide a pictorial or graphical database showing the size range distribution of IS corresponding to different parenchyma tissue types and how they relate to apple texture and eating quality. © 2013 Institute of Food Technologists®

A parametric texture model based on deep convolutional features closely matches texture appearance for humans.

PubMed

Wallis, Thomas S A; Funke, Christina M; Ecker, Alexander S; Gatys, Leon A; Wichmann, Felix A; Bethge, Matthias

2017-10-01

Our visual environment is full of texture-"stuff" like cloth, bark, or gravel as distinct from "things" like dresses, trees, or paths-and humans are adept at perceiving subtle variations in material properties. To investigate image features important for texture perception, we psychophysically compare a recent parametric model of texture appearance (convolutional neural network [CNN] model) that uses the features encoded by a deep CNN (VGG-19) with two other models: the venerable Portilla and Simoncelli model and an extension of the CNN model in which the power spectrum is additionally matched. Observers discriminated model-generated textures from original natural textures in a spatial three-alternative oddity paradigm under two viewing conditions: when test patches were briefly presented to the near-periphery ("parafoveal") and when observers were able to make eye movements to all three patches ("inspection"). Under parafoveal viewing, observers were unable to discriminate 10 of 12 original images from CNN model images, and remarkably, the simpler Portilla and Simoncelli model performed slightly better than the CNN model (11 textures). Under foveal inspection, matching CNN features captured appearance substantially better than the Portilla and Simoncelli model (nine compared to four textures), and including the power spectrum improved appearance matching for two of the three remaining textures. None of the models we test here could produce indiscriminable images for one of the 12 textures under the inspection condition. While deep CNN (VGG-19) features can often be used to synthesize textures that humans cannot discriminate from natural textures, there is currently no uniformly best model for all textures and viewing conditions.

pH shift protein recovery with organic acids on texture and color of cooked gels.

PubMed

Paker, Ilgin; Beamer, Sarah; Jaczynski, Jacek; Matak, Kristen E

2015-01-01

Isoelectric solubilization and precipitation (ISP) processing uses pH shifts to separate protein from fish frames, which may increase commercial interest for silver carp. Texture and color properties of gels made from silver carp protein recovered at different pH strategies and organic acid types were compared. ISP was applied to headed gutted silver carp using 10 mol L(-1) sodium hydroxide (NaOH) and either glacial acetic acid (AA) or a (1:1) formic and lactic acid combination (F&L). Protein gels were made with recovered protein and standard functional additives. Texture profile analysis and the Kramer shear test showed that protein gels made from protein solubilized at basic pH values were firmer, harder, more cohesive, gummier and chewier (P < 0.05) than proteins solubilized under acidic conditions. Acidic solubilization led to whiter (P < 0.05) gels, and using F&L during ISP yielded whiter gels under all treatments (P < 0.05). Gels made from ISP-recovered silver carp protein using organic acids show potential for use as a functional ingredient in restructured foods. © 2014 Society of Chemical Industry.

Acquiring 3-D information about thick objects from differential interference contrast images using texture extraction

NASA Astrophysics Data System (ADS)

Sierra, Heidy; Brooks, Dana; Dimarzio, Charles

2010-07-01

The extraction of 3-D morphological information about thick objects is explored in this work. We extract this information from 3-D differential interference contrast (DIC) images by applying a texture detection method. Texture extraction methods have been successfully used in different applications to study biological samples. A 3-D texture image is obtained by applying a local entropy-based texture extraction method. The use of this method to detect regions of blastocyst mouse embryos that are used in assisted reproduction techniques such as in vitro fertilization is presented as an example. Results demonstrate the potential of using texture detection methods to improve morphological analysis of thick samples, which is relevant to many biomedical and biological studies. Fluorescence and optical quadrature microscope phase images are used for validation.

Informedia at TRECVID 2003: Analyzing and Searching Broadcast News Video

DTIC Science & Technology

2004-11-03

browsing interface to browse the top-ranked shots according to the different classifiers. Color and texture based image search engines were also...different classifiers. Color and texture based image search engines were also optimized better performance. This “new” interface was evaluated as

Information mining in remote sensing imagery

NASA Astrophysics Data System (ADS)

Li, Jiang

The volume of remotely sensed imagery continues to grow at an enormous rate due to the advances in sensor technology, and our capability for collecting and storing images has greatly outpaced our ability to analyze and retrieve information from the images. This motivates us to develop image information mining techniques, which is very much an interdisciplinary endeavor drawing upon expertise in image processing, databases, information retrieval, machine learning, and software design. This dissertation proposes and implements an extensive remote sensing image information mining (ReSIM) system prototype for mining useful information implicitly stored in remote sensing imagery. The system consists of three modules: image processing subsystem, database subsystem, and visualization and graphical user interface (GUI) subsystem. Land cover and land use (LCLU) information corresponding to spectral characteristics is identified by supervised classification based on support vector machines (SVM) with automatic model selection, while textural features that characterize spatial information are extracted using Gabor wavelet coefficients. Within LCLU categories, textural features are clustered using an optimized k-means clustering approach to acquire search efficient space. The clusters are stored in an object-oriented database (OODB) with associated images indexed in an image database (IDB). A k-nearest neighbor search is performed using a query-by-example (QBE) approach. Furthermore, an automatic parametric contour tracing algorithm and an O(n) time piecewise linear polygonal approximation (PLPA) algorithm are developed for shape information mining of interesting objects within the image. A fuzzy object-oriented database based on the fuzzy object-oriented data (FOOD) model is developed to handle the fuzziness and uncertainty. Three specific applications are presented: integrated land cover and texture pattern mining, shape information mining for change detection of lakes, and fuzzy normalized difference vegetation index (NDVI) pattern mining. The study results show the effectiveness of the proposed system prototype and the potentials for other applications in remote sensing.

Genomics of lactic acid bacteria: Current status and potential applications.

PubMed

Wu, Chongde; Huang, Jun; Zhou, Rongqing

2017-08-01

Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In addition, specific LAB strains are considered as probiotic due to their health-promoting effects in consumers. Recently, the genome sequencing of LAB is booming and the increased amount of published genomics data brings unprecedented opportunity for us to reveal the important traits of LAB. This review describes the recent progress on LAB genomics and special emphasis is placed on understanding the industry-related physiological features based on genomics analysis. Moreover, strategies to engineer metabolic capacity and stress tolerance of LAB with improved industrial performance are also discussed.

Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties.

PubMed

Kristiawan, Magdalena; Kansou, Kamal; Valle, Guy Della

Cereal processing (breadmaking, extrusion, pasting, etc.) covers a range of mechanisms that, despite their diversity, can be often reduced to a succession of two core phenomena: (1) the transition from a divided solid medium (the flour) to a continuous one through hydration, mechanical, biochemical, and thermal actions and (2) the expansion of a continuous matrix toward a porous structure as a result of the growth of bubble nuclei either by yeast fermentation or by water vaporization after a sudden pressure drop. Modeling them is critical for the domain, but can be quite challenging to address with mechanistic approaches relying on partial differential equations. In this chapter we present alternative approaches through basic knowledge models (BKM) that integrate scientific and expert knowledge, and possess operational interest for domain specialists. Using these BKMs, simulations of two cereal foods processes, extrusion and breadmaking, are provided by focusing on the two core phenomena. To support the use by non-specialists, these BKMs are implemented as computer tools, a Knowledge-Based System developed for the modeling of the flour mixing operation or Ludovic ® , a simulation software for twin screw extrusion. They can be applied to a wide domain of compositions, provided that the data on product rheological properties are available. Finally, it is stated that the use of such systems can help food engineers to design cereal food products and predict their texture properties.

BCC skin cancer diagnosis based on texture analysis techniques

NASA Astrophysics Data System (ADS)

Chuang, Shao-Hui; Sun, Xiaoyan; Chang, Wen-Yu; Chen, Gwo-Shing; Huang, Adam; Li, Jiang; McKenzie, Frederic D.

2011-03-01

In this paper, we present a texture analysis based method for diagnosing the Basal Cell Carcinoma (BCC) skin cancer using optical images taken from the suspicious skin regions. We first extracted the Run Length Matrix and Haralick texture features from the images and used a feature selection algorithm to identify the most effective feature set for the diagnosis. We then utilized a Multi-Layer Perceptron (MLP) classifier to classify the images to BCC or normal cases. Experiments showed that detecting BCC cancer based on optical images is feasible. The best sensitivity and specificity we achieved on our data set were 94% and 95%, respectively.

Psychosocial factors influencing preferences for food and nutritional supplements among people living with HIV in Bangkok, Thailand.

PubMed

Rodas-Moya, Santiago; Pengnonyang, Supabhorn; Kodish, Stephen; de Pee, Saskia; Phanuphak, Praphan

2017-01-01

Malnutrition and HIV are often coincident and may lead to wasting, a strong predictor of mortality. However; ready to use therapeutic foods (RUTF) are showing promising results in restoring the nutritional status of adult people living with HIV (PLHIV) in resource constrained settings but, its acceptability seems low. This study aimed to identify the psychosocial factors influencing general preferences for food and responses to five potential nutritional supplements to guide the development of novel products to treat malnutrition among PLHIV. This is a qualitative research based on Grounded Theory. In-depth interviews (IDIs) with a triangulation of data from different participants (i.e. PLHIV and Peer Counselors (PCs) were used as methods for data collection. During February-March 2013, 27 IDIs were conducted in the Anonymous Clinic of the Thai Red Cross and AIDS Research Center in Bangkok, Thailand. Five themes emerged: 1) local food culture is an important motive underlying the nutritional supplements choice by PLHIV; 2) food and drinks should have self-perceptible positive impact on health status and should be perceived convenient; 3) a soft and easy to swallow texture, softer scents and flavors are the major sensory characteristics guiding food and beverages choice; 4) food packaging characteristics affect nutritional supplement preference; 5) PCs may support nutritional supplement consumption. Similar findings emerged among PLHIV and PCs. This study highlights the need to develop a nutritional supplement considering the Thai culture and PLHIV's sensory preferences. A slightly thick liquid supplement, packed in small containers may be well-accepted. A combination of sensory studies and formative research should accompany the development of an alternative nutritional supplement for PLHIV. Results of this study might be transferable to similar sociocultural contexts. Copyright © 2016 Elsevier Ltd. All rights reserved.

State of the art in gluten-free research.

PubMed

O'Shea, Norah; Arendt, Elke; Gallagher, Eimear

2014-06-01

Celiac disease (CD) is widespread and is often under diagnosed. It can affect a variety of genetically susceptible people from the young to the old. Presently, the only treatment for celiac patients is lifelong avoidance of any food, drink, sauce, or dressing containing gluten. Scientists and technologists continue in their quest to improve the quality of gluten-free products. Their main goal is to create a product of a similar standard to the gluten-containing products, currently on the market. However, the quality of these products still tends to be poor. Bread products have a low volume, pale crust, crumbly texture, bland flavor and a high rate of staling. Other gluten-free products contain minimal nutrition and substandard product characteristics, for example, pasta having an inferior texture, sauces which separate more easily. The main focus of this review is to discuss the most recent advances in gluten-free research which have arisen between the years 2011 and 2013. In particular, the manuscript focuses on ingredients and processing methods which have been documented to develop or improve the processing characteristics and nutritional properties of gluten-free products. © 2014 Institute of Food Technologists®

Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

PubMed

Aprodu, Iuliana; Banu, Iuliana

2015-07-01

Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

Bayesian Fusion of Color and Texture Segmentations

NASA Technical Reports Server (NTRS)

Manduchi, Roberto

2000-01-01

In many applications one would like to use information from both color and texture features in order to segment an image. We propose a novel technique to combine "soft" segmentations computed for two or more features independently. Our algorithm merges models according to a mean entropy criterion, and allows to choose the appropriate number of classes for the final grouping. This technique also allows to improve the quality of supervised classification based on one feature (e.g. color) by merging information from unsupervised segmentation based on another feature (e.g., texture.)

Hepatic CT image query using Gabor features

NASA Astrophysics Data System (ADS)

Zhao, Chenguang; Cheng, Hongyan; Zhuang, Tiange

2004-07-01

A retrieval scheme for liver computerize tomography (CT) images based on Gabor texture is presented. For each hepatic CT image, we manually delineate abnormal regions within liver area. Then, a continuous Gabor transform is utilized to analyze the texture of the pathology bearing region and extract the corresponding feature vectors. For a given sample image, we compare its feature vector with those of other images. Similar images with the highest rank are retrieved. In experiments, 45 liver CT images are collected, and the effectiveness of Gabor texture for content based retrieval is verified.

Noninvasive Classification of Hepatic Fibrosis Based on Texture Parameters From Double Contrast-Enhanced Magnetic Resonance Images

PubMed Central

Bahl, Gautam; Cruite, Irene; Wolfson, Tanya; Gamst, Anthony C.; Collins, Julie M.; Chavez, Alyssa D.; Barakat, Fatma; Hassanein, Tarek; Sirlin, Claude B.

2016-01-01

Purpose To demonstrate a proof of concept that quantitative texture feature analysis of double contrast-enhanced magnetic resonance imaging (MRI) can classify fibrosis noninvasively, using histology as a reference standard. Materials and Methods A Health Insurance Portability and Accountability Act (HIPAA)-compliant Institutional Review Board (IRB)-approved retrospective study of 68 patients with diffuse liver disease was performed at a tertiary liver center. All patients underwent double contrast-enhanced MRI, with histopathology-based staging of fibrosis obtained within 12 months of imaging. The MaZda software program was used to compute 279 texture parameters for each image. A statistical regularization technique, generalized linear model (GLM)-path, was used to develop a model based on texture features for dichotomous classification of fibrosis category (F ≤2 vs. F ≥3) of the 68 patients, with histology as the reference standard. The model's performance was assessed and cross-validated. There was no additional validation performed on an independent cohort. Results Cross-validated sensitivity, specificity, and total accuracy of the texture feature model in classifying fibrosis were 91.9%, 83.9%, and 88.2%, respectively. Conclusion This study shows proof of concept that accurate, noninvasive classification of liver fibrosis is possible by applying quantitative texture analysis to double contrast-enhanced MRI. Further studies are needed in independent cohorts of subjects. PMID:22851409

Significance of MPEG-7 textural features for improved mass detection in mammography.

PubMed

Eltonsy, Nevine H; Tourassi, Georgia D; Fadeev, Aleksey; Elmaghraby, Adel S

2006-01-01

The purpose of the study is to investigate the significance of MPEG-7 textural features for improving the detection of masses in screening mammograms. The detection scheme was originally based on morphological directional neighborhood features extracted from mammographic regions of interest (ROIs). Receiver Operating Characteristics (ROC) was performed to evaluate the performance of each set of features independently and merged into a back-propagation artificial neural network (BPANN) using the leave-one-out sampling scheme (LOOSS). The study was based on a database of 668 mammographic ROIs (340 depicting cancer regions and 328 depicting normal parenchyma). Overall, the ROC area index of the BPANN using the directional morphological features was Az=0.85+/-0.01. The MPEG-7 edge histogram descriptor-based BPNN showed an ROC area index of Az=0.71+/-0.01 while homogeneous textural descriptors using 30 and 120 channels helped the BPNN achieve similar ROC area indexes of Az=0.882+/-0.02 and Az=0.877+/-0.01 respectively. After merging the MPEG-7 homogeneous textural features with the directional neighborhood features the performance of the BPANN increased providing an ROC area index of Az=0.91+/-0.01. MPEG-7 homogeneous textural descriptor significantly improved the morphology-based detection scheme.

Prediction models for solitary pulmonary nodules based on curvelet textural features and clinical parameters.

PubMed

Wang, Jing-Jing; Wu, Hai-Feng; Sun, Tao; Li, Xia; Wang, Wei; Tao, Li-Xin; Huo, Da; Lv, Ping-Xin; He, Wen; Guo, Xiu-Hua

2013-01-01

Lung cancer, one of the leading causes of cancer-related deaths, usually appears as solitary pulmonary nodules (SPNs) which are hard to diagnose using the naked eye. In this paper, curvelet-based textural features and clinical parameters are used with three prediction models [a multilevel model, a least absolute shrinkage and selection operator (LASSO) regression method, and a support vector machine (SVM)] to improve the diagnosis of benign and malignant SPNs. Dimensionality reduction of the original curvelet-based textural features was achieved using principal component analysis. In addition, non-conditional logistical regression was used to find clinical predictors among demographic parameters and morphological features. The results showed that, combined with 11 clinical predictors, the accuracy rates using 12 principal components were higher than those using the original curvelet-based textural features. To evaluate the models, 10-fold cross validation and back substitution were applied. The results obtained, respectively, were 0.8549 and 0.9221 for the LASSO method, 0.9443 and 0.9831 for SVM, and 0.8722 and 0.9722 for the multilevel model. All in all, it was found that using curvelet-based textural features after dimensionality reduction and using clinical predictors, the highest accuracy rate was achieved with SVM. The method may be used as an auxiliary tool to differentiate between benign and malignant SPNs in CT images.

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.

PubMed

Pintor, Aurora; Severiano-Pérez, Patricia; Totosaus, Alfonso

2014-10-01

The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

A microstructure-based yield stress and work-hardening model for textured 6xxx aluminium alloys

NASA Astrophysics Data System (ADS)

Khadyko, M.; Myhr, O. R.; Dumoulin, S.; Hopperstad, O. S.

2016-04-01

The plastic properties of an aluminium alloy are defined by its microstructure. The most important factors are the presence of alloying elements in the form of solid solution and precipitates of various sizes, and the crystallographic texture. A nanoscale model that predicts the work-hardening curves of 6xxx aluminium alloys was proposed by Myhr et al. The model predicts the solid solution concentration and the particle size distributions of different types of metastable precipitates from the chemical composition and thermal history of the alloy. The yield stress and the work hardening of the alloy are then determined from dislocation mechanics. The model was largely used for non-textured materials in previous studies. In this work, a crystal plasticity-based approach is proposed for the work hardening part of the nanoscale model, which allows including the influence of the crystallographic texture. The model is evaluated by comparison with experimental data from uniaxial tensile tests on two textured 6xxx alloys in five temper conditions.

What constitutes food variety? Stimulus specificity of food.

PubMed

Epstein, Leonard H; Robinson, Jodie L; Roemmich, James N; Marusewski, Angela L; Roba, Lora G

2010-02-01

Variety is a major influence of energy intake, but it is not known how much foods have to vary to influence eating. Using a stimulus specificity habituation paradigm we assessed the influence of varying the texture and appearance of nutritionally identical foods on responding for food and energy intake, and whether sensitization, or an increase in responding prior to habituation, was related to the rate of habituation or recovery of responding. Children responded for elbow macaroni and cheese until they habituated, then were provided either more elbow macaroni and cheese, spiral macaroni and cheese, or chicken nuggets. Children provided chicken nuggets or spiral macaroni and cheese recovered responding in comparison to more elbow macaroni and cheese. Children who sensitized showed slower habituation and consumed more food and more energy than those who did not sensitize, but did not differ in recovery of responding to the chicken nuggets or spiral macaroni and cheese. Results show small variations in food characteristics lead to recovery of responding and increased intake after children have habituated. 2009 Elsevier Ltd. All rights reserved.

Surface texture can bias tactile form perception.

PubMed

Nakatani, Masashi; Howe, Robert D; Tachi, Susumu

2011-01-01

The sense of touch is believed to provide a reliable perception of the object's properties; however, our tactile perceptions could be illusory at times. A recently reported tactile illusion shows that a raised form can be perceived as indented when it is surrounded by textured areas. This phenomenon suggests that the form perception can be influenced by the surface textures in its adjacent areas. As perception of texture and that of form have been studied independently of each other, the present study examined whether textures, in addition to the geometric edges, contribute to the tactile form perception. We examined the perception of the flat and raised contact surface (3.0 mm width) with various heights (0.1, 0.2, 0.3 mm), which had either textured or non-textured adjacent areas, under the static, passive and active touch conditions. Our results showed that texture decreased the raised perception of the surface with a small height (0.1 mm) and decreased the flat perception of the physically flat surface under the passive and active touch conditions. We discuss a possible mechanism underlying the effect of the textures on the form perception based on previous neurophysiological findings.

Robustness of topological Hall effect of nontrivial spin textures

NASA Astrophysics Data System (ADS)

Jalil, Mansoor B. A.; Tan, Seng Ghee

2014-05-01

We analyze the topological Hall conductivity (THC) of topologically nontrivial spin textures like magnetic vortices and skyrmions and investigate its possible application in the readback for magnetic memory based on those spin textures. Under adiabatic conditions, such spin textures would theoretically yield quantized THC values, which are related to topological invariants such as the winding number and polarity, and as such are insensitive to fluctuations and smooth deformations. However, in a practical setting, the finite size of spin texture elements and the influence of edges may cause them to deviate from their ideal configurations. We calculate the degree of robustness of the THC output in practical magnetic memories in the presence of edge and finite size effects.

Characterization of microstructure and texture across dissimilar super duplex/austenitic stainless steel weldment joint by super duplex filler metal

DOE Office of Scientific and Technical Information (OSTI.GOV)

Eghlimi, Abbas, E-mail: a.eghlimi@ma.iut.ac.ir; Shamanian, Morteza; Eskandarian, Masoomeh

In the present paper, microstructural changes across an as-welded dissimilar austenitic/duplex stainless steel couple welded by a super duplex stainless steel filler metal using gas tungsten arc welding process is characterized with optical microscopy and electron back-scattered diffraction techniques. Accordingly, variations of microstructure, texture, and grain boundary character distribution of base metals, heat affected zones, and weld metal were investigated. The results showed that the weld metal, which was composed of Widmanstätten austenite side-plates and allotriomorphic grain boundary austenite morphologies, had the weakest texture and was dominated by low angle boundaries. The welding process increased the ferrite content but decreasedmore » the texture intensity at the heat affected zone of the super duplex stainless steel base metal. In addition, through partial ferritization, it changed the morphology of elongated grains of the rolled microstructure to twinned partially transformed austenite plateaus scattered between ferrite textured colonies. However, the texture of the austenitic stainless steel heat affected zone was strengthened via encouraging recrystallization and formation of annealing twins. At both interfaces, an increase in the special character coincident site lattice boundaries of the primary phase as well as a strong texture with <100> orientation, mainly of Goss component, was observed. - Graphical abstract: Display Omitted - Highlights: • Weld metal showed local orientation at microscale but random texture at macroscale. • Intensification of <100> orientated grains was observed adjacent to the fusion lines. • The austenite texture was weaker than that of the ferrite in all duplex regions. • Welding caused twinned partially transformed austenites to form at SDSS HAZ. • At both interfaces, the ratio of special CSL boundaries of the primary phase increased.« less

Texture and anisotropy in the bismuth sodium titanate system

NASA Astrophysics Data System (ADS)

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 strong c-axis alignment in the electric field direction, ferroelastic domain texture. In situ diffraction data suggests the origin of the reduction in strain associated with a field applied perpendicular to the fiber texture axis is the result of a shorter induced lattice spacing and lower domain texture.

Computer-aided diagnosis of melanoma using border and wavelet-based texture analysis.

PubMed

Garnavi, Rahil; Aldeen, Mohammad; Bailey, James

2012-11-01

This paper presents a novel computer-aided diagnosis system for melanoma. The novelty lies in the optimised selection and integration of features derived from textural, borderbased and geometrical properties of the melanoma lesion. The texture features are derived from using wavelet-decomposition, the border features are derived from constructing a boundaryseries model of the lesion border and analysing it in spatial and frequency domains, and the geometry features are derived from shape indexes. The optimised selection of features is achieved by using the Gain-Ratio method, which is shown to be computationally efficient for melanoma diagnosis application. Classification is done through the use of four classifiers; namely, Support Vector Machine, Random Forest, Logistic Model Tree and Hidden Naive Bayes. The proposed diagnostic system is applied on a set of 289 dermoscopy images (114 malignant, 175 benign) partitioned into train, validation and test image sets. The system achieves and accuracy of 91.26% and AUC value of 0.937, when 23 features are used. Other important findings include (i) the clear advantage gained in complementing texture with border and geometry features, compared to using texture information only, and (ii) higher contribution of texture features than border-based features in the optimised feature set.

Model-Based Learning of Local Image Features for Unsupervised Texture Segmentation

NASA Astrophysics Data System (ADS)

Kiechle, Martin; Storath, Martin; Weinmann, Andreas; Kleinsteuber, Martin

2018-04-01

Features that capture well the textural patterns of a certain class of images are crucial for the performance of texture segmentation methods. The manual selection of features or designing new ones can be a tedious task. Therefore, it is desirable to automatically adapt the features to a certain image or class of images. Typically, this requires a large set of training images with similar textures and ground truth segmentation. In this work, we propose a framework to learn features for texture segmentation when no such training data is available. The cost function for our learning process is constructed to match a commonly used segmentation model, the piecewise constant Mumford-Shah model. This means that the features are learned such that they provide an approximately piecewise constant feature image with a small jump set. Based on this idea, we develop a two-stage algorithm which first learns suitable convolutional features and then performs a segmentation. We note that the features can be learned from a small set of images, from a single image, or even from image patches. The proposed method achieves a competitive rank in the Prague texture segmentation benchmark, and it is effective for segmenting histological images.

A Fourier-based textural feature extraction procedure

NASA Technical Reports Server (NTRS)

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.

An RBF-based reparameterization method for constrained texture mapping.

PubMed

Yu, Hongchuan; Lee, Tong-Yee; Yeh, I-Cheng; Yang, Xiaosong; Li, Wenxi; Zhang, Jian J

2012-07-01

Texture mapping has long been used in computer graphics to enhance the realism of virtual scenes. However, to match the 3D model feature points with the corresponding pixels in a texture image, surface parameterization must satisfy specific positional constraints. However, despite numerous research efforts, the construction of a mathematically robust, foldover-free parameterization that is subject to positional constraints continues to be a challenge. In the present paper, this foldover problem is addressed by developing radial basis function (RBF)-based reparameterization. Given initial 2D embedding of a 3D surface, the proposed method can reparameterize 2D embedding into a foldover-free 2D mesh, satisfying a set of user-specified constraint points. In addition, this approach is mesh free. Therefore, generating smooth texture mapping results is possible without extra smoothing optimization.

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability.

PubMed

Koppel, Kadri; Monti, Mariana; Gibson, Michael; Alavi, Sajid; Donfrancesco, Brizio Di; Carciofi, Aulus Cavalieri

2015-02-16

The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition), guava fiber (3%, 6%, and 12%), sugar cane fiber (9%; large and small particle size), and wheat bran fiber (32%; large and small particle size). The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers.

Twinning-mediated work hardening and texture evolution in CrCoFeMnNi high entropy alloys at cryogenic temperature

DOE Office of Scientific and Technical Information (OSTI.GOV)

Liu, T. K.; Wu, Z.; Stoica, A. D.

The cryogenic plastic deformation of CrCoFeMnNi high entropy alloy is characterized by three distinct stages based on the change of the work hardening rate. Microstructure and bulk texture at different strain levels were studied by electron backscatter diffraction (EBSD) and neutron diffraction. Our findings indicate that the deformation twins led to the constant work hardening rate at Stage II and resulted in the appearance of <115 >//TA texture component, while the dislocation slip was involved all though the entire plastic deformation. As a result, the twinning-mediated tensile plastic deformation at cryogenic temperature finally induced the strong {111}- < 112 >more » texture component and minor {001} < 110 > texture component accompanied with twinning-induced {115}< 552 > texture component.« less

Twinning-mediated work hardening and texture evolution in CrCoFeMnNi high entropy alloys at cryogenic temperature

DOE PAGES

Liu, T. K.; Wu, Z.; Stoica, A. D.; ...

2017-06-17

The cryogenic plastic deformation of CrCoFeMnNi high entropy alloy is characterized by three distinct stages based on the change of the work hardening rate. Microstructure and bulk texture at different strain levels were studied by electron backscatter diffraction (EBSD) and neutron diffraction. Our findings indicate that the deformation twins led to the constant work hardening rate at Stage II and resulted in the appearance of <115 >//TA texture component, while the dislocation slip was involved all though the entire plastic deformation. As a result, the twinning-mediated tensile plastic deformation at cryogenic temperature finally induced the strong {111}- < 112 >more » texture component and minor {001} < 110 > texture component accompanied with twinning-induced {115}< 552 > texture component.« less

Prebiotics as functional food ingredients preventing diet-related diseases.

PubMed

Florowska, A; Krygier, K; Florowski, T; Dłużewska, E

2016-05-18

This paper reviews the potential of prebiotic-containing foods in the prevention or postponement of certain diet-related diseases, such as cardiovascular diseases with hypercholesterolemia, osteoporosis, diabetes, gastrointestinal infections and gut inflammation. Also the data on prebiotics as food ingredients and their impact on food product quality are presented. Prebiotics are short chain carbohydrates that are resistant to the digestion process in the upper part of the digestive system, are not absorbed in any segment of the gastrointestinal system, and finally are selectively fermented by specific genera of colonic bacteria. The mechanisms of the beneficial impacts of prebiotics on human health are very difficult to specify directly, because their health-promoting functions are related to fermentation by intestinal microflora. The impact of prebiotics on diet-related diseases in many ways also depends on the products of their fermentation. Prebiotics as functional food ingredients also have an impact on the quality of food products, due to their textural and gelling properties. Prebiotics as food additives can be very valuable in the creation of functional food aimed at preventing or postponing many diet-related diseases. They additionally have beneficial technological properties which improve the quality of food products.

Extrusion Processing of Raw Food Materials and by-products: A Review.

PubMed

Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

2018-05-22

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

Should healthy eating programmes incorporate interaction with foods in different sensory modalities? A review of the evidence.

PubMed

Dazeley, Paul; Houston-Price, Carmel; Hill, Claire

2012-09-01

Commercial interventions seeking to promote fruit and vegetable consumption by encouraging preschool- and school-aged children to engage with foods with 'all their senses' are increasing in number. We review the efficacy of such sensory interaction programmes and consider the components of these that are likely to encourage food acceptance. Repeated exposure to a food's flavour has robust empirical support in terms of its potential to increase food intake. However, children are naturally reluctant to taste new or disliked foods, and parents often struggle to provide sufficient taste opportunities for these foods to be adopted into the child's diet. We therefore explore whether prior exposure to a new food's non-taste sensory properties, such as its smell, sound, appearance or texture, might facilitate the food's introduction into the child's diet, by providing the child with an opportunity to become partially familiar with the food without invoking the distress associated with tasting it. We review the literature pertaining to the benefits associated with exposure to foods through each of the five sensory modalities in turn. We conclude by calling for further research into the potential for familiarisation with the visual, olfactory, somaesthetic and auditory properties of foods to enhance children's willingness to consume a variety of fruits and vegetables.

Description of recovery method used for curdlan produced by Agrobacterium sp. IFO 13140 and its relation to the morphology and physicochemical and technological properties of the polysaccharide

PubMed Central

Mangolim, Camila Sampaio; da Silva, Thamara Thaiane; Fenelon, Vanderson Carvalho; Koga, Luciana Numata; Ferreira, Sabrina Barbosa de Souza; Bruschi, Marcos Luciano; Matioli, Graciette

2017-01-01

Curdlan is a linear polysaccharide considered a dietary fiber and with gelation properties. This study evaluated the structure, morphology and the physicochemical and technological properties of curdlan produced by Agrobacterium sp. IFO 13140 recovered by pre-gelation and precipitation methods. Commercial curdlan submitted or otherwise to the pre-gelation process was also evaluated. The data obtained from structural analysis revealed a similarity between the curdlan produced by Agrobacterium sp. IFO 13140 (recovered by both methods) and the commercial curdlans. The results showed that the curdlans evaluated differed significantly in terms of dispersibility and gelation, and only the pre-gelled ones had significant potential for food application, because this method influence on the size of the particles and in the presence of NaCl. In terms of technological properties, the curdlan produced by Agrobacterium sp. IFO 13140 (pre-gelation method) had a greater water and oil holding capacity (64% and 98% greater, respectively) and a greater thickening capacity than the pre-gelled commercial curdlan. The pre-gelled commercial curdlan displayed a greater gelling capacity at 95°C than the others. When applied to food, only the pre-gelled curdlans improved the texture parameters of yogurts and reduced syneresis. The curdlan gels, which are rigid and stable in structure, demonstrated potential for improving the texture of food products, with potential industrial use. PMID:28245244

Description of recovery method used for curdlan produced by Agrobacterium sp. IFO 13140 and its relation to the morphology and physicochemical and technological properties of the polysaccharide.

PubMed

Mangolim, Camila Sampaio; Silva, Thamara Thaiane da; Fenelon, Vanderson Carvalho; Koga, Luciana Numata; Ferreira, Sabrina Barbosa de Souza; Bruschi, Marcos Luciano; Matioli, Graciette

2017-01-01

Curdlan is a linear polysaccharide considered a dietary fiber and with gelation properties. This study evaluated the structure, morphology and the physicochemical and technological properties of curdlan produced by Agrobacterium sp. IFO 13140 recovered by pre-gelation and precipitation methods. Commercial curdlan submitted or otherwise to the pre-gelation process was also evaluated. The data obtained from structural analysis revealed a similarity between the curdlan produced by Agrobacterium sp. IFO 13140 (recovered by both methods) and the commercial curdlans. The results showed that the curdlans evaluated differed significantly in terms of dispersibility and gelation, and only the pre-gelled ones had significant potential for food application, because this method influence on the size of the particles and in the presence of NaCl. In terms of technological properties, the curdlan produced by Agrobacterium sp. IFO 13140 (pre-gelation method) had a greater water and oil holding capacity (64% and 98% greater, respectively) and a greater thickening capacity than the pre-gelled commercial curdlan. The pre-gelled commercial curdlan displayed a greater gelling capacity at 95°C than the others. When applied to food, only the pre-gelled curdlans improved the texture parameters of yogurts and reduced syneresis. The curdlan gels, which are rigid and stable in structure, demonstrated potential for improving the texture of food products, with potential industrial use.

Textural features and SUV-based variables assessed by dual time point 18F-FDG PET/CT in locally advanced breast cancer.

PubMed

Garcia-Vicente, Ana María; Molina, David; Pérez-Beteta, Julián; Amo-Salas, Mariano; Martínez-González, Alicia; Bueno, Gloria; Tello-Galán, María Jesús; Soriano-Castrejón, Ángel

2017-12-01

To study the influence of dual time point 18F-FDG PET/CT in textural features and SUV-based variables and their relation among them. Fifty-six patients with locally advanced breast cancer (LABC) were prospectively included. All of them underwent a standard 18F-FDG PET/CT (PET-1) and a delayed acquisition (PET-2). After segmentation, SUV variables (SUVmax, SUVmean, and SUVpeak), metabolic tumor volume (MTV), and total lesion glycolysis (TLG) were obtained. Eighteen three-dimensional (3D) textural measures were computed including: run-length matrices (RLM) features, co-occurrence matrices (CM) features, and energies. Differences between all PET-derived variables obtained in PET-1 and PET-2 were studied. Significant differences were found between the SUV-based parameters and MTV obtained in the dual time point PET/CT, with higher values of SUV-based variables and lower MTV in the PET-2 with respect to the PET-1. In relation with the textural parameters obtained in dual time point acquisition, significant differences were found for the short run emphasis, low gray-level run emphasis, short run high gray-level emphasis, run percentage, long run emphasis, gray-level non-uniformity, homogeneity, and dissimilarity. Textural variables showed relations with MTV and TLG. Significant differences of textural features were found in dual time point 18F-FDG PET/CT. Thus, a dynamic behavior of metabolic characteristics should be expected, with higher heterogeneity in delayed PET acquisition compared with the standard PET. A greater heterogeneity was found in bigger tumors.

Applications of prebiotics in food industry: A review.

PubMed

Singla, Vinti; Chakkaravarthi, S

2017-12-01

Benefits of prebiotics for stimulating a healthy intestinal tract are well known. From suppression of pathogens to proliferation of indigenous bacteria of intestines, prebiotics have it all. Since the research on the scope of prebiotics is expanding, new applications are coming up every day thus upgrading the choices consumer has for a healthy living. Incorporation of prebiotics in a wide range of products that food industry offers on shelf is an innovative way to replace fat and sugars along with enhancing the mouthfeel by providing better tongue lubrication. In some cases, the thermal stability of the product is improved along with other sensory, textural and physiological benefits. This paper gives an overview of the various prebiotics available from different sources and their applications in various segments of food industry, notably dairy, beverage, processed fruit-vegetable, bakery, confectionary, extruded snack, sweetener, infant formula, pet food and livestock industry. The effects observed on addition of various prebiotics are also elaborated.

Replacements for Trans Fats—Will There Be an Oil Shortage?

PubMed Central

Klonoff, David C.

2007-01-01

Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans fats in foods. Alternatives to trans fats are needed now in order to preserve the freshness and provide an appealing texture of many packaged foods. As trans fats become phased out, there are eight types of approaches currently being developed to substitute for these fats as ingredients for baked and fried foods: (1) modified hydrogenation, (2) genetically modified seeds, (3) interesterification, (4) fractionation and blending, (5) butter and animal fat, (6) natural saturated oils, (7) natural unsaturated oils, and (8) fat substitutes. These alternatives to trans fats will require close scrutiny to ascertain whether they will also turn out to be linked with cardiovascular disease. PMID:19885099

Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products.

PubMed

Ghosh, Debasree; Chattopadhyay, Parimal

2012-06-01

The objective of the work was to use the method of quantitative descriptive analysis (QDA) to describe the sensory attributes of the fermented food products prepared with the incorporation of lactic cultures. Panellists were selected and trained to evaluate various attributes specially color and appearance, body texture, flavor, overall acceptability and acidity of the fermented food products like cow milk curd and soymilk curd, idli, sauerkraut and probiotic ice cream. Principal component analysis (PCA) identified the six significant principal components that accounted for more than 90% of the variance in the sensory attribute data. Overall product quality was modelled as a function of principal components using multiple least squares regression (R (2) = 0.8). The result from PCA was statistically analyzed by analysis of variance (ANOVA). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring the fermented food product attributes that are important for consumer acceptability.

Starch Characteristics Linked to Gluten-Free Products

PubMed Central

Horstmann, Stefan W.; Lynch, Kieran M.; Arendt, Elke K.

2017-01-01

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products. PMID:28383504

Classifying brain metastases by their primary site of origin using a radiomics approach based on texture analysis: a feasibility study.

PubMed

Ortiz-Ramón, Rafael; Larroza, Andrés; Ruiz-España, Silvia; Arana, Estanislao; Moratal, David

2018-05-14

To examine the capability of MRI texture analysis to differentiate the primary site of origin of brain metastases following a radiomics approach. Sixty-seven untreated brain metastases (BM) were found in 3D T1-weighted MRI of 38 patients with cancer: 27 from lung cancer, 23 from melanoma and 17 from breast cancer. These lesions were segmented in 2D and 3D to compare the discriminative power of 2D and 3D texture features. The images were quantized using different number of gray-levels to test the influence of quantization. Forty-three rotation-invariant texture features were examined. Feature selection and random forest classification were implemented within a nested cross-validation structure. Classification was evaluated with the area under receiver operating characteristic curve (AUC) considering two strategies: multiclass and one-versus-one. In the multiclass approach, 3D texture features were more discriminative than 2D features. The best results were achieved for images quantized with 32 gray-levels (AUC = 0.873 ± 0.064) using the top four features provided by the feature selection method based on the p-value. In the one-versus-one approach, high accuracy was obtained when differentiating lung cancer BM from breast cancer BM (four features, AUC = 0.963 ± 0.054) and melanoma BM (eight features, AUC = 0.936 ± 0.070) using the optimal dataset (3D features, 32 gray-levels). Classification of breast cancer and melanoma BM was unsatisfactory (AUC = 0.607 ± 0.180). Volumetric MRI texture features can be useful to differentiate brain metastases from different primary cancers after quantizing the images with the proper number of gray-levels. • Texture analysis is a promising source of biomarkers for classifying brain neoplasms. • MRI texture features of brain metastases could help identifying the primary cancer. • Volumetric texture features are more discriminative than traditional 2D texture features.

[Development of bakery products for greater adult consumption based on wheat and rice flour].

PubMed

Reyes Aguilar, María José; Palomo, Patricia de; Bressani, Ricardo

2004-09-01

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.

Textural features of dynamic contrast-enhanced MRI derived model-free and model-based parameter maps in glioma grading.

PubMed

Xie, Tian; Chen, Xiao; Fang, Jingqin; Kang, Houyi; Xue, Wei; Tong, Haipeng; Cao, Peng; Wang, Sumei; Yang, Yizeng; Zhang, Weiguo

2018-04-01

Presurgical glioma grading by dynamic contrast-enhanced MRI (DCE-MRI) has unresolved issues. The aim of this study was to investigate the ability of textural features derived from pharmacokinetic model-based or model-free parameter maps of DCE-MRI in discriminating between different grades of gliomas, and their correlation with pathological index. Retrospective. Forty-two adults with brain gliomas. 3.0T, including conventional anatomic sequences and DCE-MRI sequences (variable flip angle T1-weighted imaging and three-dimensional gradient echo volumetric imaging). Regions of interest on the cross-sectional images with maximal tumor lesion. Five commonly used textural features, including Energy, Entropy, Inertia, Correlation, and Inverse Difference Moment (IDM), were generated. All textural features of model-free parameters (initial area under curve [IAUC], maximal signal intensity [Max SI], maximal up-slope [Max Slope]) could effectively differentiate between grade II (n = 15), grade III (n = 13), and grade IV (n = 14) gliomas (P < 0.05). Two textural features, Entropy and IDM, of four DCE-MRI parameters, including Max SI, Max Slope (model-free parameters), vp (Extended Tofts), and vp (Patlak) could differentiate grade III and IV gliomas (P < 0.01) in four measurements. Both Entropy and IDM of Patlak-based K trans and vp could differentiate grade II (n = 15) from III (n = 13) gliomas (P < 0.01) in four measurements. No textural features of any DCE-MRI parameter maps could discriminate between subtypes of grade II and III gliomas (P < 0.05). Both Entropy and IDM of Extended Tofts- and Patlak-based vp showed highest area under curve in discriminating between grade III and IV gliomas. However, intraclass correlation coefficient (ICC) of these features revealed relatively lower inter-observer agreement. No significant correlation was found between microvascular density and textural features, compared with a moderate correlation found between cellular proliferation index and those features. Textural features of DCE-MRI parameter maps displayed a good ability in glioma grading. 3 Technical Efficacy: Stage 2 J. Magn. Reson. Imaging 2018;47:1099-1111. © 2017 International Society for Magnetic Resonance in Medicine.

Cottonseed protein derivatives as nutritional and functional supplements in food formulations.

PubMed

Cherry, J P; Berardi, L C; Zarins, Z M; Wadsworth, J I; Vinnett, C H

1978-01-01

Cottonseeds contain protein with desirable food functional and nutritional properties. Storage globulins make up most of the protein stored in cottonseed and can be separated into five fractions by gel filtration chromatography. Each fraction is distinguishable from the other by its amino acid and polyacrylamide gel electrophoretic properties. Proteins of cottonseed contribute greatly to the functional properties of emulsions, co-isolates, and texturized derivatives. For example, increasing the amount of high protein cottonseed flour in wheat suspensions from 2% to 10% improved the capacity (54-97 ml of oil) and viscosity (5,000-100,000+ cps) of emulsions. The 10% suspension formed emulsions with increasing oil capacity (84-100 ml) and viscosity (28,000-100,000+ cps) as the pH was adjusted from 4.5 to 9.5. Consistencies of the products ranged from that of salad dressing (low percent suspensions, or acid pH) to that of mayonnaise (high percent, or basic pH). These data were utilized to derive a multiple regression model to predict optimum use of cottonseed proteins in emulsions of varying consistencies. A coprecipitated isolate containing greater than 94% protein was prepared from a blend of cottonseed and peanut flours. Amino acid content of the co-isolate reflected that of the protein in the two flours of the composite. The co-isolate has lower gossypol level and improved color and functional properties than a cottonseed protein isolate. Storage protein isolate of cottonseed suspended in aqueous solution and heated with constant stirring forms a texturized product; the quality of the product depends on heat, pH, salt, and the quantity of nonstorage proteins. Protein and amino acid content of meat products were improved by the addition of the texturized protein of cottonseed.

Prevalence of inadequate micronutrient intakes of Canadian long-term care residents.

PubMed

Keller, Heather H; Lengyel, Christina; Carrier, Natalie; Slaughter, Susan E; Morrison, Jill; Duncan, Alison M; Steele, Catriona M; Duizer, Lisa; Brown, K Stephen; Chaudhury, Habib; Yoon, Minn N; Boscart, Veronique; Heckman, George; Villalon, Lita

2018-05-01

This study determines the prevalence of inadequate micronutrient intakes consumed by long-term care (LTC) residents. This cross-sectional study was completed in thirty-two LTC homes in four Canadian provinces. Weighed and estimated food and beverage intake were collected over 3 non-consecutive days from 632 randomly selected residents. Nutrient intakes were adjusted for intra-individual variation and compared with the Dietary Reference Intakes. Proportion of participants, stratified by sex and use of modified (MTF) or regular texture foods, with intakes below the Estimated Average Requirement (EAR) or Adequate Intake (AI), were identified. Numbers of participants that met these adequacy values with use of micronutrient supplements was determined. Mean age of males (n 197) was 85·2 (sd 7·6) years and females (n 435) was 87·4 (sd 7·8) years. In all, 33 % consumed MTF; 78·2 % (males) and 76·1 % (females) took at least one micronutrient pill. Participants on a MTF had lower intake for some nutrients (males=4; females=8), but also consumed a few nutrients in larger amounts than regular texture consumers (males=4; females =1). More than 50 % of participants in both sexes and texture groups consumed inadequate amounts of folate, vitamins B6, Ca, Mg and Zn (males only), with >90 % consuming amounts below the EAR/AI for vitamin D, E, K, Mg (males only) and K. Vitamin D supplements resolved inadequate intakes for 50-70 % of participants. High proportions of LTC residents have intakes for nine of twenty nutrients examined below the EAR or AI. Strategies to improve intake specific to these nutrients are needed.

Solubilization of bovine gelatin using power ultrasound: gelation without heating.

PubMed

Farahnaky, Asgar; Zendeboodi, Fatemeh; Azizi, Rezvan; Mesbahi, Gholamreza; Majzoobi, Mahsa

2017-04-01

The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture analysis and scanning electron microscopy, respectively. Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. For solubilising gelatin, an ultrasound equipment with a frequency of 20 kHz, amplitude of 100% and power range of 50-150 W was used. Aqueous gelatin dispersions (4% w/v) were subjected to ultrasound for different times (40-240 s) at a constant temperature of 13C. Applying ultrasound to gelatin dispersions caused increases in water absorption and water solubility of the hydrocolloid. The textural parameters of the resulting gelatin gels, increased with increasing time and power of ultrasound. Moreover, a generalized Maxwell model with three elements was used for calculating relaxation times of the gels. The microstructural observations by SEM showed that the structural cohesiveness of the gels increased by increasing ultrasonication time. Ultrasound-assisted solubilization of gelatin can have emerging implications for industrial uses in pharmaceuticals, food and non-food systems. Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. Therefore, the use of gelatin as a hydrocolloid in food processings or pharmaceutical formulations which lack a heating step has been a technological and practical challenge. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. Ultrasound-assisted solubilisation of gelatin can have emerging implications for industrial uses in pharmaceuticals, food, and non-food systems, for example, to conserve heat sensitive compounds. © 2016 Wiley Periodicals, Inc.

Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917.

PubMed

Feng, Xianchao; Ullah, Niamat; Wang, Xuejiao; Sun, Xuchun; Li, Chenyi; Bai, Yun; Chen, Lin; Li, Zhixi

2015-10-01

In this study, comprehensive characterization and drying methods on properties of bacterial cellulose were analyzed. Bacterial cellulose was prepared by Gluconacetobacter hansenii CGMCC 3917, which was mutated by high hydrostatic pressure (HHP) treatment. Bacterial cellulose is mainly comprised of cellulose Iα with high crystallinity and purity. High-water holding and absorption capacity were examined by reticulated structure. Thermogravimetric analysis showed high thermal stability. High tensile strength and Young's modulus indicated its mechanical properties. The rheological analysis showed that bacterial cellulose had good consistency and viscosity. These results indicated that bacterial cellulose is a potential food additive and also could be used for a food packaging material. The high textural stability during freeze-thaw cycles makes bacterial cellulose an effective additive for frozen food products. In addition, the properties of bacterial cellulose can be affected by drying methods. Our results suggest that the bacterial cellulose produced from HHP-mutant strain has an effective characterization, which can be used for a wide range of applications in food industry. © 2015 Institute of Food Technologists®

Reward Systems in the Brain and Nutrition.

PubMed

Rolls, Edmund T

2016-07-17

The taste cortex in the anterior insula provides separate and combined representations of the taste, temperature, and texture of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex, these sensory inputs are combined by associative learning with olfactory and visual inputs for some neurons, and these neurons encode food reward value in that they respond to food only when hunger is present and in that activations correlate linearly with subjective pleasantness. Cognitive factors, including word-level descriptions and selective attention to affective value, modulate the representation of the reward value of taste, olfactory, and flavor stimuli in the orbitofrontal cortex and a region to which it projects, the anterior cingulate cortex. These food reward representations are important in the control of appetite and food intake. Individual differences in reward representations may contribute to obesity, and there are age-related differences in these reward representations. Implications of how reward systems in the brain operate for understanding, preventing, and treating obesity are described.

Retrieval and Mapping of Soil Texture Based on Land Surface Diurnal Temperature Range Data from MODIS

PubMed Central

Wang, De-Cai; Zhang, Gan-Lin; Zhao, Ming-Song; Pan, Xian-Zhang; Zhao, Yu-Guo; Li, De-Cheng; Macmillan, Bob

2015-01-01

Numerous studies have investigated the direct retrieval of soil properties, including soil texture, using remotely sensed images. However, few have considered how soil properties influence dynamic changes in remote images or how soil processes affect the characteristics of the spectrum. This study investigated a new method for mapping regional soil texture based on the hypothesis that the rate of change of land surface temperature is related to soil texture, given the assumption of similar starting soil moisture conditions. The study area was a typical flat area in the Yangtze-Huai River Plain, East China. We used the widely available land surface temperature product of MODIS as the main data source. We analyzed the relationships between the content of different particle soil size fractions at the soil surface and land surface day temperature, night temperature and diurnal temperature range (DTR) during three selected time periods. These periods occurred after rainfalls and between the previous harvest and the subsequent autumn sowing in 2004, 2007 and 2008. Then, linear regression models were developed between the land surface DTR and sand (> 0.05 mm), clay (< 0.001 mm) and physical clay (< 0.01 mm) contents. The models for each day were used to estimate soil texture. The spatial distribution of soil texture from the studied area was mapped based on the model with the minimum RMSE. A validation dataset produced error estimates for the predicted maps of sand, clay and physical clay, expressed as RMSE of 10.69%, 4.57%, and 12.99%, respectively. The absolute error of the predictions is largely influenced by variations in land cover. Additionally, the maps produced by the models illustrate the natural spatial continuity of soil texture. This study demonstrates the potential for digitally mapping regional soil texture variations in flat areas using readily available MODIS data. PMID:26090852

Relevance of 2D radiographic texture analysis for the assessment of 3D bone micro-architecture

DOE Office of Scientific and Technical Information (OSTI.GOV)

Apostol, Lian; Boudousq, Vincent; Basset, Oliver

Although the diagnosis of osteoporosis is mainly based on dual x-ray absorptiometry, it has been shown that trabecular bone micro-architecture is also an important factor in regard to fracture risk. In vivo, techniques based on high-resolution x-ray radiography associated to texture analysis have been proposed to investigate bone micro-architecture, but their relevance for giving pertinent 3D information is unclear. Thirty-three calcaneus and femoral neck bone samples including the cortical shells (diameter: 14 mm, height: 30-40 mm) were imaged using 3D-synchrotron x-ray micro-CT at the ESRF. The 3D reconstructed images with a cubic voxel size of 15 {mu}m were further usedmore » for two purposes: (1) quantification of three-dimensional trabecular bone micro-architecture (2) simulation of realistic x-ray radiographs under different acquisition conditions. The simulated x-ray radiographs were then analyzed using a large variety of texture analysis methods (co-occurrence, spectral density, fractal, morphology, etc.). The range of micro-architecture parameters was in agreement with previous studies and rather large, suggesting that the population was representative. More than 350 texture parameters were tested. A small number of them were selected based on their correlation to micro-architectural morphometric parameters. Using this subset of texture parameters, multiple regression allowed one to predict up to 93% of the variance of micro-architecture parameters using three texture features. 2D texture features predicting 3D micro-architecture parameters other than BV/TV were identified. The methodology proposed for evaluating the relationships between 3D micro-architecture and 2D texture parameters may also be used for optimizing the conditions for radiographic imaging. Further work will include the application of the method to physical radiographs. In the future, this approach could be used in combination with DXA to refine osteoporosis diagnosis.« less

Retrieval and Mapping of Soil Texture Based on Land Surface Diurnal Temperature Range Data from MODIS.

PubMed

Wang, De-Cai; Zhang, Gan-Lin; Zhao, Ming-Song; Pan, Xian-Zhang; Zhao, Yu-Guo; Li, De-Cheng; Macmillan, Bob

2015-01-01

Numerous studies have investigated the direct retrieval of soil properties, including soil texture, using remotely sensed images. However, few have considered how soil properties influence dynamic changes in remote images or how soil processes affect the characteristics of the spectrum. This study investigated a new method for mapping regional soil texture based on the hypothesis that the rate of change of land surface temperature is related to soil texture, given the assumption of similar starting soil moisture conditions. The study area was a typical flat area in the Yangtze-Huai River Plain, East China. We used the widely available land surface temperature product of MODIS as the main data source. We analyzed the relationships between the content of different particle soil size fractions at the soil surface and land surface day temperature, night temperature and diurnal temperature range (DTR) during three selected time periods. These periods occurred after rainfalls and between the previous harvest and the subsequent autumn sowing in 2004, 2007 and 2008. Then, linear regression models were developed between the land surface DTR and sand (> 0.05 mm), clay (< 0.001 mm) and physical clay (< 0.01 mm) contents. The models for each day were used to estimate soil texture. The spatial distribution of soil texture from the studied area was mapped based on the model with the minimum RMSE. A validation dataset produced error estimates for the predicted maps of sand, clay and physical clay, expressed as RMSE of 10.69%, 4.57%, and 12.99%, respectively. The absolute error of the predictions is largely influenced by variations in land cover. Additionally, the maps produced by the models illustrate the natural spatial continuity of soil texture. This study demonstrates the potential for digitally mapping regional soil texture variations in flat areas using readily available MODIS data.

TU-D-207B-03: Early Assessment of Response to Chemoradiotherapy Based On Textural Analysis of Pre and Mid-Treatment FDG-PET Image in Locally Advanced Head and Neck Cancer

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cui, Y; Pollom, E; Loo, B

Purpose: To evaluate whether tumor textural features extracted from both pre- and mid-treatment FDG-PET images predict early response to chemoradiotherapy in locally advanced head and neck cancer, and investigate whether they provide complementary value to conventional volume-based measurements. Methods: Ninety-four patients with locally advanced head and neck cancers were retrospectively studied. All patients received definitive chemoradiotherapy and underwent FDG-PET planning scans both before and during treatment. Within the primary tumor we extracted 6 textural features based on gray-level co-occurrence matrices (GLCM): entropy, dissimilarity, contrast, correlation, energy, and homogeneity. These image features were evaluated for their predictive power of treatment responsemore » to chemoradiotherapy in terms of local recurrence free survival (LRFS) and progression free survival (PFS). Logrank test were used to assess the statistical significance of the stratification between low- and high-risk groups. P-values were adjusted for multiple comparisons by the false discovery rate (FDR) method. Results: All six textural features extracted from pre-treatment PET images significantly differentiated low- and high-risk patient groups for LRFS (P=0.011–0.038) and PFS (P=0.029–0.034). On the other hand, none of the textural features on mid-treatment PET images was statistically significant in stratifying LRFS (P=0.212–0.445) or PFS (P=0.168–0.299). An imaging signature that combines textural feature (GLCM homogeneity) and metabolic tumor volume showed an improved performance for predicting LRFS (hazard ratio: 22.8, P<0.0001) and PFS (hazard ratio: 13.9, P=0.0005) in leave-one-out cross validation. Intra-tumor heterogeneity measured by textural features was significantly lower in mid-treatment PET images than in pre-treatment PET images (T-test: P<1.4e-6). Conclusion: Tumor textural features on pretreatment FDG-PET images are predictive for response to chemoradiotherapy in locally advanced head and neck cancer. The complementary information offered by textural features improves patient stratification and may potentially aid in personalized risk-adaptive therapy.« less

Accuracy and variability of texture-based radiomics features of lung lesions across CT imaging conditions

NASA Astrophysics Data System (ADS)

Zheng, Yuese; Solomon, Justin; Choudhury, Kingshuk; Marin, Daniele; Samei, Ehsan

2017-03-01

Texture analysis for lung lesions is sensitive to changing imaging conditions but these effects are not well understood, in part, due to a lack of ground-truth phantoms with realistic textures. The purpose of this study was to explore the accuracy and variability of texture features across imaging conditions by comparing imaged texture features to voxel-based 3D printed textured lesions for which the true values are known. The seven features of interest were based on the Grey Level Co-Occurrence Matrix (GLCM). The lesion phantoms were designed with three shapes (spherical, lobulated, and spiculated), two textures (homogenous and heterogeneous), and two sizes (diameter < 1.5 cm and 1.5 cm < diameter < 3 cm), resulting in 24 lesions (with a second replica of each). The lesions were inserted into an anthropomorphic thorax phantom (Multipurpose Chest Phantom N1, Kyoto Kagaku) and imaged using a commercial CT system (GE Revolution) at three CTDI levels (0.67, 1.42, and 5.80 mGy), three reconstruction algorithms (FBP, IR-2, IR-4), four reconstruction kernel types (standard, soft, edge), and two slice thicknesses (0.6 mm and 5 mm). Another repeat scan was performed. Texture features from these images were extracted and compared to the ground truth feature values by percent relative error. The variability across imaging conditions was calculated by standard deviation across a certain imaging condition for all heterogeneous lesions. The results indicated that the acquisition method has a significant influence on the accuracy and variability of extracted features and as such, feature quantities are highly susceptible to imaging parameter choices. The most influential parameters were slice thickness and reconstruction kernels. Thin slice thickness and edge reconstruction kernel overall produced more accurate and more repeatable results. Some features (e.g., Contrast) were more accurately quantified under conditions that render higher spatial frequencies (e.g., thinner slice thickness and sharp kernels), while others (e.g., Homogeneity) showed more accurate quantification under conditions that render smoother images (e.g., higher dose and smoother kernels). Care should be exercised is relating texture features between cases of varied acquisition protocols, with need to cross calibration dependent on the feature of interest.

Mechanosensory neurons control sweet sensing in Drosophila

PubMed Central

Jeong, Yong Taek; Oh, Soo Min; Shim, Jaewon; Seo, Jeong Taeg; Kwon, Jae Young; Moon, Seok Jun

2016-01-01

Animals discriminate nutritious food from toxic substances using their sense of taste. Since taste perception requires taste receptor cells to come into contact with water-soluble chemicals, it is a form of contact chemosensation. Concurrent with that contact, mechanosensitive cells detect the texture of food and also contribute to the regulation of feeding. Little is known, however, about the extent to which chemosensitive and mechanosensitive circuits interact. Here, we show Drosophila prefers soft food at the expense of sweetness and that this preference requires labellar mechanosensory neurons (MNs) and the mechanosensory channel Nanchung. Activation of these labellar MNs causes GABAergic inhibition of sweet-sensing gustatory receptor neurons, reducing the perceived intensity of a sweet stimulus. These findings expand our understanding of the ways different sensory modalities cooperate to shape animal behaviour. PMID:27641708

Statistical-techniques-based computer-aided diagnosis (CAD) using texture feature analysis: application in computed tomography (CT) imaging to fatty liver disease

NASA Astrophysics Data System (ADS)

Chung, Woon-Kwan; Park, Hyong-Hu; Im, In-Chul; Lee, Jae-Seung; Goo, Eun-Hoe; Dong, Kyung-Rae

2012-09-01

This paper proposes a computer-aided diagnosis (CAD) system based on texture feature analysis and statistical wavelet transformation technology to diagnose fatty liver disease with computed tomography (CT) imaging. In the target image, a wavelet transformation was performed for each lesion area to set the region of analysis (ROA, window size: 50 × 50 pixels) and define the texture feature of a pixel. Based on the extracted texture feature values, six parameters (average gray level, average contrast, relative smoothness, skewness, uniformity, and entropy) were determined to calculate the recognition rate for a fatty liver. In addition, a multivariate analysis of the variance (MANOVA) method was used to perform a discriminant analysis to verify the significance of the extracted texture feature values and the recognition rate for a fatty liver. According to the results, each texture feature value was significant for a comparison of the recognition rate for a fatty liver ( p < 0.05). Furthermore, the F-value, which was used as a scale for the difference in recognition rates, was highest in the average gray level, relatively high in the skewness and the entropy, and relatively low in the uniformity, the relative smoothness and the average contrast. The recognition rate for a fatty liver had the same scale as that for the F-value, showing 100% (average gray level) at the maximum and 80% (average contrast) at the minimum. Therefore, the recognition rate is believed to be a useful clinical value for the automatic detection and computer-aided diagnosis (CAD) using the texture feature value. Nevertheless, further study on various diseases and singular diseases will be needed in the future.

Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits.

PubMed

McSweeney, Matthew B; Duizer, Lisa M; Seetharaman, Koushik; Dan Ramdath, D

2016-05-01

There is an increasing push by consumers for new food products that can provide health benefits. To develop these products, sometimes it is necessary to look to alternative crops, 1 of which is millet. For millet to be successfully adopted by consumers, it is necessary to identify and develop product types that are acceptable to North Americans. Biscuits and extruded snacks were produced using varying amounts of refined proso millet flour (0%, 25%, 75%, and 100%). Sensory analysis was conducted on 8 products (4 types of biscuits and 4 types of extruded snack) in 2 separate tests (1 for biscuits and 1 for snacks). Preferred Attribute Elicitation (PAE), a relatively new sensory method, was used to determine attributes affecting liking of the products. Results indicated that as the amount of millet in the biscuits and extruded snacks increased, the liking of the flavor, texture and overall liking decreased. Millet contributed to a bitter taste and bitter aftertaste, and resulted in gritty and dry food products. Further work is required to refine the products tested as well as to identify further products that can be added to the diet in order to take advantage of the health benefits that millet provides. © 2016 Institute of Food Technologists®

Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.

PubMed

Yuan, Biao; Zhao, Liyan; Yang, Wenjian; McClements, David Julian; Hu, Qiuhui

2017-09-01

Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance. © 2017 Institute of Food Technologists®.

Effect of the addition of chia's by-product on the composition of fatty acids in hamburgers through chemometric methods.

PubMed

Souza, Aloisio H P; Gohara, Aline K; Rotta, Eliza M; Chaves, Marcia A; Silva, Claudia M; Dias, Lucia F; Gomes, Sandra T M; Souza, Nilson E; Matsushita, Makoto

2015-03-30

Hamburger is a meat-based food that is easy to prepare and is widely consumed. It can be enriched using different ingredients, such as chia's by-product, which is rich in omega-3. Chemometrics is a very interesting tool to assess the influence of ingredients in the composition of foods. A complete factorial design 2(2) (two factors in two levels) with duplicate was performed to investigate the influence of the factors (1) concentration of textured soy proteins (TSP) and (2) concentration of chia flour partially defatted (CFPD) as a partial replacement for the bovine meat and porcine fat mix in hamburgers. The results of proximal composition, lipid oxidation, fatty acids sums, ratios, and nutritional indexes were used to propose statistical models. The factors TSP and CFPD were significant, and the increased values contributed to improve the composition in fatty acids, crude protein, and ash. Principal components analysis distinguished the samples with a higher content of chia. In desirability analysis, the highest level of TSP and CFPD was described as the optimal region, and it was not necessary to make another experimental point. The addition of chia's by-product is an alternative to increase the α-linolenic contents and to obtain nutritionally balanced food. © 2014 Society of Chemical Industry.

Effect of texture dispersion on the effective biaxial modulus of fiber-textured hexagonal, tetragonal, and orthorhombic films

NASA Astrophysics Data System (ADS)

Wu, Huaping; Wu, Linzhi; Du, Shanyi

2008-04-01

The effective biaxial modulus (Meff) of fiber-textured hexagonal, tetragonal, and orthorhombic films is estimated by using the Voigt-Reuss-Hill and Vook-Witt grain-interaction models. The orientation distribution function with Gaussian distributions of the two Euler angles θ and ϕ is adopted to analyze the effect of texture dispersion degree on Meff. Numerical results that are based on ZnO, BaTiO3, and yttrium barium copper oxide (YBCO) materials show that the Vook-Witt average of Meff is identical to the Voigt-Reuss-Hill average of Meff for the (001) plane of ideally fiber-textured hexagonal and tetragonal films. The ϕ distribution has no influence on Meff of the (hkl)-fiber-textured hexagonal film at any θ distribution in terms of the isotropy in the plane perpendicular to the [001] direction. Comparably, tetragonal and orthorhombic films represent considerable actions of ϕ dispersion on Meff, and the effect of ϕ dispersion on Meff of a (001)-fiber-textured YBCO film is smaller than that for a (001)-fiber-textured BaTiO3 film since the shear anisotropic factor in the (001) shear plane of a YBCO film more closely approaches 1. Enhanced θ and ϕ distributions destroy the perfect fiber textures, and as a result, the films exhibit an evolution from ideal (hkl) fiber textures to random textures with varying full widths at half maximums of θ and ϕ.

Enhanced Line Integral Convolution with Flow Feature Detection

NASA Technical Reports Server (NTRS)

Lane, David; Okada, Arthur

1996-01-01

The Line Integral Convolution (LIC) method, which blurs white noise textures along a vector field, is an effective way to visualize overall flow patterns in a 2D domain. The method produces a flow texture image based on the input velocity field defined in the domain. Because of the nature of the algorithm, the texture image tends to be blurry. This sometimes makes it difficult to identify boundaries where flow separation and reattachments occur. We present techniques to enhance LIC texture images and use colored texture images to highlight flow separation and reattachment boundaries. Our techniques have been applied to several flow fields defined in 3D curvilinear multi-block grids and scientists have found the results to be very useful.

Texture and structure contribution to low-temperature plasticity enhancement of Mg-Al-Zn-Mn Alloy MA2-1hp after ECAP and annealing

NASA Astrophysics Data System (ADS)

Serebryany, V. N.; D'yakonov, G. S.; Kopylov, V. I.; Salishchev, G. A.; Dobatkin, S. V.

2013-05-01

Equal channel angular pressing (ECAP) in magnesium alloys due to severe plastic shear deformations provides both grain refinement and the slope of the initial basal texture at 40°-50° to the pressing direction. These changes in microstructure and texture contribute to the improvement of low-temperature plasticity of the alloys. Quantitative texture X-ray diffraction analysis and diffraction of backscattered electrons are used to study the main textural and structural factors responsible for enhanced low-temperature plasticity based on the example of magnesium alloy MA2-1hp of the Mg-Al-Zn-Mn system. The possible mechanisms of deformation that lead to this positive effect are discussed.

Coupled crystal orientation-size effects on the strength of nano crystals

PubMed Central

Yuan, Rui; Beyerlein, Irene J.; Zhou, Caizhi

2016-01-01

We study the combined effects of grain size and texture on the strength of nanocrystalline copper (Cu) and nickel (Ni) using a crystal-plasticity based mechanics model. Within the model, slip occurs in discrete slip events exclusively by individual dislocations emitted statistically from the grain boundaries. We show that a Hall-Petch relationship emerges in both initially texture and non-textured materials and our values are in agreement with experimental measurements from numerous studies. We find that the Hall-Petch slope increases with texture strength, indicating that preferred orientations intensify the enhancements in strength that accompany grain size reductions. These findings reveal that texture is too influential to be neglected when analyzing and engineering grain size effects for increasing nanomaterial strength. PMID:27185364

Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips.

PubMed

Janve, Bhaskar; Yang, Wade; Sims, Charles

2015-06-01

Power ultrasound reduces the traditional corn steeping time from 18 to 1.5 h during tortilla chips dough (masa) processing. This study sought to examine consumer (n = 99) acceptability and quality of tortilla chips made from the masa by traditional compared with ultrasonic methods. Overall appearance, flavor, and texture acceptability scores were evaluated using a 9-point hedonic scale. The baked chips (process intermediate) before and after frying (finished product) were analyzed using a texture analyzer and machine vision. The texture values were determined using the 3-point bend test using breaking force gradient (BFG), peak breaking force (PBF), and breaking distance (BD). The fracturing properties determined by the crisp fracture support rig using fracture force gradient (FFG), peak fracture force (PFF), and fracture distance (FD). The machine vision evaluated the total surface area, lightness (L), color difference (ΔE), Hue (°h), and Chroma (C*). The results were evaluated by analysis of variance and means were separated using Tukey's test. Machine vision values of L, °h, were higher (P < 0.05) and ΔE was lower (P < 0.05) for fried and L, °h were significantly (P < 0.05) higher for baked chips produced from ultra-sonication as compare to traditional. Baked chips texture for ultra-sonication was significantly higher (P < 0.05) on BFG, BPD, PFF, and FD. Fried tortilla chips texture were higher significantly (P < 0.05) in BFG and PFF for ultra-sonication than traditional processing. However, the instrumental differences were not detected in sensory analysis, concluding possibility of power ultrasound as potential tortilla chips processing aid. © 2015 Institute of Food Technologists®

An alternative animal protein source: cultured beef.

PubMed

Post, Mark J

2014-11-01

Alternative sources of animal proteins are needed that can be produced efficiently, thereby providing food security with diminished ecological burden. It is feasible to culture beef from bovine skeletal muscle stem cells, but the technology is still under development. The aim is to create a beef mimic with equivalent taste, texture, and appearance and with the same nutritional value as livestock-produced beef. More specifically, there is a need for optimization of protein content and fat content. In addition, scalability of production requires modification of current small-scale bioreactors to the largest possible scale. The necessary steps and current progress suggest that this aim is achievable, but formal evidence is still required. Similarly, we can be optimistic about consumer acceptance based on initial data, but detailed studies are needed to gain more insight into potential psychological obstacles that could lead to rejection. These challenges are formidable but likely surmountable. The severity of upcoming food-security threats warrants serious research and development efforts to address the challenges that come with bringing cultured beef to the market. © 2014 New York Academy of Sciences.

Structure of Profiled Crystals Based on Solid Solutions of Bi2Te3 and Their X-Ray Diagnostics

NASA Astrophysics Data System (ADS)

Voronin, A. I.; Bublik, V. T.; Tabachkova, N. Yu.; Belov, Yu. M.

2011-05-01

In this work, we used x-ray structural diagnostic data to reveal the formation of structural regularities in profiled polycrystalline ingots based on Bi and Sb chalcogenide solid solutions. In Bi2Te3 lattice crystals, the solid phase grows such that the cleavage surfaces are perpendicular to the crystallization front. The crystallization singularity determines the nature of the growth texture. Because texture is an important factor determining the anisotropy of properties, which in turn determines the suitability of an ingot for production of modules and the possibility of figure of merit improvement, its diagnostics is an important issue for technology testing. Examples of texture analysis using the method of straight pole figure (SPF) construction for profiled crystals are provided. The structure of the surface layers in the profiled ingots was studied after electroerosion cutting. In addition, the method of estimation of the disturbed layer depth based on the nature of texture changes was used.

Giant energy density in [001]-textured Pb(Mg1/3Nb2/3)O3-PbZrO3-PbTiO3 piezoelectric ceramics

NASA Astrophysics Data System (ADS)

Yan, Yongke; Cho, Kyung-Hoon; Maurya, Deepam; Kumar, Amit; Kalinin, Sergei; Khachaturyan, Armen; Priya, Shashank

2013-01-01

Pb(Zr,Ti)O3 (PZT) based compositions have been challenging to texture or grow in a single crystal form due to the incongruent melting point of ZrO2. Here we demonstrate the method for achieving 90% textured PZT-based ceramics and further show that it can provide highest known energy density in piezoelectric materials through enhancement of piezoelectric charge and voltage coefficients (d and g). Our method provides more than ˜5× increase in the ratio d(textured)/d(random). A giant magnitude of d.g coefficient with value of 59 000 × 10-15 m2 N-1 (comparable to that of the single crystal counterpart and 359% higher than that of the best commercial compositions) was obtained.

Time-frequency feature representation using multi-resolution texture analysis and acoustic activity detector for real-life speech emotion recognition.

PubMed

Wang, Kun-Ching

2015-01-14

The classification of emotional speech is mostly considered in speech-related research on human-computer interaction (HCI). In this paper, the purpose is to present a novel feature extraction based on multi-resolutions texture image information (MRTII). The MRTII feature set is derived from multi-resolution texture analysis for characterization and classification of different emotions in a speech signal. The motivation is that we have to consider emotions have different intensity values in different frequency bands. In terms of human visual perceptual, the texture property on multi-resolution of emotional speech spectrogram should be a good feature set for emotion classification in speech. Furthermore, the multi-resolution analysis on texture can give a clearer discrimination between each emotion than uniform-resolution analysis on texture. In order to provide high accuracy of emotional discrimination especially in real-life, an acoustic activity detection (AAD) algorithm must be applied into the MRTII-based feature extraction. Considering the presence of many blended emotions in real life, in this paper make use of two corpora of naturally-occurring dialogs recorded in real-life call centers. Compared with the traditional Mel-scale Frequency Cepstral Coefficients (MFCC) and the state-of-the-art features, the MRTII features also can improve the correct classification rates of proposed systems among different language databases. Experimental results show that the proposed MRTII-based feature information inspired by human visual perception of the spectrogram image can provide significant classification for real-life emotional recognition in speech.

Modern methods of experimental construction of texture complete direct pole figures by using X-ray data

NASA Astrophysics Data System (ADS)

Isaenkova, M.; Perlovich, Yu; Fesenko, V.

2016-04-01

Currently used methods for constructing texture complete direct pole figure (CDPF) based on the results of X-ray diffractometric measurements were considered with respect to the products of Zr-based alloys and, in particular, used in a nuclear reactor cladding tubes, for which the accuracy of determination of integral texture parameters is of the especial importance. The main attention was devoted to technical issues which are solved by means of computer processing of large arrays of obtained experimental data. Among considered questions there are amendments of the defocusing, techniques for constructing of complete direct pole figures and determination of integral textural parameters. The methods of reconstruction of complete direct pole figures by partial direct pole figures recorded up to tilt angles of sample ψ=70-80°: the method of extrapolation of data to an uninvestigated region of the stereographic projection, and the method of "sewing" of partial pole figures measured for three mutually perpendicular plane sections of the product. The limits of applicability of these methods, depending on the shape of the test product and the degree of inhomogeneity of the layer-by-layer texture, were revealed. On the basis of a large number of experimental data, the accuracy of the integral parameters used for calculation of the physical and mechanical properties of metals with a hexagonal crystal structure was found to be equal to 0.02, when taking into account the texture heterogeneity of regular products from Zr-based alloys.

Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas.

PubMed

Galán, María Gimena; Drago, Silvina Rosa

2014-02-01

When enteral formulas (EF) are administered orally as a supplement to the normal diet, they are often mixed with conventional foods or included in recipes in order to seek new flavors and textures and avoid monotony. The aims of this work were to study the bioaccessibility of Fe, Zn and Ca from commercial EF and the impact upon their incorporation into sweet preparations. Twenty commercial EF, before and after inclusion in sweet food (rice pudding, RP; banana smoothie, BS; tea, T; chocolate dessert, CD) were evaluated regarding Fe, Zn and Ca dialyzability (%DFe , %DZn , %DCa ) as an estimator of mineral bioaccessibility. Fe, Zn and Ca dialyzability from EF was variable and generally low. Heating during EF-sweet food preparation (T and CD) lowered values to 44.1 %DFe , possibly due to degradation of vitamin C, and 52.7 %DZn and 25.3 %DCa , due to the interaction with food components. EF and EF-sweet foods did not represent a good supply of Fe, Zn and Ca as recommended. This study demonstrated how the bioaccessibility of these minerals is affected by the food matrix in which EF is included as well as heating during food preparation. © 2013 Society of Chemical Industry.

Texture-based segmentation of temperate-zone woodland in panchromatic IKONOS imagery

NASA Astrophysics Data System (ADS)

Gagnon, Langis; Bugnet, Pierre; Cavayas, Francois

2003-08-01

We have performed a study to identify optimal texture parameters for woodland segmentation in a highly non-homogeneous urban area from a temperate-zone panchromatic IKONOS image. Texture images are produced with the sum- and difference-histograms depend on two parameters: window size f and displacement step p. The four texture features yielding the best discrimination between classes are the mean, contrast, correlation and standard deviation. The f-p combinations 17-1, 17-2, 35-1 and 35-2 are those which give the best performance, with an average classification rate of 90%.

Textural evolution of partially-molten planetary materials in microgravity

NASA Technical Reports Server (NTRS)

Watson, E. B.

1987-01-01

Recent Earth-based experiments examining the textural evolution of partially-molten rocks have revealed two important ways in which surface energy considerations affect magma. An initial experimental program addressing surface-energy effects on partially-molten materials in microgravity would involve simple, isothermal treatment of natural samples (meteorites, perioditic komatiite) at preselected temperatures in the melting range. Textural evolution would be assessed by time studies in which the only experiment variable would be run duration. Textural characterization of each sample would be done by quenching, recover, and sectioning for generally later, computer-aided interpretation of features.

Crop identification of SAR data using digital textural analysis

NASA Technical Reports Server (NTRS)

Nuesch, D. R.

1983-01-01

After preprocessing SEASAT SAR data which included slant to ground range transformation, registration to LANDSAT MSS data and appropriate filtering of the raw SAR data to minimize coherent speckle, textural features were developed based upon the spatial gray level dependence method (SGLDM) to compute entropy and inertia as textural measures. It is indicated that the consideration of texture features are very important in SAR data analysis. The SEASAT SAR data are useful for the improvement of field boundary definitions and for an earlier season estimate of corn and soybean area location than is supported by LANDSAT alone.

Quantifying Urban Texture in Nairobi, Kenya and its Implications for Understanding Natural Hazard Impact

NASA Astrophysics Data System (ADS)

Taylor, Faith E.; Malamud, Bruce D.; Millington, James D. A.

2016-04-01

The configuration of infrastructure networks such as roads, drainage and power lines can both affect and be affected by natural hazards such as earthquakes, intense rain, wildfires and extreme temperatures. In this paper, we present and compare two methods to quantify urban topology on approximate scales of 0.0005 km2 to 10 km2 and create classifications of different 'urban textures' that relate to risk of natural hazard impact in an area. The methods we use focus on applicability in urban developing country settings, where access to high resolution and high quality data may be difficult. We use the city of Nairobi, Kenya to trial these methods. Nairobi has a population >3 million, and is a mix of informal settlements, residential and commercial development. The city and its immediate surroundings are subject to a variety of natural hazards such as floods, landslides, fires, drought, hail, heavy wind and extreme temperatures; all of these hazards can occur singly, but also have the potential for one to trigger another, thus providing a 'cascade' of hazards, or for two of the hazards to occur spatially and temporally near each other and interact. We use two measures of urban texture: (i) Street block textures, (ii) Google Earth land cover textures. Street block textures builds on the methodology of Louf and Barthelemy (2014) and uses Open Street Map data to analyse the shape, size, complexity and pattern of individual blocks of land created by fully enclosed loops of the major and minor road network of Nairobi. We find >4000 of these blocks ranging in size from approximately 0.0005 km2 to 10 km2, with approximately 5 classifications of urban texture. Google Earth land cover texture is a visual classification of homogeneous parcels of land performed in Google Earth using high-resolution airborne imagery and a qualitative criteria for each land cover type. Using the Google Earth land cover texture method, we identify >40 'urban textures' based on visual characteristics such as colour, texture, shadow and setting and have created a clear criteria for classifying an area based on its visual characteristics. These two methods for classifying urban texture in Nairobi are compared in a GIS and in the field to investigate whether there is a link between the visual appearance of an area and its network topology. From these urban textures, we may start to identify areas where (a) urban texture types may indicate a relative propensity to certain hazards and their interactions and (b) urban texture types that may increase or decrease the impact of a hazard that occurs in that area.

Content-based image retrieval for interstitial lung diseases using classification confidence

NASA Astrophysics Data System (ADS)

Dash, Jatindra Kumar; Mukhopadhyay, Sudipta; Prabhakar, Nidhi; Garg, Mandeep; Khandelwal, Niranjan

2013-02-01

Content Based Image Retrieval (CBIR) system could exploit the wealth of High-Resolution Computed Tomography (HRCT) data stored in the archive by finding similar images to assist radiologists for self learning and differential diagnosis of Interstitial Lung Diseases (ILDs). HRCT findings of ILDs are classified into several categories (e.g. consolidation, emphysema, ground glass, nodular etc.) based on their texture like appearances. Therefore, analysis of ILDs is considered as a texture analysis problem. Many approaches have been proposed for CBIR of lung images using texture as primitive visual content. This paper presents a new approach to CBIR for ILDs. The proposed approach makes use of a trained neural network (NN) to find the output class label of query image. The degree of confidence of the NN classifier is analyzed using Naive Bayes classifier that dynamically takes a decision on the size of the search space to be used for retrieval. The proposed approach is compared with three simple distance based and one classifier based texture retrieval approaches. Experimental results show that the proposed technique achieved highest average percentage precision of 92.60% with lowest standard deviation of 20.82%.

Designing food structures for nutrition and health benefits.

PubMed

Norton, Jennifer E; Wallis, Gareth A; Spyropoulos, Fotis; Lillford, Peter J; Norton, Ian T

2014-01-01

In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition. As such, there is a need to understand the physical and chemical processes occurring in the mouth, stomach, small intestine, and large intestine, in addition to the food structure-physiology interactions. In vivo techniques and in vitro models have allowed us to study and simulate these processes, which aids us in the design of food microstructures that can provide functionality within the human body. Furthermore, it is important to be aware of the health or nutritional needs of different groups of consumers when designing food structures, to provide targeted functionality. Examples of three groups of consumers (elderly, obese, and athletes) are given to demonstrate their differing nutritional requirements and the formulation engineering approaches that can be utilized to improve the health of these individuals. Eating is a pleasurable process, but foods of the future will be required to provide much more in terms of functionality for health and nutrition.