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Texture profile and correlation between sensory and instrumental analyses on extruded snacks
(2014-01-01)
Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...
Texture profile and correlation between sensory and instrumental analyses on extruded snacks
(2014-01-01)
Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...
Combining global with local texture information for image retrieval applications
(Scopus, 2008)
This paper proposes a new texture descriptor to guide the search and retrieval in image databases. It extracts rich information from global and local primitives of textured images. At a higher level, the global macro-features ...
Texture analysis and classification using deterministic tourist walk
(ELSEVIER SCI LTD, 2010)
In this paper, we present a study on a deterministic partially self-avoiding walk (tourist walk), which provides a novel method for texture feature extraction. The method is able to explore an image on all scales simultaneously. ...
Fractal descriptors based on the probability dimension: a texture analysis and classification approach
(Elsevier BVAmsterdam, 2014-06)
In this work, we propose a novel technique for obtaining descriptors of gray-level texture images. The descriptors are provided by applying a multiscale transform to the fractal dimension of the image estimated through the ...
Soil texture spatial variability of different parent material in pereira barreto, São Paulo state
(Univ Federal Ceara, 2007-01-01)
The variation of soil textural characteristics is a function of the relief and parent materials. The objective of this work was to study soil texture spatial variability from different parent material in Pereira Barreto, ...
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics
(2018-04-01)
This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated ...