Texture Analysis
Mostrando 1-12 de 374 artigos, teses e dissertações.
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1. Differentiation of affected and nonaffected ovaries in ovarian torsion with magnetic resonance imaging texture analysis
SUMMARY OBJECTIVE: This study aimed to evaluate the feasibility of texture analysis on T2-weighted axial images in differentiating affected and nonaffected ovaries in ovarian torsion. METHODS: We included 22 torsioned ovaries and 19 healthy ovaries. All patients were surgically proven ovarian torsion cases. On T2-weighted axial images, ovarian borders were
Revista da Associação Médica Brasileira. Publicado em: 2022
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2. The clinical impact of the systolic volume variation guided intraoperative fluid administration regimen on surgical outcomes after pancreaticoduodenectomy: a retrospective cohort study
Abstract Background Pancreaticoduodenectomy is associated with high morbidity. Many preoperative variables are risk factors for postoperative complications, but they are primarily non-modifiable. It is not clear whether an intraoperative goal-directed fluid regimen might be associated with fewer postoperative surgical complications compared to current conse
Brazilian Journal of Anesthesiology. Publicado em: 2022
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3. Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentra
Food Sci. Technol. Publicado em: 2021-09
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4. The influence of sensory attributes on overall liking by a gamma regression model: an analysis of Cerrado mixed fruits jams
Abstract Factors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sens
Food Sci. Technol. Publicado em: 2021-09
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5. Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nu
Food Sci. Technol. Publicado em: 2021-09
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6. Physical and sensory characteristics of salty cereal bar with different binding agents
Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. T
Food Sci. Technol. Publicado em: 2021-06
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7. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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8. EFFECT OF THE DISTANCE BETWEEN THE CUTTING DISC AND FURROW OPENERS EMPLOYED IN ROW CROP PLANTING ON SOIL MOBILIZATION
ABSTRACT The objective of this study was to determine the effect of the longitudinal distance between a cutting disc and a fertilizer furrow opener on the operational performance of the furrow opener working at different forward speeds during soil mobilization. The soil in the experimental area was classified as Typic Hapludalf with a loam soil texture. The
Eng. Agríc.. Publicado em: 2021-04
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9. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (
Food Sci. Technol. Publicado em: 2021-03
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10. Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
Abstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour.
Food Sci. Technol. Publicado em: 2021-03
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11. Applicability of computer vision in seed identification: deep learning, random forest, and support vector machine classification algorithms
ABSTRACT The use of computer image analysis can assist the extraction of morphological information from seeds, potentially serving as a resource for solving taxonomic problems that require extensive training by specialists whose primary method of examination is visual identification. We propose to test the ability of deep learning, SVM and random forest algo
Acta Bot. Bras.. Publicado em: 2021-03
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12. Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks
Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic character
Food Sci. Technol. Publicado em: 2020-12