Texture Mapping
Mostrando 1-12 de 35 artigos, teses e dissertações.
-
1. Mapping of areas suitable for the application of biosolids in the Quadrilátero Ferrífero region, Minas Gerais, Brazil
Abstract The recovery of degraded areas is imperative for the sustainability of mining activities. The main action implemented to improve the chemical, physical and biological conditions of soils, tailings and sterile deposits is the incorporation of organic material. Biosolids (hygienized sewage sludge) are among the organic materials that can be applied. H
REM - International Engineering Journal. Publicado em: 2022
-
2. Satellite Spectral Data on the Quantification of Soil Particle Size from Different Geographic Regions
ABSTRACT: The study of soils, including their physical and chemical properties, is essential for agricultural management. Soil quality must be maintained to ensure sustainable production of food and conservation of natural resources. In this context, soil mapping is important to provide spatial information, which can be performed using remote sensing (RS) te
Rev. Bras. Ciênc. Solo. Publicado em: 17/09/2018
-
3. Prediction of Topsoil Texture Through Regression Trees and Multiple Linear Regressions
ABSTRACT: Users of soil survey products are mostly interested in understanding how soil properties vary in space and time. The aim of digital soil mapping (DSM) is to represent the spatial variability of soil properties quantitatively to support decision-making. The goal of this study is to evaluate DSM techniques (Regression Trees - RT and Multiple Linear R
Rev. Bras. Ciênc. Solo. Publicado em: 16/04/2018
-
4. COMPARATIVE ASSESSMENT BETWEEN PER-PIXEL AND OBJECT-ORIENTED FOR MAPPING LAND COVER AND USE
ABSTRACT: The traditional per-pixel classification methods consider only spectral information, and may be limited. Object-based classifiers, however, also consider shape and texture, firstly segmenting the image, and then classifying individual objects. Thus, a Geographic Object-Based Image Analysis (GEOBIA) was compared in conjunction with data mining techn
Eng. Agríc.. Publicado em: 2017-09
-
5. Tucupi creamy paste: development, sensory evaluation and rheological characterization
Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi w
Food Sci. Technol. Publicado em: 31/07/2017
-
6. Is It Possible to Classify Topsoil Texture Using a Sensor Located 800 km Away from the Surface?
ABSTRACT It is often difficult for pedologists to “see” topsoils indicating differences in properties such as soil particle size. Satellite images are important for obtaining quick information for large areas. However, mapping extensive areas of bare soil using a single image is difficult since most areas are usually covered by vegetation. Thus, the aim
Rev. Bras. Ciênc. Solo. Publicado em: 03/11/2016
-
7. Evolution of texture and microstructure during thermo-mechanical processingin ultrathin low carbon steels
ABSTRACT In this research paper an analysis concerning the evolution of crystallographic texture during hot rolling processing of low carbon steel is presented. The study was performed on a steel sheet with an initial thickness of 1.9 mm used in the process of cold rolling. In order to assess the differences between tensile and compressive deformation, a 90�
Matéria (Rio J.). Publicado em: 2015-09
-
8. Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners
This paper aims to evaluate the physicochemical characteristics, sensory acceptance, and purchase intent of acerola nectar sweetened with sucrose and other sweeteners (neotame, sucralose and stevia extracts with 40%, 60%, 80%, and 95% rebaudioside A). The analyses were carried out for pH, soluble solids, total titratable acidity, ascorbic acid, and colorimet
Food Sci. Technol. Publicado em: 2013-12
-
9. Comparação entre mapas de solos obtidos pelos métodos convencional e digital numa área complexa / Comparison between soil maps obtained by conventional and digital methods in complex area
Soil maps are essential for the development of agricultural areas in an economically viable and environmentally friendly manner. So far, Brazil only has soil maps of small scale (1:250,000 to 1:1,000,000), whose use is limited to agricultural and environmental planning at the farm. Despite its importance, in Brazil a few mappings have been carried out by pub
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/04/2012
-
10. Landscape and soil regionalization in southern Brazilian Amazon and contiguous areas: methodology and relevance for ecological studies
Soils of a large tropical area with differentiated landscapes cannot be treated uniformly for ecological applications. We intend to develop a framework based on physiography that can be used in regional applications. The study region occupies more than 1.1 million km² and is located at the junction of the savanna region of Central Brazil and the Amazon fore
Scientia Agricola. Publicado em: 2012-06
-
11. Desenvolvimento de bolo de cenoura sem glúten com sacarose e diet e estudo do impacto do edulcorante no perfil sensorial e na aceitação do consumidor / Development of gluten-free carrot cake with sucrose and diet and study on the impact of sweeteners and sensory profile consumer
t: Changes in food process and the higher demand for foods that have health benefits, besides high sensory and nutritional quality, make new-products development necessary. This study aimed to develop different formulas of glutenfree carrot cake with maize oil and traditional carrot cakes with wheat flour and maize oil or palm oil. Acceptance by consumers, t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/07/2011
-
12. Pão de forma sem glúten a base de farinha de arroz / Gluten free pan bread based on rice flour
It is being a challenge for researchers in the food field to make available to the celiac the variety of foods that they are not allowed to consume. The bread has been studied as deep in it, especially the replacement of the technological functionality of gluten, which is particularly nontrivial. The objective of this work was to develop gluten-free bread ba
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/02/2011