• KSII Transactions on Internet and Information Systems (TIIS)
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• v.6 no.9
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• pp.2424-2441
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• 2012

In this paper, we propose a fake iris detection method that combines the optical and textural features of the human eye. To extract the optical features, we used dual Purkinje images that were generated on the anterior cornea and the posterior lens surfaces based on an analytic model of the human eye's optical structure. To extract the textural features, we measured the amount of change in a given iris pattern (based on wavelet decomposition) with regard to the direction of illumination. This method performs the following two procedures over previous researches. First, in order to obtain the optical and textural features simultaneously, we used five illuminators. Second, in order to improve fake iris detection performance, we used a SVM (Support Vector Machine) to combine the optical and textural features. Through combining the features, problems of single feature based previous works could be solved. Experimental results showed that the EER (Equal Error Rate) was 0.133%.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.83-91
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• 1995

For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture test. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.218-222
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• 2004

Low-fat (< 3%)/salt(< 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.11
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• pp.1658-1664
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• 2006

The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05). A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ${\geq}200MPa$ and at ${\leq}0.75%$ SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.2
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• pp.154-162
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• 2006

Cheese analogs using lipoxygenase-defected soymilk and ${\alpha}$-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by ${\alpha}$-chymotrypsin in ${\Delta}E$ value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by ${\alpha}$-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by ${\alpha}$-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Journal of Forest and Environmental Science
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• v.33 no.2
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• pp.97-104
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• 2017

Investigation was carried out on response of Tetrapleura tetraptera (Schum. and Thonn.) to soil, water and light with the view of its domestication and introduction to different ecological regions. The experiment was arranged in a factorial experiment of $3{\times}3{\times}3$ in a completely randomized design (CRD) with three replicates. The factors were: soil textural class (Loamy sand, Sand and Sandy clay loam), watering regime (daily, twice a week and once a week) and light intensity (100%, 75% and 50%). Soil textural classes had significant influence on collar diameter, stem height, number of leaflets, root/shoot ratio and relative growth rate of Tetrapleura seedlings. Seedlings grown on loamy sand recorded the highest mean value- 2.28 mm for collar diameter, stem height- 12.9 cm, number of leaflets- 19.9, chlorophyll b- $0.34mg\;mL^{-1}$, leaf relative water content- 27.4% and relative growth rate- $0.037mg\;g^{-1}\;day^{-1}$. Watering regime had significant influence on the collar diameter of Tetrapleura. Seedlings watered daily recorded the highest mean value- 2.25 mm for collar diameter. Light intensity significantly influenced collar diameter and root/shoot ratio. Seedlings exposed to 100% light intensity recorded higher mean value for collar diameter- 2.28 mm and root/shoot ratio- 1.481 cm. The interaction between soil textural class and light intensity significantly affected collar diameter, stem height and number of leaflets. Higher mean value for collar diameter (2.47 mm) stem height (13.25 cm) and number of leaflets (21.16) were recorded while the interaction between soil textural class, light intensity and watering regime was significant for only number of leaflets. Tetrapleura exhibited some level of tolerance to different soil texture, drought and light intensity. Therefore, Tetrapleura has the potentials to be raised in different ecological zones characterized by difference in soil, rainfall and amount of sunshine.

• The Journal of Natural Sciences
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• v.4
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• pp.191-220
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• 1991

A new texture segmentation-based image coding technique which performs segmentation based on roughness of textural regions and properties of the human visual system (HVS) is presented. This method solves the problems of a segmentation-based image coding technique with constant segments by proposing a methodology for segmenting an image texturally homogeneous regions with respect to the degree of roughness as perceived by the HVS. The fractal dimension is used to measure the roughness of the textural regions. The segmentation is accomplished by thresholding the fractal dimension so that textural regions are classified into three texture classes; perceived constant intensity, smooth texture, and rough texture. An image coding system with high compression and good image quality is achieved by developing an efficient coding technique for each segment boundary and each texture class. For the boundaries, a binary image representing all the boundaries is created. For regions belonging to perceived constant intensity, only the mean intensity values need to be transmitted. The smooth and rough texture regions are modeled first using polynomial functions, so only the coefficients characterizing the polynomial functions need to be transmitted. The bounda-ries, the means and the polynomial functions are then each encoded using an errorless coding scheme. Good quality reconstructed images are obtained with about 0.08 to 0.3 bit per pixel for three different types of imagery ; a head and shoulder image with little texture variation, a complex image with many edges, and a natural outdoor image with highly textured areas.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.789-795
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• 2007

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

• Journal of Broadcast Engineering
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• v.25 no.1
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• pp.58-66
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• 2020

The blur effect, which is generated by various external factors such as out-of-focus and object movement, degrades high-frequency components in the original sharp image. Based on this observation, we propose a novel method for blur detection using textural features. Specifically, the proposed method simultaneously adopts learning-based and watershed-based textural features, which effectively detect the blur on various situations. Moreover, we employ the region-based refinement to improve the processing time while also increasing detection accuracy. Experimental results demonstrate that the proposed method provides the competitive performance compared to previous approaches in literature.