spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

In this work we study approximation algorithms for the Bounded Color Matching problem (a.k.a. Restricted Matching problem) which is defined as follows: given a graph in which each edge e has a color ce and a profit pe ∈ Q, we want to compute a maximum (cardinality or profit) matching in which no more than wj ∈ Z edges of color cj are present. This kind of problems, beside the theoretical intere...

Hartley, Cosine, Slant and Haar Transforms for Grayscale Image Colorization Using Thepade‟s Transform Error Vector Rotation(TTEVR) Algorithms of Vector Quantization in YIQ, RGB and YCbCr color spaces are compared here for color pallet(codebook) size 32, 64, 128, 256 and 512. Here a color pallet is produced from reference(color) image from which color traits need to be taken using vector quantiz...

We present methods to estimate perceptual uniformity of color spaces and to derive a perceptually uniform RGB space using geometrical criteria defined in a logarithmic opponent color representation.

In the developed countries, many organizations are regarded a...

color -blindness is the inability to perceive differences between some color that other people can distinguish. using a literature search , the results indicate the prevalence of color vision deficiency in the medical profession and its on medical skills. medical laboratory technicians and technologists employees should also screen for color blindness. this research aimed to study color blindne...