functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...

this study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet.stocking density was selected 5 (group a), 15 (group b), 25 (group c) kg fish m−3.tukey’s multiple comparison test showed insignificant differences between measured size/weight measurement and condition fac...

three different experiments were conducted to study the effect of dietary astaxanthin on the immune response, resistance to white spot syndrome virus (wssv) and transcription of antioxidant enzyme genes in pacific white shrimp litopenaeus vannamei. each experiment included one triplicate treatment group (fed with 80 mg/kg astaxanthin supplemented diet) and one triplicate control group (fed with...

Functionality of Marve seed gum (Salvia Macrosiphon Boiss) on rheological properties and staling of Baguette bread have been studied. Three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. The effects of Marve seed gum on the rheological properties of dough was also investigated instrume...

This paper presents a new classification algorithm using colour and texture for obstacle detection. Colour information is computationally cheap to learn and process. However in many cases, colour alone does not provide enough information for classification. Texture information can improve classification performance but usually comes at an expensive cost. Our algorithm uses both colour and textu...

The quaternion representation of colour is shown to be effective in the context of colour texture region segmentation in digital colour images. The advantage of using quaternion arithmetic is that a colour can be represented and analyzed as a single entity. A basis for the colour textures occurring in a given image is derived via quaternion principal component analysis of a training set of colo...

This paper outlines two colour image processing and texture analysis techniques applied to meat images and assessment of error due to the use of JPEG compression at image capture. JPEG error analysis was performed by capturing TIFF and JPEG images, then calculating the RMS difference and applying a calibration between block boundary features and subjective visual JPEG scores. Both scores indica...

This study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected 5 (Group A), 15 (Group B), 25 (Group C) kg fish m−3. Tukey’s Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition f...

A new approach to colour-texture segmentation is presented which uses Local Binary Pattern data and a new colour quantisation scheme based on hue and saturation to provide evidence from which pixels can be classified into texture classes. The proposed algorithm, which we contend to be the first use of evidence gathering in the field of texture classification, uses Generalised Hough Transform st...

A fully automatic colour texture editing method is proposed, which allows to synthesise and enlarge an artificial texture sharing anticipated properties from its parent textures. The edited colour texture maintains its original colour spectrum while its frequency is modified according to one or more target template textures. Edited texture is synthesised using a fast recursive model-based algor...