Classification of masses in mammographic image using wavelet domain features and polynomial classifier

Breast cancer is the most common cancer among women. In CAD systems, several studies have investigated the use of wavelet transform as a multiresolution analysis tool for texture analysis and could be interpreted as inputs to a classifier. In classification, polynomial classifier has been used due to the advantages of providing only one model for optimal separation of classes and to consider this as the solution of the problem. In this paper, a system is proposed for texture analysis and classification of lesions in mammographic images. Multiresolution analysis features were extracted from the region of interest of a given image. These features were computed based on three different wavelet functions, Daubechies 8, Symlet 8 and bi-orthogonal 3.7. For classification, we used the polynomial classification algorithm to define the mammogram images as normal or abnormal. We also made a comparison with other artificial intelligence algorithms (Decision Tree, SVM, K-NN). A Receiver Operating Characteristics (ROC) curve is used to evaluate the performance of the proposed system. Our system is evaluated using 360 digitized mammograms from DDSM database and the result shows that the algorithm has an area under the ROC curve Az of 0.98 ± 0.03. The performance of the polynomial classifier has proved to be better in comparison to other classification algorithms. © 2013 Elsevier Ltd. All rights reserved.

Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum

Polyols are widely used as sugar substitutes and provide texture to foods. Guar gum has many applications in food industry such as increasing product viscosity and improving texture. Knowledge of rheological properties of gum/polyol systems is important to permit replacing sugar while maintaining product texture. In this work, rheological properties of 0.1, 0.5 and 1 g/100 g guar solutions containing 10 and 40 g/100 g of maltitol, sorbitol, or xylitol were studied. The behavior of these mixtures was evaluated by steady and oscillatory shear measurements, and after a freezing/thawing cycle. Apparent viscosity of guar solutions increased with addition of polyols and with the increase in their concentrations, except for 40 g/100 g sorbitol addition to 1 g/100 g guar gum, in which the apparent viscosity decreased. Addition of polyols also increased the dynamic moduli of the systems. In mixtures of guar with 40 g/100 g polyol, the phase angle (δ) was below unity, but was dependent on frequency, which is characteristic of concentrated solutions with a certain degree of structuring. FTIR spectroscopy was studied to provide information on possible interactions between guar gum and polyols. Analyses carried out after freezing/thawing showed no changes in the viscoelastic behavior of the solutions. © 2013 Elsevier Ltd.

Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis. The snack texture was described using the attributes of hardness, crispness, adhesiveness, fracturability and chewiness. Cylindrical snacks were described through crispness and fracturability, pelleted and shell-shaped snacks by chewiness and ring-shaped snacks by adhesiveness and hardness. Hardness and adhesiveness were correlated with a Warner-Bratzler test using a V shape probe (r = 0.718 and r = 0.763, respectively), while fracturability and chewiness were correlated with a Warner-Bratzler test using a guillotine (r = 0.776 and r = 0.662, respectively). The fairly strong good correlations enable application of these instrumental tests as an indication of the sensory texture of extruded snacks. © 2013 Elsevier Ltd. All rights reserved.

Avaliação de eficiência relativa para a reatividade em silicatos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo da lixiviação de herbicidas utilizados na cultura da cana-de-açúcar com plantas bioindicadoras

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Funções de pedotransferência para a curva de resistência do solo à penetração

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influência da textura do recurso pedagógico em atividade de encaixe realizada por alunos com paralisia cerebral

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação dos aspectos texturais na imagem Landsat como subsídio à compartimentação fisiográfica dos municípios de Peruíbe e Itanhaém - SP

Pós-graduação em Geociências e Meio Ambiente - IGCE

A formação Serra Geral na porção centro-norte do estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização petrológica, geoquímica e geocronológica (U/Pb e Ar/Ar) do maciço sararé Nova Lacerda-MT

Pós-graduação em Geologia Regional - IGCE

Representação, acesso, uso e reuso da imagem digital

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Geoprocessamento aplicado na distribuição espacial da capacidade do uso na microbacia do Córrego dos Rochas, Avaré (SP)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Critérios de manejo na irrigação do feijoeiro em três texturas de solo

Pós-graduação em Agronomia (Irrigação e Drenagem) - FCA

Restauração de imagens digitais com texturas utilizando técnicas de decomposição e equações diferenciais parciais

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Fractografia quantitativa: análise do comportamento fractal de fratura em compósitos carbono/epóxi, por processamento digital de imagens

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)