Generating segmented meshes from textured color images

This paper presents a new framework for generating triangular meshes from textured color images. The proposed framework combines a texture classification technique, called W-operator, with Imesh, a method originally conceived to generate simplicial meshes from gray scale images. An extension of W-operators to handle textured color images is proposed, which employs a combination of RGB and HSV channels and Sequential Floating Forward Search guided by mean conditional entropy criterion to extract features from the training data. The W-operator is built into the local error estimation used by Imesh to choose the mesh vertices. Furthermore, the W-operator also enables to assign a label to the triangles during the mesh construction, thus allowing to obtain a segmented mesh at the end of the process. The presented results show that the combination of W-operators with Imesh gives rise to a texture classification-based triangle mesh generation framework that outperforms pixel based methods. Crown Copyright (C) 2009 Published by Elsevier Inc. All rights reserved.

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Milk supplementation with milk proteins in four different levels was used to investigate the effect on acidification and textural properties of yogurt. Commercial skim milk powder was diluted in distilled water, and the supplements were added to give different enriched-milk bases; these were heat treated at 90 degrees C for 5 min. These mixtures were incubated with the bacterial cultures for fermentation in a water bath, at 42 degrees C, until pH 4.50 was reached. Chemical changes during fermentation were followed by measuring the pH. Protein concentration measurements, microbial counts of Lactobacillus bulgaricus and Streptococcus thermophilus, and textural properties (G`, G ``, yield stress and firmness) were determined after 24 h of storage at 4 degrees C. Yogurt made with milk supplemented with sodium caseinate resulted in significant properties changes, which were decrease in fermentation time, and increase in yield stress, storage modulus, and firmness, with increases in supplement level. Microstructure also differed from that of yogurt produced with milk supplemented with skim milk powder or sodium caseinate. (C) 2009 Elsevier Ltd. All rights reserved.

Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria

We examined the effect of storage time on culture viability and some rheological properties (yield stress, storage modulus, loss modulus, linear viscoelastic region, structural recuperation and firmness) of fermented milk made with Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus (LA) and Bifidobacterium animalis ssp. lactis in coculture with Streptococcus thermophilus (ST). Acidification profiles and factors that affect viability (postfermentation acidification, acidity and dissolved oxygen) were also studied during 35 days at 4C. Fermented milk prepared with a coculture of ST and Bifidobacterium lactis gave the most constant rheological behavior and the best cell viability during cold storage; it was superior to ST plus LA for probiotic fermented milk production.

Colorizing Grey Scale Images

The purpose of this thesis is to develop a working methodology to color a grey scale image. This thesis is based on approach of using a colored reference image. Coloring grey scale images has no exact solution till date and all available methods are based on approximation. This technique of using a color reference image for approximating color information in grey scale image is among most modern techniques.Method developed here in this paper is better than existing methods of approximation of color information addition in grey scale images in brightness, sharpness, color shade gradients and distribution of colors over objects.Color and grey scale images are analyzed for statistical and textural features. This analysis is done only on basis of luminance value in images. These features are then segmented and segments of color and grey scale images are mapped on basis of distances of segments from origin. Then chromatic values are transferred between these matched segments from color image to grey scale image.Technique proposed in this paper uses better mechanism of mapping clusters and mapping colors between segments, resulting in notable improvement in existing techniques in this category.