Color texture analysis based on fractal descriptors

Color texture classification is an important step in image segmentation and recognition. The color information is especially important in textures of natural scenes, such as leaves surfaces, terrains models, etc. In this paper, we propose a novel approach based on the fractal dimension for color texture analysis. The proposed approach investigates the complexity in R, G and B color channels to characterize a texture sample. We also propose to study all channels in combination, taking into consideration the correlations between them. Both these approaches use the volumetric version of the Bouligand-Minkowski Fractal Dimension method. The results show a advantage of the proposed method over other color texture analysis methods. (C) 2011 Elsevier Ltd. All rights reserved.

Applicabilité de la texture couleur à la différentiation des classes d’occupation du territoire sur des images satellitales multispectrales

La texture est un élément clé pour l’interprétation des images de télédétection à fine résolution spatiale. L’intégration de l’information texturale dans un processus de classification automatisée des images se fait habituellement via des images de texture, souvent créées par le calcul de matrices de co-occurrences (MCO) des niveaux de gris. Une MCO est un histogramme des fréquences d’occurrence des paires de valeurs de pixels présentes dans les fenêtres locales, associées à tous les pixels de l’image utilisée; une paire de pixels étant définie selon un pas et une orientation donnés. Les MCO permettent le calcul de plus d’une dizaine de paramètres décrivant, de diverses manières, la distribution des fréquences, créant ainsi autant d’images texturales distinctes. L’approche de mesure des textures par MCO a été appliquée principalement sur des images de télédétection monochromes (ex. images panchromatiques, images radar monofréquence et monopolarisation). En imagerie multispectrale, une unique bande spectrale, parmi celles disponibles, est habituellement choisie pour générer des images de texture. La question que nous avons posée dans cette recherche concerne justement cette utilisation restreinte de l’information texturale dans le cas des images multispectrales. En fait, l’effet visuel d’une texture est créé, non seulement par l’agencement particulier d’objets/pixels de brillance différente, mais aussi de couleur différente. Plusieurs façons sont proposées dans la littérature pour introduire cette idée de la texture à plusieurs dimensions. Parmi celles-ci, deux en particulier nous ont intéressés dans cette recherche. La première façon fait appel aux MCO calculées bande par bande spectrale et la seconde utilise les MCO généralisées impliquant deux bandes spectrales à la fois. Dans ce dernier cas, le procédé consiste en le calcul des fréquences d’occurrence des paires de valeurs dans deux bandes spectrales différentes. Cela permet, en un seul traitement, la prise en compte dans une large mesure de la « couleur » des éléments de texture. Ces deux approches font partie des techniques dites intégratives. Pour les distinguer, nous les avons appelées dans cet ouvrage respectivement « textures grises » et « textures couleurs ». Notre recherche se présente donc comme une analyse comparative des possibilités offertes par l’application de ces deux types de signatures texturales dans le cas spécifique d’une cartographie automatisée des occupations de sol à partir d’une image multispectrale. Une signature texturale d’un objet ou d’une classe d’objets, par analogie aux signatures spectrales, est constituée d’une série de paramètres de texture mesurés sur une bande spectrale à la fois (textures grises) ou une paire de bandes spectrales à la fois (textures couleurs). Cette recherche visait non seulement à comparer les deux approches intégratives, mais aussi à identifier la composition des signatures texturales des classes d’occupation du sol favorisant leur différentiation : type de paramètres de texture / taille de la fenêtre de calcul / bandes spectrales ou combinaisons de bandes spectrales. Pour ce faire, nous avons choisi un site à l’intérieur du territoire de la Communauté Métropolitaine de Montréal (Longueuil) composé d’une mosaïque d’occupations du sol, caractéristique d’une zone semi urbaine (résidentiel, industriel/commercial, boisés, agriculture, plans d’eau…). Une image du satellite SPOT-5 (4 bandes spectrales) de 10 m de résolution spatiale a été utilisée dans cette recherche. Puisqu’une infinité d’images de texture peuvent être créées en faisant varier les paramètres de calcul des MCO et afin de mieux circonscrire notre problème nous avons décidé, en tenant compte des études publiées dans ce domaine : a) de faire varier la fenêtre de calcul de 3*3 pixels à 21*21 pixels tout en fixant le pas et l’orientation pour former les paires de pixels à (1,1), c'est-à-dire à un pas d’un pixel et une orientation de 135°; b) de limiter les analyses des MCO à huit paramètres de texture (contraste, corrélation, écart-type, énergie, entropie, homogénéité, moyenne, probabilité maximale), qui sont tous calculables par la méthode rapide de Unser, une approximation des matrices de co-occurrences, c) de former les deux signatures texturales par le même nombre d’éléments choisis d’après une analyse de la séparabilité (distance de Bhattacharya) des classes d’occupation du sol; et d) d’analyser les résultats de classification (matrices de confusion, exactitudes, coefficients Kappa) par maximum de vraisemblance pour conclure sur le potentiel des deux approches intégratives; les classes d’occupation du sol à reconnaître étaient : résidentielle basse et haute densité, commerciale/industrielle, agricole, boisés, surfaces gazonnées (incluant les golfs) et plans d’eau. Nos principales conclusions sont les suivantes a) à l’exception de la probabilité maximale, tous les autres paramètres de texture sont utiles dans la formation des signatures texturales; moyenne et écart type sont les plus utiles dans la formation des textures grises tandis que contraste et corrélation, dans le cas des textures couleurs, b) l’exactitude globale de la classification atteint un score acceptable (85%) seulement dans le cas des signatures texturales couleurs; c’est une amélioration importante par rapport aux classifications basées uniquement sur les signatures spectrales des classes d’occupation du sol dont le score est souvent situé aux alentours de 75%; ce score est atteint avec des fenêtres de calcul aux alentours de11*11 à 15*15 pixels; c) Les signatures texturales couleurs offrant des scores supérieurs à ceux obtenus avec les signatures grises de 5% à 10%; et ce avec des petites fenêtres de calcul (5*5, 7*7 et occasionnellement 9*9) d) Pour plusieurs classes d’occupation du sol prises individuellement, l’exactitude dépasse les 90% pour les deux types de signatures texturales; e) une seule classe est mieux séparable du reste par les textures grises, celle de l’agricole; f) les classes créant beaucoup de confusions, ce qui explique en grande partie le score global de la classification de 85%, sont les deux classes du résidentiel (haute et basse densité). En conclusion, nous pouvons dire que l’approche intégrative par textures couleurs d’une image multispectrale de 10 m de résolution spatiale offre un plus grand potentiel pour la cartographie des occupations du sol que l’approche intégrative par textures grises. Pour plusieurs classes d’occupations du sol un gain appréciable en temps de calcul des paramètres de texture peut être obtenu par l’utilisation des petites fenêtres de traitement. Des améliorations importantes sont escomptées pour atteindre des exactitudes de classification de 90% et plus par l’utilisation des fenêtres de calcul de taille variable adaptées à chaque type d’occupation du sol. Une méthode de classification hiérarchique pourrait être alors utilisée afin de séparer les classes recherchées une à la fois par rapport au reste au lieu d’une classification globale où l’intégration des paramètres calculés avec des fenêtres de taille variable conduirait inévitablement à des confusions entre classes.

Apports de la texture multibande dans la classification orientée-objets d'images multisources (optique et radar).

Résumé : La texture dispose d’un bon potentiel discriminant qui complète celui des paramètres radiométriques dans le processus de classification d’image. L’indice Compact Texture Unit (CTU) multibande, récemment mis au point par Safia et He (2014), permet d’extraire la texture sur plusieurs bandes à la fois, donc de tirer parti d’un surcroît d’informations ignorées jusqu’ici dans les analyses texturales traditionnelles : l’interdépendance entre les bandes. Toutefois, ce nouvel outil n’a pas encore été testé sur des images multisources, usage qui peut se révéler d’un grand intérêt quand on considère par exemple toute la richesse texturale que le radar peut apporter en supplément à l’optique, par combinaison de données. Cette étude permet donc de compléter la validation initiée par Safia (2014) en appliquant le CTU sur un couple d’images optique-radar. L’analyse texturale de ce jeu de données a permis de générer une image en « texture couleur ». Ces bandes texturales créées sont à nouveau combinées avec les bandes initiales de l’optique, avant d’être intégrées dans un processus de classification de l’occupation du sol sous eCognition. Le même procédé de classification (mais sans CTU) est appliqué respectivement sur : la donnée Optique, puis le Radar, et enfin la combinaison Optique-Radar. Par ailleurs le CTU généré sur l’Optique uniquement (monosource) est comparé à celui dérivant du couple Optique-Radar (multisources). L’analyse du pouvoir séparateur de ces différentes bandes à partir d’histogrammes, ainsi que l’outil matrice de confusion, permet de confronter la performance de ces différents cas de figure et paramètres utilisés. Ces éléments de comparaison présentent le CTU, et notamment le CTU multisources, comme le critère le plus discriminant ; sa présence rajoute de la variabilité dans l’image permettant ainsi une segmentation plus nette, une classification à la fois plus détaillée et plus performante. En effet, la précision passe de 0.5 avec l’image Optique à 0.74 pour l’image CTU, alors que la confusion diminue en passant de 0.30 (dans l’Optique) à 0.02 (dans le CTU).

Influência do processo de secagem na qualidade do cogumelo shiitake

Edible mushroom are highly perishable foods. Drying is an alternative to provide safe storage. In this work, the effects of some drying parameters on the quality of Shiitake mushroom were investigated: geometry of the raw material (whole and sliced), drying temperature (50 °C and 70 ºC) and final moisture content (5% and 15% wb). Experimental kinetics of drying was built and color and texture analyses were done in fresh and in rehydrated dried product. The effect of parameters was evaluated by analysis of variance and test of multiple comparisons. Drying kinetics showed that drying happened in falling-rate period and sliced mushroom dried at 70 ºC required lesser drying time than other treatments. Mushroom dried at 70 ºC showed less darkening. Drying time affected mushroom quality, evaluated by great hardness, gummosis and darkening.

Utilização de 1-metilciclopropeno e resfriamento rápido na conservação de pêssegos

Postharvest losses vary among the different vegetable products. However, among fruits and vegetables the losses generally range from 30% to 50%. Thus, this paper aimed the application of 1-methylcycloprene (1-MCP) and fast cooling with forced air (PC) on peaches, in order to estimate their effects in the ripening process of this fruit. Physiological analyses were performed, such as loss of fresh mass, firmness, pH, titratable acidity, soluble solids, ratio and CO2 production, as well as sensorial analyses such as color, texture and flavor. The experiment was divided in two phases. In the first one, concentrations of 30, 60, and 90 nL/L 1-MCP, applied at 0 ºC and 20 ºC, were tested. The fruits treated without 1-MCP were denominated control for both temperatures studied. The second phase was composed by the following treatments: cold storage (CS) or control, cooling with forced air (CFA), cooling with forced air followed by 1-MCP application (CFA + 1-MCP) and 1-MCP application (1-MCP). Among these, the CFA + 1-MCP treatment provided more firmness of the fruits in comparison to the control fruits. The respiratory rate of peaches under CFA and CFA + 1-MCP treatments decreased in comparison to the control fruit respiratory rates.

Analysis of mangrove forest succession, using sediment cores: a case study in the Cananéia -Iguape coastal system, São Paulo Brazil

Sediment cores are an essential tool for the analysis of the dynamics of mangrove succession. Coring was used to correlate changes in depositional environments and lateral sedimentary facies with discrete stages of forest succession at the Cananéia-Iguape Coastal System in southeastern Brazil. A local level successional pattern was examined based on four core series T1) a sediment bank; T2) a smooth cordgrass Spartina alterniflora bank; T3) an active mangrove progradation fringe dominated by Laguncularia racemosa, and; T4) a mature mangrove forest dominated by Avicennia schaueriana. Cores were macroscopically described in terms of color, texture, sedimentary structure and organic components. The base of all cores exhibited a similar pattern suggesting common vertical progressive changes in depositional conditions and subsequent successional colonization pattern throughout the forest. The progradation zone is an exposed bank, colonized by S. alterniflora. L. racemosa, replaces S. alterniflora as progradation takes place. As the substrate consolidates A. schaueriana replaces L. racemosa and attains the greatest structural development in the mature forest. Cores collected within the A. schaueriana dominated stand contained S. alterniflora fragments near the base, confirming that a smooth cordgrass habitat characterized the establishment and early seral stages. Cores provide a reliable approach to describe local-level successional sequences in dynamic settings subject to drivers operating on multiple temporal and spatial scales where spatial heterogeneity can lead to multiple equilibria and where similar successional end-points may be reached through convergent paths.

Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

The objective was to use natural pigments to replace sodium erythorbate (NaEry), a synthetic compound used as an antioxidant in sausage formulations, and to evaluate the oxidative stability of the samples. Six assays were prepared in which sodium erythorbate (ERY) at 0.05 g/100 g was substituted by norbixin (NOR), lycopene (LYC), zeaxanthin (ZEA), beta-carotene (CAR) or dextrose (used as a control (CON)). Physical, chemical, color, texture and sensory parameters were measured on the first day and after 45 days of storage at 4 degrees C. All pigments used in the sausage formulations were able to maintain the oxidative stability of the sausages (MDA equivalents <038 mg/kg). Zeaxanthin and norbixin were the most efficient antioxidants of those tested. This antioxidant effect might be associated with the intermediate polarities of these two compounds, which would allow them to concentrate in the membrane lipids or emulsion interface, where lipid oxidation is most prevalent. Other volatile secondary products of oxidation besides MDA should be evaluated in further studies involving natural pigments and sensory oxidative stability. (C) 2009 Elsevier Ltd. All rights reserved.

Effect of Chemical Pretreatments on the Physical Properties of Kiwi

In this work the effect of pre-treatments on the physical properties of fresh kiwi was studied. For that, a set of tests using chemical pretreatments was used, in which the samples were subjected to aqueous solutions of ascorbic acid and potassium metabisulfite at concentrations of 0.25% and 1% (w/v) for periods of 30 and 60 minutes, in order to understand the implications of the treatments in the color and texture of the kiwi as compared to its original properties. The results showed that the kiwi treated with ascorbic acid changed its color very intensively when compared to the fresh product, and this trend was intensified after storage. Contrarily, when potassium metabisulfite was used, the changes in color were quite negligible right after the treatment and even lower after the storage period of 6 days under refrigeration. After the treatments with both solutions, the kiwi texture was drastically changed, diminishing hardness considerably and increasing elasticity for all treatments. The same could be observed after six days of refrigeration.

Chemical, physico-chemical and sensory characterization of mixed açai (Euterpe oleracea) and cocoa´s honey (Theobroma cacao) jellies

Four formulations of mixed açaí (Euterpe oleracea) (A) and cocoa´s honey (Theobroma cacao) (CH) jellies were prepared according to the following proportions: T1 (40% A:60% CH), T2 (50% A:50% CH), T3 (60% A: 40% CH) and T4 (100% A - control). All formulations were prepared using a rate 60:40 (w/w) of sucrose and pulp, plus 0.5% pectin and the products reached to average of 65% soluble solids content. The jellies were analyzed by chemical and physicochemical (titratable acidity, pH, soluble solid content, dry matter, total protein, lipids, vitamin C and calories) and sensory characteristics; also were evaluated levels of P, K, Ca, Mg, Fe, Zn, Cu and Mn. It was used a hedonic scale of 7 points to evaluate the attributes: overall impression, spreadability, brightness, flavor, texture and color, and also was verified the purchase intention score. The titratable acidity and pH ranged from 0.46 to 0.64% and 3.35 to 3.64, respectively, that are within the range found at most fruit jellies. The soluble solids content ranged between 65.2 and 65.5 ºBrix. The sensory acceptance results showed that all treatments (T1, T2, T3 and T4) presented means of sensory attributes above 4, demonstrating good acceptance of the product, but the treatment T1 presented the higher scores for the evaluated attributes. Cocoa´s honey added a positive influence on the attributes of color, texture and spreadability.

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

The thermotolerant capacity of several lactic acid bacteria strains isolated from cooked commercial sausages was determined. Four strains were positively identified as Lactobacillus plantarum, Lactobacillus curvatus, Pediococcus pentosaceus and Pediococcus acidilacti, after surviving thermal treatment (70 °C during 60 minutes). Thermotolerant strains were inoculated in sausage batters before cooking in order to determine their effect on color, texture, acceptance and inhibition of Enterobacteria during 12 days at 8 °C. No significant effect of the inoculated strains was detected on color parameters. Textural profile parameters, cohesiveness and resilience, were not affected by the inoculation of thermotolerant lactic acid bacteria, but L. curvatus sausages resulted softer than the rest of the treatments. Samples inoculated with L. curvatus also obtained the lowest scores for the sensory attributes evaluated, with the remaining treatments causing no unfavorable effects on sausage acceptance. There was a reduction in enterobacterial counts after 12 days of cold storage in inoculated samples. The performance of inoculated lactic acid bacteria strains can be explained in a similar way as that of starter cultures in dry-fermented sausages, where the growth in nests impairs other pathogenic microorganisms present in the rest of the sausage, since environmental conditions and the early inoculation of these thermotolerant strains favor them to become the dominant flora.

Changes in enzymes, phenolic compounds, tannins, and vitamin C in various stages of jambolan (Syzygium cumini Lamark) development

The physiological state of a fruit is closely related to ripening and climatic conditions during the growing period when the fruit undergo changes in color, texture, and flavor. The ripening of the fruit can involve a complex series of biochemical reactions with alteration in enzymes activities, phenols, tannins, and ascorbic acid. The activity of enzymes (carboximethylcellulase, polygalacturonase, and pectinlyase), the total concentration of phenolic compounds, condensed tannins, and vitamin C in five stages of maturation were studied. Significant changes were observed between the maturity stages. The phenolic compounds were higher at green stage (705.01 ± 7.41); tannins were higher at green/purple stage (699.45 ± 0.22). The results showed that the ascorbic acid levels of the pulp varied significantly from 50.81 ± 1.43 to 6.61 ± 1.04 mg.100 g-1 during maturation. The specific activity of pectin lyase was higher at green stage (1531.90 ± 5.83). The specific activity of polygalacturonase was higher at mature stage (1.83 ± 0.0018). The specific activity of carboximetilcelulose was higher at ripe mature stage (4.61 ± 0.0024). The low ascorbic acid content found in jambolan fruit indicates that this fruit is not a rich source of this nutrient; however, other characteristics can make jambolan products fit for human consumption.

Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours

This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH)2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH)2; 2.95% C6H10O6Ca] using the frying process. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. The color of tortilla chips from extruded flours (TCEF) showed high values of the parameters a* and b* indicating a reduction in the blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours (TCNF), which tended to be more blue. The TCEF retained 15% anthocyanins, 34% phenolics, and 54% antioxidant activity. Pearson's correlation analysis indicated that anthocyanins and phenolics correlated significantly with antioxidant activity and color. TCEF with both calcium sources showed higher fracturability compared with that of TCNF. Oil absorption showed an opposite effect, with lower oil content in TCEF. Nixtamalization and extrusion with C6H10O6Ca resulted in flours and TC high in anthocyanins and antioxidant activity, representing an alternative production process for corn snack high in antioxidants.

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to determine granule microstructure, carbohydrate fractions, glycemic index, and glycemic load. Blanching B3, despite reducing oil absorption and providing less oiliness, obtained lesser overall preference. Freezing for 30 days increased the lightness, except for when sodium chloride was used, which intensified the color yellow. The use of sodium chloride did not interfere with the type of starch granules, nor with the formation of resistant starch; however, longer freezing time reduced the glycemic index and concentrated the dietary fiber content. All samples exhibited low glycemic index and moderate glycemic loads.

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the

Attentional Selection in Object Recognition

A key problem in object recognition is selection, namely, the problem of identifying regions in an image within which to start the recognition process, ideally by isolating regions that are likely to come from a single object. Such a selection mechanism has been found to be crucial in reducing the combinatorial search involved in the matching stage of object recognition. Even though selection is of help in recognition, it has largely remained unsolved because of the difficulty in isolating regions belonging to objects under complex imaging conditions involving occlusions, changing illumination, and object appearances. This thesis presents a novel approach to the selection problem by proposing a computational model of visual attentional selection as a paradigm for selection in recognition. In particular, it proposes two modes of attentional selection, namely, attracted and pay attention modes as being appropriate for data and model-driven selection in recognition. An implementation of this model has led to new ways of extracting color, texture and line group information in images, and their subsequent use in isolating areas of the scene likely to contain the model object. Among the specific results in this thesis are: a method of specifying color by perceptual color categories for fast color region segmentation and color-based localization of objects, and a result showing that the recognition of texture patterns on model objects is possible under changes in orientation and occlusions without detailed segmentation. The thesis also presents an evaluation of the proposed model by integrating with a 3D from 2D object recognition system and recording the improvement in performance. These results indicate that attentional selection can significantly overcome the computational bottleneck in object recognition, both due to a reduction in the number of features, and due to a reduction in the number of matches during recognition using the information derived during selection. Finally, these studies have revealed a surprising use of selection, namely, in the partial solution of the pose of a 3D object.