Single-shot 3D hand pose estimation using radial basis function networks trained on synthetic data

Pattern Analysis and Applications - In this work, we present a novel framework to perform single-shot hand pose estimation using depth data as input. The method follows a coarse to fine strategy...     

Soluble dietary fibres from sugarcane bagasse

Soluble dietary fibres from sugarcane bagasse were extracted under alkaline conditions and characterised. Precipitated fibres were dialysed, and the fibre composition was evaluated before and after the dialysis step. Compositional analysis indicated that the fibres both before and after dialysis consisted of 39% w/w total sugars, 16% w/w protein, 10% w/w Klason lignin and 30% w/w ash. Xylose was the main neutral sugar followed by arabinose with glucose, galactose and uronic acids also present in all samples. The structural properties were also spectroscopically examined, which confirmed the presence of arabinoxylans. Macromolecular characterisation revealed that molecular weight is reduced after dialysis, indicating that a range of dietary fibres with different macromolecular characteristics may be obtained depending on the specific processing steps. The present work shows that soluble arabinoxylans may be obtained from sugarcane agricultural wastes that may be used as a source of novel dietary fibres.     

Semantic content of motorcycle riders’ eye fixations during lane-splitting

A naturalistic field observation study is presented, exploring the experienced riders’ eye fixations on specific traffic objects and their relative s     

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts.     

Spontaneous Oleofoams from Water-in-Oil Emulsions

Spontaneously foaming oil systems have been formulated from water-in-oil emulsions by the controlled release and entrapment of gas in emulsified water droplets contained within the oil. The cascade of events leading to their formation is as follows: Two Span 60-emulsified populations of water droplets, one containing Na₂CO₃, the other 10% HCl and caseinate, were mixed in miglyol oil; the controlled coalescence of Na₂CO₃ droplets with the HCl ones served as a microreactor for the pH reduction and the subsequent release of CO₂ from Na₂CO₃; these gas microbubbles were arrested by sodium caseinate, stabilizing a microfoam within the water droplets; these droplets expanded under the rising gas pressure, spontaneously transforming the surrounding oil into a foamy oleogel containing water droplets.     

Effect of water aging on the mechanical properties of flax fiber/bio-based resin composites

Present work investigates the effect of hydrothermal aging of flax fiber-reinforced bio-based epoxy resin laminates on the mechanical and thermomechanical properties of the composites. Three different types of bio-based resins were used. Plates reinforced with eight layers plain weave flax fibers of 150 g/m², manufactured using Resin Transfer Molding (RTM), compression molding or autoclave technique depends on type of the resin. One dimensional Fickian behavior shows a good fitting to the experimental data derived from weight measurements. The water uptake at the equilibrium state in the case of 60 °C temperature was slightly greater than that at 40 °C. The mechanical properties after hydrothermal aging show a significant reduction and do not return to their initial values even after the drying process. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48787.     

Dietary fibre from berry-processing waste and its impact on bread structure: a review

The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value. © 2019 Society of Chemical Industry