Accurate computing of facial expression recognition using a hybrid feature extraction technique

The Journal of Supercomputing - Facial expression recognition (FER) serves as an essential tool for understanding human emotional behaviors. Facial expressions provide a wealth of information about...     

Determinants of lipoprotein(a) assembly: a study of wild-type and mutant apolipoprotein(a) phenotypes isolated from human and rhesus monkey lipoprotein(a) under mild reductive conditions

We previously observed that rhesus monkey lipoprotein(a) [Lp(a)], is lysine-binding defective (Lys-) and attributed this deficiency to the presence of Arg72 in the lysine-binding site (LBS) of kringle IV-10 of apolipoprotein(a) [apo(a)] [Scanu, A.M., Miles, L.A., Fless, G.M., Pfaffinger, D., Eisenbart, J., Jackson, E., Hoover-Plow, J.L., Brunck, T., & Plow, E.F. (1993) J. Clin. Invest. 91, 283-291]. We also identified human mutants having Arg72 instead of Trp72 (wild type) in the LBS of kringle IV-10 [Scanu, A M., Pfaffinger, D., lEE, J.C., & Hinman, J. (1994) Biochim. Biophys. Acta 1227, 41-45]. Unique to the human mutant phenotype were the very low levels of plasma Lp(a), suggesting structural differences between human and rhesus apo(a) and a possible divergent mode of Lp(a) assembly. In order to explore the possibility of a relationship between apo(a) LBS and Lp(a) assembly, we developed a novel method for isolating wild-type and mutant apo(a) phenotypes in a free form by subjecting each parent Lp(a) to mild reductive conditions using 2 mM dithioerythritol (DTE) and 100 mM of the lysine analogue, epsilon-aminocaproic acid (EACA). The application of this method to the study of wild-type and mutant apo(a) species showed that regardless of the source of Lp(a), i.e., positive lysine binding (Lys+) or negative lysine binding (Lys-), all of the isolated free apo(a)s were Lys+. Moreover, incubation of free apo(a)s with their autologous human or rhesus low-density lipoproteins (LDL) generated Lp(a) complexes which were structurally and functionally indistinguishable from their parent native Lp(a). In each instance, the reassembly process was inhibited by the presence of either EACA or proline. These two reagents had a minimal effect on either Lp(a) or reassembled Lp(a) [RLp(a)]. Free apo(a) bound to apoB100 of very low density lipoproteins (VLDL) to form a triglyceride-rich Lp(a). These results show that (1) both human and rhesus Lp(a) are amenable to dissassembly and reassembly, (2) the presence of Arg72 in the LBS of kringle IV-10 is not involved, at least directly, in this process, (3) its cleavage from apoB100 opens up in apo(a) a domain that is both EACA and proline sensitive and involved in Lp(a) assembly, and (4) the apoB100 of VLDL is also competent to bind apo(a). Our observations also suggest that the difference in plasma Lp(a) levels between the rhesus and the human mutant, both having Arg72 in the LBS of apo(a) kringle IV-10, is not related to the assembly process, but more likely to a divergence in production/secretion rates between the two apo(a) phenotypes.     

The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil

Stabilizers are widely used in low-fat emulsion production. However, food industry pays attention to ingredients, such as resistant starch (RS) that also present substantial benefits to human health. Low-fat model emulsions of either olive or sesame oil that also contained xanthan gum (XG), whey protein concentrate (WPC), and undigested (resistant) starch (RS) were produced and stored at 5 °C. Salt was added in selected samples. A multiple light scattering technique was applied for investigating destabilization phenomena. Microscopic observations and droplet size measurements took place. Rheological properties performing a heating–cooling cycle experiment (5–25–5 °C) were measured. Olive oil emulsions presented the greatest stability and the lowest droplet size. RS plays the role of solid particle stabilizer, mainly entrapped in the matrix of the continuous phase. By salt addition stability was significantly improved, whereas droplet size was decreased. Those samples had a more pronounced elastic character and significantly greater viscosity values than their counterparts without salt.     

Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling

Many different raw materials have been proposed for producing nutritious gluten-free breads, but rarely, there is a parallel analysis of the effect of physical treatment on those ingredients. The aim of this study was to incorporate carob flour fractions of varying particle size on rice gluten-free breads prepared with carob/rice (15:85) flour blends. Carob flour particle size was controlled by fractionation or jet milling application. Quality features of gluten-free breads containing carob flour and commercially available gluten-free breads were compared. Carob flour addition led to breads with improved colour parameters, crumb structure, retarded firming and lower moisture loss compared to rice bread. Further improvement in specific volume, crumb hardness, protein and ash content and estimated glycaemic index (eGI) could be obtained by a careful selection of the particle size distribution of the carob flour. Carob breads prepared either with the coarsest or the finest fraction prepared using jet milling led to end products with the highest specific volume (≈2.2 g/cm³) and the lowest crumb hardness (≈5.5 N), although they had lower specific volume and harder crumbs than breads from commercial blends (≈3–4 g/cm³, 0.6–3.8 N). Nevertheless, rice-based bread made with the finest carob flour was superior considering its slower firming, protein content and lower eGI. The incorporation of carob flour obtained by jet milling in rice-based gluten-free breads led to end products with quality characteristics and sensory acceptance resembling commercial breads and high nutritional value.     

Influence of region of production on clonal black tea chemical characteristics

Production of black tea from the same vegetatively propagated (VP) cultivars, in Kenya and Malawi, shows variations in both chemical composition and quality. Whereas it is possible to produce black teas with similar total theaflavins and individual theaflavins, brightness and total colour levels, black teas from Kenya generally have higher thearubigins, total volatile flavour compounds and flavour index. The black tea fermentation process is much faster in Malawi compared to that in Kenya, as evidenced by faster production of plain black tea chemical parameters, especially theaflavins. Consequently, in Malawi the maximum amount of theaflavins formation takes a shorter fermentation duration than in Kenya. Given ample fermentation duration, fermentation in Kenya produces a similar amount of theaflavins. This makes it necessary to optimise fermentation time, in different geographical regions even when the same cultivar is being processed. The other plain black tea quality parameters (thearubigins, brightness and total colour) were higher in black tea which was processed in Kenya than those processed in Malawi. However, the pattern in the changes in the individual theaflavins or theaflavins digallate equivalent followed that of total (Flavognost) theaflavins, suggesting that the flavan-3-ols patterns in tea leaf might not have been affected by the geographical area of production. The total volatile flavour compounds (VFC), Group I and II VFC and the flavour index were higher in black teas processed in Kenya, further demonstrating the fact that high grown Kenyan teas are more flavoury. In both Kenya and Malawi black teas, aroma quality declined with a long duration of fermentation. Short fermentation time is therefore a method of producing more aromatic black teas. The variations in black tea quality between Malawi and Kenya were possibly due to difference in environmental conditions, leading to different shoot growth rates and biochemical composition in the shoots.     

Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing

Bread types such as dough samples (DB), semi-baked (SB) and full-baked (FB) breads were frozen stored for a week and further baked (DB or SB). Structure stabilizers such as xanthan (X), hydroxypropylmethylcellulose (HPMC), guar gum (GG) or locust bean gum (LB) were also added to the dough. Baking stage is important for bread quality after storage; additionally hydrocolloids provide stability in many frozen foods. Fresh bread samples were prepared for comparison. Yield in baked product, dough characteristics, specific volume, porosity, textural properties of both crumb/crust, moisture content of crumb/crust and finally crust thickness and colour were measured. Data grouping was performed using PCA analysis and correlations among the properties measured were found. X and LB addition resulted in the most stable dough, since strength and dough extensibility change during storage was low. Hydrocolloid stabilizers’ (HS) influence on final bread characteristics was more pronounced in DB and SB breads. Crust moisture content was higher in SB breads, and it reached values 11–19% higher in control and galactomannan-containing breads than in DB respective samples. Bread specific volume was highly correlated to the crumb moisture content, to the crumb/crust textural characteristics and to the yield in the baked product. It was not correlated to crust moisture content and thickness. Porosity and bread colour were not correlated to any of the other properties. Bread type and HS selection are important factors for improving stability during storage.     

Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners

The objectives of this research were to substitute (10–50%) sucrose with fructooligosaccharides (FOS) in cream caramel dessert and to study the rheological and sensory characteristics of the gels produced. Small deformation experiments showed that the substitution of sucrose with FOS led to a decrease in the solid character of the gels. Moreover, samples in which sucrose was substituted with 20% and 30% FOS exhibited lower gel strength, and sample containing 30% FOS showed more than three times lower gel strength than that with 100% sucrose. However, all samples, albeit fluids, already had a substantial gel‐like character at high temperature. According to large deformation experiments, the strength and rigidity of all samples increased with storage time. The values for both parameters were greater for the samples containing 100% and 90% sucrose. Triangle tests were performed for sensory evaluation. Panellists did not find significant differences in terms of sweetness when sucrose was substituted up to 30%. Storage was significant only for the sample with 100% sucrose, as the sensory characteristics of the sample with 10% FOS were not affected.     

Effect of water,albumen and fat on the quality of gluten‐free bread containing amaranth

The aim of the research was the development of an alternative formula for gluten‐free bread (GFB) containing amaranth flour. GFBs were prepared using a 2³ factorial screening experimental design. The amount of water, albumen and fat varied in order to evaluate their impact on the textural, structural and sensory characteristics of the final product. Water amount had the greatest influence on bread characteristics. For a 33% water content increase (from 0.6 to 0.8 g g^?1 of flour) the firmness of the crumb decreased to 20% of the initial value. Also, for the same water content increase, the average pore size became 2.5‐fold greater. Albumen addition (from 0 to 0.04 g g^?1 of flour) influenced mainly crumb viscoelasticity (20% increase). Variations in fat amount did not significantly influence any of the response variables investigated. However, the combined addition of fat and albumen resulted in breads that received the best rankings in overall acceptance in sensory evaluation.     

Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

The scope of the present study was to investigate the effects of different iron compounds on the physical and sensory characteristics of gluten-free breads (GFBs) that were iron fortified (40 mg/kg solid compound) using different iron compounds. Differences among unfortified and fortified samples were observed in colour, crust firmness, and in the following sensory attributes: pore number, smell of ‘moisture’, metallic taste and stickiness. Elemental iron was more stable and thus adverse changes to product by its addition were not noticed. The results are useful in understanding the limitations of iron fortification and thus help designing more acceptable iron-fortified GFBs.     

Advances in computer–human interaction for detecting facial expression using dual tree multi band wavelet transform and Gaussian mixture model

Neural Computing and Applications - In human communication, facial expressions play an important role, which carries enough information about human emotions. Last two decades, it becomes a very...