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1.
Jing-jie Xie Xiao-Li Zou Yan-ping Li Zhuang-Li Kang Han-jun Ma 《International Journal of Food Science & Technology》2022,57(4):2459-2466
The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa. 相似文献
2.
The International Society for the Study of Vascular Anomalies (ISSVA) provides a classification for vascular anomalies that enables specialists to unambiguously classify diagnoses. This classification is only available in PDF format and is not machine-readable, nor does it provide unique identifiers that allow for structured registration. In this paper, we describe the process of transforming the ISSVA classification into an ontology. We also describe the structure of this ontology, as well as two applications of the ontology using examples from the domain of rare disease research. We used the expertise of an ontology expert and clinician during the development process. We semi-automatically added mappings to relevant external ontologies using automated ontology matching systems and manual assessment by experts. The ISSVA ontology should contribute to making data for vascular anomaly research more Findable, Accessible, Interoperable, and Reusable (FAIR). The ontology is available at https://bioportal.bioontology.org/ontologies/ISSVA. 相似文献
3.
Chunyan Xu Ying Wang Daodong Pan Changyu Zhou Jun He Jinxuan Cao 《International Journal of Food Science & Technology》2021,56(4):1690-1702
To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS. 相似文献
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5.
Yana Jorge Polizer-Rocha José M. Lorenzo Daniel Pompeu Isabela Rodrigues Juliana Cristina Baldin Manoela A. Pires Maria Teresa A. Freire Francisco Jose Barba Marco Antonio Trindade 《International Journal of Food Science & Technology》2020,55(3):1018-1024
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance. 相似文献
6.
Traditionally, in supervised machine learning, (a significant) part of the available data (usually 50%-80%) is used for training and the rest—for validation. In many problems, however, the data are highly imbalanced in regard to different classes or does not have good coverage of the feasible data space which, in turn, creates problems in validation and usage phase. In this paper, we propose a technique for synthesizing feasible and likely data to help balance the classes as well as to boost the performance in terms of confusion matrix as well as overall. The idea, in a nutshell, is to synthesize data samples in close vicinity to the actual data samples specifically for the less represented (minority) classes. This has also implications to the so-called fairness of machine learning. In this paper, we propose a specific method for synthesizing data in a way to balance the classes and boost the performance, especially of the minority classes. It is generic and can be applied to different base algorithms, for example, support vector machines, k-nearest neighbour classifiers deep neural, rule-based classifiers, decision trees, and so forth. The results demonstrated that (a) a significantly more balanced (and fair) classification results can be achieved and (b) that the overall performance as well as the performance per class measured by confusion matrix can be boosted. In addition, this approach can be very valuable for the cases when the number of actual available labelled data is small which itself is one of the problems of the contemporary machine learning. 相似文献
7.
This paper presents an innovative solution to model distributed adaptive systems in biomedical environments. We present an original TCBR-HMM (Text Case Based Reasoning-Hidden Markov Model) for biomedical text classification based on document content. The main goal is to propose a more effective classifier than current methods in this environment where the model needs to be adapted to new documents in an iterative learning frame. To demonstrate its achievement, we include a set of experiments, which have been performed on OSHUMED corpus. Our classifier is compared with Naive Bayes and SVM techniques, commonly used in text classification tasks. The results suggest that the TCBR-HMM Model is indeed more suitable for document classification. The model is empirically and statistically comparable to the SVM classifier and outperforms it in terms of time efficiency. 相似文献
8.
The proposed work involves the multiobjective PSO based adaption of optimal neural network topology for the classification of multispectral satellite images. It is per pixel supervised classification using spectral bands (original feature space). This paper also presents a thorough experimental analysis to investigate the behavior of neural network classifier for given problem. Based on 1050 number of experiments, we conclude that following two critical issues needs to be addressed: (1) selection of most discriminative spectral bands and (2) determination of optimal number of nodes in hidden layer. We propose new methodology based on multiobjective particle swarm optimization (MOPSO) technique to determine discriminative spectral bands and the number of hidden layer node simultaneously. The accuracy with neural network structure thus obtained is compared with that of traditional classifiers like MLC and Euclidean classifier. The performance of proposed classifier is evaluated quantitatively using Xie-Beni and β indexes. The result shows the superiority of the proposed method to the conventional one. 相似文献
9.
目前网络上的服装图像数量增长迅猛,对于大量服装图像实现智能分类的需求日益增加。将基于区域的全卷积网络(Region-Based Fully Convolutional Networks,R-FCN)引入到服装图像识别中,针对服装图像分类中网络训练时间长、形变服装图像识别率低的问题,提出一种新颖的改进框架HSR-FCN。新框架将R-FCN中的区域建议网络和HyperNet网络相融合,改变图片特征学习方式,使得HSR-FCN可以在更短的训练时间内达到更高的准确率。在模型中引入了空间转换网络,对输入服装图像和特征图进行了空间变换及对齐,加强了对多角度服装和形变服装的特征学习。实验结果表明,改进后的HSR-FCN模型有效地加强了对形变服装图像的学习,且在训练时间更短的情况下,比原来的网络模型R-FCN平均准确率提高了大约3个百分点,达到96.69%。 相似文献
10.
Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage
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Chitsiri Rachtanapun Juthamas Tantala Phatthranit Klinmalai Savitree Ratanasumawong 《International Journal of Food Science & Technology》2015,50(11):2419-2426
Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality. 相似文献