• KSII Transactions on Internet and Information Systems (TIIS)
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• v.15 no.11
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• pp.4043-4064
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• 2021

Night-time image quality evaluation is an urgent requirement in visual inspection. The lighting environment of night-time results in low brightness, low contrast, loss of detailed information, and colour dissonance of image, which remains a daunting task of delicately evaluating the image quality at night. A new blind quality assessment metric is presented for realistic night-time scenario through a comprehensive consideration of contrast, texture, and colour in this article. To be specific, image blocks' color-gray-difference (CGD) histogram that represents contrast features is computed at first. Next, texture features that are measured by the mean subtracted contrast normalized (MSCN)-weighted local binary pattern (LBP) histogram are calculated. Then statistical features in Lαβ colour space are detected. Finally, the quality prediction model is conducted by the support vector regression (SVR) based on extracted contrast, texture, and colour features. Experiments conducted on NNID, CCRIQ, LIVE-CH, and CID2013 databases indicate that the proposed metric is superior to the compared BIQA metrics.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.38-46
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• 2001

This study was carried out to develop the processed cheese with the increase of unsaturated fatty acid by substituting different vegetable oils for the improvement of nutritional aspects without reducing its sensory advantage and texture properties. The texture properties(hardness, elasticity, adhesiveness, cohesiveness, brittleness and gumminess), meltability, fat leakage degree and sensory evaluation of the processed cheese were analyzed and compared. The meltability of the processed cheese was measured in the range from 59.7 to 138.3mm, the sample substituted with corn oil showed the lowest meltability but the sample substituted with butter resulted in the highest meltability. The degree of fat leakage had the range from 8.28 to 14.71$\textrm{cm}^2$. The sample substituted with safflower oil showed the lowest fat leakage degree but the sample substituted with butter had the highest fat leakage degree. The sample substituted with butter had the lowest hardness. There was no significant difference in the elasticity between the samples tested. The sample substituted with butter showed the lowest value in adhesiveness, cohesiveness, brittleness and gumminess, respectively. The preference score of the processed cheese samples ranged from 3.22 to 6.59. The texture score ranged from 3.12 to 3.26.

• Fashion & Textile Research Journal
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• v.1 no.2
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• pp.127-136
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• 1999

The purpose of this research was to investigate the difference between perceptions of the nude body and of the clothed body as measured by body cathexis scale. Subjects were 274 college male and female between 20~30 yrs. Data were analyzed by using frequency, T test, cluster analysis, Duncan test by using Spss for window 8.0 PC program. Significant difference were found between mean scores of male and female on the nude body cathexis (NBC) and clothed body cathexis (CBC) Scales for hair texture, hair color, face, face color, shape of head, eye, lips, forehead, back, trunk, waist, bust, leg of shape, chest, hip. On the difference between male and female, significant differences were found between NBC and CBC scales for all body parts except hair texture, face color, ears, eyes, teech. Male had higher satisfaction than female in both body cathexis. The taller men, the higher body satisfaction with face shape, body shape, height in both body cathexis. Before appearence management, the bigger men, the higher body satisfaction with musle, waist, height, chest, body shape in both body cathexis. Male had higher satisfaction than female in both body cathexis. The taller women, the higher body satisfaction with neck, body shape, height in before appearence management. The bigger women, the higher body satisfaction with heights, weight distributions, waist, height in both.

• Journal of Biomedical Engineering Research
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• v.5 no.2
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• pp.121-126
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• 1984

A new approach to texture classification for quantitative ultrasound liver diagnosis using run difference matrix was developed. The run difference matrix comprised the gray level difference along with a distances. From this run difference matrix, we defined several vectors and parameters such as DOD, DGD, DAD vector, SHP, SMO, SMG, LDE, LDEL etc.Each parameter values calculated in fatty, cirrhotic, normal and chronic hepatitic liver images were plotted in a plane and we found that RDM method was more sensitive to small structural changes than the conventional run length method and showed improved classification ability between the diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.886-891
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• 1997

The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.415-420
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• 2009

This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%-4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of $2{\sim}3%$ O. humifusa optimizes Korean Jeolpyun.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.31B no.4
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• pp.62-76
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• 1994

In this paper, a segmentation-based coding technique as applied to video sequences is proposed. A proposed method separates an image into contour and texture parts, then the visually-sensitive contour part is represented by chain codes and the visually-insensitive texture part is reconstructed by a representative motion vector of a region and mean of the segmented frame difference. It uses a change detector to find moving areas and adopts variable blocks to represent different motions correctly. For better quality of reconstructed images, the displaced frame difference between the original image and the motion compensated image reconstructed by the representative motion vector is segmented. Computer simulation with several video sequences shows that the proposed method gives better performance than the conventional ones in terms of the peak signal to noise ratio(PSNR) and compression ration.

• Imaging Science in Dentistry
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• v.53 no.1
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• pp.43-51
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• 2023

Purpose: This study aimed to assess texture analysis(TA) of cone-beam computed tomography (CBCT) images as a quantitative tool for the differential diagnosis of odontogenic and non-odontogenic maxillary sinusitis(OS and NOS, respectively). Materials and Methods: CBCT images of 40 patients diagnosed with OS (N=20) and NOS (N=20) were evaluated. The gray level co-occurrence (GLCM) matrix parameters, and gray level run length matrix texture (GLRLM) parameters were extracted using manually placed regions of interest on lesion images. Seven texture parameters were calculated using GLCM and 4 parameters using GLRLM. The Mann-Whitney test was used for comparisons between the groups, and the Levene test was performed to confirm the homogeneity of variance (α=5%). Results: The results showed statistically significant differences(P<0.05) between the OS and NOS patients regarding 3 TA parameters. NOS patients presented higher values for contrast, while OS patients presented higher values for correlation and inverse difference moment. Greater textural homogeneity was observed in the OS patients than in the NOS patients, with statistically significant differences in standard deviations between the groups for correlation, sum of squares, sum of entropy, and entropy. Conclusion: TA enabled quantitative differentiation between OS and NOS on CBCT images by using the parameters of contrast, correlation, and inverse difference moment.