• Proceedings of the Korea Information Processing Society Conference
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• 2007.05a
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• pp.326-327
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• 2007

We investigated whether the CT images of hepatic lesions could be analyzed by computer-aided diagnosis (CAD) tool. We retrospectively reanalyzed 14 liver CT images (10 hepatocellular cancers and 4 benign liver lesions; patients who presented with hepatic masses). The hepatic lesions on CT were segmented by rectangular ROI technique and the morphologic features were extracted and quantitated using fractal texture analysis. The contrast enhancement of hepatic lesions was also quantified and added to the differential diagnosis. The best discriminating function combining the textural features and the values of contrast enhancement of the lesions was created using linear discriminant analysis. Textural feature analysis showed moderate accuracy in the differential diagnosis of hepatic lesions, but statistically insignificant. Combining textural analysis and contrast enhancement value resulted in improved diagnostic accuracy, but further studies are needed.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.28-36
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• 2017

Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample's value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.5 s.153
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• pp.699-710
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• 2006

The objective of this study was to identify the texture-related components of woven fabrics and to develop a multidimensional perceptual structure map to represent the tactile textures. Eighty subjects in clothing and tektite industries were selected for multivariate data on each fabric of 30 using the questionnaire with 9 pointed semantic differential scales of 20 texture-related adjectives. Data were analyzed by factor analysis, hierarchical cluster analysis, and multidimensional scaling(MDS) using SPSS statistical package. The results showed that the five factors were selected and composed of density/warmth-coolness, stiffness, extensibility, drapeability, and surface/slipperiness. As a result of hierarchical cluster analysis, 30 fabrics were grouped by four clusters; each cluster was named with density/warmth-coolness, surface/slipperiness, stiffness, and extensibility, respectively. By MDS, three dimensions of tactile texture were obtained and a 3-dimensional perceptual structure map was suggested. The three dimensions were named as surface/slipperiness, extensibility, and stiffness. We proposed a positioning perceptual map of fabrics related to texture naming system(TNS). To classify the textural features of the woven fabrics, hierarchical cluster analysis containing all the data variations, even though it includes the errors, may be more desirable than texture-related multidimensional data analysis based on factor loading values in respect of the effective variables reduction without losing the critical variations.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• Korean Chemical Engineering Research
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• v.48 no.4
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• pp.475-482
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• 2010

In this work, soft sensor based on image anlaysis is proposed for quantitatively estimating the visual appearance of manufactured products and is applied to quality monitoring. The methodology consists of three steps; (1) textural feature extraction from product images using wavelet transform, (2) numerical estimation of the product appearance through projection of the textural features on subspace, and (3) use of latent variables of textural features (i.e., numerical estimates of product appearance). The focus of this approach is on the consistent and quantitative estimation of continuous variations in visual appearance rather than on classification into discrete classes. This approach is illustrated through the application to the estimation and monitoring of the appearance of engineered stone countertops.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.789-795
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• 2007

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.538-542
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• 2004

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.73-80
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• 2018

The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such as melting behavior and storage modulus, without irreversible deformation. In addition, large deformation testing such as textural profile analysis can assess properties such as hardness of cheese. While the sensory properties of cheese are valued by consumers, objective and reliable measurements are paramount for researchers. Ongoing development and refinement of scientific measurement methods of cheese are vital.