• 한국식품영양학회지
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• 제12권2호
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.468-476
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• 2006

The objectives of this study were to determine the antioxidant and cytotoxic activities of Zelkova leaf extract and the sensory and textural characteristics of Zelkova leaf rice cake. The ethyl acetate layer of Zelkova leaf extract showed the most effective DPPH radical and superoxide anion scavenging activities. The residual layer of Zelkova leaf extract exhibited potent cytotoxicity against the HeLa cell line. In the sensory evaluation, the color and taste of Zelkova leaf rice cakes were not significantly different. Zelkova leaf rice cakes with 20%(5.18), 25%(4.94) and 30%(4.88) added Zelkova leaves showed higher overall acceptability than 0%(4.06) added Zelkova leaves. In the textural analysis, the hardness of the Zelkova leaf rice cake increased slowly with increasing leaf content during 3 day storage. The cohesiveness of 25% and 30% Zelkova leaf rice cakes showed no variation with storage time but that of 0% Zelkova leaf rice cakes decreased with increasing storage period. The 'L' value of Zelkova leaf rice cake decreased with increasing leaf content while the 'a' value of 0% Zelkova leaf rice cake was lower than that of 20%, 25% and 30% Zelkova leaf rice cakes.

• 한국식품영양과학회지
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• 제27권5호
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1519-1519
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• 2001

The aim of this work was to test the feasibility of NIRS in analysing textural characteristics of “Pasta Filata” cheese during the shelf-life. For this purpose, 128 samples of “Pasta Filata” cheese, subdivided into two sets on the basis of the wax used to avoid mechanical damages (paraffin, biodegradable wax), were analysed by using an InfraAlyzer 500 (Bran+Luebbe). Analyses were performed at room temperature. Samples were cut into small cylinders (D=3.2 cm, height = 1 cm), in agreement with literature information. Data were processed by using Sesame Software (Bran+Luebbe). Samples were analysed, during the shelf-life, at 90 and 120 days. In parallel, textural characteristics were detected carrying out a compression method by using an Universal Testing Machine Instron model 4301 (Instron Corporation, Canton, Massachusetts). As compression probe was used a cylinder (D = 5.8 cm, height = 3.7 cm) and a speed rate of 20mm/min was applied. The load at 20 mm of compression was recorded on sample cylinders of 1.7 cm (D) by 2 cm (height). Qualitative analysis of full spectra showed the possibility to gather samples on the basis of the days of shelf-life. The textural characteristics of cheese during the shelf-life was evaluated by comparing NIRS data with rheological results. The best correlation was obtained applying MLR to the first derivative of normalized absorbance values at seven wavelengths. Load values were plotted against the NIR prediction values based on first derivatives. NIRS proved to be an useful tool in classifying samples on the basis of the shelf-life period as well as in predicting their textural characteristics ($R^2$= 0.916, SEC = 0.192, SEP = 0.248, SEV = 0.345).

• 대한의용생체공학회:의공학회지
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• 제21권2호
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• pp.137-144
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• 2000

Clustered microcalcifications in X-ray mammograms are an important sign for the diagnosis of breast cancer. A shape-based method, which is based on the morphological features of clustered microcalcifications, is proposed for classifying clustered microcalcifications into benign or malignant categories. To verify the effectiveness of the proposed shape features, clinical mammograms were used to compare the classification performance of the proposed shape features with those of conventional textural features, such as the spatial gray-leve dependence method and the wavelet-based method. Image features extracted from these methods were used as inputs to a three-layer backpropagation neural network classifier. The classification performance of features extracted by each method was studied by using receiver operating-characteristics analysis. The proposed shape features were shown to be superior to the conventional textural features with respect to classification accuracy.

• Investigative Magnetic Resonance Imaging
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• 제25권2호
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• pp.118-128
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• 2021

Purpose: To investigate the value of MR textural analysis, including use of diffusion-weighted imaging (DWI) to differentiate malignant from benign soft-tissue tumors on 3T MRI. Materials and Methods: We enrolled 69 patients (25 men, 44 women, ages 18 to 84 years) with pathologically confirmed soft-tissue tumors (29 benign, 40 malignant) who underwent pre-treatment 3T-MRI. We calculated MR texture, including mean, standard deviation (SD), skewness, kurtosis, mean of positive pixels (MPP), and entropy, according to different spatial-scale factors (SSF, 0, 2, 4, 6) on axial T1- and T2-weighted images (T1WI, T2WI), contrast-enhanced T1WI (CE-T1WI), high b-value DWI (800 sec/mm²), and apparent diffusion coefficient (ADC) map. We used the Mann-Whitney U test, logistic regression, and area under the receiver operating characteristic curve (AUC) for statistical analysis. Results: Malignant soft-tissue tumors had significantly lower mean values of DWI, ADC, T2WI and CE-T1WI, MPP of ADC, and CE-T1WI, but significantly higher kurtosis of DWI, T1WI, and CE-T1WI, and entropy of DWI, ADC, and T2WI than did benign tumors (P < 0.050). In multivariate logistic regression, the mean ADC value (SSF, 6) and kurtosis of CE-T1WI (SSF, 4) were independently associated with malignancy (P ≤ 0.009). A multivariate model of MR features worked well for diagnosis of malignant soft-tissue tumors (AUC, 0.909). Conclusion: Accurate diagnosis could be obtained using MR textural analysis with DWI and CE-T1WI in differentiating benign from malignant soft-tissue tumors.

• Journal of Radiation Protection and Research
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• 제48권3호
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• pp.144-152
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• 2023

Background: Color texture analysis was applied as a tool for quantitative evaluation of radiation-induced skin injuries. Materials and Methods: We prospectively selected 20 breast cancer patients who underwent whole-breast radiotherapy after breast-conserving surgery. Color images of skin surfaces for irradiated breasts were obtained by using a mobile skin analyzer. The first skin measurement was performed before the first fraction of radiotherapy, and the subsequent measurement was conducted approximately 10 days after the completion of the entire series of radiotherapy sessions. For comparison, color images of the skin surface for the unirradiated breasts were measured similarly. For each color image, six co-occurrence matrices (red-green [RG], red-blue [RB], and green-blue [GB] from color channels, red [R], green [G], blue [B] from gray channels) can be generated. Four textural features (contrast, correlation, energy, and homogeneity) were calculated for each co-occurrence matrix. Finally, several statistical analyses were used to investigate the performance of the color textural parameters to objectively evaluate the radiation-induced skin damage. Results and Discussion: For the R channel from the gray channel, the differences in the values between the irradiated and unirradiated skin were larger than those of the G and B channels. In addition, for the RG and RB channels, where R was considered in the color channel, the differences were larger than those in the GB channel. When comparing the relative values between gray and color channels, the 'contrast' values for the RG and RB channels were approximately two times greater than those for the R channel for irradiated skin. In contrast, there were no noticeable differences for unirradiated skin. Conclusion: The utilization of color texture analysis has shown promising results in evaluating the severity of skin damage caused by radiation. All textural parameters of the RG and RB co-occurrence matrices could be potential indicators of the extent of skin damage caused by radiation.

• 한국컴퓨터정보학회논문지
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• 제21권11호
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• pp.17-21
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• 2016

Heterogeneity assessment of tumor in oncology is important for diagnosis of cancer and therapy. The aim of this study was performed assess heterogeneity tumor region in PET image using texture analysis. For assessment of heterogeneity tumor in PET image, we inserted sphere phantom in torso phantom. Cu-64 labeled radioisotope was administrated by 156.84 MBq in torso phantom. PET/CT image was acquired by PET/CT scanner (Discovery 710, GE Healthcare, Milwaukee, WI). The texture analysis of PET images was calculated using occurrence probability of gray level co-occurrence matrix. Energy and entropy is one of results of texture analysis. We performed the texture analysis in tumor, liver, and background. Assessment textural features of region-of-interest (ROI) in torso phantom used in-house software. We calculated the textural features of torso phantom in PET image using texture analysis. Calculated entropy in tumor, liver, and background were 5.322, 7.639, and 7.818. The further study will perform assessment of heterogeneity using clinical tumor PET image.

• Bulletin of the Korean Chemical Society
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• 제28권11호
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• pp.1985-1992
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• 2007

Ordered mesoporous silica (MCM-41) materials with different textural properties were prepared using alkyl (dodecyl, cetyl, eicosane) trimethyl ammonium bromide (DTAB, CTAB, ETAB, respectively) as structure directing surfactants, functionalized with amine groups and used as adsorbent for the toxic metal ions, Cr (VI), As (V), Pb (II) and Hg (II). Amino functionalization of mesoporous MCM-41 was achieved by cocondensation of N-[3-(trimethoxysilyl)-propyl] aniline with tetraethyl orthosilicate. Adsorption isotherm and adsorption capacity of the amine functionalized materials for Cr (VI), As (V), Pb (II) and Hg (II) ions were followed by inductively coupled plasma mass spectrometry (ICP-MS). Results demonstrate that amine functionalized MCM-41 prepared with ETAB showed higher adsorption capacity for Cr (VI), As (V), Pb (II) and Hg (II) ions in comparison to MCM-41 prepared with CTAB and DTAB. The higher adsorption capacity for MCM-41(ETAB) was correlated with amine content in the material (determined by CHN analysis) and relative decrease in pore volume and pore diameter. X-ray diffraction (XRD) analysis, nitrogen adsorptiondesorption measurements and Fourier Transform infrared spectrometry (FTIR) were used to follow the changes in the textural parameters and surface properties of the mesoporous materials as a result of amine functionalization to correlate with the adsorption characteristics. The adsorption process was found to depend on the pH of the medium.

• 한국식품조리과학회지
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• 제6권3호통권12호
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• pp.33-41
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• 1990

This study was conducted to compare the characteristics of the ordinary soybean curd and 3 protein-adding soybean curds (soy protein, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine & the microstructure analysis by SEM for 4 soybean curds were carried out. The results were as follows: 1. In sensory evaluation. 1) The differentiation of soybean curds was greatly explained by `hardness in mouth' through ANOVA test. 2) Discriminant analysis showed that the properties of casein soybean curd were different from those of other three soybean curds by discriminant function I, and the properties of soy protein soybean curd were slightly different from those of ordinary and gelatin soybean curds by discriminant function II. 2. In textural analysis by Instron, protein-adding soybean curds showed significantly lower hardness than ordinary soybean curd. 3. In microstructure analysis by SEM, soy protein soybean curd showed regular, good honeycomb-like network structure and other soybean curds showed lumpy network. The structure of gelatin soybean curd was slightly similar to that of ordinary soybean curd.