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Athina Ntzimani, Antonios Kalamaras, Theofania Tsironi and Petros Taoukis
Convenient cuts of poultry products are of significant interest, but they are perishable products with a short shelf life. Modified atmosphere packaging (MAP) or the application of active packaging based on edible and biodegradable coatings could extend ...
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Xing Liu, Fupeng Wei, Wei Jiang, Qiusheng Zheng, Yaqiong Qiao, Jizong Liu, Liyue Niu, Ziwei Chen and Hangcheng Dong
Existing methods for monitoring internet public opinion rely primarily on regular crawling of textual information on web pages but cannot quickly and accurately acquire and identify textual information in images and videos and discriminate sentiment. The...
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Zaipeng Xie, Zhaobin Li, Yida Zhang, Jianan Zhang, Fangming Liu and Wei Chen
Guidance systems for visually impaired persons have become a popular topic in recent years. Existing guidance systems on the market typically utilize auxiliary tools and methods such as GPS, UWB, or a simple white cane that exploits the user?s single tac...
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Howard Schneider
A biologically inspired cognitive architecture is described which uses navigation maps (i.e., spatial locations of objects) as its main data elements. The navigation maps are also used to represent higher-level concepts as well as to direct operations to...
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Kwanghee Jung, Vinh T. Nguyen, Diana Piscarac and Seung-Chul Yoo
Jeju Island comes second to only Seoul as Korea?s most visited destination, yet most visitors do not have the chance to go beyond brief visits and immerse themselves in the island?s history and cultural heritage. This project introduces the cultural heri...
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Cristina Costa, Annalisa Lucera, Amalia Conte, Angelo Vittorio Zambrini and Matteo Alessandro Del Nobile
Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particul...
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Javier Leiva, Heriberto Figueroa
Pág. 85 - 91
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were...
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