摘要:

AbstractVerfahren zur Erkennung von Linien und Kanten mit Hilfe von lokalen Operatoren spielen im Bereich der Bildsegmentierung eine große Rolle. Ausgehend von der Definition von Linien‐ und Kantenelementen werden zwei mathematische Beschreibungsweisen der Kanten‐ und Liniendetektion dargestellt. An zwei Beispielen wird die praktische Anwendung demonstr

ISSN:0027-769X    

DOI:10.1002/food.19930370302

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractVerschiedene Gradienten‐Operatoren werden in einer einheitlichen Schreibweise dargestellt und deren Eigenschaften untersucht. In Bezug auf die Qualität der detektierten Kanten unterscheiden sich die Operatoren nur gering. Größere Unterschiede treten in der Rauschempfindlichkeit und im Rechenzeitaufwand auf. Sind die Bilder nicht verrauscht, so liefern der Roberts‐Gradient und der 3 × 3‐Mittelwerts‐Differenzen‐Operator gute Ergebnisse bei gering

ISSN:0027-769X    

DOI:10.1002/food.19930370303

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractDie meisten Algorithmen zur Kanten‐ und Liniendetektion verwenden als Kriterium für das Auftreten von Kanten‐ und Linienelementen den Betrag des Gradienten der Grauwertfunktion. Faßt man dagegen die Grauwertfunktion in einem quadratischen Bildausschnitt als einen×n‐Matrix einesn2‐dimensionalen Vektorraumes auf, so kann die Richtung der Elemente dieses Vektorraumes in Bezug auf spezielle Unterräume als ein weiteres Kriterium angesehen werden. Weiterhin werden zwei Methoden zur Rauschminderung in Gradientenbildern

ISSN:0027-769X    

DOI:10.1002/food.19930370304

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractDifferent biological materials such as edible oils, refined and unrefined cane and beet sugar and tea (black and green) leaves were assayed for the heavy metals cadmium, copper, lead and zinc. The results revealed significant differences in heavy metal contents within each class of the biological materials (P<0.05). Cadmium was not detectable in sugar samples. Among the oils, highest amounts of copper (0.263 μg/g) and lead (0.154 μg/g) were in corn oil and zinc in olive oil (3.01 μg/g) whereas cadmium exhibited a narrow range (0.023–0.033 μg/g). The samples of beet‐sugar generally contained higher levels of the heavy metals than cane‐sugar. Black and green tea leaves contained 0.411–0.908 μg Cd/g, 6.500–9.220 μg Cu/g, 2.200–5.238 μg Pb/g, and 14.

ISSN:0027-769X    

DOI:10.1002/food.19930370305

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThe apparent digestibility of the main components of the olive(Olea europaea arolensis)has been studied using young Wistar rats. An appreciable digestibility of fibre was found (of the order of 31% Neutral Detergent Fibre) and a high digestibility of fats (higher than 60%) and sugars (100% of glucose and 76% of fructose). Some 41% of the protein was digested, a relatively low value when compared with other products. If the diet is previously desalted, the digestibility of the components diminishes. There are significant differences in the digestibility of dry matter, fibre, cellulose and lignin, but not in proteins and fat.

ISSN:0027-769X    

DOI:10.1002/food.19930370306

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractIn the analysis of farinographic curves, it has been determined that the farinogram area is a very reliable indicator of the quality of wheat flour, if it has been measured 12 min from the achievement of the maximum. In such a way, the dough development time, which can considerably influence the size of the farinographic curve, if it has been measured 15 min after the farinograph has been set in motion, has been eliminated. Quantitative relations between one of the most important characteristics of the farinogram – the farinogram area, and the determined dough characteristics related to dough quality which can be registrated by means of the extensogram, have been determined:\documentclass{article}\pagestyle{empty}\begin{document}$$ {\rm A}_{{\rm far}\, = \,} {\rm k}^\prime \frac{{{\rm E}^2 }}{{\rm A}}, $$\end{document}, whereAfar= farinogram area measured 12 min from the achievement of the maximum,E= dough extensibility,A= area of the extensogram,k′ = represents the farinographic area when the ratio unit value is\documentclass{article}\pagestyle{empty}\begin{document}$ \frac{{{\rm E}^2 }}{{\rm A}}$\end{document}, k̄′ = 4.18 and standard deviations= 0.214. This determined relation gives a new approach to the farinographic curve interpretation and stresses the new importance of the farinograph as an instrument for physical testing of wheat flour q

ISSN:0027-769X    

DOI:10.1002/food.19930370307

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractA duplicate diet meal study was carried out with a group of university students living in a hostel, in order to estimate the intake of Zn, Cd, Co, Cu, Fe, Mn, Ni and Pb. Zn, Cu, Fe, Mn and Ni were determined by flame atomic absorption spectrophotometry and Cd, Co and Pb by graphite furnace atomic absorption spectrophotometry after a nitric acid wet digestion procedure. The estimated intake values from the contents of breakfast, lunch, dinner and drinks were compared with the values of the Provisional Tolerable Daily Intake (PTDI) in the case of Cd and Pb, Recommended Dietary Allowances (RDA) of Co, Fe and Zn and Estimated Safe and Adequate Dietetic Daily Intake (ESADDI) of Cu and Mn. Neither excessive intake of Pb and Cd nor deficiencies in Zn, Co, Fe, Mn or Ni were observed, but Cu intake was lower than the ESADDI.

ISSN:0027-769X    

DOI:10.1002/food.19930370308

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractWhey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey‐based products make them suitable for the normal nutrition as well as for application in diet therapy.In this article practical realization of sensoric evaluation of some whey‐based fruit beverages is presented. Samples have been made from pasteurized whey permeate and five kinds of fruit juices at 20–40% with the addition of some corrigens (sucrose and ascorbic acid at 7 and 10% and 0.2 and 0.4% respectively). Property sheets for the sensoric characteristics of these beverages were made. Sensory evaluation was carried out by assessors (panel's groups of 5 experts) using scoring system (20‐point scale) and weighted factors. The results of investigation showed good sensoric quality of prepared whey beverages and the fact that the permeate obtained as a by‐product during cheesemaking can be successfully used to produce permeate‐base

ISSN:0027-769X    

DOI:10.1002/food.19930370309

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractPlasma levels of vasoactive intestinal polypeptide (VIP), secretin and gastrin were studied in four saphenous vein‐catheterized dogs during the first 12 h after ingestion of a standard solid meal. Under these conditions we found significant postprandial increases in secretin only, which rose from a basal value of 219 ± 27 pg/ml to 449 ± 66 pg/ml 60 min postprandial (p<0.001), and remained elevated until 4 h after food intake. However, no increase was seen from 8 to 12 h in any of the hormones studied, indicating that they are not directly involved in the enhancement of exocrine pancreatic secretion during this per

ISSN:0027-769X    

DOI:10.1002/food.19930370310

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractSelected physico‐chemical properties of a faba bean protein isolate before and after being acetylated have been investigated using analytical ultracentrifugation, SE‐ and RP‐HPLC, viscometry and hydrophobicity measurements using fluorescence probe techniques. The time course of relative chymotryptic hydrolysis rates was followed by means of the TNBS method and RP‐HPLC analysis.The extensive decrease of the 11 S and 7 S protein components of the isolate in favour of a low molecular weight 2 S component after exhaustive acetylation is the proof of the dissociated state of the highly modified derivatives. Both the viscometric measurement and the study of proteolysis breakdown give arguments for a rather unfolded state both of the unmodified and the modified protein isolates. The course of relative chymotryptic hydrolysis rate points to a successive transition from a globular state into a more unfolded one depending on the degree of acetylation. Both the viscometric data and the hydrophobicity measurements revealed a conformational transition at about 60% N‐acetylation. This level of modification corresponds to that where a sharp increase of OH‐acetylation

ISSN:0027-769X    

DOI:10.1002/food.19930370311

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY