The human color sensation depends on the local and global spatial arrangements of the colors in the scene. Emulating this dependence requires the exploration of the image in search of a white reference. The algorithm Termite Retinex explores the image by a set of paths resembling traces of a swarm of termites. Starting from this approach, we develop a novel spatial exploration scheme where the termite paths are local minimums of an energy function, which depend on the image visual content. The energy is designed to favor the visitation of regions containing information relevant to the color sensation while minimizing the coverage of less essential regions. This exploration method contributes to the investigation of the spatial properties of the color sensation and, to the best of our knowledge, is the first model relying on mathematical global conditions for the Retinex paths. The experiments show that the estimation of the color sensation obtained by means of the proposed spatial sampling is a valid alternative to the one based on Termite Retinex.
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http://dx.doi.org/10.1364/JOSAA.33.000031 | DOI Listing |
Food Res Int
January 2025
School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China. Electronic address:
Chrysanthemi Flos has been consumed as floral tea for centuries, but the effects of stir-frying on its chemical profile, sensory characteristics, and bioactivity remain unclear. This study used untargeted metabolomics, sensory assessment (E-eye, E-nose, E-tongue), and antioxidant activity evaluation to investigate compositional changes and their effects. In the metabolomics analysis, a total of 101 non-volatile and 306 volatile differential metabolites were identified.
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January 2025
Department of Agricultural, Forest and Food Sciences (DiSAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco TO, Italy. Electronic address:
In this study, tomato paste was fortified with iron compounds at 25, 50, and 75 ppm concentrations. The effect of adding these micronutrient iron concentrations on the paste's physical, mechanical, aromatic, and chemical properties was evaluated every 15 days over a 60-day, storage period. The results indicated a gradual decrease in pH, total soluble solids (TSS), and taste index, alongside an increase in total acidity (TA) for all treatments throughout the storage period.
View Article and Find Full Text PDFNutrients
December 2024
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Objectives: Flour products with iodine-fortified dried vegetables can be a good source of iodine. However, in addition to iodine stability, the sensory quality of these products is also important. Therefore, this study aimed to assess the effect of adding iodine-fortified dried vegetables to flour products (gnocchi and ciabatta) on their sensory quality and map consumers (vegan/omnivore diets) as potential consumers of fortified flour products with iodine-fortified dried vegetables.
View Article and Find Full Text PDFMolecules
December 2024
Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
The aim of this study was to investigate the effect of the addition of wild garlic leaves on the sensory quality, volatiles, color, and texture of sheep milk soft rennet-curd cheese. The sensory evaluation of color, appearance, texture, odor, and taste was performed using a 5-point scale. The intensity of selected taste and odor discriminants was also assessed.
View Article and Find Full Text PDFMolecules
December 2024
Sub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
The aim of this study was to assess the impact of tomato pomace (TP) on the content of volatile compounds and L-carnitine and the sensory characteristics of raw fermented sausages produced with reduced nitrite. The produced sausages were divided into three experimental groups: control sample, sample with 1.5% addition of freeze-dried tomato pomace, and sample with 2.
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