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Restoring fresh texture in cooked aged rice with reducing agents
Food Research International, 2019Effects of ascorbic acid and sodium sulfite on texture of cooked aged rice were researched in this study. Hardness increase and stickiness reduction are common for cooked aged rice. The texture of cooked aged rice was significantly changed approaching to fresh rice by both reducing agents despite of sulfur-containing or not (p
Kang Tu, Yubao Guo
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Meat Science, 2007
Low fat sausages were prepared with added hydrated oatmeal or tofu as texture-modifying agents at levels of 10%, 15%, and 25% (w/w), respectively. The effects of the type and level of texture-modifying agents on the physical and sensory properties of low fat sausages were investigated.
Hansul Yang +2 more
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Low fat sausages were prepared with added hydrated oatmeal or tofu as texture-modifying agents at levels of 10%, 15%, and 25% (w/w), respectively. The effects of the type and level of texture-modifying agents on the physical and sensory properties of low fat sausages were investigated.
Hansul Yang +2 more
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Influence of complexing agents on texture formation of electrodeposited copper
Surface and Coatings Technology, 2007Abstract Ethylenediaminetetraacetic acid (EDTA) and sodium citrate were used as complexing agents for copper coated on Ni–P substrate via the electrodeposited copper procedure. X-ray diffraction (XRD) has been used to examine the effect of complexing agents on the texture of copper films.
Bo Hong, Chuan-hai Jiang, Xin-jian Wang
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A two-tiered, agent based approach for autonomous, evolutionary texture generation
2008 IEEE Congress on Evolutionary Computation (IEEE World Congress on Computational Intelligence), 2008This paper proposes a two-tiered, evolutionary architecture for computer based synthesis of textures. In this architecture, a traditional tree based texture generation system is controlled by a set of evolutionary agents. The main contribution of this work is that the user is able to choose the degree of interaction and control they exert over the ...
Gary Yen
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Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents
Journal of Texture Studies, 2016AbstractCandied fruits produced with healthier ingredients for obtaining low glycemic index, low energy and/or dietary fiber enriched products were develop by substituting the traditionally used osmotic dehydration sugars sucrose and glucose by fructose, sorbitol, maltitol, fructooligosaccharides and galactooligosaccharides.
Alice Vilela +4 more
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Investigating Deep Q-Network Agent Sensibility to Texture Changes on FPS Games
2020 19th Brazilian Symposium on Computer Games and Digital Entertainment (SBGames), 2020Graphical updates are very common in modern digital games. For instance, PC game versions usually receive higher resolution textures after some time. This could be a problem for autonomous agents trained to play a game using Convolutional Neural Networks. These agents use the pixels of the screen as inputs and changing them could harm their performance.
Paulo Bruno de Sousa Serafim +4 more
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