Segmentation of structural features in cheese micrographs using pixel statistics
In this paper, a machine learning method was employed based on a statistical model of image pixels, learned from sample images by human training. The observation underlying to this class of segmentation
methods is that image pixels can be considered as a statistical population.
An Interactive Level Set Approach to Semi-automatic Detection of Features in Food Micrographs
In this paper, we propose a fast approximate level set algorithm for the detection of microstructural features in food micrographs. Our approximation method is in the spirit of. Hence, we chose a user-assisted approach. Approximating the exact evolution equation allows for interactive computations.
Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering
The objectives of this work were to further describe the Tina biofilm composition and organisation, to assess its safety by systematic pathogen enumerations,to question its way of cleaning and maintenance and to quantify, using microfiltrated milk, the release of microflora, in particular lactic acid bacteria, from Tina.
Cheese & Fish
L’idea Cheese & Fish è figlia della ricerca del CoRFiLaC rivolta a conoscere e valorizzare le materie prime nel loro contesto antropologico, culturale ed ambientale. Il CoRFiLaC ha finalizzato, da sempre, la propria ricerca ai Formaggi Storici Siciliani, per capire l’origine delle proprietà aromatiche ed organolettiche che li caratterizzano.
Contribution of Native Pasture to the Sensory Properties of Ragusano Cheese
There may be a relationship between these compounds and the flavor or odor of cheese. The objective of this study was to determine whether inclusion of native pastures in the diet of dairy cows changes the color, odor, taste, consistency, or mouth structure of Ragusano cheese.
