We propose a simple segmentation framework based on classification and supervised incremental learning. A statistical model of pixel classes is learnt by incrementally adding new sample image patches to automatically-learned probability functions....
The objective of this study was to assess the association of particle size in TMR estimated using the Penn State Particle Separator with production of milk, fat, and protein on a representative sample of Ragusa...
Our goal was to study the conditions under which the cheese matrix contracts or expands in response to salt and calcium concentrations and temperature in the absence of restrictions imposed by surface rind development during...
the objective of this study was to identify the extent of casein hydrolysis and the peptides released in the watersoluble fraction of Ragusano cheese. The potential presence of bioactive peptides was also investigated....
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...
The main problem of classi cation approaches is the long, tedious, human-intensive training phase. In our experience, an accurate image labelling can take several hours to an expert operator....
Considerato che l’obiettivo del lavoro era di avere un panorama definito sul tipo di produzione e di tecnologia applicata per la produzione di Piacentinu Ennese, di seguito si riportano in dettaglio i parametri che sono...
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...
The objective of this research was to determine the combined impact (i.e., interactions) of PS the curd before stretching, BC (saturated vs. 18% salt brine), and BT (12, 15, and 18°C) on salt uptake, moisture...
The objective of this study was to provide the biochemical and structural characterization of Piacentinu Ennese cheese and to evaluate the impact of different farm technologies on cheese proteolysis and microstructure during a 2- to 10-mo...