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Dissertations / Theses on the topic 'Baked foods'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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1

Gibson, Michael W. "Physico-chemical and shelf-life between baked and extruded pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.

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Master of Science<br>Grain Science and Industry<br>Sajid Alavi<br>The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were form

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2

Koester, Elizabeth Hsieh Fu-hung. "Properties of extruded white corn flour - high amylose corn starch puffs." Diss., Columbia, Mo. : University of Missouri--Columbia, 2008. http://hdl.handle.net/10355/5766.

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The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on September 24, 2009). Thesis advisor: Dr. Fu-Hung Hsieh. Includes bibliographical references.

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3

Piza, Luciana Vieira. "Efeito do uso combinado das tecnologias de micro-ondas e infravermelho no preparo de alimentos bifásicos em forno tipo túnel." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-21022017-155055/.

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O uso combinado das tecnologias de micro-ondas e infravermelho, para aquecimento e reaquecimento de produtos prontos, pode ser considerado uma nova e eficiente técnica de preparo de alimentos, já que o processo de cozimento é otimizado e melhor controlado, pois altos fluxos de calor são transferidos para a superfície do alimento, com controle quase que instantâneo da energia fornecida. Dentro desse contexto, o objetivo deste trabalho foi desenvolver e testar uma nova forma de reaquecimento de produtos assados, por meio da combinação de micro-ondas e infravermelho em forno tipo túnel. Simulaçõe

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4

Alemán, Mercedes. "Strategies to improve the oxidative stability of bakery products fortified with heme iron." Doctoral thesis, Universitat de Barcelona, 2014. http://hdl.handle.net/10803/283545.

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Iron deficiency is the most prevalent nutritional issue worldwide. The fortification of food products could help covering the iron requirements, mainly in certain population groups where prevalence of iron deficiency anaemia is high because its amount in the diet is poor and/or presents low bioavailability. In this regard it is worth to mention that the population groups with higher prevalence of iron deficiency are both women at childbearing age and children. However, iron fortification should take into account several variables that determine its effectiveness being the bioavailability o

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5

Woodward, Halley Elizabeth. "Valenced and arousal-based affective evaluations of foods." Diss., University of Iowa, 2016. https://ir.uiowa.edu/etd/2167.

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Objective: To examine nutrient-specific and individual-specific correlates of valenced and arousal-based affective evaluations of foods across the spectrum of disordered eating, as well as to examine the validity of automatic and controlled processes of affective evaluation. Methods: 283 undergraduate women provided implicit and explicit valence and arousal-based evaluations of 120 food photos with known nutritional information (i.e., high or low added fat, high or low added sugar). Participants completed structurally simi

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6

Fernandes, João António Correia Fragoso. "Iron speciation during the digestion of plant-based foods." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11591.

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Mestrado em Química<br>Introdução: A Anemia de Deficiência de Ferro é um problema crítico à escala mundial. Apesar do ferro ser estudado extensivamente, muito ainda é desconhecido sobre a especiação do ferro não-heme durante a digestão e como isto afecta a sua biodisponibilidade. A ferritina é conhecida como uma proteína de armazenamento de ferro, mas como esta absorve o ferro ainda é um tópico controverso. A presença e a absorção de nanopartículas de ferro formadas naturalmente tem sido objecto recente de estudo. Objectivo: O objectivo deste projecto é o estudo da especiação do ferro durante

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7

Brown, Rosemarie Ann. "Food Autonomy: The Paradox to Cereal-Based Food Choice." Queensland University of Technology, 2005. http://eprints.qut.edu.au/16103/.

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Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases i

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8

Al-Rmalli, Shaban W. "Arsenic and other trace elements in Bangladeshi food and non-food and their relationship to human health." Thesis, De Montfort University, 2012. http://hdl.handle.net/2086/6015.

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It is estimated that over 30 million people are exposed to arsenic from drinking contaminated groundwater in Bangladesh. Furthermore, due to the use of contaminated water for irrigation purposes, arsenic and other toxic elements are entering the food chain of Bangladeshis. In this thesis, the total levels of toxic elements (As, Cd, Pb) and essential elements (Mn, Se, Zn) in 1,120 samples of Bangladeshi foods (including rice, vegetables, fish) and non-foods (betel quid and baked clay) imported into the United Kingdom were determined. From this analysis, it is concluded that Bangladeshis are exp

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9

Guillard, Valérie. "Characterization and modelling of moisture transfer in composite foods constituted of fresh filling nd cereal-based food : barrier performance of edible films placed at the interface." Montpellier 2, 2003. http://www.theses.fr/2003MON20006.

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10

Costa, Neuza Maria Brunoro. "Investigations into the cholestrol-lowering property of baked beans." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317043.

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11

Cesario, Karrie Marie. "Promotion of plant based foods to reduce risk of chronic disease /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.

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12

Hamid, Junainah Abdul. "Enzyme electrodes for food-based systems." Thesis, Cardiff University, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316366.

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13

Rintelmann, Anke. "DNA based methods for food authentication." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272357.

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14

Assouad, Marie-Christine. "Reformulation packaging studies to delay staling in a bakery product." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23866.

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Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.<br>Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of dollars annually in lost revenues.<br>Initial studies using a one variable at a time approach showed that enzymes, guar, algin and pectin gums and high fructose corn syrup could delay staling and resulted in an organoleptically acceptable product. Subsequent optimization studies using a Response Sur

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15

Fathollahzadeh, Pedram. "Improving Food Recipe Suggestions with Hierarchical Classification of Food Recipes." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-224782.

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Making personalized recommendations has become a central part in many platforms, and is continuing to grow with more access to massive amounts of data online. Giving recommendations based on the interests of the individual, rather than recommending items that are popular, increases the user experience and can potentially attract more customers when done right. In order to make personalized recommendations, many platforms resort to machine learning algorithms. In the context of food recipes, these machine learning algorithms tend to consist of hybrid methods between collaborative filtering, con

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16

Tjernlund, Anna. "Is the growing demand for plant-based food disrupting the food industry?" Thesis, KTH, Skolan för industriell teknik och management (ITM), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-300166.

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Many industries are following a trajectory where today’s production and consumption patterns are putting unsustainable strain on the health of our planet. One industry with particularly large impact is the animal-based food industry. More and more people are becoming aware of the severity of the situation, along with realizations of unjust animal treatment in these industries and personal health concerns. Actors in the plant-based food industry have experienced a rise in popularity in recent years. This study set out to explore what drivers lead to positive external stakeholder attitudes and i

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17

Rajput, Innike. "Designing a food based strategy for the introduction of an unfamiliar food crop as a community based approach." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/41217.

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Household food security has been described with a three-factor definition: 1) the availability of food, 2) the access thereto, and lastly 3) the food utilization patterns and practices. In previous research, both the availability and access to food were studied in a farming community in the Free State Province to understand how these factors contribute to household food security. However food utilization was not investigated at the time. Food consumption patterns of households deserve attention, particularly in relation to food gardens and nutrition, including the cultivation cycle, diet

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18

Curtis, Peter. "Assessment of a family based intervention to promote low-fat starchy foods." Thesis, University of Newcastle Upon Tyne, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.427386.

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19

Patel, Hemant. "Processing and functional aspects in the development of cereal-based probiotic foods." Thesis, University of Manchester, 2004. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488157.

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20

Kupongsak, Sasikan. "Food process control based on sensory evaluations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.

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21

Cheyne, Alexander. "Extrusion behaviour of starch based food pastes." Thesis, University of Cambridge, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.621036.

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22

Ahmadiani, Neda. "Anthocyanin Based Blue Colorants." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1339510351.

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23

Spain, Thomas James. "'Food miles' : Britain's transition from rail to road-based food distribution, 1919-1975." Thesis, University of York, 2016. http://etheses.whiterose.ac.uk/18843/.

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Britain’s railways were essential for the development of the British economy throughout the nineteenth century; however, by 1919 their seemingly unassailable position as goods carriers was about to be eroded by the lorry. The railway strike of September 1919 had presented traders with an opportunity to observe the capabilities of road haulage, but there is no study which focuses on the process of modal shift in goods distribution from the trader’s perspective. This thesis therefore marks an important departure from the existing literature by placing goods transport into its working context. Th

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24

Mulay, Vishrut. "The bits and bytes of food : study of emerging Internet-based food businesses." Thesis, Massachusetts Institute of Technology, 2014. http://hdl.handle.net/1721.1/90741.

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Thesis: S.M. in Management Studies, Massachusetts Institute of Technology, Sloan School of Management, 2014.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (pages 56-60).<br>As is the trend with a lot of industries, businesses in the food industry are also experiencing a shift towards the online world. This shift is driven by increasing convenience and popularity of doing business over the Internet and supported by rapid technological proliferation. The consumer-interfacing food value chain that includes consumer packaged goods brands, supermarkets and retail s

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25

Oliveria, Cabral Jose Ednilson de. "Patterns and determinants of technological innovation in the Brazilian food industry." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298489.

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26

Charalampopoulos, Dimitris. "Development aspects of cereal-based fermented foods with potentially probiotic lactic acid bacteria." Thesis, University of Manchester, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488206.

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27

McConnell, Janice Maureen. "Research and development of cereal-based foods with enhanced nutritional and other characteristics." Thesis, University of Ulster, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.399057.

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28

Luther, Marla West. "Promoting the production and consumption of wheat-based functional foods rich in antioxidants." College Park, Md.: University of Maryland, 2008. http://hdl.handle.net/1903/8813.

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Thesis (Ph. D.) -- University of Maryland, College Park, 2008.<br>Thesis research directed by: Dept. of Nutrition and Food Science. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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29

Padmanabhan, Natarajan. "A novel mechanism for delivering nutrition: sorghum based fortified blended foods using extrusion." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16302.

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Master of Science<br>Department of Grain Science and Industry<br>Sajid Alavi<br>The objective of the study was to investigate extrusion as an alternative processing method and grain sorghum as a viable substitute for corn in fortified blended foods (FBFs) used in nutrition and food assistance programs around the world. In the first part of this study, sorghum-soy blend (SSB), corn-soy blend (CSB) and whole corn-soy blend (WCSB) were developed using extrusion and compared with traditional CSB13 for physico-chemical and sensory properties. After milling of extrudates, average particle size (PS)

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30

Koechlin, Karen Koechlin M. "Does Educational Intervention Reduce the Number of Food Violations." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/iph_theses/69.

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The objective of this study was to examine the educational intervention that restaurant employees received to see if it reduced the number of food violations in Orange County, California, U.S.. The class, which began in 2007, is known as the Food Employee Education and Sanitation Training (FEEST). This study revealed that the post-test results from FEEST demonstrated a significant improvement in food safety knowledge, and almost all of the participants showed a significant improvement in food safety knowledge. A comparison of inspection reports immediately before and after participation in FEE

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31

Sanghera, G. S. "Electrochemical biosensors for food based systems (enzyme electrodes)." Thesis, Cardiff University, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376828.

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32

Paxman, Christina Gabrielle. "Vegan voices: communicatively negotiating a food-based identity." Diss., University of Iowa, 2016. https://ir.uiowa.edu/etd/3162.

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Approximately 7.5 million people in the U.S. subscribe to a vegan diet and thus don't consume any animal products such as meat, fish, dairy, or eggs. Despite the considerable growth of veganism in the last decade, little is known about how people communicate about such a seemingly restrictive diet and what implications this might have for communication theory and the growing field of food studies. Therefore, the purpose of this study was to explore how vegans communicatively negotiate their identity through the lens of Hecht's (1993) communication theory of identity (CTI). I conducted phone in

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33

Kallenbach, Joseph Michael. "Oil-Based Food Extracts from Distillers Dried Grains." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28052.

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The goal of this project was to examine benefits of developing a DDGS-based extract for human food consumption. The antioxidant activity of extracts derived from corn and distillers? dried grains with solubles (DDGS) was determined. Adding 1% DDGS extract to chips significantly decreased peroxide value and hexanal content compared to the control and potentially lengthened the oxidation induction period. Supercritical carbon dioxide was successful in producing extracts with similar phytochemical content, but adding 0.05% extract to crackers did not significantly reduce oxidation, although the D

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34

M, Fard Farhad. "Quantitative image based modelling of food on aplate." Thesis, Linköpings universitet, Medie- och Informationsteknik, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-80869.

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The main purpose of this work is to reconstruct 3D model of an entire scene byusing two ordinary cameras. We develop a mobile phone application, based onstereo vision and image analysis algorithms, executed either locally or on a remotehost, to calculate the dietary intake using the current questionnaire and the mobilephone photographs. The information of segmented 3D models are used to calculatethe volume -and then the calories- of a person’s daily intake food. The method ischecked using different solid food samples, in different camera arrangements. Theresults shows that the method successfu

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35

Beucher, Laure. "Determination of residues in food based on enhanced ion separation based analysis." Nantes, 2016. http://www.theses.fr/2016NANT080F.

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Depuis 1988, l’utilisation de promoteurs de croissance sur les animaux de production est interdite au sein de l’Union Européenne (Directive 1996/22/CE, Décision 1999/879/CE) pour des raisons sanitaires et/ou afin de préserver l’équité entre producteurs. Pour assurer l’innocuité des denrées alimentaires, des méthodes analytiques ont été développées pour identifier ces résidus dans les matrices animales. Leur amélioration continue est cependant requise afin de s’adapter aux défis émergents : nouvelles pratiques en matière de traitement (cocktails de faibles doses, différentes formulations ou tec

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36

Fairbrother, Karen S. "DNA-based techniques for species identification of meat." Thesis, University of Nottingham, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306696.

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37

Ḥasan, Ṣalāḥ 1964. "Methods to extend the mold free shelf life of pizza crusts." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27337.

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In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ($ rm a sb{w}$), and modified atmosphere packaging (MAP) on mold growth in an agar model system. Results showed that preservatives could completely inhibit mold growth for 2-40d depending on concentration and pH used. Gas packaging (60% or 80% CO$ sb2$), oxygen absorbents, alone or in combination with potassium sorbate, could also inhibit mold growth for $>$40d at ambient storage temperature using a Response Surface Methodology (RSM) approach.<

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38

Boppanna, Narmada. "Evaluating the difference between organic milk and cheese and inorganic milk and cheese based on sensory perception." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007boppannan.pdf.

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39

Pascari, Xenia. "Fate of Fusarium mycotoxins during food production. Cases of beer and cereal–based infant food." Doctoral thesis, Universitat de Lleida, 2020. http://hdl.handle.net/10803/669276.

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Les micotoxines són metabòlits fúngics secundaris que representen un risc important per a la salut pública a causa de la seva freqüent incidència en aliments i pinsos, sent els cereals utilitzats en l'elaboració d'aquests els principals productes que es contaminen. El present treball estudia la transferència de les micotoxines de Fusarium durant el procés de producció de dos aliments d'un alt consum, encara que destinat a diferents grups de la població: la cervesa, la beguda alcohòlica més consumida a nivell mundial, i les farinetes, que representen la principal font energètica en l'alimentaci

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40

O'Hare-Gordon, Meagan Ann. "School-Based Food Programming in the Northwest Territories: Working Towards More than Just Food Security." Thesis, Université d'Ottawa / University of Ottawa, 2016. http://hdl.handle.net/10393/35258.

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There are an estimated 370 million culturally diverse Indigenous people worldwide. However, among this cultural diversity, there is one commonality that all Indigenous populations share; disparities across all dimensions of health indicators. Food access is one of primary indicators of health and despite this, Canada’s Indigenous population, especially in the North, remains overrepresented in household food insecurity statistics. This research aims at telling the story of one Northern community, Fort Providence, and the experiences around a school-based wild food program. It is written in the

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41

Takahashi, Daisuke. "Theoretical investigation of the eco-evolutionary dynamics of food webs." 京都大学 (Kyoto University), 2014. http://hdl.handle.net/2433/189654.

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42

Bradbeer, Jennifer. "Self-structuring foods based on acid-sensitive gellan gum systems to impact on satiety." Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/5169/.

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A novel approach that may impact on satiety, whilst meeting the demands of consumers, is the use of hydrocolloids that respond to the environment (acidic) conditions inside the human stomach by self-structuring. This thesis seeks to investigate the in vitro acid-induced gelation (“structuring”) of the mixed biopolymer systems; low-acyl and high-acyl gellan gum, and low-acyl gellan fluid gels. To explore this concept, a variety of acid structures were obtained, which were characterised by texture analysis, rheology and dynamic scanning calorimetry. The gel structures were found to rely on the p

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Sobkowiak, Stefan. "Greater black-backed gull and bald eagle predation on American coots." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66134.

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Zhang, Yingchuan. "Product quality modeling and control based on vision inspection with an application to baking processes." Diss., Available online, Georgia Institute of Technology, 2005, 2005. http://etd.gatech.edu/theses/available/etd-04082005-150621/.

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Thesis (Ph. D.)--Electrical and Computer Engineering, Georgia Institute of Technology, 2005.<br>Dr. Jennifer E. Michaels, Committee Chair ; Dr. Bonnie Heck Ferri, Committee Member ; Dr. George J. Vachtsevanos, Committee Member ; Dr. Magnus Egerstedt, Committee Member ; Dr. Farrokh, Ayazi, Committee Member ; Dr. Sheldon M. Jeter, Committee Member. Vita. Includes bibliographical references.

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Laube, Chavez Tamara. "Immunoanalytical strategies based on magnetic carriers for food safety." Doctoral thesis, Universitat Autònoma de Barcelona, 2013. http://hdl.handle.net/10803/131311.

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Los alérgenos y contaminantes alimentarios representan uno de los problemas de salud pública más extendidos del mundo. El monitoreo de posibles contaminantes resulta importante para la protección del consumidor así como también para controlar el cumplimiento de las regulaciones internacionales de etiquetado. La seguridad alimentaria sólo puede ser asegurada a través de la implementación de sistemas de control de calidad a lo largo de toda la cadena de producción desde la materia prima hasta el consumidor final. En este contexto, la disponibilidad de métodos rápidos, confiables y altamente sens

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Miranda, Kelvi Wilson Evaristo. "Antimicrobial film composed of lipid-based applicability in food." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16993.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>Hydrocolloid and lipid-based films although they are considered technological innovations, have been studied since the mid-90s as potential replacements for synthetic polymers. This study aimed to develop composite films monolayer (Ms) and bilayers (Bs), with incorporation of acetic acid ester of monoglyceride (MGA) in different concentrations and rosemary essential oil peppermint, Lippia sidoides, for applicability in foods with high moisture content. In a previous experiment, it was determined the percentage of 40% (w/w) of plasti

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Gurban, Ana-Maria. "Biosensors based on dehydrogenases for food and environmental monitoring." Perpignan, 2006. http://www.theses.fr/2006PERP0922.

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Les déshydrogénases NAD-dépendantes constituent une classe d’enzymes particulièrement attractives pour le dosage de nombreux substrats dans le domaine agro-alimentaire, et en particulier dans le secteur viti-vinicole. Cette thèse de doctorat décrit la mise au point de biocapteurs ampérométriques pour le contrôle de la fermentation malolactique du vin. Les différents capteurs développés sont basés sur des systèmes bi-enzymatiques couplant la malate déshydrogénase (MDH) à une NADH oxydase, ou sur des systèmes mono-enzymatiques associant la MDH ou une malate-quinone oxydoréductase (MQO) à des méd

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Hamladji, Yasmina. "Efficiency of diatom and flagellate-based marine food webs." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184613.

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Aquatic microbial food webs are in general size structured. Phytoplankton, which constitute the base of the food web, are grazed by protozoa and mesozooplankton, which in turn are consumed by planktivorous fish. Food web efficiency (FWE) is a measure of how efficiently energy is transported up the food web. FWE is low if the phytoplankton is inedible by the grazers, while FWE is higher if the phytoplankton community is dominated by edible phytoplankton. Recently, the presence of microfungi in aquatic food webs have been suggested to facilitate energy transfer up the food web, via the “mycoloop

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Siregar, Erna. "Assessing Plant-Based Food Lifestyle to Reduce Obesity Risk." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3413.

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Despite an increasing number of healthy lifestyles throughout the country, Americans, including Native Hawaiians, keep gaining weight. Unlike several American lifestyles that have resulted in weight gain within the American population, the vegetarian lifestyle is a scientifically proven method for decreasing body weight and maintaining the weight loss for more than 1 year. This study aimed to compare the lifestyle patterns of 4 vegetarian lifestyles and 1 nonvegetarian lifestyle among Native Hawaiians aged 21 and older using their body mass index (BMI). This quantitative study utilized a corre

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Chetima, Mai Moussa. "Auto-tuning mechanisms for vision-based food inspection systems." Thesis, University of Ottawa (Canada), 2009. http://hdl.handle.net/10393/28343.

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Abstract:

Machine vision solutions are becoming a standard for quality inspection in several manufacturing industries. In the processed-food industry where the appearance attributes of the product are essential to customer's satisfaction, visual inspection can be reliably achieved with machine vision. But such systems often involve the extraction of a larger number of features than those actually needed to ensure proper quality control, making the process less efficient and difficult to tune. This work experiments with several machine learning techniques in order to automate the initial tuning of a real

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