Background Bread is the most consumed food and one of the most wasted foods in the
world. Every year, millions of tonnes of bread are wasted worldwide. The reason for this is …

One of the most widely researched topics in the food industry is bread quality analysis.
Different techniques have been developed to assess the quality characteristics of bakery …

Texture analysis is used in a very broad range of fields and applications, from texture
classification (eg, for remote sensing) to segmentation (eg, in biomedical imaging), passing …

In industrial ovens, the cooking process is controlled by adjusting cooking temperature and
time. However, for having high-quality product, variations in parameters like inconsistency in …

To elucidate the impact of potato flour (PF) on quality changes and staling characteristics of
the composite bread from wheat–potato flour (WPF), the physicochemical (specific volume …

The oral maintenance of patients with periodontal disease mainly depends on clinical
examination. However, insufficient number of medical workers cannot carry out detailed oral …

This study aimed to investigate the potential application of image texture processing method
on visible crumb structure of salty cake pogácsa, which was prepared with different baking …

This study examined the effect of mixing temperature (50° C and 65° C) and mixing time (5,
15, 25 and 35 min), as two major mechanical conditions in the mixing procedure of chewing …

Considering the problem of discrete texture synthesis and the time for texturing, this paper
proposes a novel framework for synthesizing texture images based on discrete example …

The textural changes during storage of two freeze‐dried candies developed from
blackcurrant fruits, unflavored yogurt, and different alternative sweeteners, one sweetened …