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1

Colour measurements as a method for the estimation of certain chicken meat quality indicators

100%
Florowski T., Slowinski M., Dasiewicz K.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2002
|
tom 05
|
nr 2
The research work presents an attempt at determining relations between the colour of breast and thigh muscles in broiler chicken, measured by objective methods (reflex and digital image analysis) and chosen indicators of their technological value. The results obtained indicate that the protein content in meat is significantly related to colour lightness of mature meat, measured by the reflex method (L*) and to component G, determined by way of digital image analysis (DIA). Relations were also observed between colour lightness and both pH and the water holding ability of mature meat and between b* value (reflex method) and B (DIA method) ant the total content of hem pigments. This indicates the possibility of using those measurements for the estimation of certain indicators of chicken meat quality.
2

Application of digital image analysis system for measurements of the blood vessels parameters (diameter, length, volume)

86%
Goscicka D., Gielecki J., Materka A.
Folia Morphologica
|
1990
|
tom 49
|
nr 1-2
3
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Application of image texture analysis for varietal classification of barley

86%
Zapotoczny P.
International Agrophysics
|
2012
|
tom 26
|
nr 1
This paper presents the results of a study into the use of the texture parameters of barley kernel images in varietal classification. A total of more than 270 textures have been calculated from the surface of single kernels and bulk grain. The measurements were performed in four channels from a 24 bit image. The results were processed statistically by variable reduction and general discriminant analysis. Classification accuracy was more than 99%.
4
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Wykorzystanie cyfrowej analizy obrazu w ocenie jakości ziarna pszenicy

86%
Sadowska J., Jelinski T., Klockiewicz-Kaminska E., Havlatova H.
Acta Agrophysica
|
2001
|
tom 58
5
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Content available

Evaluation of jumping ability of half-bred mares by means of the measurable method

86%
Janczarek I., Wilk I., Bocian K.
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica
|
2013
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tom 31
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nr 2
6

Protozoan impact on bacterial biofilm formation

72%
Rychert K., Neu T. R.
Biological Letters
|
2010
|
tom 47
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nr 1
7

Physiological properties and enzymatic activities of Rhizopus oligosporus in solid state fermentations

72%
Miszkiewicz H., Bizukojc M., Rozwandowicz A., Bielecki S.
Electronic Journal of Polish Agricultural Universities. Series: Biotechnology
|
2004
|
tom 07
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nr 1
8

The kernels endosperm colour of a longitudinal section of malting barley and the similarity amongst varieties. Part I. The kernel endosperm colour of the longitudinal section before malting

72%
Kozirok W., Fornal L., Drzewiecki J.
Polish Journal of Natural Sciences
|
2009
|
tom 24
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nr 1
1-13
Microstructure of malting barley kernels is one of the most significance factor of malt quality and is determined using simple evaluation of vitreous or mealy areas. The object of investigation was to verify the hypothesis, that the colour of endosperm of malting barley kernels depends of variety. The investigated materials were grains of 13 varieties of malting barley. The similarity of varieties was estimated by the electrophoresis of hordeins. The colour was measured using DIA system LUCIA G. It was found, that only the varieties for which the hordein image differed most (Maresi, Sezam, Granal) also differed in terms of the endosperm colour. The differences were statistically significant at p = 0.05. In majority of investigated varieties the endosperm colour was not specific variety feature, however, they are distinguished by hordein electrophoresis.
9

The kernels endosperm colour of a longitudinal section of malting barley and the similarity amongst varieties. Part II. Colour changes after germination and heating

72%
Kozirok W., Fornal L., Drzewiecki J.
Polish Journal of Natural Sciences
|
2009
|
tom 24
|
nr 1
14-22
The previous of our research showed that the endosperm colour of 13 varieties depends of differences in similarity of hordeins. The endosperm colour is not specific for varieties of high similarities of hordeins. Do changes in microstructure of endosperm as a result of 24 hours germinating and heating increase the differences of colour amongst varieties which are more similar in hordeins electrophoregrams. The endosperm colour of 13 varieties was measured using DIA System LUCIA G. It was proved that germinating and heating significant differences in colour of endosperm of some varieties with highly similar hordeins. It suggests the possibility of evaluating the variety uniformity of malting barley batch, as well as predicting the malting quality of grains using evaluation of endosperm colour after one day germinating and heating of grains.
10

External diameters of the crural arteries in patients with chronic critical limb ischaemia

72%
Szpinda M.
Folia Morphologica
|
2005
|
tom 64
|
nr 4
315-320
Knowledge of the diameters of the crural arteries forms the basis for reconstructive vascular surgery and percutaneous angioplasty. The external diameters of the crural arteries were examined in 152 specimens of lower limbs by anatomical, digital and statistical methods. The diameters of all the crural arteries were significantly greater (p ≤ 0.01) in the male subjects. The differences between the right and left arterial diameters were statistically significant (p ≤ 0.01) only in relation to the posterior tibial artery. In subtypes IC and IIB the anterior tibial artery was the strongest, the peroneal artery was of intermediate diameter and the posterior tibial artery was the weakest. In subtype IB the anterior tibial artery presented as the predominant vessel but in subtypes IIA-1 and IIA-2 it was the posterior tibial artery that did so. In subtype IA 24 examples of the coexistence of angiometric variants of the crural arteries were distinguished. It was demonstrated that the strongest vessel was the anterior tibial artery (32.24%), rarely the posterior tibial artery (14.47%) or the peroneal artery (9.87%). In most cases (21.71%) three of the crural arteries had intermediate diameters. In 13.16% of cases there were two arteries of intermediate diameter, the posterior tibial and the peroneal, which accompanied a strong anterior tibial artery and, the least common variant (6.58%), two intermediate tibial arteries with a weak peroneal artery. A hyperplastic peroneal artery (6.59%) compensated for either the anterior tibial artery (1.98%) or the posterior tibial artery (4.61%).
11

The ImageStream system: a key step to a new era in imaging

72%
Zuba-Surma E. K., Kucia M., Abdel-Latif A., Lillard J.W.,Jr, Ratajczak M. Z.
Folia Histochemica et Cytobiologica
|
2007
|
tom 45
|
nr 4
279-290
12

Comparison of microstructure of vitreous and mealy kernels of hard and soft wheat

72%
Sadowska J., Jelinski T., Fornal J.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 4
The differences and similarities of endosperm microstructure in different places of vitreous and mealy kernels of wheat of different origin and hardness were evaluated. Kernels of seven T. durum and five T. aestivum cultivars of different origin, protein content, and mechanical resistance were investigated. Five points on the kernel cross-section surface were selected for endosperm microstructure observation with scanning electron microscope JEOL 5200. Digital image analysis (DIA) was used for quantification of endosperm micro structure by transformation of the microscopic pictures and measuring the area and number of transformed image elements. Type of wheat (T. durum and T. aestivum), type of kernel (vitreous and mealy) and sampling place on the cross-section surface influenced the endosperm microstructure statistically significantly. Despite high standard deviations within the data set for single kernel (from 5 to 25%), differences in vitreous and mealy kernels of particular wheat cultivars were evidently clear. Despite differences between vitreous and mealy kernels, types of wheat were very well classified in discriminant analysis. It should be said, however, that the differences in microstructure of mealy and vitreous kernels within the cultivar are smaller than those in the microstructure of different wheat types i.e. T. durum and T. aestivum.
13
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Comparison of endosperm microstructure of wheat and durum wheat using digital image analysis

72%
Fornal J., Jelinski T., Sadowska J., Quattrucci E.
International Agrophysics
|
1999
|
tom 13
|
nr 2
14

Digital image analysis and profile meter for determining seedbed fineness

72%
Anken T., Sandri R., Hilfiker T., Bollhalder H., Sartori L.
Bibliotheca Fragmenta Agronomica
|
1997
|
tom 2A
15

Comparative quality evaluation of finely comminuted sausages produced with the addition of protein preparation at different degree of rehydration

72%
Dolata W., Piotrowska E.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2002
|
tom 05
|
nr 2
The aim of the paper was to investigate the effect of the MyoGel-animal origin protein used to production of experimental sausages both in dry form as well as preparation at different degree of rehydration (1: 3, 1:5, 1:7) on rheological properties of meat batter and the quality of finely comminuted sausages. Obtained results shown that 10% meat replacement with rehydrated MyoGel protein preparation significantly improved quality of batter and some sausages texture characteristics in comparison to the control sample. Better quality of batters and sausages was observed when rehydrated MyoGel protein preparation was applied in formula than by the use of this preparation in the dry form. Sensoric evaluation of experimental sausages does not indicate deterioration of their quality resulted from the use of MyoGel preparation. All obtained results show that initial rehydration of Myogel preparation increases technological usability of this preparation.
16

Wstępne badania nad zastosowaniem cyfrowej analizy obrazu oraz analizy funkcji dyskryminacji do oceny jakości browarnej wybranych odmian jęczmienia jarego

58%
Mankowski D. R., Kozirok W., Janaszek M.
Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin
|
2005
|
nr 237-238
51-66
Ziarno jęczmienia jest najważniejszym surowcem do produkcji słodu piwowarskiego. Jego jakość jest w głównej mierze determinowana jednolitością odmianową partii ziarna kierowanej do słodowania. Każda odmiana jęczmienia browarnego ma swoje charakterystyczne właściwości, które bada się w mikrosłodowaniach według kryteriów Europejskiej Konwencji Browarnej (EBC). Kierując do słodowania jęczmień określonej odmiany szacuje się na podstawie badań wydajność i jakość słodu. Jakość odmiany ocenia się według wskaźnika Q, gdzie wartość Q poniżej 5 określa odmiany pastewne, a Q bliskie 9 określa odmiany o bardzo dobrych właściwościach browarnych. Dotychczas oceny jakości browarnej ziarniaków jęczmienia dokonywano metodami laboratoryjnymi. Zastosowanie komputerowej analizy obrazu mogłoby znacznie usprawnić proces oceny jakości ziarna oraz obniżyć koszty tego procesu. W pracy podjęto próbę wykorzystania komputerowej analizy obrazu ziarniaków oraz analizy funkcji dyskryminacji do zaklasyfikowania ziarna 11 odmian jęczmienia jarego do określonych grup jakości. Do analizy wybrano parametry barwy modelu RGB oraz parametry geometryczne ziarniaków. Analizę funkcji dyskryminacji przeprowadzono w pakiecie SAS 9.1. Zaprezentowano kolejne etapy tej analizy oraz składnię programów w języku 4GL, umożliwiających jej wykonanie.
17

Studies on the production of Phaseolus vulgaris tempe in discontinuously rotating bioreactor

58%
Miszkiewicz H., Bizukojc M., Rozwandowicz A., Bielecki S.
Electronic Journal of Polish Agricultural Universities. Series: Biotechnology
|
2005
|
tom 08
|
nr 2
18

Eggshell pattering in the Red-backed Shrike Lanius collurio: relation to egg size and potential function

58%
Surmacki A., Kuczynski L., Tryjanowski P.
Acta Ornithologica
|
2006
|
tom 41
|
nr 2
19

Evaluation of bread crumb structure by digital image analysis method

58%
Jelinski T., Sadowska J., Fornal J.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
20
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Characteristics of grain quality and the endosperm microstructure of some Czech and Polish winter wheats

58%
Sadowska J., Jelinski T., Hruskova M., Prihoda J., Klockiewicz-Kaminska E.
International Agrophysics
|
2003
|
tom 17
|
nr 3
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