In Mediterranean countries and particularly in Southern Italy, durum wheat （Triticum durum Desf.） is traditionally used for bread production. Market globalization has created, also in these regions, the spread of br...In Mediterranean countries and particularly in Southern Italy, durum wheat （Triticum durum Desf.） is traditionally used for bread production. Market globalization has created, also in these regions, the spread of bread made with soft wheat flour （Triticum aestivum L.） standardizing this product flattening consumers＇ taste. With the aim of re-evaluating the old Sicilian local varieties, some landraces, chosen from the genebank of the institute, have been multiplied on farmers＇ fields to have enough material for making bread and for comparing this product with bread made by improved new varieties. Before milling in the pilot plant, the different wheats were characterized for their merceological indexes. The semolina obtained was analyzed for its chemical parameters. Rheological tests were conducted on dough and, finally, using standardized methods, one-variety breads were produced. On the bread slices, computerized image analysis was performed to measure colour and morphological parameters of crumb and crust. Sensory analysis, achieved through a descriptive profiling test, was conducted with trained judges using touch, fragrance and taste attributes for the different bread types. The different merceological, chemical and theological properties of raw material, grain and semolina were reflected in the breads prepared using old or improved varieties. Finally, the data obtained pointed out that the bread prepared with old and improved varieties can be clearly distinguished both by objective morphological parameters （image analysis） and by sensorial evaluations, for a potential traceability of typical product.展开更多
Cryo-electron microscopy (cryo-EM) plays an important role in determining the structure of proteins, viruses, and even the whole cell. It can capture dynamic structural changes of large protein complexes, which other ...Cryo-electron microscopy (cryo-EM) plays an important role in determining the structure of proteins, viruses, and even the whole cell. It can capture dynamic structural changes of large protein complexes, which other methods such as X-ray crystallography and nuclear magnetic resonance analysis find difficult. The signal-to-noise ratio of cryo-EM images is low and the contrast is very weak, and therefore, the images are very noisy and require filtering. In this paper, a filtering method based on non-local means and Zernike moments is proposed. The method takes into account the rotational symmetry of some biological molecules to enhance the signal-to-noise ratio of cryo-EM images. The method may be useful in cryo-EM image processing such as the automatic selection of particles, orientation determination, and the building of initial models.展开更多
文摘In Mediterranean countries and particularly in Southern Italy, durum wheat （Triticum durum Desf.） is traditionally used for bread production. Market globalization has created, also in these regions, the spread of bread made with soft wheat flour （Triticum aestivum L.） standardizing this product flattening consumers＇ taste. With the aim of re-evaluating the old Sicilian local varieties, some landraces, chosen from the genebank of the institute, have been multiplied on farmers＇ fields to have enough material for making bread and for comparing this product with bread made by improved new varieties. Before milling in the pilot plant, the different wheats were characterized for their merceological indexes. The semolina obtained was analyzed for its chemical parameters. Rheological tests were conducted on dough and, finally, using standardized methods, one-variety breads were produced. On the bread slices, computerized image analysis was performed to measure colour and morphological parameters of crumb and crust. Sensory analysis, achieved through a descriptive profiling test, was conducted with trained judges using touch, fragrance and taste attributes for the different bread types. The different merceological, chemical and theological properties of raw material, grain and semolina were reflected in the breads prepared using old or improved varieties. Finally, the data obtained pointed out that the bread prepared with old and improved varieties can be clearly distinguished both by objective morphological parameters （image analysis） and by sensorial evaluations, for a potential traceability of typical product.
基金supported by the National Basic Research Program of China (2010CB912400)
文摘Cryo-electron microscopy (cryo-EM) plays an important role in determining the structure of proteins, viruses, and even the whole cell. It can capture dynamic structural changes of large protein complexes, which other methods such as X-ray crystallography and nuclear magnetic resonance analysis find difficult. The signal-to-noise ratio of cryo-EM images is low and the contrast is very weak, and therefore, the images are very noisy and require filtering. In this paper, a filtering method based on non-local means and Zernike moments is proposed. The method takes into account the rotational symmetry of some biological molecules to enhance the signal-to-noise ratio of cryo-EM images. The method may be useful in cryo-EM image processing such as the automatic selection of particles, orientation determination, and the building of initial models.
