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The use of similarity images on multi-sensor automatic image registration

Automatic image registration (AIR) is still a present challenge regarding remote sensing applications. Although several methods have been proposed in the last few years, geometric correction is often a time and effort consuming manual task. The only AIR method which is commonly used is the correlation-based template matching method. It usually consists on considering a window from one image and passing it throu...

Probabilistic surface change detection and measurement from digital aerial ster...

We propose a new method to measure changes in terrain topography from two optical stereo image pairs acquired at different dates. The main novelty is in the ability of computing the spatial distribution of uncertainty, thanks to stochastic modeling and probabilistic inference. Thus, scientists will have access to quantitative error estimates of local surface variation, so they can check the statistical signific...

Monitorização de praias e dunas usando fotografia aérea digital com georreferen...

Studies of lignin and polysaccharides recovery from kraft liquor for biotechnol...

According to the biorefinery concept, this study has the objective of evaluating alternatives for the valorization of all the kraft liquor fractions. This liquor consists mainly in lignin, cellulose and hemicellulose. Currently, cellulose pulp industries recover the cooking chemicals by burning and energy is introduced into the process. Sustainable development guidelines, regarding the costs and wastes reductio...

Influence of the concentration of locust bean gum on the gelling ability of whe...

The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence of other components such as polysaccharides; depending on the environmental conditions it can either be improved or impaired. In this work the effect of LBG on the heat-set gelation of aqueous whey protein hydrolysates (10 % w/w) from pepsin was assessed at pH 7.0 by small deformation rheology. Whey protein concentrate...

Whey protein gelation : the effect of tryptic hydrolysis

The ability of whey proteins (WP) to form heat induced gels and provide texture is desirable for some “solid like” foods like processed meat, dairy and bakery products. However, this property limits the application of whey proteins in “liquid like” foods including beverages, baby formula and salad dressings [1]. Enzymatic hydrolysis impairs the gelation ability and improves the thermal stability of WP and can b...