A multimodal deep learning framework using local feature representations for face recognition

YesThe most recent face recognition systems are mainly dependent on feature representations obtained using either local handcrafted-descriptors, such as local binary patterns (LBP), or use a deep learning approach, such as deep belief network (DBN). However, the former usually suffers from the wide variations in face images, while the latter usually discards the local facial features, which are proven to be important for face recognition. In this paper, a novel framework based on merging the advantages of the local handcrafted feature descriptors with the DBN is proposed to address the face recognition problem in unconstrained conditions. Firstly, a novel multimodal local feature extraction approach based on merging the advantages of the Curvelet transform with Fractal dimension is proposed and termed the Curvelet–Fractal approach. The main motivation of this approach is that theCurvelet transform, a newanisotropic and multidirectional transform, can efficiently represent themain structure of the face (e.g., edges and curves), while the Fractal dimension is one of the most powerful texture descriptors for face images. Secondly, a novel framework is proposed, termed the multimodal deep face recognition (MDFR)framework, to add feature representations by training aDBNon top of the local feature representations instead of the pixel intensity representations. We demonstrate that representations acquired by the proposed MDFR framework are complementary to those acquired by the Curvelet–Fractal approach. Finally, the performance of the proposed approaches has been evaluated by conducting a number of extensive experiments on four large-scale face datasets: the SDUMLA-HMT, FERET, CAS-PEAL-R1, and LFW databases. The results obtained from the proposed approaches outperform other state-of-the-art of approaches (e.g., LBP, DBN, WPCA) by achieving new state-of-the-art results on all the employed datasets

Approaches in biotechnological applications of natural polymers

Natural polymers, such as gums and mucilage, are biocompatible, cheap, easily available and non-toxic materials of native origin. These polymers are increasingly preferred over synthetic materials for industrial applications due to their intrinsic properties, as well as they are considered alternative sources of raw materials since they present characteristics of sustainability, biodegradability and biosafety. As definition, gums and mucilages are polysaccharides or complex carbohydrates consisting of one or more monosaccharides or their derivatives linked in bewildering variety of linkages and structures. Natural gums are considered polysaccharides naturally occurring in varieties of plant seeds and exudates, tree or shrub exudates, seaweed extracts, fungi, bacteria, and animal sources. Water-soluble gums, also known as hydrocolloids, are considered exudates and are pathological products; therefore, they do not form a part of cell wall. On the other hand, mucilages are part of cell and physiological products. It is important to highlight that gums represent the largest amounts of polymer materials derived from plants. Gums have enormously large and broad applications in both food and non-food industries, being commonly used as thickening, binding, emulsifying, suspending, stabilizing agents and matrices for drug release in pharmaceutical and cosmetic industries. In the food industry, their gelling properties and the ability to mold edible films and coatings are extensively studied. The use of gums depends on the intrinsic properties that they provide, often at costs below those of synthetic polymers. For upgrading the value of gums, they are being processed into various forms, including the most recent nanomaterials, for various biotechnological applications. Thus, the main natural polymers including galactomannans, cellulose, chitin, agar, carrageenan, alginate, cashew gum, pectin and starch, in addition to the current researches about them are reviewed in this article.. }To the Conselho Nacional de Desenvolvimento Cientfíico e Tecnológico (CNPq) for fellowships (LCBBC and MGCC) and the Coordenação de Aperfeiçoamento de Pessoal de Nvíel Superior (CAPES) (PBSA). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit, the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and COMPETE 2020 (POCI-01-0145-FEDER-006684) (JAT)

The Role of Rural Cooperatives in Marketing of Agricultural Products A Case Study of Fars Province

The objective of this study was to shed light on the present role of rural cooperatives in marketing of agricultural products and their potential to expand such activities. The data were collected from a randomly selected sample of cooperative members (765) in rural cooperatives (17) of Fars province. The required information was collected through questionnaires which were filled by selected cooperative members of Shiraz, Darab, Eghlid, Kazeroun and Marvdasht in 2005. For more accurate investigation of member’s characteristics in tendency to participate in participating marketing and sales of products through cooperatives, diagnosis-analysis method was used. The results of study revealed that rural cooperatives were active, to some extent, in supplying inputs such as fertilizer and pesticides but did not participated in marketing of agricultural products. In spite of this, cooperative members had tendency to market their products through their cooperatives because of advantages such as higher prices and access to a fair marketing channel. The results of the study also indicated that most of cooperative members because of financial troubles are not able to store and market their products after harvest and because of vast amount of intermediate dealers, a considerable amount of harvest are pre-purchased before or after harvesting. The most important limitations that cooperative faces in marketing are lack of financial and physical facilities. In conclusion the article suggest solutions for these limitations

Examination of the international market power for Iranian pistachios

Abstract Iran accounts for more than 50 percent of the world pistachios market and thus has a leading role in price formation of pistachios. The objective of this study is to determine the price transmission pattern between domestic and world markets of pistachio and to investigate the link between market power and asymmetric adjustment. An innovative specification of asymmetric autoregressive model of Pricing to Market (PTM) employed to study the export-domestic price relationship by incorporating the exchange rate in increasing and decreasing components of the PTM model. Results indicate that PTM analysis-based specification is preferable to a simple model that does not cover the exchange rate effect. Also, the empirical findings suggest that export prices are more responding to the exchange rate increases than decrease in the exchange rates. The asymmetric transmission effect of the exchange rate also indicates a possible source of market power exerted by Iranian exporters Acknowledgement

Production of low fat hamburger using hydrocolloid coatings

The use of hydrocolloid coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of xanthan and guar gum coatings on reduction of oil uptake as well as sensory and physical properties of fried hamburgers were investigated. Hamburgers were coated with 0.5%, 1% and 1.5% of xanthan as well as 0.3%, 0.5% and 1% of guar. The effect of coatings on redguction of oil uptake, water retention, texture, color change, sensory acceptability of the hamburger samples was assessed. The results showed that the xanthan and guar coatings are the major factors affecting water retention, reduction of oil uptake, texture and color of the fried hamburgers. Coatings resulted in the reduction of oil uptake up to 25%. Data also did not suggest significant differences in sensory characteristics of coated and uncoated samples. The application of hydrocolloid coatings reduced oil uptake, whilst it did not affect the sensory characteristics of fried hamburgers. It was concluded that xanthan and guar gum coatings can improve the organoleptic and nutritional properties of fried food hamburgers

Nonuniform external filter cake in long injection wells

Buildup and stabilization of external filter cake is a well-known phenomenon in several environmental and industrial applications. Significant decline of the tangential rate along thick intervals in lengthy vertical wells yields a nonuniform external filter cake profile. We derive the mechanical equilibrium equations for the stabilized cake profile accounting for electrostatic particle−rock interaction, varying permeate factor, applying the torque balance to describe cake equilibrium, and calculating the lever arm ratio using Hertz’s theory for contact deformation of cake and particles. An implicit formula for the cake thickness along the well is derived. Two regimes of the stabilized cake buildup correspond to low rates, where the cake starts from the reservoir top, and for high rates, where the cake is formed in the lower well section only. The sensitivity analysis shows that the drag and permeate forces are the competitive factors affecting cake thickness under varying Young’s modulus, rate, and salinity. The main parameters defining external cake profile are injection rate, cake porosity, water salinity, and Young’s modulus.Azim Kalantariasl, Rouhi Farajzadeh, Zhenjiang You and Pavel Bedrikovetsk