Attack and Defense Analysis of Learned Image Compression

Learned image compression (LIC) is becoming more and more popular these years with its high efficiency and outstanding compression quality. Still, the practicality against modified inputs added with specific noise could not be ignored. White-box attacks such as FGSM and PGD use only gradient to compute adversarial images that mislead LIC models to output unexpected results. Our experiments compare the effects of different dimensions such as attack methods, models, qualities, and targets, concluding that in the worst case, there is a 61.55% decrease in PSNR or a 19.15 times increase in bpp under the PGD attack. To improve their robustness, we conduct adversarial training by adding adversarial images into the training datasets, which obtains a 95.52% decrease in the R-D cost of the most vulnerable LIC model. We further test the robustness of H.266, whose better performance on reconstruction quality extends its possibility to defend one-step or iterative adversarial attacks

Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread

Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production index) of the steamed breads with different ratios of black rice spent grains (BRSG). The results showed that BRSG had significant effects on the specific volume, color difference, structure and texture of steamed bread (P<0.05). When the BRSG addition amount was 5%, the BRSG steamed bread had better morphology and odor and taste and more popular than those of wheat steamed bread. The polyphenol content (0.066~0.088 mg/g), flavonoid content (0.266~0.379 mg/g), DPPH radical scavenging rate (25.1%~70.4%) and ABTS+ radical scavenging rate (37.4%~71.6%) of BRSG steamed bread increased significantly (P<0.05) with the increase of BRSG addition. Meanwhile, BRSG could improve the content of resistant starch in steamed bread, when the addition amount was 15%, the content of resistant starch increased by 1.49 times, which could be suitable for the preparation of resistant starch products. In addition, it could lower the glycemic index and apply to the preparation of auxiliary hypoglycemic products