In this paper, we propose a novel copy-move forgery detection scheme which can accurately localize duplicated regions with a reasonable computational cost. To this end, a new interest point detector is proposed utilizing the advantages of both block-based and traditional keypoint-based methods. The detected keypoints adaptively cover the entire image, even low contrast regions, based on a uniqueness metric. Moreover, a new filtering algorithm is employed which can effectively prune the falsely matched regions. Considering the new interest point detector, an iterative improvement strategy is proposed. The whole procedure is iterated along with adjusting the keypoints density based on the achieved information. The experimental results demonstrate that the proposed scheme outperforms the state-of-the-art methods using two public benchmark databases.

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Based on the self‐assembly of colloidal particles, diacetyl encapsulated colloidosomes from poly (styrene‐co‐butyl acrylate) latex particles were prepared at two different sintering times, and the effects of release media characteristics, including pH (5, 7 and 9), temperature (10, 25 and 40 °C) and shear rate (0, 50 and 100 s−1) on release profile were investigated. Results showed that the sintering process, pH and shear rate of the release media had a significant (p < 0.05) effect on the release of diacetyl from colloidosome, but temperature had no significant effect on the release profile. A diffusion equation was fitted to the experimental data, and diffusion coefficients of 0.025 × 10−15 to 8.15 × 10−15 m2/s were obtained for diacetyl release at various conditions. Copyright © 2014 John Wiley & Sons, Ltd.

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In this study we developed an agent‐based model that simulates the release process of encapsulated flavour in different situations. Our model was built in the NetLogo platform, which is a multi‐agent programming language and modelling environment with a good documentation, user‐friendly environment and visualization abilities. The main aim of the work presented is to provide a model that will easily predict the release of encapsulated flavour. In this work we use the model developed to evaluate the flavour‐release properties (such as release time and rate) dependent upon input parameters. Release data of the encapsulated diacetyl (2,3‐butanedione) from alginate–whey‐protein concentrate microcapsules were then used for model validation. Results show that this model can simulate the release‐flavour process well, and there is a good correlation between experimental and model release data. Results also suggested that the flavour‐release process can easily be predicted using this agent‐based model. Copyright © 2015 John Wiley & Sons, Ltd.

Sweet lemon (Citrus limetta) is yellow and thin skin fruit cultivated in tropical countries (Karaminia et al., 2019). This fruit is high in vitamin C (50 mg/100 g juice) which is used to treat common colds, influenza, and hypertension. Sweet lemon is quite perishable due to postharvest losses such as weight loss, physiological deterioration, decay, and softening texture (Barreca et al., 2011). Storage conditions such as storage temperature affect sweet lemon quality, freshness, and shelf life. Furthermore, physicochemical changes can reduce storage time and the market value of sweet lemon (Singh et al., 2004). Various postharvest techniques have been evaluated for prolonging the shelf life of fresh agricultural products. These techniques control the biological and environmental factors and increase the quality of the fruits (de Jesús Salas-Méndez et al., 2019). Edible coatings were used to extend the shelf life of fruits and vegetables (Gomes et al., 2017; Ju et al., 2019; Kingwascharapong et al., 2020). The application of edible coatings as a new postharvest technique is simple, environmentally friendly and nontoxic. Edible coatings can minimize the natural physiological ripening of fruits through preventing moisture and gas transfer (Chen et al., 2019; Morsy & Rayan, 2019). In the past few decades, several studies

The aim of this work was to study the Ascorbic Acid (AA) release mechanism from Alginate-Whey Protein concentrates (AL-WPC) microsphere at the gastrointestinal situation. Then, release mechanisms were indicated by using various kinetic models, including Zero order, Kopcha model, Makoid-Banakar model, Higuchi's model, First-order model and Korsmeyer-Peppas model. It was found that the release occurs faster in the presence of shear force, pepsin enzyme and pH of 1.5 at gastric condition. It was also shown that the presence of pancreatin enzyme and simulated intestinal shear force significantly increased release rate; however, AA release rate was independent of the intestinal pH. It was also demonstrated that the AA release rate at simulated intestinal situation was increased by about five-fold in comparison to its release at simulated gastric condition. Results indicated that the AA release in at gastric condition followed the Higuchi model while the release at intestinal condition attributed to First-order model. PRACTICAL APPLICATIONSIn present work, we developed our pervious works to produce AA encapsulated AL-WPC microcapsule using emulsification/internal gelation technique. Final purpose of this work was to study the AA release mechanism from AL-WPC microsphere at the gastro-intestinal situation. Results indicated that the microcapsules degradation at gastric situation is slight and therefore, microcapsule protected AA against stomach condition. It was also demonstrated that this microcapsule could delay the release at the gastric condition, and it could completely release AA at intestinal condition. The better release of AA at intestinal condition is desirable to achieve the nutrient effect during food consumption. This research suggested that AA-AL-WPC microspheres can protect vitamin C against stomach condition. Our developed vesicular system could use to nutrient delivery or controlled nutrient release.