scholarly journals Offline recognition of large vocabulary cursive handwritten text

Author(s):  
A. Vinciarelli ◽  
S. Bengio ◽  
H. Bunke
2020 ◽  
Author(s):  
Robert Pellegrino ◽  
Curtis Luckett

Texture is a prominent feature in foods and consequently can be the reason a food is accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound and appearance may also lead to the rejection of food and motivations other than unpleasantness exist in unacceptance. To date, these motivations for food rejection have been studied in isolation and their relationships with psychological factors have not been tested. This study measured reasons people reject a food and probed into the specifics of texture rejection. A large U.S. sample (N=473) was asked to rate their motivations for rejecting a food, list foods that were disliked due to unpleasant sensory attributes, specify the unpleasant sensory attribute(s), and complete an assessment of general touch sensitivity. Results showed 94% of individuals reject a food due to its texture, a rate comparable to flavor-based rejection. Looking at the number of foods being rejected, flavor was the most common food attribute, followed by texture and then aroma. From a linguistic standpoint, aversive textures encompass a large vocabulary, larger than liked textures, and the same food may be rejected due to a single or combination of texture terms. Viscosity (e.g. slimy) and hardness (e.g. mushy) are the most common aversive texture types, but through cluster analysis subsets of individuals were identified that are more aversive to other textures. This study emphasizes the role of aversive textures in food rejection and provides many avenues for future investigations.


Author(s):  
Soumi Maiti ◽  
Joey Ching ◽  
Michael Mandel
Keyword(s):  

Author(s):  
Manasa Prasad ◽  
Daan van Esch ◽  
Sandy Ritchie ◽  
Jonas Fromseier Mortensen

2020 ◽  
Vol 22 (1) ◽  
pp. 51-55
Author(s):  
Dawn Behrend

Poverty, Philanthropy and Social Conditions in Victorian Britain published by Adam Matthew Digital is comprised of primary digital materials culled from three major archives in Britain and the UK focused on the experience of poverty in Victorian Britain and efforts involving economic, government, and social reform such as the Poor Law, workhouses, settlement houses, and philanthropic initiatives. Content is derived from the National Archives at Kew, British Library, and Senate House Library and includes pamphlets, correspondence, newspaper clippings, books, and other resources. A small portion of the collection utilizes Adam Matthew Digital’s Handwritten Text Recognition (HTR) to enable keyword searching of handwritten documents. The digitized images and documents are clear, searchable, and user-friendly to access, save, and share. Contract provisions are standard to the product with authenticated access across institutional locations and guidelines for Interlibrary Loan sharing. Pricing is determined by institutional size and enrollment. While the product is a one-time purchase, annual hosting fees apply for ongoing access. Content is currently heavily derived from one archive, the Senate House Library, with pamphlets from this source making up nearly half of the total holdings. Users seeking access to a more extensive collection of similar material may prefer subscribing to JSTOR which includes JSTOR 19th Century British Pamphlets with over 26,000 pamphlets along with secondary scholarly journals and eBooks on the Victorian era. While not providing the primary sources of Poverty, Philanthropy and Social Conditions in Victorian Britain or JSTOR, Historical Abstracts may be an alternative resource in providing access to notable scholarly resources on the period.


Sign in / Sign up

Export Citation Format

Share Document