KNiT Inc.
| Booth No. | 1-398 |
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Introducing a new service that quantifies texture from images!
Texture depends on the structure of the food. For example, the texture of bread depends on the structure of pores and cross-linking of gluten, the texture of noodles depends on surface irregularities and the structure of pores in the cross section, and the texture of meat and fresh food depends on the arrangement of cells. However, until now, it has not been easy to quantify the structure. We will now introduce a technology that uses AI technology to quantify the structure and predict texture from the structure.
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GeXeL, an AI service that analyzes texture from images New Products |
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Presentaion
| Date | 10月24日 15:30～15:50 | Location | PL |
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| Title | Quantify the texture from the image!? introduction of a new method to | ||
| Detail | Texture depends on the structure of the food. For example, the texture of bread depends on the structure of pores and cross-linking of gluten, the texture of noodles depends on surface irregularities and pores in the cross section, and the texture of meat depends on the arrangement of cells. However, it has not been easy to quantify the structure. We will now introduce a technology that uses AI technology to quantify the structure and predict texture from the structure. | ||
| Date | 10月25日 11:00～11:20 | Location | PF |
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| Title | Quantify the texture from the image!? introduction of a new method to | ||
| Detail | Texture depends on the structure of the food. For example, the texture of bread depends on the structure of pores and cross-linking of gluten, the texture of noodles depends on surface irregularities and pores in the cross section, and the texture of meat depends on the arrangement of cells. However, it has not been easy to quantify the structure. We will now introduce a technology that uses AI technology to quantify the structure and predict texture from the structure. | ||