Browsing by Subject "Texture"

Now showing 1 - 3 of 3
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    Boustrophedonic Frames: Quasi-Optimal L2 Caching for Textures in GPUs
    (ACM, 2023-10-21) Joseph, D.; Aragón, J.L.; Parcerisa, J.M.; González, A.; Ingeniería y Tecnología de Computadores
    Literature is plentiful in works exploiting cache locality for GPUs. A majority of them explore replacement or bypassing policies. In this paper, however, we surpass this exploration by fabricating a formal proof for a no-overhead quasi-optimal caching technique for caching textures in graphics workloads. Textures make up a significant part of main memory traffic in mobile GPUs, which contributes to the total GPU energy consumption. Since texture accesses use a shared L2 cache, improving the L2 texture caching efficiency would decrease main memory traffic, thus improving energy efficiency, which is crucial for mobile GPUs. Our proposal reaches quasi-optimality by exploiting the frame-to-frame reuse of textures in graphics. We do this by traversing frames in a boustrophedonic1 manner w.r.t. the frame-to-frame tile order. We first approximate the texture access trace to a circular trace and then forge a formal proof for our proposal being optimal for such traces. We also complement the proof with empirical data that demonstrates the quasi-optimality of our no-cost proposal.
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    Open Access
    Influence of the myotome zone and of the sex on the muscle cellularity and on the fillet texture of diploid and triploid turbots Scophthalmus maximus L.
    (Faculty of Veterinary Medicine, Urmia University, 2020-06-15) Hernández Urcera, Jorge; Martínez Graciá, María Carmen; Cal, Rosa; Ayala Florenciano, María Dolores; López Albors, Octavio Miguel; Santaella-Pascual, Marina; Anatomía y Anatomía Patológica Comparadas
    The muscle and textural parameters were analyzed in four myotome zones (epaxial upper, hipoaxial upper, epaxial bottom, and hipoaxial bottom) in seven diploids (D) and seven triploids (T) turbot specimens. Diploid specimens showed the highest values of the size and number of white fibers in the epaxial zones, being such values higher in female than male specimens. In triploid specimens, the highest fibers sizes were found in the upper zones (epaxial and hipoaxial), whereas the lowest number and density of fibers were found in the epaxial upper zone. In this latter group (T), the lowest fibers sizes were found in female specimens, whereas the rest of the parameters were usually higher in female than male specimens. When comparing both groups, the hypertrophy was higher in T than D in all zones. In both ploidy groups, the highest textural values were usually observed in the upper epaxial fillet, being slightly higher in female than male specimens. The values of standard length, total weight, gonad weight, gonadosomatic index and gutted weight were higher in female than male specimens in both groups (D and T).
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    Open Access
    Plant-based burgers with reduced texture additives: a comparative study of methylcellulose and sodium alginate
    (MDPI, 2025-04-16) Peñaranda, Irene; López Morales, María Belén; Garrido, María Dolores; Egea, Macarena; Tecnología de Alimentos, Nutrición y Bromatología
    The limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It is necessary to reformulate these products following consumers’ trends, who prefer healthier products with fewer additives. Two hydrocolloids with significant commercial application and different functionality were evaluated: methylcellulose (M) or sodium alginate (SA). Four formulations were developed, two containing starch (M+S and SA+S) and two without starch (M and SA). The alginate burgers provided samples with high water retention capacity and a cohesive and adhesive texture, superior to the samples with methylcellulose, without the need to add starch, due to their stabilizing, thickening, and gelling properties derived from their “egg-crate” structure when gelled. Furthermore, sensory analysis indicated that the sodium alginate burgers had a softer and creamier texture. In contrast, starch removal in the methylcellulose burgers enhanced their appearance due to gel transparency and desirable textural properties, akin to those of meat. These results promote using a 3 g/100 g methylcellulose solution as the sole binding agent in soybean burgers to achieve a product with reduced additives.