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Multi-view fuzzy clustering algorithms are not widely used in image segmentation, and many of these algorithms are lacking in robustness. The purpose of this paper is to investigate a new algorithm that can segment the image better and retain as much detailed information about the image as possible when segmenting noisy images.

The authors present a novel multi-view fuzzy c-means (FCM) clustering algorithm that includes an automatic view-weight learning mechanism. Firstly, this algorithm introduces a view-weight factor that can automatically adjust the weight of different views, thereby allowing each view to obtain the best possible weight. Secondly, the algorithm incorporates a weighted fuzzy factor, which serves to obtain local spatial information and local grayscale information to preserve image details as much as possible. Finally, in order to weaken the effects of noise and outliers in image segmentation, this algorithm employs the kernel distance measure instead of the Euclidean distance.

The authors added different kinds of noise to images and conducted a large number of experimental tests. The results show that the proposed algorithm performs better and is more accurate than previous multi-view fuzzy clustering algorithms in solving the problem of noisy image segmentation.

Most of the existing multi-view clustering algorithms are for multi-view datasets, and the multi-view fuzzy clustering algorithms are unable to eliminate noise points and outliers when dealing with noisy images. The algorithm proposed in this paper has stronger noise immunity and can better preserve the details of the original image.

This paper aims to facilitate the research and development of resilient navigation approaches, explore the robustness of adversarial training to different interferences and promote their practical applications in real complex environments.

In this paper, the authors first summarize the real accidents of self-driving cars and develop a set of methods to simulate challenging scenarios by introducing simulated disturbances and attacks into the input sensor data. Then a robust and transferable adversarial training approach is proposed to improve the performance and resilience of current navigation models, followed by a multi-modality fusion-based end-to-end navigation network to demonstrate real-world performance of the methods. In addition, an augmented self-driving simulator with designed evaluation metrics is built to evaluate navigation models.

Synthetical experiments in simulator demonstrate the robustness and transferability of the proposed adversarial training strategy. The simulation function flow can also be used for promoting any robust perception or navigation researches. Then a multi-modality fusion-based navigation framework is proposed as a light-weight model to evaluate the adversarial training method in real-world.

The adversarial training approach provides a transferable and robust enhancement for navigation models both in simulation and real-world.

Explore what popular food influencers among Flemish emerging adults portray in their Instagram recipe posts in terms of (1) references to food literacy, (2) nutritional value, (3) rational and emotional appeals and (4) the relation between the nutritional value and rational/emotional appeals.

A content and nutritional analysis of Instagram recipe posts from seven food influencers (N = 166).

Findings reveal that food influencers rarely embed references to food literacy in their recipe posts, especially regarding meal planning, food selection, meal consumption and evaluating food-related information. Only in 28.9% of the posts information was given on how to prepare a recipe. Second, 220 recipes were included in the 166 recipe posts, of which the majority (65%) were main course meals that met at least six of the 11 nutrient criteria for a healthy main meal (67.2%). Finally, food influencers promote their recipe posts as positive narratives, focusing on the tastiness (66%) and convenience (40.9%) of meals.

This is the first study to evaluate what food influencers post nutritionally in their Instagram recipes, as well as how they promote these recipes. Health promotors should note the influential role of food influencers and seek ways to collaborate to provide information on how food literacy cues can be embedded in influencers' communications and provide insights into how influencers' recipes can be optimised.

The purpose of this study is to explore a new assembly process planning and execution mode to realize rapid response, reduce the labor intensity of assembly workers and improve the assembly efficiency and quality.

Based on the related concepts of digital twin, this paper studies the product assembly planning in digital space, the process execution in physical space and the interaction between digital space and physical space. The assembly process planning is simulated and verified in the digital space to generate three-dimensional visual assembly process specification documents, the implementation of the assembly process specification documents in the physical space is monitored and feed back to revise the assembly process and improve the assembly quality.

Digital twin technology enhances the quality and efficiency of assembly process planning and execution system.

It provides a new perspective for assembly process planning and execution, the architecture, connections and data acquisition approaches of the digital twin-driven framework are proposed in this paper, which is of important theoretical values. What is more, a smart assembly workbench is developed, the specific image classification algorithms are presented in detail too, which is of some industrial application values.

The growth of the internet, access to technology and rapid digital transformations have paved the way for developing attack surfaces for individuals and organizations. There is a dire need to provide cybersecurity awareness most effectively. Gamification-based platforms have evolved to make cybersecurity education more engaging and effective. This study explores the gamification platforms available for cybersecurity training and awareness, the extent to which they are used and their benefits and challenges.

PRISMA 2020 was used to conduct the systematic literature review.

The study comprehends the game design elements and their role in the effectiveness of cybersecurity training and awareness. The study unveils that traditional education methodologies are insignificant in cybersecurity awareness, and gamification-based platforms are more beneficial. The paper summarizes the implications of the findings and further postulates future research directions.

This work comprehends the various forms of gamification platforms and frameworks available for cybersecurity training and will motivate further development of gamification platforms. This paper will help academia, private and public organizations and game designers enhance their gamification-based cybersecurity education interventions.

This chapter provides an insightful exploration into the often neglected narratives within isolated African markets, with a specific focus on Nigeria. Contrary to the prevailing belief that traditional market systems are outdated, this study argues for their enduring relevance in fostering economic development in the region. By delving into the unique dynamics and historical context of Nigerian markets, this chapter challenges conventional perspectives and offers a fresh perspective on the continued importance of traditional market systems. It unveils the intricate web of market relationships that have nurtured economic activities, showcasing the adaptability and endurance of these markets amidst changing circumstances. Ultimately, this chapter underscores the vital role of Nigerian markets in fostering economic development, highlighting their potential as engines of growth and agents of change within the African context.

This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant.

The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. 

PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted.

It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably.

The main objective of this paper is to analyse the relationship between innovation and traditional concepts to explain the phenomenon of traditional food with innovation from a market and consumer behaviour perspective in the Mexican context.

The research is carried out in two phases: (1) analysis of the offer in distribution and (2) consumer research. First, a mixed observation technique in the offer of traditional foods with innovation was carried out. The data were recollected from 24 companies' websites and was complemented with information from main distribution chains of the city of Hermosillo (Mexico). Second, a survey was carried out with 310 Mexican consumers. The data obtained were analysed using bi-variable and multivariable techniques.

The findings from the websites showed that there are 19 traditional products with innovation that are marketed through this medium, while 39 traditional products with innovation are offered in distribution chains. Of all foods, 61% showed innovations in ingredients and materials. Also, the consumer evaluations identified three segments: the consumers orientated towards innovations, convenience and health (42.2%), those orientated towards sensory innovations (39%), and those more inclined towards innovations in marketing and availability (18.7%).

The research considers a partial perspective of the agri-food chain and not an integral vision, it is limited to a specific area and to certain traditional foods.

The symbiosis between innovation and tradition is identified from the perspective of supply and demand. The trend that exists in the market regarding the types of innovations and the gaps that exist regarding environmental elements are recognized.

The data obtained in the research generate information for business decision-making and entrepreneurship; in addition indicates new dietary and consumption patterns. It also provides knowledge about innovation and tradition, and highlights the relevance of traditional food.

This study tries to fill a gap in the literature by focusing on the market and consumer behaviour perspective for traditional food with innovation.

Indigenous knowledge is an essential element for unveiling the evolutionary journey of socio-culture phenomena. One of the key challenges in foresight exercises is to incorporate social-culture issues such as culture, lifestyle and behavior (referred as indigenous knowledge) into the study. However, the statistical trends of those factors tend to be either not available or limited unlike the population or economic related factors. The purpose of this study is to present the use of valuable data from indigenous knowledge to enhance the foresight exercise through the better understanding of social dynamics and changes.

The fragmented form of indigenous knowledge is analyzed and converted into a structured data format and then interpreted to unveil the evolutionary journey of socio-cultural phenomena. This study applies a scenario development method to visualize the results of foresight by comparing before and after the integration of indigenous knowledge. Finally, an assessment was conducted to reflect the value enhancement resulting from the integration of indigenous knowledge into the foresight process.

With the proposed approach, the foresight study on the future development of Thai food was demonstrated. The findings of this study show that the use of indigenous knowledge on eating behavior, cooking style and food flavor helps improve the alternative scenarios for the future development of Thai foods.

Indigenous knowledge can be applied to develop plausible scenarios and future images in foresight exercises. However, by nature, indigenous knowledge is not well-structured and, therefore, needs to be analyzed and turned into structured data so that it can be interpreted before integrating into the foresight process.

This study is one of few studies addressing the opportunities for integrating indigenous knowledge into foresight process. Indigenous knowledge can unveil the evolution of socio-cultural changes to improve the results of foresight study, especially the cases where statistical data and trends may not be sufficient to foresee future development.

Despite its health benefits, vegetable consumption is low in urban Nigeria. Interventions have been successful in increasing urban Nigerians' vegetable intake in the home environment, but interventions doing so for popular out-of-home consumption are lacking. This study aimed to design, implement and assess an intervention to increase the vegetable intake of urban Nigerians through street foods.

A quasi-experimental design was applied in Lagos, Nigeria. During the intervention, 12 trained street food vendors (SFVs) actively promoted the health benefits of vegetables to their customers (using marketing statements and posters) and provided the option to buy an additional green leafy vegetables (GLVs) side dish to their meal. Purchases were observed, and a survey was conducted before and during the intervention to measure perceived meal quality and satisfaction. Six to eight weeks after the intervention, a mystery shopper visited the vendor to assess if they were still selling additional GLVs.

Almost half (46%) of the 1,506 observed customers bought additional GLVs during the intervention. Both at baseline (N = 452) and during intervention (N = 564), meal satisfaction was high. Users were on average more educated and older than non-users. Most vendors did not perceive the sale of additional GLVs as additional work. Six to eight weeks after the intervention, nine vendors (75%) were still selling additional GLVs.

This study showed that SFVs informing consumers on the potential health benefits of vegetables and offering these vegetables in street food dishes at a commercially viable price is an interesting option to increase vegetable intake.