Assist. Prof. Dr. Kamaljit Kaur

University: Punjab Technical University
Department: Department of Computer Science and IT
Research Fields: Databases Network Security

Publications

1 Static and Dynamic Complexity Analysis of Software Metrics

Authors: Kamaljit Kaur, Kirti Minhas, Neha Mehan, Namita Kakkar

Abstract:

Software complexity metrics are used to predict critical information about reliability and maintainability of software systems. Object oriented software development requires a different approach to software complexity metrics. Object Oriented Software Metrics can be broadly classified into static and dynamic metrics. Static Metrics give information at the code level whereas dynamic metrics provide information on the actual runtime. In this paper we will discuss the various complexity metrics, and the comparison between static and dynamic complexity.

Keywords: Static Complexity, Dynamic Complexity, Halstead Metric, Mc Cabe's Metric

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Abstracts

2 Quality Evaluation of Bread Enriched with Red Sweet Pepper Powder (Capsicum annuum)

Authors: Kamaljit Kaur, Ramandeep Kaur, Preeti Ahluwalia, Poonam A. Sachdev

Abstract:

Bread is an ideal vehicle to impart bioactive compounds to the consumers in a convenient manner. This study evaluated bread enriched with red sweet pepper powder (RSP) at 2, 4, 6, 8, 10% and compared to control bread (without RSP). The bread crumbs were assayed for bioactive, physical, nutritional, textural, color, and sensory properties. Bread supplemented with RSP improved its color, nutritional, and bioactive properties. The low moisture content and increased hardness were observed at higher levels of RSP. Color intensity (expressed as L*, a*, b* values) of bread with 2 and 4% RSP were lower than those of high levels, and the same trend was observed for protein, fibre and ash content of bread. Significant (p < 0.05) increases were recorded for bioactive compounds such as total phenols (0.145 to 235 mg GAE/g), antioxidant activity (56% to 78%) and flavonoids (0.112 to 0.379 mg/g) as the level of powder increased. Bread enriched with 8% RSP showed improved sensory profile as compared to control, whereas a further increase in RSP decreased the sensory and textural properties. Thus, RSP act as a natural colorant and functional food that enhanced the functional and nutritional properties of bread and can be used to customize bread for specific health needs.

Keywords: Bioactive Compounds, Breads, red sweet pepper powder, sensory scores

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1 Wavelet Coefficients Based on Orthogonal Matching Pursuit (OMP) Based Filtering for Remotely Sensed Images

Authors: Kamaljit Kaur, Ramandeep Kaur

Abstract:

In recent years, the technology of the remote sensing is growing rapidly. Image enhancement is one of most commonly used of image processing operations. Noise reduction plays very important role in digital image processing and various technologies have been located ahead to reduce the noise of the remote sensing images. The noise reduction using wavelet coefficients based on Orthogonal Matching Pursuit (OMP) has less consequences on the edges than available methods but this is not as establish in edge preservation techniques. So in this paper we provide a new technique minimum patch based noise reduction OMP which reduce the noise from an image and used edge preservation patch which preserve the edges of the image and presents the superior results than existing OMP technique. Experimental results show that the proposed minimum patch approach outperforms over existing techniques.

Keywords: image denoising, minimum patch, OMP, WCOMP

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