ADDITIVE ORTHANT LOSS FOR DEEP FACE RECOGNITION

Additive Orthant Loss for Deep Face Recognition

In this paper, we propose a novel loss function for deep face recognition, called the additive orthant loss (Orthant loss), which can be combined for softmax-based loss functions to improve the feature-discriminative capability.The Orthant loss makes features away from the origin using the rescaled softplus function and an additive margin.Additiona

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The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters

Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure.In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w).Fatty acids composition and their positional distribution in triacylglycerol, melting

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Computers and their role in enhancing the efficiency of the internal control system (Analytical study in Iraqi commercial banks)

This research addresses the use of computers in supervisory systems within Iraqi Herbie Hose Clamps commercial banks, by identifying the extent to which these procedures are applied in light of the use of computers, as the theoretical aspect was followed by the descriptive approach of the same title, as the first requirement addresses: the theoreti

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