Abstract: This application provides a face living body detection method performed by a computing device, the method including: obtaining a first face image of a target detection object in a first illumination condition and a second face image of the target detection object in a second illumination condition, determining a difference image according to the two images, decoupling an object reflectivity and an object normal vector corresponding to the target detection object from a feature map extracted from the difference image, and determining whether the target detection object is a living body according to the object reflectivity and the object normal vector. This method decouples texture information and depth information of a face, and performs living body detection by using decoupled information, which increases the defense capability against 3D attacks, thereby effectively defending against planar attacks and 3D attacks.

Abstract: A liveness detection method includes acquiring a facial image of an object and a reference feature set that includes a plurality of reference features conforming to a pre-set feature distribution; extracting an image feature from the facial image, performing liveness feature mapping on the plurality of reference features to obtain a plurality of corresponding reference liveness features, performing, based on the plurality of reference liveness features, liveness discrimination on the image feature to obtain a discrimination result, performing, based on the image feature, distribution fitting on the plurality of reference features to obtain a distribution fitting result, and performing liveness detection on the object based on the discrimination result and the distribution fitting result.

Abstract: Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt % compared with not using the enzyme treatment; and the enzyme may also include cellulase and/or phospholipase. The method does not reduce or substantially reduce the quality of the bakery product, and allows same to have a shelf life of at least 4 days. Also involved is baked fat and oil prepared from the above-mentioned enzyme and edible fat and oil.