SEM image processing for food structure analysis

Journal of Texture Studies

Volumn 28, Issue 6, 1997, Pages 657-672

  Tan, J ^a   Zhang, H ^a   Gao, X ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ZEA MAYS;

EID: 0031322243     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1997.tb00145.x     Document Type: Article

References (9)

1. BARRET, A.M. and PELEG, M. 1992. Cell size distribution of puffed corn extrudates. J. Food Sci. 57, 146-154.
2. GAO, X. and TAN, J. 1996a. Analysis of expanded-food texture by image processing, part I: geometric properties. J. Food Process Engineering 19, 425-444.
3. GAO, X. and TAN, J. 1996b. Analysis of expanded-food texture by image processing, part II: mechanical properties. J. Food Process Engineering 19, 445-456.
4. GAO, X., TAN, J. and HEYMANN, H. 1994. Evaluation of extruded-food sensory properties by image processing. Paper No. 94-3023, Am. Soc. Ag. Eng., 2950 Niles Rd., St. Joseph, MI.
5. GONZALEZ, R.C. and WOODS, R.E. 1992. Digital Image Processing, Addison-Wesley, Reading, MA.
6. HARALICK, R.M. and SHAPIRO, L.G. 1992. Computer and Robot Vision, Vol. I & II, Addison-Wesley, Reading, MA.
7. SMOLARZ, A., VAN HECKE, E. and BOUVIER, J.M. 1989. Computerized image analysis and texture of extruded biscuits. J. Texture Studies 20, 223-234.
8. TAN J., GAO, X. and HSIEH, F. 1994. Extrudate characterization by image processing. J. Food Sci. 59, 1247-1250.
9. VICKERS, Z.M. 1988. Crispness of Cereals. In Advances in Cereal Science and Technology, (Y. Pomeranz, ed.) Vol. IX, Amer. Assoc. Cereal Chemists, St. Paul, MN.