Characterization of food surface roughness using the glistening points method

Journal of Food Engineering

Volumn 65, Issue 1, 2004, Pages 1-7

  Quevedo, R ^a   Aguilera, J M ^b  

^a UNIVERSIDAD DE LOS LAGOS   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Blooming; Glistening points; Image processing; Microscopy; Surface roughness

Indexed keywords

CRYSTALLIZATION; IMAGE PROCESSING; LIGHT SOURCES; MICROSTRUCTURE; QUALITY ASSURANCE; SOLVENTS; SURFACE ROUGHNESS;

FOOD ENGINEERING; GAUSSIAN ROUGHNESS DISTRIBUTIONS; GLISTERING POINTS; SOLID FOODS;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 2342594556     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.029     Document Type: Article

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