Effect of surface topography on color and gloss of chocolate samples

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 776-783

  Briones, Vilbett ^a   Aguilera, José M ^a   Brown, Christopher ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b Worcester Polytechnic Institute   (United States)

Author keywords

Chocolate; Color; Computer vision; Gloss; Roughness; Texture image

Indexed keywords

ENTROPY; FRACTALS; GLOSS MEASUREMENT; PARAMETER ESTIMATION; PLASTICS MOLDING; SURFACE ROUGHNESS; SURFACE TOPOGRAPHY; TEXTURES;

CHOCOLATE SAMPLES; GRAININESS; SANDPAPER; TEXTURE IMAGE;

FOOD PRODUCTS;

ARA; THEOBROMA CACAO;

EID: 33745356089     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.08.004     Document Type: Article

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