Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries

Food Chemistry

Volumn 101, Issue 2, 2007, Pages 791-798

  Gokmen V ^a   Senyuva H Z ^b   Dulek B ^c   Cetin A E ^c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY   (Turkey)

^c BILKENT UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Computer vision based image analysis; French fries; Potato chips; Surface colour

Indexed keywords

ACRYLAMIDE;

ARTICLE; COMPUTER ANALYSIS; FOOD ANALYSIS; FOOD COLOR; FRYING; GLYCATION; IMAGE ANALYSIS; LINEAR REGRESSION ANALYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; POTATO;

SOLANUM TUBEROSUM;

EID: 33748291812     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.034     Document Type: Article

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