Fractal colour: A new approach for evaluation of acrylamide contents in biscuits

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2521-2525

  Lu, Hongfei ^a   Zheng, Hong ^a  

^a ZHEJIANG NORMAL UNIVERSITY   (China)

Author keywords

Acrylamide; Biscuit; Colour; Fractal colour; Prediction model

Indexed keywords

ACRYLAMIDES; BISCUIT; COEFFICIENT OF DETERMINATION; COLOUR SPACES; LEAST SQUARES SUPPORT VECTOR MACHINES; MODEL-BASED OPC; PREDICTION MODEL; ROOT MEAN SQUARE ERRORS;

AMIDES; FRACTALS; MATHEMATICAL MODELS; MEAN SQUARE ERROR; PRINCIPAL COMPONENT ANALYSIS; SUPPORT VECTOR MACHINES;

COLOR;

ACRYLAMIDE;

ARTICLE; BISCUIT; COLOR; FOOD; FOOD COMPOSITION; FRACTAL COLOUR; PRINCIPAL COMPONENT ANALYSIS; SUPPORT VECTOR MACHINE;

ACRYLAMIDE; BREAD; COLOR; LEAST-SQUARES ANALYSIS; PHOTOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; SUPPORT VECTOR MACHINES;

EID: 84861572965     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.085     Document Type: Article

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