The Application of Computer Color Matching Techniques to the Matching of Target Colors in a Food Substrate: A First Step in the Development of Foods with Customized Appearance

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Kim, Sandra ^a   Golding, Matt ^a   Archer, Richard H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Baked food; Color; Color difference; Match prediction; Three dimensional printing

Indexed keywords

FOOD DYE;

ALGORITHM; ARTICLE; CHEMICAL MODEL; CHEMISTRY; COLOR; COLORIMETRY; COMPUTER ASSISTED DIAGNOSIS; COOKING; FAST FOOD; IMAGE PROCESSING; MICROWAVE RADIATION; OSMOLARITY; STANDARD; THREE DIMENSIONAL IMAGING; VALIDATION STUDY;

ALGORITHMS; COLOR; COLORIMETRY; COOKING; FAST FOODS; FOOD COLORING AGENTS; IMAGE INTERPRETATION, COMPUTER-ASSISTED; IMAGE PROCESSING, COMPUTER-ASSISTED; IMAGING, THREE-DIMENSIONAL; MICROWAVES; MODELS, CHEMICAL; OSMOLAR CONCENTRATION;

EID: 84861987266     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02744.x     Document Type: Article

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