Surface texture characterization of an Italian pasta by means of univariate and multivariate feature extraction from their texture images

Food Research International

Volumn 51, Issue 2, 2013, Pages 693-705

  Fongaro, Lorenzo ^a   Kvaal, Knut ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Angle measure technique; Gray level co occurrence matrix; Image texture analysis; Multivariate data analysis; Pasta; PCA PLS DA analysis; Surface texture

Indexed keywords

ANGLE MEASURES; GRAY LEVEL CO-OCCURRENCE MATRIX; IMAGE TEXTURE ANALYSIS; MULTIVARIATE DATA ANALYSIS; PASTA; PCA/PLS-DA ANALYSIS; SURFACE TEXTURES;

FEATURE EXTRACTION; IMAGE PROCESSING; MULTIVARIANT ANALYSIS;

TEXTURES;

EID: 84874378321     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.044     Document Type: Article

References (50)

1. Acevedo N., Briones V., Buera P., Aguilera J. Microstructure affects the rate of chemical, physical and colour changes during storage of dried apple discs. Journal of Food Engineering 2008, 85:222-231.
2. Amadasun M., King R. Textural features corresponding to textural properties. IEEE Transactions on Systems, Man, and Cybernetics 1989, 19:1264-1274.
3. Andrle R. The angle measure technique: A new method for characterizing the complexity of geomorphic lines. Geophysics 1994, 26:83-97.
4. Basset O., Buquet B., Aboielkaram S., Delachartre P., Culioli J. Application of texture image analysis for the classification of bovine meat. Food Chemistry 2000, 69:437-445.
5. Beyer H.M. The GLCM tutorial (Accessed on 02 July 2010). http://www.fp.ucalgary.ca/mhallbey/tutorial.htm.
6. Bharati M.H., Liu J.J., MacGregor J.F. Image texture analysis: Methods and comparisons. Chemometrics and Intelligent Laboratory Systems 2004, 72:57-71.
7. Borwankar P.R. Food texture and rheology: A tutorial review. Journal of Food Engineering 1992, 16:1-16.
8. Bruneel C., Pareyt B., Brijs K., Delcour J.A. The impact of the protein network on the pasting and cooking properties of dry pasta products. Food Chemistry 2010, 120:371-378.
9. Cabrera E.J. (Accessed on 02 January 2013). http://rsb.info.nih.gov/ij/plugins/texture.html.
10. Chandraratne M., Samarasinghe S., Kulasiri D., Bickerstaffe R. Prediction of lamb tenderness using image surface texture features. Journal of Food Engineering 2006, 77:492-499.
11. Chen J. Surface texture of foods: Perception and characterization. Critical Reviews in Food Science and Nutrition 2007, 47:583-598.
12. Du C.J., Sun D.W. Recent developments in the applications of image processing techniques for food quality evaluation. Trends in Food Science & Technology 2004, 15:230-249.
13. Esbensen K.H., Hjelmen K.H., Kvaal K. The AMT approach in chemometrics - First forays. Journal of Chemometrics 1996, 10:569-590.
14. Faller A.L.K., Fialho E. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Research International 2009, 42:210-215.
15. Fongaro L., Lucisano M., Mariotti M. Assessment of surface aspect of foods using ImageJ plugins. Proceedings of the ImageJ User and Developer Conference 2012, 245-248.
16. Haralick R.M., Shanmugam K., Dinstein I. Textural features for image classification. IEEE Transactions on Systems, Man, and Cybernetics 1973, 3:610-621.
17. Huang J., Esbensen K.H. Applications of angle measure technique (AMT) in image analysis part I. A new methodology for in situ powder characterization. Chemometrics and Intelligent Laboratory Systems 2000, 54:1-19.
18. Huang J., Esbensen K.H. Applications of AMT (angle measure technique) in image analysis part II: prediction of powder functional properties and mixing components using multivariate AMT regression (MAR). Chemometrics and Intelligent Laboratory Systems 2001, 57:37-56.
19. Huang H., Yu H., Xu H., Ying Y. Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review. Journal of Food Engineering 2008, 87:303-313.
20. Indahl U.G., Martens H., Naes T. From dummy regression to prior probabilities in PLS-DA. Journal of Chemometrics 2007, 21:529-536.
21. Johansen S., Laugesen J., Janhoj T., Ipsen R., Frost M. Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images. Food Quality and Preference 2008, 19:232-246.
22. Kucheryavski S., Belyaev I. Classification and analysis of non-isotropic images by angle measure technique (AMT) with contour unfolding. Analytica Chimica Acta 2009, 642:135-141.
23. Kucheryavski S.V., Kvaal K., Halstensen M., Mortensen P.P., Dahl C.K., Minkkinen P., et al. Optimal corrections for digitization and quantification effects in angle measure technique (AMT) texture analysis. Journal of Chemometrics 2008, 22:722-737.
24. Kvaal K., Kucheryavski S.V., Halstensen M., Kvaal S., Flø A.S., Minkkinen P., et al. eAMTexplorer: A software package for texture and signal characterization using angle measure technique. Journal of Chemometrics 2008, 22:717-721.
25. Kvaal K., Wold J.P., Indahl U.G., Baardseth P., Næs T. Multivariate feature extraction from textural images of bread. Chemometrics and Intelligent Laboratory Systems 1998, 42:141-158.
26. Kvaal K. eAMTExplorer v0.51, ImageJ version 1989, Norwegian University of Life Sciences, Aas, Norway, http://arken.umb.no/~kkvaal/eamtexplorer/imagej_plugins.html (Accessed on 04 February 2013).
27. Lucisano M., Cappa C., Fongaro L., Mariotti M. Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta. Journal of Cereal Science 2010, 51:381-387.
28. Lucisano M., Mariotti M., Pagani M.A., Bottega G., Fongaro L. Cooking and textural properties of some traditional and aromatic rice cultivars. Cereal Chemistry 2009, 86:542-548.
29. Lucisano M., Pagani M.A., Mariotti M., Locatelli D.P. Influence of die material on pasta characteristics. Food Research International 2008, 41:646-652.
30. Mahavir C., Bijay P., Ambikanandan M. Nano-liposomal dry powder inhaler of tacrolimus: Preparation, characterization, and pulmonary pharmacokinetics. International Journal of Nanomedicine 2007, 2(4):675-688.
31. Mariotti M., Alamprese C., Pagani M., Lucisano M. Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours. Journal of Cereal Science 2006, 43:47-56.
32. Mariotti M., Fongaro L., Catenacci F. Alkali spreading value and image analysis. Journal of Cereal Science 2010, 52:227-235.
33. Martens H., Naes T. Multivariate calibration 1989, Wiley & Sons, (ISBN 0471 90979).
34. Marti A., Fongaro L., Rossi M., Lucisano M., Pagani M.A. Quality characteristics of pasta enriched with buckwheat flour. International Journal of Food Science and Technology 2011, 46(11):2393-2400.
35. Muller A., Steinhart H. Recent developments in instrumental analysis for food quality. Food Chemistry 2007, 102:436-444.
36. Oey I., Vanderplancken I., Vanloey A., Hendrickx M. Does high pressure processing influence nutritional aspects of plant based food systems?. Trends in Food Science & Technology 2008, 19:300-308.
37. Olivera D.F., Salvadori V.O. Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta. Journal of Food Engineering 2009, 90:271-276.
38. Ortiz M.C., Sarabia L., Rey R.G., Lunque de Castro M.D. Sensitivity and specificity of PLS-class modelling for five sensory characteristics of dry-cured ham using visible and near infrared spectroscopy. Analytical Chimica Acta 2006, 558:125-131.
39. Padhi B.K., Mahavir B.C., Ambikanandan M. Aerosol performance of large respirable particles of amikacin sulfate produced by spray and freeze drying techniques. Current Drug Delivery 2009, 6:8-16.
40. Pagani M.A., Lucisano M., Mariotti M. Traditional Italian products from wheat and other starchy flours. Handbook of food products manufacturing 2007, 328-388. John Wiley & Sons, Inc., Hoboken, NJ, USA. Y.H. Hui (Ed.).
41. Quevedo R., Lopez-G C., Aguilera J.M., Caduche L. Description of food surface and microstructural changes using fractal image texture analysis. Journal of Food Engineering 2002, 53:361-371.
42. Rasband W.S. ImageJ 1997-2012, U. S. National Institutes of Health, Bethesda, Maryland, USA, (http://imagej.nih.gov/ij/, (Accessed on 02 January 2013)).
43. Rodriguez-Amaya Delia B. Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids, a review. Journal of Food Composition and Analysis 2010, 23:726-740.
44. Russ J.C. The image processing handbook 1999, CRC Press, Florida, (Chapter 4). 3rd ed.
45. Sabo E., Beck A.H., Montgomery E.A., Bhattacharya B., Meitner P., Wang J.Y., et al. Computerized morphometry as an aid in determining the grade of dysplasia and progression to adenocarcinoma in Barrett's esophagus. Laboratory Investigation 2006, 86:1261-1271.
46. Siró I., Kápolna E., Kápolna B., Lugasi A. Functional food. Product development, marketing and consumer acceptance - A review. Appetite 2008, 51:456-467.
47. Stewart-Knox B., Mitchell P. What separates the winners from the losers in new food product development?. Trends in Food Science & Technology 2003, 14:58-64.
48. Sun D.W. Computer vision technology for food quality evaluation 2008, AP, (Chapters 3-4). D.W. Sun (Ed.).
49. Zardetto S., Dalla Rosa M. Effect of extrusion process on properties of cooked, fresh egg pasta. Journal of Food Engineering 2008, 92:70-77.
50. Zheng C., Sun D.W., Zheng L. Recent applications of image texture for evaluation of food qualities - A review. Trends in Food Science & Technology 2006, 17:113-128.