Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1878-1884

  Quevedo, Roberto ^a   Valencia, Emir ^a   Alvarado, Felipe ^a   Ronceros, Betty ^a,b   Bastias, José Miguel ^c  

^a UNIVERSIDAD DE LOS LAGOS   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Bloom; Chocolate; Computational vision; Fractal; Kinetic

Indexed keywords

BLOOM; CHOCOLATE; CLASSICAL METHODS; COMPUTATIONAL VISION; FRACTAL KINETICS; FRACTAL METHODS; TEMPERATURE CYCLES; WHITENESS INDEX;

COATINGS; FRACTALS; KINETICS;

BLOOMS (METAL);

THEOBROMA CACAO;

EID: 84879290277     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0729-x     Document Type: Article

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