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International Journal of Food Engineering
Volumn 9, Issue 1, 2013, Pages 115-120
Image analysis of bread crumb structure in relation to mechanical properties
Author keywords

Air bubbles of crumb; Image scanner; Otsu's method; Viscoelastic property
Indexed keywords

AIR BUBBLES; HARDNESS INCREASE; IMAGE SCANNER; OBJECTIVE METHODS; ORTHOGONAL DIRECTIONS; OTSU'S METHOD; QUALITY ASSESSMENT; VISCOELASTIC PROPERTIES;
EID: 84882386105     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2012-0163     Document Type: Article
Times cited : (4)
References (8)
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    • Scanlon, M.G.1    Zghal, M.C.2
  • 2
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    • Development of an objective crumb-grain measurement
    • Rogers DE, Day DD, Olewnik MC. Development of an objective crumb-grain measurement. Cereal Foods World 1995;40:498-501.
    • (1995) Cereal Foods World , vol.40 , pp. 498-501
    • Rogers, D.E.1    Day, D.D.2    Olewnik, M.C.3
  • 3
    • 28044467359 scopus 로고    scopus 로고
    • A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis
    • Gonzales-Barron U, Butler F.A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis. J Food Eng 2006;74:268-78.
    • (2006) J Food Eng , vol.74 , pp. 268-278
    • Gonzales-Barron, U.1    Butler, F.2
  • 4
    • 34147096412 scopus 로고    scopus 로고
    • Characterization of different typical Italian breads by means of traditional, spectroscopic and image analyses
    • Brescia MA, Sacco D, Sgaramella A, Pasqualone A, Simeone R, Peri G, Sacco A. Characterization of different typical Italian breads by means of traditional, spectroscopic and image analyses. Food Chem 2006;104:429-38.
    • (2006) Food Chem , vol.104 , pp. 429-438
    • Brescia, M.A.1    Sacco, D.2    Sgaramella, A.3    Pasqualone, A.4    Simeone, R.5    Peri, G.6    Sacco, A.7
  • 5
    • 34547761405 scopus 로고    scopus 로고
    • Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale
    • Lassoued N, Babin P, Valle GD, Devaux M, Réguerre. Granulometry of bread crumb grain: contributions of 2D and 3D image analysis at different scale. Food Res Int 2007;40:1087-97.
    • (2007) Food Res Int , vol.40 , pp. 1087-1097
    • Lassoued, N.1    Babin, P.2    Valle, G.D.3    Réguerre, D.M.4
  • 6
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    • Determination of crumb grain visual appearance of organic and non-organic bread loaves by image texture analysis
    • Gonzales-Barron U, Butler F. Determination of crumb grain visual appearance of organic and non-organic bread loaves by image texture analysis. J Food Eng 2008;84:480-8.
    • (2008) J Food Eng , vol.84 , pp. 480-488
    • Gonzales-Barron, U.1    Butler, F.2
  • 7
    • 0036739688 scopus 로고    scopus 로고
    • Cellular structure of bread crumb and its influence on mechanical properties
    • Zghal MC, Scanlon MG, Sapirstein HD. Cellular structure of bread crumb and its influence on mechanical properties. J Cereal Sci 2002;36:167-76.
    • (2002) J Cereal Sci , vol.36 , pp. 167-176
    • Zghal, M.C.1    Scanlon, M.G.2    Sapirstein, H.D.3
  • 8
    • 0018306059 scopus 로고
    • A threshold selection method from gray-level histograms
    • Otsu N. A threshold selection method from gray-level histograms. IEEE Trans Syst, Man, Cybernet 1979;9:62-6.
    • (1979) IEEE Trans Syst, Man, Cybernet , vol.9 , pp. 62-66
    • Otsu, N.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.