Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis

Food and Bioprocess Technology

Volumn 8, Issue 6, 2015, Pages 1349-1354

  Maeda, Tatsuro ^a   Kokawa, Mito ^b   Nango, Nobuhito ^c   Miura, Makoto ^d   Araki, Tetsuya ^e   Yamada, Masaharu ^f   Takeya, Kōji ^g   Sagara, Yasuyuki ^h  

^a Food Research Center   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c Ratoc System Engineering Co Ltd   (Japan)

^d IWATE UNIVERSITY   (Japan)

^e UNIVERSITY OF TOKYO   (Japan)

^f KOGAKUIN UNIVERSITY   (Japan)

^g Tumugi Bakery   (Japan)

^h Food Kansei Communications Corp   (Japan)

Author keywords

Acid magenta; Bone histomorphometry; Computer vision; Gluten skeleton

Indexed keywords

BONE; COMPUTER VISION; FLUORESCENCE; FLUORESCENCE MICROSCOPY; FOOD PRODUCTS; IMAGE ACQUISITION; MIXING; STARCH;

BONE HISTOMORPHOMETRY; FLUORESCENCE IMAGE; GLUTEN SKELETON; GLUTEN STRUCTURE; IMAGE ANALYSIS METHOD; QUANTIFICATION METHODS; THREE PARAMETERS; VISUALIZATION METHOD;

IMAGE ANALYSIS;

EID: 84939949428     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1497-9     Document Type: Article

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