Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference32 articles.
1. Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis
2. Prediction of beef palatability from colour, marbling and surface texture features of longissimus dorsi
3. Prediction of beef eating qualities from colour, marbling and wavelet surface texture features using homogenous carcass treatment
4. Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin
5. Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images
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