Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques-Reference-Cited by-同舟云学术

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Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques

Published:2015-12-15 Issue:5 Volume:40 Page:969-978
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Pieniazek Facundo¹,Sancho Ana²,Messina Valeria¹³

Affiliation:

1. (CINSO) - (CITEDEF), UNIDEF (Strategic I & D for Defense)-CONICET-MINDEF; Juan Bautista de la Salle 4970 Buenos Aires Argentina

2. Food Technology Institute-INTA; Buenos Aires Argentina

3. The National Council for Scientific and Technical Research (CONICET); Buenos Aires Argentina

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12677/fullpdf

Reference43 articles.

1. A novel cooked extruded lentils analog: Physical and chemical properties;Abu-Ghoush;J. Food Sci. Technol.,2015

2. Effect of tempering and end moisture content on the quality of micronized lentils;Arntfield;Food Res. Int.,1997

3. Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis;Barrera;Carbohydr. Polym.,2013

4. Cooking quality of lentils grown in the Canadian prairies;Bhatty;Can. J. Plant Sci.,1984

5. Drying of lentils including shrinkage: A numerical simulation;Carmo;Dry. Technol.,2005

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