Image processing for evaluation of papilla clearness of dried sea cucumber products-Reference-Cited by-同舟云学术

Image processing for evaluation of papilla clearness of dried sea cucumber products

Published:2021 Issue:1 Volume:27 Page:69-74
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Narita Masanao¹,Sugawara Akira¹,Kuwahara Yasuhiro²,Enomoto Koichiro³,Toda Masashi⁴

Affiliation:

1. Hokkaido Research Organization Fisheries Research Department Central Fisheries Research Institute

2. Abashiri Fisheries Research Institute

3. The University of Shiga Prefecture

4. Kumamoto University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/1/27_69/_pdf

Reference13 articles.

1. Akamine, J. (2009). Challenging “boom and bust” market pressures: Development of self-managed sea cucumber conservation in Rishiri Island, Hokkaido, Japan. Biosphere Conservation, 9, 1-12.

2. Chang, Y., Shi, S., Zhao, C., and Han, Z. (2011). Characteristics of papillae in wild, cultivated and hybrid sea cucumbers (Apostichopus japonicus). African Journal of Biotechnology, 10, 13780-13788.

3. Duan, X., Zhang, M., Mujumdar, A. S., and Wang, S. (2010). Microwave freeze drying of sea cucumber (Stichopus japonicus). J. Food Eng., 96, 491-497.

4. Enomoto, K. and Toda, M. (2018). Image measurement of seafood. Journal of the Japan Society for Precision Engineering, 84, 953-957. (in Japanese)

5. Fukunaga, T., Matsumoto, M., Murakami, T., and Hatae, K. (2004) Effects of soaking conditions on the texture of dried sea cucumbers. Fish. Sci., 70, 319-325.