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Identification and classification of bulk paddy, brown, and white rice cultivars with colour features extraction using image analysis and neural network
stepdisc analysis HSI HSV back propagation algorithm, bulk images
2014/7/10
We identify five rice cultivars by mean of developing an image processing algorithm. After preprocessing operations, 36 colour features in RGB, HSI, HSV spaces were extracted from the images. These 36...
Effect of natural antioxidants on the colour and lipid stability of paprika salami
video image analysis dried sausage oxidation rosemary lycopene
2014/2/24
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry...
Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
pasta colour profile granulation spectral method PCA
2014/2/25
For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common whea...
Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes
amidated low methoxyl pectin gel fish restructured products
2009/3/19
Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsett...
Strawberry jams: influence of different pectins on colour and textural properties
pectin strawberry jam low-calorie strawberry jam anthocyanins texture
2014/3/10
Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams an...
Influence of drying procedure on colour and rehydration characteristic of wild asparagus
wild asparagus drying procedure rehydration colour
2014/3/7
The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus sam...