The relationship between colour parameters and anthocyanins of four sweet cherry cultivars, Burlat, Saco, Summit and Van was studied. The colour (L*, a*, b*, chroma and hue angle parameters) and anthocyanins were analysed during two different years at two different ripening stages (partially ripe, and ripe, respectively). The cherries were analysed at harvest and after storage at 1.5 ± 0.5 C an...

This study examined the immediate nonvisual effects of ambient lighting colours and illuminance on momentary wellbeing and physiology during daytime. As reported in recent literature, the effects of lighting extend beyond comfort and safety issues. Illuminance level and ambient colours appear to have differing effects on perception and to some degree on physiological parameters. In the present ...

This thesis presents the development of a theoretical framework capable of encompassing the colour and texture information in a robust image descriptor that can be applied to the identification of coherent regions in complex natural images. In the suggested approach, the colour and texture features are extracted explicitly on two independent channels and the main emphasis of this work was place...

Original scientific paper In liquid toner electrophotography, colour gamut is often diminished in the yellow region leading to problems with photo quality prints. It is known that the concentration of pigment particles in the printing ink and its thickness when applied on a paper substrate decisively influence final print quality. Variation of these two parameters for the yellow process ink was...

Undesired moiré patterns may appear in colour printing for various reasons. One of the most important reasons is interference between the superposed halftone screens of the different primary colours, due to an improper alignment of their frequencies or orientations. In this article we explain the superposition moiré phenomenon using a spectral model which is based on Fourier analysis. After exa...

A novel fast algorithm for realistic colour texture synthesis is introduced. The algorithm starts with spectral factorization of an input colour texture image using the Karhunen-Loeve expansion. Single orthogonal monospectral components are further decomposed into a multi-resolution grid and each resolution data are independently mod-eled by their dedicated Gaussian Markov random eld model (GMR...

In previous papers of the series, we used a combination of optical and near-infrared colours to derive constrains on the relative age structure in globular cluster systems. Here, we present the details, strength and limitations of our method based on Monte-Carlo simulations of colour-colour diagrams and cumulative age distributions. The simulations are based on general informations about the gl...

Optimisation of thermal processes relies on adequate degradation kinetic models for food safety and quality. In order to use peach puree as a model food to further validate calculated optimal conditions, isothermal experiments, using peach puree, were performed between 110°C and 135°C. Colour was quanti®ed using the L, a, b system. Two combinations of these parameters, La/b and Total Colour Di€...

Colour and texture are important parameters in foods processing industries. Both these two factors represent meaningful visual stimuli and can be represented by a model for quality control of the products. Some food processing industries give emphasis on the coloury compounds towards quality of the food items. Intensive processing in complex controlled environments of tea fermentation requires ...