An ecological approach has been obtained by using natural dyes and mordant for dyeing process. Silk fabrics dyed using natural mordants: powder of sour pomegranate and sweet pomegranate and mixture them. A beautiful red color were obtained by using theses mordants. The color of dyed silk fabrics was investigated in CIE Lab L, a and b and K/S values. Finally, all dyed fabrics were tested for was...

Observing the development of content based image retrieval systems hindered by the lack of eecient image representations, color histogram based indexing techniques have been used quite successfully. Though their performance strongly depends on illumination conditions being controlled, there has been only small eeort to make them invariant to illumination. By introducing color{orientation histog...

In this paper, Non-subsampled medical image fusion is a unique tool, which develops many imaging techniques in medical field. The main work is to capture the information from different image sources and convert them into single output. Two different fusion rules like phase congruency and directive contrast are introduced. The work was discussed based on the images in medical field which gives a...

This paper explores different methods of adjusting images such that viewers suffering from dichromacy are able to better perceive image detail and color dynamics. In particular, we select deuteranopia, a type of dichromacy where the patient does not naturally develop “green”, or medium wavelength, cones in his or her eyes. This comparison considers three algorithms for this type of image proces...

among the different classes of physical properties of foods, color is considered the most important visual attribute in quality perception. consumers tend to associate color with quality due to its good correlation with physical, chemical and sensorial evaluations of food quality. this study used an inexpensive method to predict sweet cherries color parameters by combining image processing and ...

Growth of pathogenic organisms such as Escherichia coli O157:H7 and Salmonella spp. can be inhibited in ground beef through the addition of certain lactic acid-producing bacteria (LAB; Lactobacillus acidophilus NP51, Lactobacillus crispatus NP35, Pediococcus acidilactici, and Lactococcus lactis ssp. lactis). This study evaluated the effects of LAB inclusion on the organoleptic and biochemical p...

macaroni is one of the favorite dishes in iranian,s family food program. in this study, effects of using different level of curcumin as a natural and functional component extracted from curcuma longa plant, against total count , total coliforms, psychrotrophic bacteria, yeasts and moulds and colorimetric properties of macaroni in comparison with beta carotene and turmeric as commercial color ad...

In RoboCup, all objects in the game are color coded to allow easy segmentation and identification. However, color vision is very sensitive to the exact color of the illumination which makes the identification task much harder than is often anticipated. Algorithms that work in the lab in fluorescent light may not function at all in an actual game where incandescent lights are used. This article ...

Lactic acid bacteria (LAB) can reduce Escherichia coli O157:H7 and Salmonella spp. in ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural antioxidant, to ground beef has been shown to increase shelf life and is commonly used in modified-atmosphere packaged (MAP) ground beef. This study evaluated the effects of LAB and RO treatment on the shelf life and st...