without Frequency Counts Yoshiyuki Okada, Noriko Satoh, Kimitaka Murashita, and Shigeru Yoshida Holography and Color Imaging Lab., Fujitsu Laboratories Ltd. Email: (yokada,nsatoh,kimi,per241)@flab.fujitsu.co.jp

Color images often must be color balanced to remove unwanted color casts. We extend previous work on using a neural network for illumination, or white-point, estimation from the case of calibrated images to that of uncalibrated images of unknown origin. The results show that the chromaticity of the ambient illumination can be estimated with an average CIE Lab error of 5∆E. Comparisons are made ...

We present an optimization technique to find hue constant RGB sensors. The hue representation is based on a log RGB opponent color space that is invariant to brightness and gamma. While modeling the visual response did not derive the opponent space, the hue definition is similar to the ones found in CIE Lab and IPT. Finding hue constant RGB sensors through this optimization might be applicable ...

We develop a triple-color fluorescent probe which may function as a lab-on-a-DNA-molecule for simultaneous detection of multiple exonucleases/restriction endonucleases. This triple-color fluorescent probe can be further applied for the discrimination of seven exonucleases and four cell lines as well as the screening of various nuclease inhibitors.

The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*)...

This research aims to determine the effect of fermentation time purple sweet potato probiotic ice cream (Ipomea batatas) with a starter culture Lactobacillus plantarum B1765 on microbiological quality (total lactic acid bacteria/LAB), chemical qualities (pH and total titrated acid/TTA), organoleptic (color, flavor, taste, texture). The method used an experimental complete random design (CRD) va...