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 ...

This paper describes a method for synthesizing natural textures that realistically matches given colour texture appearance. The novel texture synthesis method, which we call the roller, is based on the overlapping tiling and subsequent minimum error boundary cut. An optimal double toroidal patch is seamlessly repeated during the synthesis step. While the method allows only moderate texture comp...

Perceived depth was measured for three-types of stereograms with the colour/texture of half-occluded (monocular) regions either similar to or dissimilar to that of binocular regions or background. In a two-panel random dot stereogram the monocular region was filled with texture either similar or different to the far panel or left blank. In unpaired background stereograms the monocular region ei...

The appearance of bread, such as colour and visual texture are important to the consumer when purchasing bread. The perceived colour of bread is a function of its solid-phase crumb, air-phase and viewing conditions, varying with age and ambient lighting. Visual texture aspects include the alignment of fibres with respect to the axis of view and the distribution of small fat regions in both phas...

Translucence is an important property of natural materials, and human observers are adept at perceiving changes in translucence. Perceptions of different material properties appear to arise from different cortical regions, and it is therefore plausible that the perception of translucence is dependent on specialised regions, separate from those important for colour and texture processing. To tes...

ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...

The Coordinated Clusters Representation (CCR) is a texture descriptor based on the probability of occurrence of elementary binary patterns (texels) defined over a square window. The CCR was originally proposed for binary textures, and it was later extended to grayscale texture images through global image thresholding. The required global binarization is a critical point of the method, since thi...

in a 2  3  2 factorial arrangement, 144, fifty–four-week-old laying hens, in 12 treatments with 12 replicates for each treatment, received one of 12 diets based on maize or wheat containing three levels of dried tomato pomace (dtp: 0, 50 and 100 g/kg) as a substitute for wheat bran, and two levels of pigment (0 and 900 mg/kg), for 9 weeks. weight gain (wg), egg production (ep), egg weight (ew...

Although natural images often include discordant information about object boundaries, the majority of research on texture segmentation has involved variation along a single dimension, e.g. colour, orientation, size. In this study, we examined orientation-based texture segmentation in the presence and absence of task-irrelevant colour variation. Previously, it had been shown that orientation-bas...

Within Food R&D scientists, chefs and engineers aim to develop natural fruit and vegetable based soups with optimal flavour, texture, appearance and health benefits whilst maintaining product safety. The colour and appearance has a major influence on the perceived quality (e.g. nutrition and freshness). This paper describes a method for the determination of the colour of soups containing vegeta...