In this paper the combination of texture and colour features is used for image classi cation. Texture features are extracted using the Discrete Wavelet Frame analysis. 2-D or 1-D histograms of the CIE Lab chromaticity coordinates are used as colour features. The 1-D histograms of the a; b coordinates were also modeled according to the generalized Gaussian distribution. The similarity measure de...

ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally...

Methods for extracting features and classifying textures in high resolution colour images are presented. The proposed features are directional texture features obtained from the convolution of the Walsh-Hadamard transform with different orientations of texture patches from high resolution images, as well as simple chromatic features that correspond to hue and saturation in the HLS colour space....

Partially supervised segmentation, that is, segmentation with always incomplete training data has many practical applications in image analysis and retrieval. This paper proposes a new algorithm for finding regions of a single texture in an arbitrary colour image. The texture is specified by a given training sample. The algorithm exploits colour space vector quantization, colour thresholding, a...

Abstract One of the most important components in spreads is fat phase. The characteristics used determine quality factors products such as viscosity, texture, colour, shelf life, etc. In these kinds products, commonly palm fat, however, recent years it has had a bad press due to its negative environmental impact and health concerns. Therefore, aim our research was develop oil free hazelnut spre...

Design/Methodology/Approach: Samples of non-stunned broiler breast meat (n=10) and stunned broiler breast meat (n=10) which have undergone the Halal slaughter method were analysed on the quality parameters of protein solubility, emulsion activity index, emulsion stability index, pH, water holding capacity (drip loss and cooking loss), texture (shear force textural analysis), meat colour (L, a, ...

N,N′-diacetylchitobiose, also known as GlcNAc2, is a chitin oligosaccharide and reported to possess antimicrobial activity against pathogenic bacteria. In this study, 1% (w/v) GlcNAc2 solution was applied on ready-to-eat (RTE) shrimp evaluated an coating Listeria monocytogenes during storage at 4 °C for 16 days. Texture properties, colour, TBARS values, moisture content bacterial counts were mo...

Colour is one of the most important features in content based image retrieval. However, colour is rarely used as a feature that codes local spatial information, except for colour texture. This paper presents an approach to represent spatial colour distributions using local principal component analysis (PCA). The representation is based on image windows which are selected by two complementary da...

In this paper a new system for burn diagnosis is proposed. The aim of the system is to separate burn wounds from healthy skin, and the different types of burns (burn depths) from each other, identifying each one. The system is based on the colour and texture information, as these are the characteristics observed by physicians in order to give a diagnosis. We use a perceptually uniform colour sp...

Changes in proximate composition, colour and textural characteristics of ozone-processed shrimp as affected by combined effects of increasing ozone exposures and iced storage were investigated and for the first time. Whilst proximate composition comprised of fat, moisture, and protein contents and colour comprised of L*, a*, b* and metric chroma (C), the texture comprised of adhesiveness, fract...