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UTILIZING FRACTAL DIMENSIONS OF EXTRUDATE SECTIONAL-IMAGES FOR DESCRIBING THEIR TEXTURAL PROPERTIES
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References18
Lazou A., Krokida M., Structural and textural characterization of corn-letil extrudated snacks. Journal of Food Engineering, vol. 100, pp 392-408, 2010.
Russ J., C., Fractal Surfaces, Plenum Press, New York, 1994.
Mandelbrot B.,B., The Fractal Geometry of Nature, Freeman, New York, 1968.
Jennane R., Harba, R., “Fractional Brownian Motion: A Model for Image Texture”, SIGNAL PROCESSING VII: Theories and Applications , M. Holt et al. (Eds.) , pp. 1389-1392, 1994.
Ahammer H.,Kroepfl J., M., Hackl Ch., Sedivy CR., Fractal dimensions and image statistics of anal intraepithelial neoplasia, Chaos, Solitons and Fractals, vol. 44, pp -92, 2011.
Lopes R., Dubois P., Bhouri I., Bedui M., H., Maouche S., Betrouni N., Local fractal and multifractal features for volumic texture characterization. Pattern Recognition, vol. 44, pp 1690-1697, 2011.
Hecke, E.V., Allaf, K., Bouvier, J.M. Texture and structure of crispy-puffed food products part II: mechanical properties in puncture. Journal of Texture Studies 29 (6), 617–632, 1998.
Agbisit, R., Alavi, S., Cheng, E., Herald, T., & Trater, A. Relationships between microstructure and mechanical properties of cellular cornstarch extrudates. Journal of Texture Studies, 38, pp 199–219, 2007.
Ekielski A., An algorithm for determination of threshold value in extruded products by the method of maximum increments: modification of Otsu method. Annals of Warsaw University of Life Sciences, vol.62, pp 71-79,2013. International Multidisciplinary Scientific GeoConfenferences SGEM 2015 www.sgem.org
Lazou A., Krokida M., Structural and textural characterization of corn-letil extrudated snacks. Journal of Food Engineering, vol. 100, pp 392-408, 2010.
Russ J., C., Fractal Surfaces, Plenum Press, New York, 1994.
Mandelbrot B.,B., The Fractal Geometry of Nature, Freeman, New York, 1968.
Jennane R., Harba, R., “Fractional Brownian Motion: A Model for Image Texture”, SIGNAL PROCESSING VII: Theories and Applications , M. Holt et al. (Eds.) , pp. 1389-1392, 1994.
Ahammer H.,Kroepfl J., M., Hackl Ch., Sedivy CR., Fractal dimensions and image statistics of anal intraepithelial neoplasia, Chaos, Solitons and Fractals, vol. 44, pp -92, 2011.
Lopes R., Dubois P., Bhouri I., Bedui M., H., Maouche S., Betrouni N., Local fractal and multifractal features for volumic texture characterization. Pattern Recognition, vol. 44, pp 1690-1697, 2011.
Hecke, E.V., Allaf, K., Bouvier, J.M. Texture and structure of crispy-puffed food products part II: mechanical properties in puncture. Journal of Texture Studies 29 (6), 617–632, 1998.
Agbisit, R., Alavi, S., Cheng, E., Herald, T., & Trater, A. Relationships between microstructure and mechanical properties of cellular cornstarch extrudates. Journal of Texture Studies, 38, pp 199–219, 2007.
Ekielski A., An algorithm for determination of threshold value in extruded products by the method of maximum increments: modification of Otsu method. Annals of Warsaw University of Life Sciences, vol.62, pp 71-79,2013. International Multidisciplinary Scientific GeoConfenferences SGEM 2015 www.sgem.org
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