Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6398060 | Food Research International | 2013 | 13 Pages |
Abstract
⺠Surface texture is an important characteristic of pasta. ⺠It can be evaluated by means of image texture analysis methods. ⺠Thanks to GLCM the surface characteristic of the samples was estimated objectively. ⺠Results showed the differences of surface aspect of pasta before and after cooking. ⺠PCA/PLS-DA analysis was applied on GLCM/AMT results; sample classification was found.
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Food Science
Authors
Lorenzo Fongaro, Knut Kvaal,