Real-time quality analysis of baked goods using advanced technologies
Author:
- 18 October 2024
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 388
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Determination of the Number of Food Products in Closed Packages with the Help of X-ray Imaging and Image ProcessingFood Analytical Methods, 2024
- Real-time coating thickness measurement and defect recognition of film coated tablets with machine vision and deep learningInternational Journal of Pharmaceutics, 2022
- Research Techniques Made Simple: Cutaneous Colorimetry: A Reliable Technique for Objective Skin Color MeasurementJournal of Investigative Dermatology, 2020
- Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levelsLWT, 2017
- Application of image analysis to optimization of the bread-making process based on the acceptability of the crust colorJournal of Cereal Science, 2017
- Automatic forensic analysis of automotive paints using optical microscopyForensic Science International, 2016
- Continuous monitoring of bread dough fermentation using a 3D vision Structured Light techniqueJournal of Food Engineering, 2014
- Characterizing physicochemical changes of cookies baked in a commercial ovenFood Research International, 2012
- Monitoring baking processes of bread rolls by digital image analysisJournal of Food Engineering, 2012
- Thickness measurement and crease detection of wheat grains using stereo visionPattern Recognition Letters, 2007