Chapter: Computer Vision

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Home > Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality > Computer Vision

Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality |

Sundaram Gunasekaran

Routledge

Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality

Computer Vision

Chapter Info

Authors

Sundaram Gunasekaran

ARI Id

1666383335314_15634730

Access

Not Available Free

Pages

53-112

DOI

10.1201/9781482270655-8

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Chapters/Headings	Author(s)	Pages	Info
Optical Methods: Visible, NIR, and FTIR Spectroscopy	Sundaram Gunasekaran	15-52
Computer Vision	Sundaram Gunasekaran	53-112
Delayed Light Emission and Fluorescence	Sundaram Gunasekaran	113-150
X-Ray Imaging for Classifying Food Products Based on Internal Defects	Sundaram Gunasekaran	151-178
Nuclear Magnetic Resonance Techniques and Their Application in Food Quality Analysis	Sundaram Gunasekaran	179-230
Ultrasonics	Sundaram Gunasekaran	231-256
Firmness-Measurement Methods	Sundaram Gunasekaran	257-300
Linear Viscoelastic Methods	Sundaram Gunasekaran	301-348
Biosensors in Food Quality Evaluation	Sundaram Gunasekaran	349-392
New Techniques for Food Quality Data Analysis and Control	Sundaram Gunasekaran	393-430
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