Colour Measurement and Analysis in Fresh and Processed Foods: A Review

By P. Pathare, Umezuruike Linus Opara, F. Al-Said. Food and Bioprocess Technology, 2012

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Computer Vision System Applied to Classification of “Manila” Mangoes During Ripening Process (2014, methodology): “In fact, CIELAB and the HSB color space are preferred in foods because these color spaces effectively represent the colors naturally perceived by humans, and they are perceptually uniform (Quevedo et al. 2010; Pathare et al. 2013), and therefore, they were used in this work to evaluate the color cha”
Frying Process: From Conventional to Air Frying Technology (2019, background): “In addition to the difference inmass presented by the products submitted to the two types of frying, color is one of the most important quality attributes to influence the consumer‘s food choices.([53]) For example, the study by Pedreschi et al([54]) reported that the frying process in hot air requi”
Principles, developments and applications of computer vision for external quality inspection of fruits and vegetables: A review (2014, methodology): “The Hunter's a/b ratio was used as an index in apple, citrus, tomato, and carambola fruit (Pathare et al., 2013; Little, 1975; Stewart & Wheaton, 1971).”