A simple digital imaging method for measuring and analyzing color of food surfaces

By K. Yam, S. Papadakis. 2004

780 citations recorded by the source corpus.

Subfields: Atomic and Molecular Physics, and Optics

View Paper: https://www.semanticscholar.org/paper/c29795033d01c0e2348c8889197fb905bf623daf

How researchers see this paper

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In Atomic and Molecular Physics, and Optics

1. F. Pedreschi
2. K. León
3. F. Al-Said
4. Domingo Mery
5. Jorge León
6. Umezuruike Linus Opara
7. P. Pathare

Citations in the corpus

• Color measurement in L ¿ a ¿ b ¿ units from RGB digital images (2006, methodology): “…luminance or lightness component, which ranges from 0 to 100, and parameters a * (from green to red) and b * (from blue to yellow ) are the two chromatic components, which range from À120 to 120 (Papadakis, Abdul-Malek, Kamdem, & Yam, 2000; Segnini, Dejmek, & O ¨ ste, 1999; Yam & Papadakis, 2004).”
• Monitoring of fresh-cut spinach leaves through a multispectral vision system (2012, methodology): “, CM-50I, Japan), visible (VIS) relative reflectance spectra (360-740 nm, at lOnm intervals) were obtained and CIE L*a*b* color coordinates were measured, where L* is the luminance component (ranging from 0 to 100), and a* and b* are color coordinates related respectively with the red/green and yell”
• Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption (2018, methodology): “The colour was analyzed quantitatively using Photoshop (Photoshop CC 2015, Adobe Systems Inc.) and expressed in CIE L* (whiteness or brightness), a* (redness/greenness) and b* (yellowness/blueness) coordinates, as described by Yam and Papadakis (2004).”
• Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, methodology): “Browning Index Based on CIE L*a*b* Coordinates In the case of physical indicators of browning, the CIE L*a*b* colour space has been the most extensively used colour model due to the uniformity in the distribution of colours in the space (Yam and Papadakis 2004).”
• Factors affecting poultry meat colour and consumer preferences - A review (2016, background): “…the L* value is the lightness component, which ranges from 0 to 100 (from black to white); a* and b* both range from -120 to +120 with a* ranging from green if negative to red if positive and b* ranging from blue if negative to yellow if positive (Papadakis et al., 2000; Yam and Papadakis, 2004).”