بهارلوئی، ر.، ملکی ، ع.، قاسمی ورنامخواستی، م.، قنبریان، د. و بنیادیان، م. (1393). تعیین میزان تازگی شیر فرادما با تعیین شاخصهای رنگی L* a* b* توسط پردازش تصویر.
فصلنامه علوم و فناوریهای نوین غذایی، 2(2)، 113-105. doi:
https://doi.org/10.22104/JIFT.2015.94
بهشتی مقدم، ل. (1390). امکانسنجی تعیین چربی شیر با استفاده از ماشین بینایی. (پایاننامۀ کارشناسی ارشد) مکانیک ماشینهای کشاورزی، دانشکده کشاورزی، دانشگاه تهران.
یعقوبیسوره، الف.، علیزاده خالدآباد، م. و رضازادباری، م. (1392).کاربرد پردازش تصویر برای تعیین شاخصهای رنگی L*a*b* در سنجش رنگ غذاها. نشریه پژوهشهای صنایع غذایی، 23(3)، 422-411.
Baharlouei, R., Maleki, A., Ghasemi Varnamkhshati, M., Ghanbari, D and Baniadian, MA. (2014). Determination of the freshness of UHT milk by determining color Indicators L * a * b * and image processing
. Invocative food technology, 6, 113 -105. doi:
https://doi.org/10.22104/JIFT.2015.94 (in Persian)
Beheshti Moghaddam, L. (2011). The feasibility of determining the milk fat using the visual machine. (Unpublished master's thesis), Agricultural Machinery Mechanics, Faculty of Agriculture, University of Tehran. (in Persian)
Borin, A., Ferrão, M.F., Mello, C., Cordi, L., Pataca, L.C., Durán, N., & Poppi, R.J. (2007). Quantification of lactobacillus in fermented milk by multivariate image analysis with least-squares support-vector machines.
Analytical and Bioanalytical Chemistry, 387(3), 1105-1112. doi:
https://doi.org/10.1007/s00216-006-0971-7
Cais-Sokolińska, D., Pikul, J., & Danków, R. (2004). Measurement of color parameters as an index of the hydroxyl methyl furfural content in the UHT sterilised milk during its storage.
Electronic Journal of Polish Agricultural Universities, 7(2), 03. Available Online:
http://www.ejpau.media.pl/volume7/issue2/food/art-03.html.
Dmytrów, I., Mituniewicz-Małek, A., & Balejko, J. (2010). Assessment of selected physicochemical parameters of uht sterilized goat’s milk.
Electronic Journal of Polish Agricultural Universities, 13(2), 09. Available Online:
http://www.ejpau.media.pl/volume13/issue2/art-09.html.
Doan, F.J. (1924). The Color of Cow's Milk and its Value. Journal of Dairy Science Research-Article, 7(2), 147-153.
El-Agamy E.I., & Nawar, N. (2000). Nutritive and immunological values of camel milk: A comparative study with milk of other species. In: Proc. 2nd International Camelid Conference, Agroecons, Camelid Farm, Almaty, Kazakhstan.
Fox, P.F., & McSweeney, P.L.H. (2003). Advanced Dairy Chemistry-1 Proteins, (3rd ed.), Kluwer Academic/Plenum. New York.
Huang, Z.K., Hou, L.Y., & Li, Z.H. (2013). Image Clustering Using Graph Cuts in LAB Color Space. International Journal Digital Content Technology and its Applications, 7(12), 1-7.
Jackman, P., Sun, D.W., Du, C.J., Allen, P., & Downey, G. (2008). Prediction of beef eating quality from colour, marbling and wavelet texture features.
Meat Science, 80(4), 1273-1281. doi:
https://doi.org/10.1016/j.meatsci.2008.06.001
Popov-Raljić, J.V., Lakić, N.S., Laličić-Petronijević, J.G., Barac, M.B., & Sikimic, V.M. (2008). Color changes of uht milk during storage.
Sensors, 8(9), 5961-5974. doi:
ttps://doi.org/10.3390/s8095961
Rhim, J.W., Jones, V.A., & Swartzel, K.R. (1988). Kinetics studies in the colour changes of skim milk. Lebensmittel-Wissenschaft Technologie 21(6), 334-338.
Santos, P.M., & Pereira-Filho, E.R. (2013). Digital image analysis-an alternative tool for monitoring milk authenticity. Analytical Methods, 5(15), 3669-3674.
Santos, P.M., Wentzell, P.D., & Pereira-Filho, E.R. (2012). Scanner digital images combined with color parameters: a case study to detect adulterations in liquid cow’s milk.
Food Analytical Methods. 5(1), 89-95. doi:
https://doi.org/10.1007/s12161-011-9216-2
Sullivan, K., Kloess, J., Qian, C., Bell, D., Hay, A., Lin, Y.P., & GU, Y. (2012). High throughput virus plaque quantitation using a flatbed scanner.
Journal of Virological Methods, 179(1), 81-89. doi:
https://doi.org/10.1016/j.jviromet.2011.10.003
Yaqubi Sura, A., Alizadeh Khaled Abad, M., & Reza Baradi, M. (2013). Using image processing to determine color ndicators L* a* b* for color measurement of foods. Journal of Food Research, 23, 411-422. (in Persian)
ارسال نظر در مورد این مقاله