Image analysis of food microstructure

INTRODUCTION STEREOLOGY The need for stereology Unfolding size distribution Volume fraction Surface area Design of experiments Topological properties Other stereological techniques IMAGE ACQUISITION Scanners Digital cameras Scanning microscopes File formats Color adjustment Color space coordinates Color channels Optimum image contrast Removing noise Nonuniform illumination Image distortion and focus PROCESSING AND ENHANCEMENT Improving local contrast Image sharpening Rank-based filters Edge finding Texture Directionality Finding features in images Image combinations Thresholding Automatic threshold settings using the histogram Automatic threshold settings using the image Other thresholding approaches Color image thresholding Manual marking BINARY IMAGES Erosion and dilation The Euclidean distance map Separating touching features Boolean combinations Using grids for measurement Using markers to select features Combined Boolean operations Region outlines as selection criteria Skeletonization Fiber images Skeletons and feature shape Measuring distance and location with the EDM Summary FEATURE MEASUREMENT Counting Size measurement Size distributions Comparisons Edge correction Brightness and color measurement Location Gradients Shape Identification Conclusions COLOR PLATES (insert)