Application of computer vision and image analysis method in cheese-quality evaluation: a review

[1]  S. Gunasekaran,et al.  Short communication: comparison of covered and uncovered Schreiber test for cheese meltability evaluation. , 2005, Journal of dairy science.

[2]  F. Clydesdale Colorimetry--methodology and applications. , 1978, CRC critical reviews in food science and nutrition.

[3]  Paul A. Bernhardt,et al.  Direct reconstruction methods for hyperspectral imaging with rotational spectrotomography , 1995 .

[4]  M. Abdullah,et al.  QUALITY INSPECTION OF BAKERY PRODUCTS USING A COLOR-BASED MACHINE VISION SYSTEM , 2000 .

[5]  E. R. Davies Computer and Machine Vision: Theory, Algorithms, Practicalities , 2012 .

[6]  S. Jokić,et al.  Influence of drying procedure on colour and rehydration characteristic of wild asparagus. , 2009 .

[7]  Da-Wen Sun,et al.  Evaluation of the oiling off property of cheese with computer vision: Correlation with fat ring test , 2004 .

[8]  M. Buffa,et al.  Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk , 2001 .

[9]  Murat O. Balaban,et al.  Machine Vision Applications to Aquatic Foods: A Review , 2011 .

[10]  S. Jokić,et al.  Impact analysis of different chemical pre-treatments on colour of apple discs during drying process , 2009 .

[11]  F. Ekinci,et al.  Estimation of storage time of yogurt with artificial neural network modeling. , 2007, Journal of dairy science.

[12]  J. Maubois,et al.  Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk , 2000 .

[13]  D. Jaros,et al.  Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties, and conclusions. , 1999 .

[14]  Petr Dejmek,et al.  A Low Cost Video Technique for Colour Measurement of Potato Chips , 1999 .

[15]  D. Barbano,et al.  A model of Mozzarella cheese melting and browning during pizza baking , 1998 .

[16]  Da-Wen Sun,et al.  Recent developments in the applications of image processing techniques for food quality evaluation , 2004 .

[17]  Baohua Zhang,et al.  Principles, developments and applications of computer vision for external quality inspection of fruits and vegetables: A review , 2014 .

[18]  T. Guinee,et al.  The use of a simple empirical method for objective quantification of the stretchability of cheese on cooked pizza pies , 1997 .

[19]  Shigeki Nakauchi,et al.  Image analysis operations applied to hyperspectral images for non-invasive sensing of food quality – A comprehensive review , 2016 .

[20]  T. Mccaig,et al.  Extending the use of visible/near-infrared reflectance spectrophotometers to measure colour of food and agricultural products , 2002 .

[21]  Paulina Wiśniewska,et al.  Food analysis using artificial senses. , 2014, Journal of agricultural and food chemistry.

[22]  M. Balaban,et al.  Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures , 2013 .

[23]  P. Kindstedt,et al.  Characterization of calcium lactate crystals on cheddar cheese by image analysis. , 2008, Journal of dairy science.

[24]  A. J. Meléndez-Martínez,et al.  Instrumental measurement of orange juice colour: a review , 2005 .

[25]  S. Cuppett,et al.  Browning of Mozzarella Cheese During High Temperature Pizza Baking , 1994 .

[26]  W.E. Snyder,et al.  Color image processing pipeline , 2005, IEEE Signal Processing Magazine.

[27]  D. Barbano,et al.  Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese. , 2004, Journal of dairy science.

[28]  D. Guggisberg,et al.  Software comparison for the analysis of cheese eyes in X-ray computed tomography , 2016 .

[29]  Da-Wen Sun,et al.  Inspecting pizza topping percentage and distribution by a computer vision method , 2000 .

[30]  W. R. Windham,et al.  Hyperspectral Imaging for Detecting Fecal and Ingesta Contaminants on Poultry Carcasses , 2002 .

[31]  C. Delahunty,et al.  Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents , 2007 .

[32]  H. Rohm,et al.  Influence of selected factors on browning of Camembert cheese , 2002, Journal of Dairy Research.

[33]  Kurt C. Lawrence,et al.  Performance of hyperspectral imaging system for poultry surface fecal contaminant detection. , 2006 .

[34]  Kit L. Yam,et al.  A simple digital imaging method for measuring and analyzing color of food surfaces , 2004 .

[35]  Claudio Peri,et al.  The universe of food quality , 2006 .

[36]  S. Gunasekaran,et al.  Estimating Softening Point of Cheeses , 1999 .

[37]  M. Balaban,et al.  Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality. , 2014, Journal of food science.

[38]  C. A. Ernstrom,et al.  Manufacture of Pizza Cheese without Starter , 1964 .

[39]  M Caccamo,et al.  Measurement of gas holes and mechanical openness in cheese by image analysis. , 2004, Journal of dairy science.

[40]  S. Gunasekaran,et al.  A Computer Vision Method for Determining Length of Cheese Shreds , 2004, Artificial Intelligence Review.

[41]  D. Olson,et al.  Effects of aging on functional properties of caprine milk made into Cheddar- and Colby-like cheeses , 2007 .

[42]  M. Balaban,et al.  Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents , 2013 .

[43]  Correlation Between Process Cheese Meltability Determined by Sensory Analysis, Computer Vision Method and Olson and Price Test , 2005 .

[44]  Rakesh Kumar Sharma,et al.  Non-destructive Quality Monitoring of Fresh Fruits and Vegetables , 2017 .

[45]  Da-Wen Sun,et al.  Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber Tests , 2002 .

[46]  F A Payne,et al.  Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vat. , 2008, Journal of food science.

[47]  Philipp Schuetz,et al.  Mechanism and control of the eye formation in cheese , 2015 .

[48]  R. Karoui,et al.  Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products , 2003 .

[49]  Da-Wen Sun,et al.  Assessment of cheese browning affected by baking conditions using computer vision , 2003 .

[50]  A. Vyawahare,et al.  Application of Computer Vision Systems in Colour Evaluation of Kunda: A Heat Desiccated Dairy Product , 2011 .

[51]  Sundaram Gunasekaran,et al.  Three-Dimensional Characteristics of Fat Globules in Cheddar Cheese , 1999 .

[52]  Da-Wen Sun,et al.  Shape extraction and classification of pizza base using computer vision , 2004 .

[53]  Karsten Rebner,et al.  Hyperspectral Imaging: A Review of Best Practice, Performance and Pitfalls for in-line and on-line Applications , 2012 .

[54]  Bruce A. Welt,et al.  Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon. , 2009 .

[55]  M. A. Khan,et al.  Machine vision system: a tool for quality inspection of food and agricultural products , 2012, Journal of Food Science and Technology.

[56]  C. Lacroix,et al.  Microbial composition of defect smear – A problem evolving during foil-prepacked storage of red-smear cheeses , 2012 .

[57]  P. Kindstedt,et al.  Rapid quantitative test for free oil (oiling off) in melted Mozzarella cheese. , 1990 .

[58]  Da-Wen Sun,et al.  Computer vision technology for food quality evaluation , 2008 .

[59]  Da‐Wen Sun,et al.  Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents , 2015 .

[60]  Norman F. Olson,et al.  A Melting Test for Pasteurized Process Cheese Spreads , 1958 .

[61]  K. Östergren,et al.  Syneresis of submerged single curd grains and curd rheology. , 2000 .

[62]  J. Frisvad,et al.  Direct identification of pure Penicillium species using image analysis. , 2000, Journal of microbiological methods.

[63]  S. Gunasekaran,et al.  Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability , 1999 .

[64]  Yang Tao,et al.  DETECTING STEM AND SHAPE OF PEARS USING FOURIER TRANSFORMATION AND AN ARTIFICIAL NEURAL NETWORK , 2003 .

[65]  L.M.M. Tijskens,et al.  Effects of storage temperature and fruit ripening on firmness of fresh cut tomatoes , 2005 .

[66]  J. Gottschal,et al.  Influence of pH and lactic acid concentration on Clostridium tyrobutyricum during continuous growth in a pH-auxostat , 1995 .

[67]  Sundaram Gunasekaran,et al.  Computer vision technology for food quality assurance , 1996 .

[68]  T Bintsis,et al.  Microbiological quality of white‐brined cheeses: a review , 2002 .

[69]  P Rajbhandari,et al.  Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese. , 2005, Journal of dairy science.

[70]  David Kilcast Instrumental assessment of food sensory quality , 2013 .

[71]  Da-Wen Sun,et al.  Evaluation of the oiling off property of cheese with computer vision: Influence of cooking conditions and sample dimensions , 2004 .

[72]  S. Budžaki,et al.  Influence of cookies composition on temperature profiles and qualitative parameters during baking. , 2014 .

[73]  Laurent Dufossé,et al.  Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses , 2005 .

[74]  Da-Wen Sun,et al.  Improving quality inspection of food products by computer vision: a review , 2004 .

[75]  M. Planinić,et al.  Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. , 2018 .

[76]  D. Mery,et al.  Color measurement in L ¿ a ¿ b ¿ units from RGB digital images , 2006 .

[77]  A. Polychroniadou,et al.  Eyes in cheese: a concise review , 2001 .

[78]  John F. Kennedy,et al.  Instrumentation and Sensors for the Food Industry , 2003 .

[79]  Bruce G. Batchelor Machine vision handbook , 2012 .

[80]  Kurt C. Lawrence,et al.  MULTISPECTRAL IMAGING SYSTEM FOR FECAL AND INGESTA DETECTION ON POULTRY CARCASSES , 2004 .

[81]  J. Cuq,et al.  Mechanisms of syneresis in rennet curd without mechanical treatment , 1997 .

[82]  F A Payne,et al.  Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis. , 2007, Journal of dairy science.

[83]  W. B. Combs,et al.  Effect of Certain Chemical Factors on the Melting Quality of Process Cheese , 1957 .

[84]  Da-Wen Sun,et al.  Computer vision––an objective, rapid and non-contact quality evaluation tool for the food industry , 2004 .

[85]  J. Maubois,et al.  Cheese: Chemistry, Physics and Microbiology, Vol. 1. 3rd edition. , 2004 .

[86]  C. T. Morrow,et al.  Machine Vision for Color Inspection of Potatoes and Apples , 1995 .

[87]  Da-Wen Sun,et al.  Inspection of the distribution and amount of ingredients in pasteurized cheese by computer vision , 2007 .

[88]  H. Bachmann,et al.  Interaction between propionibacteria and starter / non-starter lactic acid bacteria in Swiss-type cheeses , 2002 .

[89]  A. Choudhury Principles of colour perception , 2014 .

[90]  M. Drake,et al.  Invited review: Annatto usage and bleaching in dairy foods. , 2010, Journal of dairy science.

[91]  Raúl Siche,et al.  Determination of starch content in adulterated fresh cheese using hyperspectral imaging , 2018 .

[92]  R Renu,et al.  Internal Quality Classification of agricultural produce using Non-destructive Image Processing Technologies (soft X-ray) , 2013 .

[93]  J. Doré,et al.  Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese. , 2007, Journal of food microbiology.

[94]  R. V. Rossel,et al.  Colour space models for soil science , 2006 .

[95]  D. McMahon,et al.  Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese. , 2003, Journal of dairy science.

[96]  J. Abbott Quality measurement of fruits and vegetables , 1999 .

[97]  Anne-Marie Hermansson,et al.  Image analysis of particulate whey protein gels , 1996 .

[98]  C. Hansen,et al.  Effect of salt on structure-function relationships of cheese. , 2003, Journal of dairy science.

[99]  H. Ni,et al.  Image processing algorithm for cheese shred evaluation , 2004 .

[100]  W. M. Mullan,et al.  Causes and control of early gas production in cheddar cheese , 2000 .

[101]  S. Jokić,et al.  Antibrowning effects of various pre-treatment methods on dried apple samples , 2012 .

[102]  Paul Geladi,et al.  Hyperspectral NIR image regression part II: dataset preprocessing diagnostics , 2006 .

[103]  Thomas B. Moeslund,et al.  Introduction to Video and Image Processing , 2012, Undergraduate Topics in Computer Science.

[104]  C P O'Donnell,et al.  Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis. , 2010, Journal of dairy science.

[105]  Tom C. Pearson,et al.  Machine vision system for automated detection of stained pistachio nuts , 1995, Other Conferences.

[106]  Colm P. O'Donnell,et al.  Evaluation of a vat wall-mounted image capture system using image processing techniques to monitor curd moisture during syneresis with temperature treatments , 2010 .

[107]  F. J. Pérez-Elortondo,et al.  Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses , 2016 .

[108]  P. Geladi,et al.  Hyperspectral NIR imaging for calibration and prediction: a comparison between image and spectrometer data for studying organic and biological samples. , 2006, The Analyst.

[109]  Igino Andrighetto,et al.  Colour traits in the evaluation of the ripening period of Asiago cheese , 2009 .

[110]  Micha Peleg,et al.  Comparison of Four Procedures of Cheese Meltability Evaluation , 1984 .

[111]  Da-Wen Sun,et al.  Evaluation of the functional properties of Cheddar Cheese using a computer vision method , 2001 .

[112]  D. E. Adams,et al.  Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese. , 2004, Journal of dairy science.