automatic optical inspection; chemical engineering computing; feature extraction; food products; food safety; hazardous materials; image segmentation; nondestructive testing; toxicology; wavelet transforms; acrylamide identification; automatic image segmentation; heated starchy food items; image processing based nondestructive testing method; potato crisps; toxic carcinogenic material; toxic chemical; wavelet domain; wavelet feature extraction; Feature extraction; Image color analysis; Image segmentation; Wavelet analysis; Wavelet coefficients; Acrylamide; Discrete Wavelet Transform; Feature Extraction; Image Processing; Toxic substances;
机译:使用连续小波变换从油炸马铃薯芯片图像的图像处理基于丙烯酰胺检测
机译:品种和加工条件对炸薯片中丙烯酰胺含量的影响
机译:小波域薯片中丙烯酰胺鉴定的成像技术
机译:使用小波域的图像处理鉴定油炸马铃薯薯片的丙烯酰胺
机译:氮气处理和加工条件对薯片或炸薯条丙烯酰胺形成的影响
机译:脂肪酶将竹叶与脂肪酸抗酰化酰化衍生物抑制油炸马铃薯薯片中丙烯酰胺的形成。
机译:脂肪酶对油脂对竹叶抗氧化剂的影响及酰化衍生物抑制油炸马铃薯片中丙烯酰胺形成的效果。