Hyperspectral Imaging for Food Quality Analysis and Control

Hyperspectral Imaging for Food Quality Analysis and Control
Author: Da-Wen Sun
Publsiher: Elsevier
Total Pages: 496
Release: 2010-06-29
ISBN 10: 9780080886282
ISBN 13: 0080886280
Language: EN, FR, DE, ES & NL

Hyperspectral Imaging for Food Quality Analysis and Control Book Review:

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products. Presentation of principles and instruments provides core understanding of how this science performs, as well as guideline on selecting the most appropriate equipment for implementation Includes real-world, practical application to demonstrate the viability and challenges of working with this technology Provides necessary information for making correct determination on use of hyperspectral imaging

Hyperspectral Imaging Analysis and Applications for Food Quality

Hyperspectral Imaging Analysis and Applications for Food Quality
Author: N.C. Basantia,Leo M.L. Nollet,Mohammed Kamruzzaman
Publsiher: CRC Press
Total Pages: 284
Release: 2018-11-16
ISBN 10: 1351805959
ISBN 13: 9781351805957
Language: EN, FR, DE, ES & NL

Hyperspectral Imaging Analysis and Applications for Food Quality Book Review:

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food Quality explores the theoretical and practical issues associated with the development, analysis, and application of essential image processing algorithms in order to exploit hyperspectral imaging for food quality evaluations. It outlines strategies and essential image processing routines that are necessary for making the appropriate decision during detection, classification, identification, quantification, and/or prediction processes. Features Covers practical issues associated with the development, analysis, and application of essential image processing for food quality applications Surveys the breadth of different image processing approaches adopted over the years in attempting to implement hyperspectral imaging for food quality monitoring Explains the working principles of hyperspectral systems as well as the basic concept and structure of hyperspectral data Describes the different approaches used during image acquisition, data collection, and visualization The book is divided into three sections. Section I discusses the fundamentals of Imaging Systems: How can hyperspectral image cube acquisition be optimized? Also, two chapters deal with image segmentation, data extraction, and treatment. Seven chapters comprise Section II, which deals with Chemometrics. One explains the fundamentals of multivariate analysis and techniques while in six other chapters the reader will find information on and applications of a number of chemometric techniques: principal component analysis, partial least squares analysis, linear discriminant model, support vector machines, decision trees, and artificial neural networks. In the last section, Applications, numerous examples are given of applications of hyperspectral imaging systems in fish, meat, fruits, vegetables, medicinal herbs, dairy products, beverages, and food additives.

Hyperspectral Imaging Technology in Food and Agriculture

Hyperspectral Imaging Technology in Food and Agriculture
Author: Bosoon Park,Renfu Lu
Publsiher: Springer
Total Pages: 403
Release: 2015-09-29
ISBN 10: 1493928368
ISBN 13: 9781493928361
Language: EN, FR, DE, ES & NL

Hyperspectral Imaging Technology in Food and Agriculture Book Review:

Hyperspectral imaging or imaging spectroscopy is a novel technology for acquiring and analysing an image of a real scene by computers and other devices in order to obtain quantitative information for quality evaluation and process control. Image processing and analysis is the core technique in computer vision. With the continuous development in hardware and software for image processing and analysis, the application of hyperspectral imaging has been extended to the safety and quality evaluation of meat and produce. Especially in recent years, hyperspectral imaging has attracted much research and development attention, as a result rapid scientific and technological advances have increasingly taken place in food and agriculture, especially on safety and quality inspection, classification and evaluation of a wide range of food products, illustrating the great advantages of using the technology for objective, rapid, non-destructive and automated safety inspection as well as quality control. Therefore, as the first reference book in the area, Hyperspectral Imaging Technology in Food and Agriculture focuses on these recent advances. The book is divided into three parts, which begins with an outline of the fundamentals of the technology, followed by full covering of the application in the most researched areas of meats, fruits, vegetables, grains and other foods, which mostly covers food safety and quality as well as remote sensing applicable for crop production. Hyperspectral Imaging Technology in Food and Agriculture is written by international peers who have both academic and professional credentials, with each chapter addressing in detail one aspect of the relevant technology, thus highlighting the truly international nature of the work. Therefore the book should provide the engineer and technologist working in research, development, and operations in the food and agricultural industry with critical, comprehensive and readily accessible information on the art and science of hyperspectral imaging technology. It should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.

Hyperspectral Imaging in Agriculture Food and Environment

Hyperspectral Imaging in Agriculture  Food and Environment
Author: Alejandro Isabel Luna Maldonado,Humberto Rodriguez-Fuentes,Juan Antonio Vidales Contreras
Publsiher: BoD – Books on Demand
Total Pages: 184
Release: 2018-08-01
ISBN 10: 1789232902
ISBN 13: 9781789232905
Language: EN, FR, DE, ES & NL

Hyperspectral Imaging in Agriculture Food and Environment Book Review:

This book is about the novel aspects and future trends of the hyperspectral imaging in agriculture, food, and environment. The topics covered by this book are hyperspectral imaging and their applications in the nondestructive quality assessment of fruits and vegetables, hyperspectral imaging for assessing quality and safety of meat, multimode hyperspectral imaging for food quality and safety, models fitting to pattern recognition in hyperspectral images, sequential classification of hyperspectral images, graph construction for hyperspectral data unmixing, target visualization method to process hyperspectral image, and soil contamination mapping with hyperspectral imagery. This book is a general reference work for students, professional engineers, and readers with interest in the subject.

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control
Author: Da-Wen Sun
Publsiher: Academic Press
Total Pages: 448
Release: 2009-03-05
ISBN 10: 9780080920870
ISBN 13: 008092087X
Language: EN, FR, DE, ES & NL

Infrared Spectroscopy for Food Quality Analysis and Control Book Review:

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. *Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control *Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application *Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation
Author: Da-Wen Sun
Publsiher: Elsevier
Total Pages: 600
Release: 2011-04-28
ISBN 10: 9780080556246
ISBN 13: 0080556248
Language: EN, FR, DE, ES & NL

Computer Vision Technology for Food Quality Evaluation Book Review:

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use · Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.

Electromagnetic Technologies in Food Science

Electromagnetic Technologies in Food Science
Author: Vicente M. Gómez-López,Rajeev Bhat
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2022-01-10
ISBN 10: 111975951X
ISBN 13: 9781119759515
Language: EN, FR, DE, ES & NL

Electromagnetic Technologies in Food Science Book Review:

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Advanced Spectroscopic Techniques for Food Quality

Advanced Spectroscopic Techniques for Food Quality
Author: Ashutosh Kumar Shukla
Publsiher: Royal Society of Chemistry
Total Pages: 246
Release: 2022-05-20
ISBN 10: 1839164042
ISBN 13: 9781839164040
Language: EN, FR, DE, ES & NL

Advanced Spectroscopic Techniques for Food Quality Book Review:

This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.

Intelligent Data Engineering and Automated Learning IDEAL 2020

Intelligent Data Engineering and Automated Learning     IDEAL 2020
Author: Cesar Analide,Paulo Novais,David Camacho,Hujun Yin
Publsiher: Springer Nature
Total Pages: 400
Release: 2020-10-29
ISBN 10: 3030623629
ISBN 13: 9783030623623
Language: EN, FR, DE, ES & NL

Intelligent Data Engineering and Automated Learning IDEAL 2020 Book Review:

This two-volume set of LNCS 12489 and 12490 constitutes the thoroughly refereed conference proceedings of the 21th International Conference on Intelligent Data Engineering and Automated Learning, IDEAL 2020, held in Guimaraes, Portugal, in November 2020.* The 93 papers presented were carefully reviewed and selected from 134 submissions. These papers provided a timely sample of the latest advances in data engineering and machine learning, from methodologies, frameworks, and algorithms to applications. The core themes of IDEAL 2020 include big data challenges, machine learning, data mining, information retrieval and management, bio-/neuro-informatics, bio-inspiredmodels, agents and hybrid intelligent systems, real-world applications of intelligent techniques and AI. * The conference was held virtually due to the COVID-19 pandemic.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
Author: Anonim
Publsiher: Newnes
Total Pages: 512
Release: 2013-06-08
ISBN 10: 0444595295
ISBN 13: 9780444595294
Language: EN, FR, DE, ES & NL

Chemometrics in Food Chemistry Book Review:

The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. Another area where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc.

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
Author: Elhadi M. Yahia
Publsiher: John Wiley & Sons
Total Pages: 1488
Release: 2017-08-29
ISBN 10: 111915796X
ISBN 13: 9781119157960
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Phytochemicals Book Review:

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables. Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.

Emerging Technologies in Meat Processing

Emerging Technologies in Meat Processing
Author: Enda J. Cummins
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 2016-12-19
ISBN 10: 1118350685
ISBN 13: 9781118350683
Language: EN, FR, DE, ES & NL

Emerging Technologies in Meat Processing Book Review:

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis
Author: Muhammad Kashif Iqbal Khan
Publsiher: CRC Press
Total Pages: 238
Release: 2019-10-16
ISBN 10: 0429998201
ISBN 13: 9780429998201
Language: EN, FR, DE, ES & NL

Advances in Noninvasive Food Analysis Book Review:

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

Electromagnetic Technologies in Food Science

Electromagnetic Technologies in Food Science
Author: Vicente M. Gómez-López,Rajeev Bhat
Publsiher: John Wiley & Sons
Total Pages: 448
Release: 2021-11-30
ISBN 10: 1119759544
ISBN 13: 9781119759546
Language: EN, FR, DE, ES & NL

Electromagnetic Technologies in Food Science Book Review:

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Food Authentication

Food Authentication
Author: Philip R. Ashurst,M.J. Dennis
Publsiher: Springer Science & Business Media
Total Pages: 400
Release: 2013-11-11
ISBN 10: 1461311195
ISBN 13: 9781461311195
Language: EN, FR, DE, ES & NL

Food Authentication Book Review:

The issue of food authenticity is not new. For centuries unscrupulous farmers and traders have attempted to 'extend', or othewise alter, their products to maximise revenues. In recent years the subject has reached new prominence and there even have been situations where food authenticity has featured as a newspaper headline in various countries. Food legislation covering the definition, and in some cases composition, of various commodities has been in place in developed countries for many years and paradoxically it is the legislative trend away from emphasis on composition and more on accurate and truthfullabeliing that has been one driving force for the authenticity issue. Another, and many would speculate as the more potent, driving force is the move towards fewer and larger supermarket chains in many countries. Such trading companies with their images of quality products, buying power and commercial standing, exercise considerable commercial power which has been claimed as a significant source of financial pressure on food prices and food commodity product quality. For whatever reason, recent food authenticity issues have become news and consumers, the media and enforcement authorities are showing more interest than ever before in the subject.

Proceedings of Data Analytics and Management

Proceedings of Data Analytics and Management
Author: Deepak Gupta (Ph.D.),Zdzislaw Polkowski,Ashish Khanna (Of Guru Gobind Singh Indraprastha University),Siddhartha Bhattacharyya,Oscar Castillo
Publsiher: Springer Nature
Total Pages: 135
Release: 2022
ISBN 10: 9811662894
ISBN 13: 9789811662898
Language: EN, FR, DE, ES & NL

Proceedings of Data Analytics and Management Book Review:

This book includes original unpublished contributions presented at the International Conference on Data Analytics and Management (ICDAM 2021), held at Jan Wyzykowski University, Poland, during June 2021. The book covers the topics in data analytics, data management, big data, computational intelligence, and communication networks. The book presents innovative work by leading academics, researchers, and experts from industry which is useful for young researchers and students.

Hyperspectral Image Analysis

Hyperspectral Image Analysis
Author: Saurabh Prasad,Jocelyn Chanussot
Publsiher: Springer Nature
Total Pages: 466
Release: 2020-04-27
ISBN 10: 3030386171
ISBN 13: 9783030386177
Language: EN, FR, DE, ES & NL

Hyperspectral Image Analysis Book Review:

This book reviews the state of the art in algorithmic approaches addressing the practical challenges that arise with hyperspectral image analysis tasks, with a focus on emerging trends in machine learning and image processing/understanding. It presents advances in deep learning, multiple instance learning, sparse representation based learning, low-dimensional manifold models, anomalous change detection, target recognition, sensor fusion and super-resolution for robust multispectral and hyperspectral image understanding. It presents research from leading international experts who have made foundational contributions in these areas. The book covers a diverse array of applications of multispectral/hyperspectral imagery in the context of these algorithms, including remote sensing, face recognition and biomedicine. This book would be particularly beneficial to graduate students and researchers who are taking advanced courses in (or are working in) the areas of image analysis, machine learning and remote sensing with multi-channel optical imagery. Researchers and professionals in academia and industry working in areas such as electrical engineering, civil and environmental engineering, geosciences and biomedical image processing, who work with multi-channel optical data will find this book useful.

Modern Techniques for Food Authentication

Modern Techniques for Food Authentication
Author: Da-Wen Sun
Publsiher: Academic Press
Total Pages: 805
Release: 2018-07-25
ISBN 10: 0128142650
ISBN 13: 9780128142653
Language: EN, FR, DE, ES & NL

Modern Techniques for Food Authentication Book Review:

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Image Analysis

Image Analysis
Author: Anders Heyden,Fredrik Kahl
Publsiher: Springer
Total Pages: 809
Release: 2011-05-16
ISBN 10: 3642212271
ISBN 13: 9783642212277
Language: EN, FR, DE, ES & NL

Image Analysis Book Review:

This book constitutes the refereed proceedings of the 16th Scandinavian Conference on Image Analysis, SCIA 2011, held in Ystad, Sweden, in May 2011. The 74 revised full papers presented were carefully reviewed and selected from 140 submissions. The papers are organized in topical sections on multiple view geometry; segmentation; image analysis; categorization and classification; structure from motion and SLAM; medical and biomedical applications; 3D shape; medical imaging.

Hybrid Intelligence for Image Analysis and Understanding

Hybrid Intelligence for Image Analysis and Understanding
Author: Siddhartha Bhattacharyya,Indrajit Pan,Anirban Mukherjee,Paramartha Dutta
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2017-10-02
ISBN 10: 1119242924
ISBN 13: 9781119242925
Language: EN, FR, DE, ES & NL

Hybrid Intelligence for Image Analysis and Understanding Book Review:

13.3.1 Preprocessing of Breast Cancer Image