A guide to the common procedures and techniques by which quantitative microstructural information about food is obtained from images. It familiarizes the food scientist with the image processing and measurement tools used to characterize a variety of microstructures in foods.[...]
This guide clearly explains the acquisition and use of digital images in a wide variety of scientific fields. This sixth edition features new sections on selecting a camera with resolution appropriate for use on light microscopes, on the ability of current cameras to capture raw images with high dyn[...]