In this paper a colour texture segmentation method which unifies region and boundary information is proposed. The algorithm uses a coarse detection of the perceptual (colour and texture) edges of the image to adequately place and initialise a set of active regions. Colour texture of regions is modelled by the conjunction of non-parametric techniques of kernel density estimation (which allow to ...

osmotic dehydration under discontinuous reduced pressure is one of the new methods of preparation fruits and vegetable processing with in view of good health. processing of foods at high temperatures used to cook them can cause the formation of carcinogenic substances like acrylamide, and this risk remains even if the trans-fat is removed. the low temperatures employed in this method resulted i...

Discriminating material changes from illumination changes is a key function of early vision. Luminance cues are ambiguous in this regard, but can be disambiguated by co-incident changes in colour and texture. Thus, colour and texture are likely to be given greater prominence than luminance for object segmentation, and better segmentation should in turn produce stronger grouping. We sought to me...

Texture mapping of manifolds that were reconstructed from different range views requires the fusion of the texture maps acquired from different views. Illumination conditions and camera technology prevents colour continuity in the fusion process leading to observable discontinuities in the colour (and also lightness). This paper presents a simple method for the correction of this discontinuity....

This paper proposes a content based image retrieval (CBIR) system using the local colour and texture features of selected image sub-blocks and global colour and shape features of the image. The image sub-blocks are roughly identified by segmenting the image into partitions of different configuration, finding the edge density in each partition using edge thresholding, morphological dilation. The...

This paper proposes a content based image retrieval (CBIR) system using the local colour and texture features of selected image sub-blocks and global colour and shape features of the image. The image sub-blocks are roughly identified by segmenting the image into partitions of different configuration, finding the edge density in each partition using edge thresholding, morphological dilation and ...

Meat grading has always been a research subject because of its economical importance and the large variations among meat product qualities. In this study, a hyperspectral imaging system in the near-infrared (NIR) range (900-1700 nm) was developed for quality assessment of pork meat. Pork samples were classified in three quality grades, as reddish-pink, firm and non-exudative (RFN), pale, soft a...

Human skin exhibits a wide range of colour and texture that differs from one individual to another. Colour and texture are the attributes used for describing the human skin. These features are inherited by a child, either from its parents or grandparents or both. They also depend on external factors such as climate, region, age, food, etc. The study focuses in determining the colour and texture...