this experiment was conducted to evaluate effects of different sources of natural pigments on yolk color and laying hen performance. a completely randomized design with six treatments and six replicates was used.the six experimental treatments were: a control diet containing yellow corn grain, a reference diet containing wheat and barley grain instead of corn; a red pepper diet composed of refe...

  Background and aims: <span style="color: #221e1f; font-family: Optima LT St...

A Gaussian membership function to model image information in spatial domain has been proposed in this paper. We introduce a new contrast intensification operator, which involves a parameter t for enhancement of color images. By minimizing the fuzzy entropy of the image information, the parameter t is calculated globally. A visible improvement in the image quality for human contrast perception i...

The ability to restore perceived colors for the output of color imaging devices is of great interest. The quality of color reproduction depends on the accuracy of the color correction function used, on the recording and rendering illumination as well as on the spectral sensitivies of the color imaging device used. Much work has been done to develop and evaluate the quality of different color co...

watercress is a leafy vegetable of the family brassicaceae that grows in and around water, it has a short shelf life (approximately seven days) and it is consumed raw or steamed. the objective of this work was to study the effect of packaging film and different storage temperature on the postharvest quality of watercress minimally processed. treatments were: packed with plain film (pd961ez, 31m...

Soil salinity is one of the most important problems in dry and semi-dry climate areas of the world. So, we investigated the effects of humic acid on visual quality and quantity parameters of native turfgrasses in compared to commercial one under salinity stress to explore can we reduce salinity effects by humic acid or not? So, an experiment was arranged in factorial experiment based on randomi...

among the different classes of physical properties of foods, color is considered the most important visual attribute in quality perception. consumers tend to associate color with quality due to its good correlation with physical, chemical and sensorial evaluations of food quality. this study used an inexpensive method to predict sweet cherries color parameters by combining image processing and ...