Index page for: Image Analysis of Food Microstructure

Table of Contents INTRODUCTIONSTEREOLOGYThe need for stereologyUnfolding size distributionVolume fractionSurface areaDesign of experimentsTopological propertiesOther stereological techniquesIMAGE ACQUISITIONScannersDigital camerasScanning microscopesFile formatsColor adjustmentColor space coordinatesColor channelsOptimum image contrastRemoving noiseNonuniform illuminationImage distortion and focusPROCESSING AND ENHANCEMENTImproving local contrastImage sharpeningRank-based filtersEdge findingTextureDirectionalityFinding features in imagesImage combinationsThresholdingAutomatic threshold settings using the histogramAutomatic threshold settings using the imageOther thresholding approachesColor image thresholdingManual markingBINARY IMAGESErosion and dilationThe Euclidean distance mapSeparating touching featuresBoolean combinationsUsing grids for measurementUsing markers to select featuresCombined Boolean operationsRegion outlines as selection criteriaSkeletonizationFiber imagesSkeletons and feature shapeMeasuring distance and location with the EDMSummaryFEATURE MEASUREMENTCountingSize measurementSize distributionsComparisonsEdge correctionBrightness and color measurementLocationGradientsShapeIdentificationConclusionsCOLOR PLATES (insert)