Characterization of food surfaces using scale-sensitive fractal analysis
- Author
- PEDRESCHI, F1 ; AGUILERA, J. M1 ; BROWN, C. A2
[1] Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 22, Chile
[2] Surface Metrology Laboratory, Mechanical Engineering Department, Worcester Polytechnic Institute, Worcester, MA 01609-2280, United States - Source
Journal of food process engineering. 2000, Vol 23, Num 2, pp 127-143 ; ref : 18 ref
- CODEN
- JFPEDM
- ISSN
- 0145-8876
- Scientific domain
- Food science technology
- Publisher
- Blackwell, Malden, MA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse statistique Analyse surface Etude comparative Fractal Microscope balayage Microscope laser Produit alimentaire Texture Microscope laser balayage Méthode analytique Propriété physicochimique
- Keyword (en)
- Statistical analysis Surface analysis Comparative study Fractal Scanning microscope Laser microscope Foodstuff Texture Scanning laser microscope Analytical method Physicochemical properties
- Keyword (es)
- Análisis estadístico Análisis superficie Estudio comparativo Fractal Microscopio barrido Microscopio láser Producto alimenticio Textura Método analítico Propiedad fisicoquímica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1416566
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4530.2000.tb00507.x 
https://dx.doi.org/10.1111/j.1745-4530.2000.tb00507.x
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