Presentation | 2010-06-25 Texture Analysis for Food Recognition Khanh N.DO, Jun OHYA, Davar PISHVA, |
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Abstract(in Japanese) | (See Japanese page) |
Abstract(in English) | This paper studies the effectiveness of texture analysis methods for classifying different food items having the same color. This paper studies two texture analysis methods: gray-level co-occurrence matrix (GLCM) based features and Fourier Transform (FT) based features. We carried out experiments on testing the effectiveness of the two texture features using six different food items, where two food items having three colors: white, red and yellow are used. From the experimental results, it turns out that GLCM features and FT's spatial frequency based features are promising. |
Keyword(in Japanese) | (See Japanese page) |
Keyword(in English) | Food image processing / texture analysis / gray level co-occurrence matrix / Fourier transforms |
Paper # | PRMU2010-50,HIP2010-39 |
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Committee | PRMU |
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Conference Date | 2010/6/17(1days) |
Place (in Japanese) | (See Japanese page) |
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Registration To | Pattern Recognition and Media Understanding (PRMU) |
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Language | ENG |
Title (in Japanese) | (See Japanese page) |
Sub Title (in Japanese) | (See Japanese page) |
Title (in English) | Texture Analysis for Food Recognition |
Sub Title (in English) | |
Keyword(1) | Food image processing |
Keyword(2) | texture analysis |
Keyword(3) | gray level co-occurrence matrix |
Keyword(4) | Fourier transforms |
1st Author's Name | Khanh N.DO |
1st Author's Affiliation | Graduate school of Global Information and Telecommunication Studies, Waseda University() |
2nd Author's Name | Jun OHYA |
2nd Author's Affiliation | Graduate school of Global Information and Telecommunication Studies, Waseda University |
3rd Author's Name | Davar PISHVA |
3rd Author's Affiliation | Institute of Information and Communication Technology, Ritsumeikan Asian Pacific University |
Date | 2010-06-25 |
Paper # | PRMU2010-50,HIP2010-39 |
Volume (vol) | vol.110 |
Number (no) | 97 |
Page | pp.pp.- |
#Pages | 6 |
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