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dc.contributor.authorSandoval, José
dc.contributor.authorGor, Sergio
dc.contributor.authorRamallo, Jacqueline
dc.contributor.authorSfer, Ana
dc.contributor.authorColombo, Elisa
dc.contributor.authorVilaseca Ricart, Meritxell
dc.contributor.authorPujol Ramo, Jaume
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Òptica i Optometria
dc.identifier.citationSandoval, J. [et al.]. Spectral signatures : a way to identify species and conditions of vegetables. A: "Color in food : technological and psychophysical aspects". CRC Press, 2012, p. 283-296.
dc.description.abstractConfirming the statement from Shlens (2009), that is, that the goal of PCA is to identify the most meaningful basis to reexpress a dataset, the results obtained in this work show that the careful selection and suitable preparation of samples together with the precise collection of spectral signature data and the application of an adequate statistical analysis like PCA conform a powerful and reliable technique to recognize and classify plants, allowing us to identify the origin of a given vegetable sample. That technique could be considerably improved by developing a database of standardized spectral signatures of the main crops in each stage and status. This could be the basis for higher level of plant and crop analysis, allowing us the prediction, diagnosis, and solution of different health and phenologic affections of plants.
dc.format.extent14 p.
dc.publisherCRC Press
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries
dc.subjectÀrees temàtiques de la UPC::Ciències de la visió::Òptica física::Color
dc.subject.lcshColor of food
dc.titleSpectral signatures : a way to identify species and conditions of vegetables
dc.typePart of book or chapter of book
dc.subject.lemacAliments -- Color
dc.contributor.groupUniversitat Politècnica de Catalunya. GREO - Grup de Recerca en Enginyeria Òptica
dc.description.peerreviewedPeer Reviewed
dc.rights.accessRestricted access - publisher's policy
dc.description.versionPostprint (published version)
upcommons.citation.authorSandoval, J.; Gor, S.; Ramallo, J.; SFER, A.; Colombo, E.; Vilaseca, M.; Pujol, J.
upcommons.citation.publicationNameColor in food : technological and psychophysical aspects

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