Department Ritsumeikan Asia Pacific University College of Sustainability and Tourism Position Professor
|Research paper (Academic/Professional Journal)
|Texture Analysis for Food Recognition
|IEICE Technical Reports on Pattern Recognition and Media Understanding
|Volume, Issue, Page
|Author and coauthor
|K. N. Do, J. Ohya
|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.