Color Image Enhancement Focused on Limited Hues

Some color images primarily comprise specific hues, for example, food images predominantly contain a warm hue. Therefore, these hues are essential for creating delicious impressions of food images. This paper proposes a color image enhancement method that can select hues to be enhanced arbitrarily....

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Detalles Bibliográficos
Autores principales: Azetsu, Tadahiro, Suetake, Noriaki, Kohashi, Keisuke, Handa, Chisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9780928/
https://www.ncbi.nlm.nih.gov/pubmed/36547480
http://dx.doi.org/10.3390/jimaging8120315
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author Azetsu, Tadahiro
Suetake, Noriaki
Kohashi, Keisuke
Handa, Chisa
author_facet Azetsu, Tadahiro
Suetake, Noriaki
Kohashi, Keisuke
Handa, Chisa
author_sort Azetsu, Tadahiro
collection PubMed
description Some color images primarily comprise specific hues, for example, food images predominantly contain a warm hue. Therefore, these hues are essential for creating delicious impressions of food images. This paper proposes a color image enhancement method that can select hues to be enhanced arbitrarily. The current chroma is considered such that near achromatic colors are not over-enhanced. The effectiveness of the proposed method was confirmed through experiments using several food images.
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spelling pubmed-97809282022-12-24 Color Image Enhancement Focused on Limited Hues Azetsu, Tadahiro Suetake, Noriaki Kohashi, Keisuke Handa, Chisa J Imaging Article Some color images primarily comprise specific hues, for example, food images predominantly contain a warm hue. Therefore, these hues are essential for creating delicious impressions of food images. This paper proposes a color image enhancement method that can select hues to be enhanced arbitrarily. The current chroma is considered such that near achromatic colors are not over-enhanced. The effectiveness of the proposed method was confirmed through experiments using several food images. MDPI 2022-11-23 /pmc/articles/PMC9780928/ /pubmed/36547480 http://dx.doi.org/10.3390/jimaging8120315 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Azetsu, Tadahiro
Suetake, Noriaki
Kohashi, Keisuke
Handa, Chisa
Color Image Enhancement Focused on Limited Hues
title Color Image Enhancement Focused on Limited Hues
title_full Color Image Enhancement Focused on Limited Hues
title_fullStr Color Image Enhancement Focused on Limited Hues
title_full_unstemmed Color Image Enhancement Focused on Limited Hues
title_short Color Image Enhancement Focused on Limited Hues
title_sort color image enhancement focused on limited hues
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9780928/
https://www.ncbi.nlm.nih.gov/pubmed/36547480
http://dx.doi.org/10.3390/jimaging8120315
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AT suetakenoriaki colorimageenhancementfocusedonlimitedhues
AT kohashikeisuke colorimageenhancementfocusedonlimitedhues
AT handachisa colorimageenhancementfocusedonlimitedhues

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