{"created":"2023-05-15T13:30:30.209804+00:00","id":47,"links":{},"metadata":{"_buckets":{"deposit":"9b9a9caa-ed30-4653-98d8-359d795433d0"},"_deposit":{"created_by":18,"id":"47","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"47"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000047","sets":["2:10"]},"author_link":["56","57","55"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-05-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"13","bibliographicPageStart":"7","bibliographic_titles":[{"bibliographic_title":"食文化研究"},{"bibliographic_title":"FOOD CULTURE RESEARCH","bibliographic_titleLang":"en"}]}]},"item_10001_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The purpose of this study was to elucidate delicate color changes taking place during functional bread development. Image density areas of wheat bran bread were measured for density histogram to determine to amounts of color information. While bran addition tended to decrease lightness, it showed no changes in colorfulness. Color hue angle was yellow for standard bread, whereas wheat bran addition moved it toward yellowish orange color. Measuring device, such as spectrocolorimeter, is generally used to measure bread for color tone, however, such device can only measure specific color components. The image analysis performed in this study clearly showed changes in color characteristics. It not only measured representative color components by area partition but also extracted feature values that properly reflected the contents.","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜女子大学"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12671053","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4110","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松下, 慶子"},{"creatorName":"マツシタ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"55","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"舘, 和彦"},{"creatorName":"タチ, カズヒコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"56","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"森, 俊夫"},{"creatorName":"モリ, トシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"57","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-19"}],"displaytype":"detail","filename":"shokubunka02-02.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/47/files/shokubunka02-02.pdf"},"version_id":"44e71a0a-8a73-400c-a39d-49035b255872"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"画像解析","subitem_subject_scheme":"Other"},{"subitem_subject":"小麦ふすまパン","subitem_subject_scheme":"Other"},{"subitem_subject":"色彩的特徴","subitem_subject_scheme":"Other"},{"subitem_subject":"image analysis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"wheat bran bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"color characteristics","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"画像解析による小麦ふすまパンの色彩的特徴","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"画像解析による小麦ふすまパンの色彩的特徴"},{"subitem_title":"Color Features for Wheat Bran Bread Using Image Analysis","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"18","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-19"},"publish_date":"2016-10-19","publish_status":"0","recid":"47","relation_version_is_last":true,"title":["画像解析による小麦ふすまパンの色彩的特徴"],"weko_creator_id":"18","weko_shared_id":18},"updated":"2023-05-15T13:39:51.486294+00:00"}