{"created":"2023-06-19T11:40:34.833832+00:00","id":809,"links":{},"metadata":{"_buckets":{"deposit":"69f647e8-0183-4902-85f7-ba456a9adfe4"},"_deposit":{"created_by":14,"id":"809","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"809"},"status":"published"},"_oai":{"id":"oai:setsunan.repo.nii.ac.jp:00000809","sets":["1:3:234:107:111"]},"author_link":["1405","1406"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"27","bibliographicPageStart":"13","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"経営情報研究 : 摂南大学経営情報学部論集"},{"bibliographic_title":"Journal of Business Administration and Information","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食事の美味しさは味や香りが基本となるが、実際の食事から考えると外観（かたち・色・光沢）や食感などの物理特性、照明や音響などの食事環境、喫食者の心理状態・体調が大きく影響することになる。特に人が食品を選ぶ際には、まず目で外観の色を確認して品質を吟味することから、色は美味しさを判別する重要な因子だと考えられてきた。本研究ではこうした美味しさ感と色の関係に着目し、5 色で構成される栄養バランスの基準に従って色分類することで食彩（食事の色彩）を改善する手法を提案する。","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1340-2617","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_24":{"attribute_name":"記事種別","attribute_value_mlt":[{"subitem_text_value":"研究論文"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀井, 千夏"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Horii, Chinatsu","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-02-26"}],"displaytype":"detail","filename":"2015_022_02_002horii.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","license_note":"Copyright (c) 2015 by Setsunan University","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"食彩改善のための5 色の栄養バランスに基づいた食品色の分類","url":"https://setsunan.repo.nii.ac.jp/record/809/files/2015_022_02_002horii.pdf"},"version_id":"41f49775-49a6-433a-b41e-1c227d349189"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食彩改善のための5 色の栄養バランスに基づいた食品色の分類","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食彩改善のための5 色の栄養バランスに基づいた食品色の分類"},{"subitem_title":"A Classification Method of Food Color for Improving Color Design of a Dining Table Based on 5-color Nutritional Balance","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["111"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-02-26"},"publish_date":"2015-02-26","publish_status":"0","recid":"809","relation_version_is_last":true,"title":["食彩改善のための5 色の栄養バランスに基づいた食品色の分類"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-19T12:25:20.240357+00:00"}