{"created":"2023-05-15T12:09:34.580368+00:00","id":1042,"links":{},"metadata":{"_buckets":{"deposit":"7be29aae-9772-4d72-bef0-e6976878a7ec"},"_deposit":{"created_by":3,"id":"1042","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1042"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001042","sets":["4:6:155"]},"author_link":["2202","2204","2207","2203","2205","2209","2210","2208","2206"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"18","bibliographicPageStart":"13","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"織田, 佐知子"}],"nameIdentifiers":[{"nameIdentifier":"2202","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤, 浩美"}],"nameIdentifiers":[{"nameIdentifier":"2203","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"数野, 千恵子"}],"nameIdentifiers":[{"nameIdentifier":"2204","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"オダ, サチコ"}],"nameIdentifiers":[{"nameIdentifier":"2205","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"サトウ, ヒロミ"}],"nameIdentifiers":[{"nameIdentifier":"2206","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カズノ, チエコ"}],"nameIdentifiers":[{"nameIdentifier":"2207","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Oda, Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2208","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sato, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2209","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kazuno, Chieko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2210","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"It is said that the sense used most when the person judges deliciousness is sight. In this study, food was illuminated with a different lighting, and a comparative study was made of the effects of each lighting on deliciousness. The lights were used three type of compact fluorescent lamps(cool white lamp(A), daylight lamp(B), warm white lamp(C)) and incandescent lamp(D). The subject of food were hot food/ (hashed potato) and fresh food (fruit). The fruits basket included an apple (red), a green grape (green), a banana (yellow), and a purple grape. That was the basic color of the food. These were set up in white boxes, and the way of seeing it was investigated. Moreover, a photograph was taken when food was illuminated with each lamp; it was measured with the colorimetry meter, and the relation to each item was examined. The lightest evaluation was incandescent lamp(D) when people look at hashed potato, and cool white lamp(A) when people look at the fruits. With cool white lamps(A), the evaluation was different according to the color and the question item as a basic color of food.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"実践女子大学生活科学部食生活科学科"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2011-03-10"}],"displaytype":"detail","filename":"KJ00006903659.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00006903659","url":"https://jissen.repo.nii.ac.jp/record/1042/files/KJ00006903659.pdf"},"version_id":"c1592846-8883-496d-b9f8-86f2195bfadc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"照明効果","subitem_subject_scheme":"Other"},{"subitem_subject":"食卓空間","subitem_subject_scheme":"Other"},{"subitem_subject":"官能検査","subitem_subject_scheme":"Other"},{"subitem_subject":"電球型蛍光灯","subitem_subject_scheme":"Other"},{"subitem_subject":"白熱電球","subitem_subject_scheme":"Other"},{"subitem_subject":"lighting effects","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dining space","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory test","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fluorescent lamp","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"incandescent lamp","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"照明の種類が食物のおいしさに与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"照明の種類が食物のおいしさに与える影響"},{"subitem_title":"Effects of Lightings on Delicious-Looking Foods","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["155"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-03-10"},"publish_date":"2011-03-10","publish_status":"0","recid":"1042","relation_version_is_last":true,"title":["照明の種類が食物のおいしさに与える影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T23:17:54.182187+00:00"}