{"metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00174342","sets":["1164:3616:8533:8892"]},"path":["8892"],"owner":"11","recid":"174342","title":["知覚明度を考盧した食べ物画像の明度及び彩度の強調"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-25"},"_buckets":{"deposit":"c2e49169-a50b-468e-9300-d11f0970e2fe"},"_deposit":{"id":"174342","pid":{"type":"depid","value":"174342","revision_id":0},"owners":[11],"status":"published","created_by":11},"item_title":"知覚明度を考盧した食べ物画像の明度及び彩度の強調","author_link":["357384","357383","357385","357389","357382","357388","357386","357387"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"知覚明度を考盧した食べ物画像の明度及び彩度の強調"},{"subitem_title":"Saturation and Lightness Enhancement Method Considering Perceived Lightness for Food Images","subitem_title_language":"en"}]},"item_type_id":"4","publish_date":"2016-08-25","item_4_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"山口大学大学院理工学研究科"},{"subitem_text_value":"山口県立大学国際文化学科"},{"subitem_text_value":"山口大学大学院創成科学研究科"},{"subitem_text_value":"山口大学大学院創成科学研究科"}]},"item_4_text_4":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_value":"Graduate School of Science and Engineering, Yamaguchi University","subitem_text_language":"en"},{"subitem_text_value":"Faculty of Intercultural Studies,Yamaguchi Prefectural University","subitem_text_language":"en"},{"subitem_text_value":"Graduate School of Sciences and Technology for Innovation, Yamaguchi University","subitem_text_language":"en"},{"subitem_text_value":"Graduate School of Sciences and Technology for Innovation, Yamaguchi University","subitem_text_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_publisher":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"情報処理学会","subitem_publisher_language":"ja"}]},"publish_status":"0","weko_shared_id":-1,"item_file_price":{"attribute_name":"Billing file","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://ipsj.ixsq.nii.ac.jp/record/174342/files/IPSJ-AVM16094010.pdf","label":"IPSJ-AVM16094010.pdf"},"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-AVM16094010.pdf","filesize":[{"value":"1.0 MB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"0","billingrole":"27"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_login","version_id":"d0d87904-2691-4c52-ac06-c6a5864af3a0","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2016 by the Institute of Electronics, Information and Communication Engineers This SIG report is only available to those in membership of the SIG."}]},"item_4_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"上田, 千晶"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"畔津, 忠博"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"末竹, 規哲"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"内野, 英治"}],"nameIdentifiers":[{}]}]},"item_4_creator_6":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Chiaki, Ueda","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tadahiro, Azetsu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Noriaki, Suetake","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Eiji, Uchino","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10438399","subitem_source_identifier_type":"NCID"}]},"item_4_textarea_12":{"attribute_name":"Notice","attribute_value_mlt":[{"subitem_textarea_value":"SIG Technical Reports are nonrefereed and hence may later appear in any journals, conferences, symposia, etc."}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_18gh","resourcetype":"technical report"}]},"item_4_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-8582","subitem_source_identifier_type":"ISSN"}]},"item_4_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"食べ物の色は暖色系を中心としているため，暖色系の色の鮮やかさが大きいと美味しく見える．しかし，照明が足りない飲食店内で撮影された食べ物画像は美味しそうに見えない場合がある．本研究では，知覚明度を考慮した食べ物画像の明度及び彩度の強調を行う．まず，LAB 色空間上で色域に収まることを保証しながら，彩度低下を起こさない範囲で明度強調を行う．次に，食べ物の色相と判断された画素に対して，知覚明度を保存した彩度強調を行う．このとき，低彩度画素の彩度強調が過度に行われないよう，画素毎に彩度強調パラメータを適応的に変化させる．種々の画像を用いて実験を行い，提案手法の有効性を確認する．","subitem_description_type":"Other"}]},"item_4_description_8":{"attribute_name":"論文抄録(英)","attribute_value_mlt":[{"subitem_description":"In a food image acquired by a digital camera, its intensity and saturation components are sometimes decreased depending on the illumination environment. In this report, saturation and lightness enhancement method considering perceived lightness for food images is proposed. In this method, at first, the lightness components are enhanced in a range of preserved saturation. Secondly, the saturation components are enhanced keeping perceived lightness. Then it is enhanced only the regions of the food color. The parameter of the saturation enhancement is calculated so that the saturation of the low saturation pixels are not enhanced excessively. In this study, to illustrate the effectiveness of the proposed method, the enhancement experiments using various food images are done.","subitem_description_type":"Other"}]},"item_4_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"6","bibliographic_titles":[{"bibliographic_title":"研究報告オーディオビジュアル複合情報処理（AVM）"}],"bibliographicPageStart":"1","bibliographicIssueDates":{"bibliographicIssueDate":"2016-08-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicVolumeNumber":"2016-AVM-94"}]},"relation_version_is_last":true,"weko_creator_id":"11"},"id":174342,"updated":"2025-01-20T06:54:29.657445+00:00","links":{},"created":"2025-01-19T00:44:33.207489+00:00"}