{"created":"2025-01-19T01:29:21.435344+00:00","updated":"2025-01-19T11:22:00.615493+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00229911","sets":["6504:11436:11440"]},"path":["11440"],"owner":"44499","recid":"229911","title":["料理画像からの食材識別に関する研究"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-02-16"},"_buckets":{"deposit":"4d021b06-44e9-4bb7-87d5-a8aa2468d979"},"_deposit":{"id":"229911","pid":{"type":"depid","value":"229911","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"料理画像からの食材識別に関する研究","author_link":["618487","618489","618488"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"料理画像からの食材識別に関する研究"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"人工知能と認知科学","subitem_subject_scheme":"Other"}]},"item_type_id":"22","publish_date":"2023-02-16","item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_22_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"岩手県大"},{"subitem_text_value":"岩手県大"},{"subitem_text_value":"岩手県大"}]},"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/229911/files/IPSJ-Z85-4Q-06.pdf","label":"IPSJ-Z85-4Q-06.pdf"},"date":[{"dateType":"Available","dateValue":"2023-11-17"}],"format":"application/pdf","filename":"IPSJ-Z85-4Q-06.pdf","filesize":[{"value":"402.2 kB"}],"mimetype":"application/pdf","accessrole":"open_date","version_id":"843a03f2-d3d1-4285-a790-f1a14e6ad175","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2023 by the Information Processing Society of Japan"}]},"item_22_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"付, 坤"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"戴, 莹"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"朱, 子宜"}],"nameIdentifiers":[{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_5794","resourcetype":"conference paper"}]},"item_22_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00349328","subitem_source_identifier_type":"NCID"}]},"item_22_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"Food image recognition is different from general object recognition tasks. Many types of ingredients in the food images do not have a unique spatial layout, and the shape of ingredients may change with cooking methods and cutting methods.This is a big challenge for food recognition, especially, recognizing the ingredients in the food images. In this paper, we focus on recognizing the ingredients segmented from the food images, and propose a method for it. In details, the candidate regions of the ingredients for the recognition are located by the methods of locating and sliding windows. Then, these regions are assigned to the ingredient classes by the CNN-based ingredients classifier trained by the dataset with single ingredient images. Finally, the final ingredients are decided from these candidate results by using the scheme of decision making.The effectiveness of the proposed method is evaluated by the experimental results.","subitem_description_type":"Other"}]},"item_22_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"226","bibliographic_titles":[{"bibliographic_title":"第85回全国大会講演論文集"}],"bibliographicPageStart":"225","bibliographicIssueDates":{"bibliographicIssueDate":"2023-02-16","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicVolumeNumber":"2023"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":229911,"links":{}}