Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging
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概要
- 論文の詳細を見る
A novel method combining imaging techniques and fluorescence fingerprint (FF) data measurement was developed to visualize the distributions of gluten and starch in dough without any preprocessing. Fluorescence images of thin sections of gluten, starch, and dough were acquired under 63 different combinations of excitation and emission wavelengths, resulting in a set of data consisting of the FF data for each pixel. Cosine similarity values between the FF of each pixel in the dough and those of gluten and starch were calculated. Each pixel was colored according to the cosine similarity value to obtain a pseudo-color image showing the distributions of gluten and starch. The dough sample was then fluorescently stained for gluten and starch. The stained image showed patterns similar to the pseudo-color FF image, validating the effectiveness of the FF imaging method. The method proved to be a powerful visualization tool, applicable in fields other than food technology.
- 2011-11-23
著者
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Araki Tetsuya
Graduate School Of Agricultural And Life Sciences University Of Tokyo
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Shibata Mario
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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TSUTA Mizuki
National Food Research Institute
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TSUTA Mizuki
Food Engineering Division, National Food Research Institute
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Sugiyama Junichi
Food Engineering Division National Food Research Institute
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蔦 瑞樹
独立行政法人農業・食品技術総合研究機構 食品総合研究所
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Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
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Sugiyama Junichi
National Food Research Institute National Agriculture And Food Research Organization
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Shibata Mario
National Food Research Institute National Agriculture And Food Research Organization
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Fujita Kaori
National Food Research Institute National Agriculture And Food Research Organization
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Kokawa Mito
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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FUJITA Kaori
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
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NABETANI Hiroshi
Department of Global Agricultural Sciences, The University of Tokyo
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SHIBATA Mario
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
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NABETANI Hiroshi
Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Tsuta Mizuki
Food Engineering Division National Food Research Institute National Agriculture And Food Research Organization
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Shibata Mario
Food Engineering Division National Food Research Institute National Agriculture And Food Research Organization
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Nabetani Hiroshi
Department Of Global Agricultural Sciences The University Of Tokyo
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Fujita Kaori
Food Engineering Division National Food Research Institute National Agriculture And Food Research Organization
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