{"created":"2023-05-15T08:49:29.356043+00:00","id":138,"links":{},"metadata":{"_buckets":{"deposit":"0a87608d-93d9-4a10-a659-c7d7506055b0"},"_deposit":{"created_by":3,"id":"138","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"138"},"status":"published"},"_oai":{"id":"oai:jumonji-u.repo.nii.ac.jp:00000138","sets":["7:11:31"]},"author_link":["570","571","569","568"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03-24","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"275","bibliographicPageStart":"269","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"十文字学園女子大学紀要"},{"bibliographic_title":"Bulletin of Jumonji University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"新座市は農業が盛んな都市農業地帯である。収穫された地場野菜は生鮮食品として消費されることが多く、加工品の開発はあまり進んでいない。一方で、食物栄養学科の学生達は卒業研究の一環として市内の農家で農業体験を行いながら、地場野菜を有効活用するべく加工品の研究開発を行っている。このような背景から新座市のニーズと大学のシーズをマッチングさせ、産官学連携で地場野菜の加工品を作れないかと考えた。新座市は国に認定された秋冬にんじんの産地であることから、加工品は「にんじんドレッシング」とし、新座市の土産物にふさわしい地産地消商品を目指して、食物栄養学科の学生達と商品開発に着手した。学生達にとって、にんじんの栽培、ドレッシングの試作、ラベルのデザイン等に携わることが、大学で得た専門的知識を実学的に発揮する契機となり、社会人力の向上に繋がったと思われる。地域の企業と連携を取りながら、商品化を目指し、「にんじん畑ドレッシング」として平成29年3月に製造、4月に販売に至った。\n","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2424-0591","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"曽矢, 麻理子"},{"creatorName":"ソヤ, マリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"568","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小林, 三智子"},{"creatorName":"コバヤシ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"569","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SOYA, Mariko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"570","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KOBAYASHI, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"571","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-05-01"}],"displaytype":"detail","filename":"紀要48-1号-22　曽矢ほか.pdf","filesize":[{"value":"3.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"4801-269-275.pdf","url":"https://jumonji-u.repo.nii.ac.jp/record/138/files/紀要48-1号-22　曽矢ほか.pdf"},"version_id":"5434a05e-76c8-495b-8d4c-4de910bf7f38"}]},"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":"地場野菜を活用した加工食品の開発－新座産にんじんを用いたドレッシングの商品化－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地場野菜を活用した加工食品の開発－新座産にんじんを用いたドレッシングの商品化－"},{"subitem_title":"Development of the food processing utilizing local vegetable-Commercializing dressing using the carrot of Niiza-","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["31"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-03-24"},"publish_date":"2018-03-24","publish_status":"0","recid":"138","relation_version_is_last":true,"title":["地場野菜を活用した加工食品の開発－新座産にんじんを用いたドレッシングの商品化－"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T09:09:36.476719+00:00"}