{"created":"2023-05-15T08:49:26.555765+00:00","id":20,"links":{},"metadata":{"_buckets":{"deposit":"ef9032f6-b94e-477a-9cb8-7a01a46cb3a7"},"_deposit":{"created_by":3,"id":"20","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"20"},"status":"published"},"_oai":{"id":"oai:jumonji-u.repo.nii.ac.jp:00000020","sets":["7:11:12"]},"author_link":["761","759","96","95","760","762"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"159","bibliographicPageStart":"149","bibliographicVolumeNumber":"46","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":"オリゴ糖製品を利用したレシピを提案することを目的として，オリゴ糖製品の使用方法，適正な調理条件を確立するため，ショ糖に対するオリゴ糖製品の甘味強度および料理の嗜好性について官能評価を行なった。等価刺激の結果より，本研究で活用するオリゴ糖製品を調理に使う際はショ糖の約3.2倍の量が必要であることが示唆され，使用上限量を考慮して，料理に利用する必要があった。また，使用したオリゴ糖製品は非常に照りのある液体で，蒸発しにくいという性質を持っている。このため，各種料理に対する適性や，調理の工夫が必要であることが明らかとなった。煮物や炒め物は，料理に照りがでることで評価が良好であったが，和え物や和風の菓子類にはオリゴ糖製品に含まれる水分量が影響して，嗜好面で評価がやや低下する料理もあった。このことから，オリゴ糖製品を利用した場合の料理の分量，調理方法，嗜好性など多角的に考慮する必要があるが，オリゴ糖製品を日常の料理に適用できることが示された。","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":"工藤, 貴子"},{"creatorName":"クドウ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"95","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小野里, 恵"},{"creatorName":"オノザト, メグミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"759","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中澤, 早紀"},{"creatorName":"ナカザワ, サキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"760","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KUDO, Takako ","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"96","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ONOZATO, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"761","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NAKAZAWA, Saki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"762","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":"2016-11-29"}],"displaytype":"detail","filename":"4614-149-159.pdf","filesize":[{"value":"4.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"4614-149-159.pdf","url":"https://jumonji-u.repo.nii.ac.jp/record/20/files/4614-149-159.pdf"},"version_id":"9b1dbac6-1ceb-4ef3-93ea-858235093fd5"}]},"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":"臨床調理のためのオリゴ糖を利用したレシピの提案","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"臨床調理のためのオリゴ糖を利用したレシピの提案"},{"subitem_title":"Recipe Creation for Clinical Cooking Using Oligosaccharide","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-03-28"},"publish_date":"2016-03-28","publish_status":"0","recid":"20","relation_version_is_last":true,"title":["臨床調理のためのオリゴ糖を利用したレシピの提案"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T09:09:10.776111+00:00"}