{"created":"2023-05-15T08:38:40.415888+00:00","id":424,"links":{},"metadata":{"_buckets":{"deposit":"4b3dc3a2-7ef5-4407-9b0b-cc5c514d0cef"},"_deposit":{"created_by":11,"id":"424","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"424"},"status":"published"},"_oai":{"id":"oai:shukugawa.repo.nii.ac.jp:00000424","sets":["1:66"]},"author_link":["920","918","917","922","916","921","915","919"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"夙川学院短期大学研究紀要"},{"bibliographic_title":"Bulletin of Shukugawa Gakuin Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"(1)ヤーコンは、水分が多く、食物繊維、還元糖量が高く、無機成分に富んでいた。(2)ヤーコンは、「揚げる」という操作により、食物繊維含有量が非常に高い加工食品ができた。この食品は食物繊維を供給するための機能性食品となりうる。また、でき上がったヤーコンチップは、外観、食感もよく、甘味、うま味もあり、塩分を添加する必要がなかった。(3)ヤーコンチップは、厚さ1.5mmの輪切り、水浸時間15分間、油800gに対してヤーコン50g(1.5mm厚さ16枚)を投入した場合、外観は160℃で3.5分揚げたものが適し、味覚は150℃で4.0分揚げたものがよかった。","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Yacon chips are prepared under various conditions ; the contents of water, reduced and unreduced sugars, gross proteins, dietary fibers, and minerals are quantified. From the results of the analysis, yacon chips are concluded to be an excellent delicious food for supplying dietary fibers. The optimal conditions for preparing yacon chips are searched.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20840/00000412","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"夙川学院短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110004639727","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00332700","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02853744","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"水野, 千恵"},{"creatorName":"ミズノ, チエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"入江, 久代"},{"creatorName":"イリエ, ヒサヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高木, 良助"},{"creatorName":"タカギ, リョウスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大鹿, 淳子"},{"creatorName":"オオシカ, ジュンコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Mizuno, Chie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Irie, Hisayo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takagi, Ryosuke","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ooshika, Junko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-02-20"}],"displaytype":"detail","filename":"ヤーコンの物性と調理(第1報)  ヤーコンチップ.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ヤーコンの物性と調理(第1報) : ヤーコンチップ","url":"https://shukugawa.repo.nii.ac.jp/record/424/files/ヤーコンの物性と調理(第1報)  ヤーコンチップ.pdf"},"version_id":"f0dce2b5-35ab-4186-a5e0-0b5def55292e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Yacon Chips","subitem_subject_scheme":"Other"},{"subitem_subject":"Physiological Functional Foods","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietary Fibers","subitem_subject_scheme":"Other"},{"subitem_subject":"Yacon Chips","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Physiological Functional Foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietary Fibers","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"ヤーコンの物性と調理 (第1報)-ヤーコンチップ-","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ヤーコンの物性と調理 (第1報)-ヤーコンチップ-"},{"subitem_title":"Properties and Cooking of Yacon (Part 1) : Yacon Chips","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["66"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-03-10"},"publish_date":"2020-03-10","publish_status":"0","recid":"424","relation_version_is_last":true,"title":["ヤーコンの物性と調理 (第1報)-ヤーコンチップ-"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T09:04:42.291335+00:00"}