{"created":"2023-06-19T09:46:41.694710+00:00","id":609,"links":{},"metadata":{"_buckets":{"deposit":"e4e75719-6e51-4a3a-96e0-8721647626af"},"_deposit":{"created_by":3,"id":"609","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"609"},"status":"published"},"_oai":{"id":"oai:shukutoku.repo.nii.ac.jp:00000609","sets":["134:139"]},"author_link":["1146","1147"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"93","bibliographicPageStart":"85","bibliographicVolumeNumber":"43","bibliographic_titles":[{"bibliographic_title":"淑徳短期大学研究紀要"},{"bibliographic_title":"Bulletin of Junior College of Shukutoku","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ホウレンソウを茹でる際、加熱後の食味に影響する要因として、湯量、湯温、湯の食塩濃度、水さらし等が挙げられる。本研究では食味が異なる夏期と冬期のホウレンソウについて湯量の条件を、3、5、7、9倍に設定し、官能評価によって適切な湯量の検討を試みた。また、調理の簡便性を考慮し、湯の繰り返し使用および冷蔵保存の可否の検討も行った。湯量については、夏期では7倍以上、冬期では3倍以上で評価が高かった。湯の繰り返し使用3回までの範囲では、繰り返し使用による食味への影響はみられなかった。茹でたホウレンソウを冷蔵保存する場合、湯量9倍以上で茹でたものは、保存後のテクスチャーの評価が有意に低くなった。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004252756","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"研究ノート","subitem_description_type":"Other"}]},"item_2_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Research Note","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00112737","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02886758","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"淑徳短期大学食物栄養学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"児玉, ひろみ"},{"creatorName":"コダマ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KODAMA, Hiromi","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":"2017-03-07"}],"displaytype":"detail","filename":"KJ00004252756.pdf","filesize":[{"value":"445.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004252756.pdf","url":"https://shukutoku.repo.nii.ac.jp/record/609/files/KJ00004252756.pdf"},"version_id":"2c1f2ed2-277c-417b-9693-d8eef48cdab1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ホウレンソウ","subitem_subject_scheme":"Other"},{"subitem_subject":"湯量","subitem_subject_scheme":"Other"},{"subitem_subject":"簡便性","subitem_subject_scheme":"Other"},{"subitem_subject":"湯の繰り返し使用","subitem_subject_scheme":"Other"},{"subitem_subject":"冷蔵保存","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":"ホウレンソウの茹で方に関する検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ホウレンソウの茹で方に関する検討"},{"subitem_title":"An Analysis of the Boiling of Spinach","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["139"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-07"},"publish_date":"2017-03-07","publish_status":"0","recid":"609","relation_version_is_last":true,"title":["ホウレンソウの茹で方に関する検討"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T10:14:28.679755+00:00"}