{"created":"2023-05-15T09:01:35.095867+00:00","id":2335,"links":{},"metadata":{"_buckets":{"deposit":"3b16b8b2-6090-40a3-88bc-d6fad99e0724"},"_deposit":{"created_by":3,"id":"2335","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2335"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00002335","sets":["375:380:438"]},"author_link":["6359","5280","6363","6362","6358","6357","6361","5277","5283"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study on a Cooking of Apios (Apios Americana Medikus) Tubers"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"アピオス ノ チョウリ ニ カンスル ケンキュウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"99","bibliographicPageEnd":"116","bibliographicPageStart":"111","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"アピオス塊茎を家庭でどのように食することができるかについて、①食品の有する第３次機能（疾病予防効果など）を発揮できる加工であること、②食味官能試験により食味評価が高く、より美味しく食べられること、③調理方法が簡単であること、の三つの視点から検討した。10分程度のゆで時間による加熱調理方法および加熱時間が、もっとも簡単で、かつ美味しく食することができることがわかった。また、青森県内各地で栽培されたアピオス塊茎に含まれる澱粉と可溶性糖質の量には差があることもわかった。","subitem_description_type":"Abstract"}]},"item_5_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"弘前大学教育学部紀要. 99, 2008, p.111-116","subitem_description_type":"Other"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"6359","nameIdentifierScheme":"WEKO"}],"names":[{"name":"オガサワラ, ヤスオ"}]},{"nameIdentifiers":[{"nameIdentifier":"5280","nameIdentifierScheme":"WEKO"}],"names":[{"name":"カトウ, ヨウジ"}]},{"nameIdentifiers":[{"nameIdentifier":"6361","nameIdentifierScheme":"WEKO"}],"names":[{"name":"イシダ, ヨシエ"}]}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"6362","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ishida, Yoshie"}]},{"nameIdentifiers":[{"nameIdentifier":"6363","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ogasawara, Yasuo"}]},{"nameIdentifiers":[{"nameIdentifier":"5283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kato, Yoji"}]}]},"item_5_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前大学教育学部"}]},"item_5_radio_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"Article"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00211590","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0439-1713","subitem_source_identifier_type":"ISSN"}]},"item_5_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"596","subitem_subject_scheme":"NDC"}]},"item_5_subject_23":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"家政学・生活科学","subitem_subject_scheme":"Other"}]},"item_5_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前大学教育学部家政教育講座食物学研究室"},{"subitem_text_value":"青森県中南地方農林水産事務所"},{"subitem_text_value":"弘前大学教育学部家政教育講座食物学研究室"},{"subitem_text_value":"Laboratory of Food Science, Department of Home Economics, Faculty of Education, Hirosaki University"},{"subitem_text_value":"Chunan Regional Agricultural, Forestry and Fisheries Office, Aomori Prefecture Goverment"},{"subitem_text_value":"Laboratory of Food Science, Department of Home Economics, Faculty of Education, Hirosaki University"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石田, 佳恵"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小笠原, 康雄"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 陽治"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-12"}],"displaytype":"detail","filename":"AN00211590_99_111.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00211590_99_111.pdf","url":"https://hirosaki.repo.nii.ac.jp/record/2335/files/AN00211590_99_111.pdf"},"version_id":"77a526e8-9613-4648-9c06-df4592b0d05e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アピオス","subitem_subject_scheme":"Other"},{"subitem_subject":"澱粉","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱調理","subitem_subject_scheme":"Other"},{"subitem_subject":"糖質","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":"アピオスの調理に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アピオスの調理に関する研究"}]},"item_type_id":"5","owner":"3","path":["438"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-03-31"},"publish_date":"2008-03-31","publish_status":"0","recid":"2335","relation_version_is_last":true,"title":["アピオスの調理に関する研究"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-16T06:16:27.628181+00:00"}