{"created":"2023-06-20T15:24:40.346599+00:00","id":1054,"links":{},"metadata":{"_buckets":{"deposit":"2bd55f21-a884-49c3-89ef-48aa265bbe9d"},"_deposit":{"created_by":4,"id":"1054","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1054"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00001054","sets":["70:90"]},"author_link":["6466","6465","6467","6461","6462","6460","6468","6463","6464"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"109","bibliographicPageStart":"103","bibliographicVolumeNumber":"28","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"寺部, 恭子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"水野, 弘子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小野, 真知子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"テラベ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ミズノ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"オノ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"1.乾めんの食塩濃度は,スパゲティ3種類とも0.1%未満であった.中華めんは試料により違いがあり1.0～2.4%であった.2.食味に適するゆで操作を行ったスパゲティM試料の食塩濃度は,ゆで液の食塩濃度に影響をうけ,0.5%食塩水で12分間ゆでた場合0.5%,1.0%食塩水で12分間ゆでた場合は0.9%であった.中華めんB試料を2分間純水でゆでた場合は0.2%であった.なお,食塩の吸着および溶出現象はゆで操作の初期の段階で顕著であった.3.試作調理品の食塩濃度および1食当たり食塩含有量は,スパゲティ料理が0.9%, 4.0 g,中華めん料理が1.%, 3.8 g,和めん料理が1.3%, 5.1 gであった.4.スパゲティ調理品の食塩濃度の平均値(x^^^-±S.D.)は0.9±0.18%で,調理法別にはVO1.1% NA1.0%,MS,とINは0.8%で大差がなかった.1食当たりの食塩含有量は3.7±0.72gであった.中華めん調理品の食塩濃度の平均値は1.0±0.30%で,調理法別には近似値であった.しかし,1食当たりの食塩含有量は重量差(平均重量±SDは481±155 g)もあるため4.9±1.53gであった.このうち湯麺は6.6 gの高食塩量を示した.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1982-03-31"}],"displaytype":"detail","filename":"KJ00000684415.pdf","filesize":[{"value":"458.7 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://nagoya-wu.repo.nii.ac.jp/record/1054/files/KJ00000684415.pdf"},"version_id":"20f56abf-e705-46e2-af6e-e09f39cedd5b"}]},"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":"食塩摂取量に関する研究(第4報) : めん類調理の食塩量の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食塩摂取量に関する研究(第4報) : めん類調理の食塩量の検討"},{"subitem_title":"Studies of Salt Intake (IV) : A Studies of Salt Content in the Cooking Process of Spaghetti and Chinese noodles","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["90"],"pubdate":{"attribute_name":"公開日","attribute_value":"1982-03-31"},"publish_date":"1982-03-31","publish_status":"0","recid":"1054","relation_version_is_last":true,"title":["食塩摂取量に関する研究(第4報) : めん類調理の食塩量の検討"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:10:08.469243+00:00"}