{"created":"2023-06-20T15:24:52.049825+00:00","id":1258,"links":{},"metadata":{"_buckets":{"deposit":"b7ac115f-2eba-41fc-8c86-425a8916ba56"},"_deposit":{"created_by":4,"id":"1258","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1258"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00001258","sets":["70:97"]},"author_link":["7348","7346","7344","7345","7343","7347"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"101","bibliographicPageStart":"93","bibliographicVolumeNumber":"34","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":"中垣, 孝子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大羽, 和子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ナカガキ, タカコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"オオバ, カズコ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"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":"\"麺の官能検査をした場合,おいしさに影響する要因が何かを解明する目的で,市販の手延べ・手打ち・機械麺,合計40点の試料について官能検査を実施した.その結果, 1.ゆで麺の水分合量の平均値は74.1±2.6%で,ゆで後の増重率は元の重量の約3倍であった.両者間には相関係数r=0.64で,有意に正の相関関係があった. 2.ゆで麺の断面積と官能評価(総合評価)の間には相関係数r=0.54で,正の相関が認められ,麺線の大さか官能評価に大きく影響することがわかった. 3.手延べ麺と機械麺の官能評価の結果は手延べ麺が「わずかに良い」から「すこし良い」に対し,機械麺は「普通」であった.手延べ麺の方が総合評価,はだあれ,なめらかさ,弾力において危険率1%にて有意に良いと評価され,かたさの点で危険率5%で良いと評価された. 4.機械麺の中の上位評価品と下位評価品の比較をした結果,食味と弾力で危険率1%にて有意差が認められ,かたさの点で危険率5%で有意な差が認められた. 5.麺の総合的な官能評価には弾力と食味が大きく寄与し,各々の寄与率は70%および67%であった.\"","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"}]},"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"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1988-03-01"}],"displaytype":"detail","filename":"KJ00000726997.pdf","filesize":[{"value":"537.2 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/1258/files/KJ00000726997.pdf"},"version_id":"3ad9b1ce-ae59-4418-bc84-a38ac0810455"}]},"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":"麺(うどん)のおいしさを決定する要因 : 官能評価による解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"麺(うどん)のおいしさを決定する要因 : 官能評価による解析"},{"subitem_title":"Factors Affecting the Delicacy of Noodles (UDON) : Analytical Research by Sensory Evaluation","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["97"],"pubdate":{"attribute_name":"公開日","attribute_value":"1988-03-01"},"publish_date":"1988-03-01","publish_status":"0","recid":"1258","relation_version_is_last":true,"title":["麺(うどん)のおいしさを決定する要因 : 官能評価による解析"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:02:49.150856+00:00"}