{"created":"2023-06-20T15:25:42.037334+00:00","id":2187,"links":{},"metadata":{"_buckets":{"deposit":"82c6165a-2bb5-45f3-822a-93aa0c4fd827"},"_deposit":{"created_by":4,"id":"2187","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2187"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00002187","sets":["19:148"]},"author_link":["16080","9658","16078","16079","9660","9659"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"〓"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03-05","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"46","bibliographicPageStart":"39","bibliographicVolumeNumber":"40","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要. 家政・自然編"},{"bibliographic_title":"Journal of Nagoya Women's University. Home economics・natural science","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小塚, 陽子"}],"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":"コズカ, ヨウコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"オノ, マチコ"}],"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":"\"南九州の重要な畑作物である甘しょの用途拡大を図るため,甘しょを調理素材として再評価することが必要である.甘しょの家庭料理あるいは調理済み加工食品としての用途はてんぷらや大学いもなどに極めて限定されていたが,近年新しい特性を持つ系統(低でんぷん,低糖分甘しょ等)が育種され,新食品素材として新しい調理法の開発が可能となってきた.さらに最近の健康食指向が高まりつつあることに伴い,ビタミン・ミネラル等が豊富に含まれている甘しょを手軽な形で摂取できることが望ましいと考える.甘しょには,カロチン系統と呼ばれるβ-カロテンを多く含有しているだいだい他の品種,またアントシアン系統と呼ばれるアントシアン色素を多く含有している紫色の品種,一般的によく知られている黄色品種ほか,数多くの品種が存在している.これらの品種の中から,第一報においては黄色系統の甘しょを鶏肉ソーセージに添加したものについて報告した.今回新たに開発された低でんぷん甘しょは水分音量が多く,ジュースに向く品種と考えられている.これらの品種の完全利用を目的とし,ジュースヘの調理音吐の検討ならびに,より付加価値の高い加工食品の開発を試みた.品種間の評価,官能検査等を行い,多少の知見が得られたので報告をする.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10088581","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_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":"1994-03-05"}],"displaytype":"detail","filename":"KJ00000179476.pdf","filesize":[{"value":"483.4 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/2187/files/KJ00000179476.pdf"},"version_id":"32d934f5-ee13-48f7-8d8f-f4312f7ba3a1"}]},"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":"甘しょの調理開発に関する研究(第2報) : 低でんぷん・低糖分品種について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"甘しょの調理開発に関する研究(第2報) : 低でんぷん・低糖分品種について"},{"subitem_title":"Studies on the Cooking Development of Sweetpotatoes (II) : Breed of Low Starch and Sugar","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["148"],"pubdate":{"attribute_name":"公開日","attribute_value":"1994-03-05"},"publish_date":"1994-03-05","publish_status":"0","recid":"2187","relation_version_is_last":true,"title":["甘しょの調理開発に関する研究(第2報) : 低でんぷん・低糖分品種について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T15:53:08.402605+00:00"}