{"created":"2023-06-20T15:27:30.152499+00:00","id":4202,"links":{},"metadata":{"_buckets":{"deposit":"a3d4b051-aab9-4b56-bcd3-5e88fbad75fe"},"_deposit":{"created_by":14,"id":"4202","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4202"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00004202","sets":["6:231"]},"author_link":["15566","15568","15567"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"62","bibliographicPageEnd":"49","bibliographicPageStart":"43","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要. 家政・自然編, 人文・社会編"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40020879732","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究では，ウナギの蒲焼擬き料理（Fca）と本来のウナギの蒲焼（Con）について物性，\n嗜好性および栄養価について比較検討を行った．\n１ ．色調測定の結果から，Fcaの皮はConより黄色みが強く明るい色調であった．肉の色調は，\nFcaがConより有意（ｐ <0.05）に赤みと黄色みが薄く，明度が低かった．力学的物性測定の\n結果から，FcaがConより顕著に硬いことが示された．\n２ ．官能評価の全ての項目で両者間に有意差はなかった．香り，味および総合の両者間に有意\n差がなかったのは，タレの寄与が大きいと考えられた．\n３ ．Fcaの栄養価では，Conの40％のカロリーであり，コレステロールを含まず，機能性作用\nが認められているｎ-６系脂肪酸をConの5.74倍含有していることが示された．\n　以上の結果から，ウナギの蒲焼擬き料理は本来の料理と比較して，異なる物性を示したが，\n官能評価の総合で同程度に良いと評価され，低カロリー・ノンコレステロールで，ｎ-６系脂\n肪酸をConの5.74倍含有していることから，健康に寄与する好まれる料理であることが示された．","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12530109","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2185-7962","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小出, あつみ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"間宮, 貴代子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"阪野, 朋子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-22"}],"displaytype":"detail","filename":"kojinkasei62_43-49.pdf","filesize":[{"value":"577.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kojinkasei62_43-49","url":"https://nagoya-wu.repo.nii.ac.jp/record/4202/files/kojinkasei62_43-49.pdf"},"version_id":"9c7cdd44-21cb-4102-ab54-74549c9f5d23"}]},"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":"ウナギの蒲焼擬き料理における物性,嗜好性および栄養価の特徴","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ウナギの蒲焼擬き料理における物性,嗜好性および栄養価の特徴"},{"subitem_title":"Textural, Sensory, and Nutritional Characteristics of a Vegetarian Dish Simulating Broiled Eel Fillet","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["231"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-09-22"},"publish_date":"2017-09-22","publish_status":"0","recid":"4202","relation_version_is_last":true,"title":["ウナギの蒲焼擬き料理における物性,嗜好性および栄養価の特徴"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-12-19T06:26:46.867849+00:00"}