{"created":"2023-06-20T15:24:21.161844+00:00","id":698,"links":{},"metadata":{"_buckets":{"deposit":"4f2d9165-506d-438a-82b4-13547e43fc76"},"_deposit":{"created_by":4,"id":"698","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"698"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000698","sets":["70:76"]},"author_link":["4223","4224","4222","4220","4225","4226","4218","4221","4219"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1969-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"54","bibliographicPageStart":"49","bibliographicVolumeNumber":"15","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":"南川, 幸"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"平野, 年秋"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大沢, つね子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ミナミカワ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ヒラノ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"オオサワ"}],"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":"\"キノコ類も水煮詰として保存されているが今回はP. namekoについて試験を行ない比較検討を行なった.1.今回試験に用いたP. namekoの成分は,祖たんぱく質34.979%,純たんぱく質15.332%,炭水化物31.640%,粗繊維13.450%,粗灰分8.976%,粗脂肪3.45%,マンニット14.266%,トレハロース4.262%,エルゴステリン0.2170%,水分95.796%であった.2.従来の缶詰製法のようにボイルして缶詰とし,常温で一週間放置した缶詰キノコの成分は粗たんぱく質30.069%,純たんぱく貿13.773%,炭水化物30.272%,粗繊維14.053%,粗灰分4.689%,粗脂肪5.069%,マン二ット6.366%,トレハロース4.135%,エルゴステリン0.2238%,水分94.866%であった.3.試験結果よりみると,たんぱく質,炭水化物,灰分,マンニット,トレハロースなどが多量に溶出する傾向が認めらた.4.脂肪,エルゴステリン,粗繊維などは大きな変化は認められなかった.\"","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"\"Esculent fungi are often preserved by canning by boiling in water. In this paper, the results of analysis about canned Pholiola nameko are reported. 1) The components of fresh P. nameko are; crude protein 35.0%, pure protein 15.3%, carbohydrate 31.6% crude fiber 13.5%, ash 9.0%, crude fat 3.5%, mannit 14.3%, trehalose 4.3%, ergosterol 0.217% and moisture 95.8%. 2) According to usual method of canning, the esculent fungi were boiled in water, canned and preserved in room temperature for a week. The component of this sample wete analized, i. e. ; crude protein 30.1%, pure protein 13.8%, carbohydrate 30.3%, crude fiber 14.1%, ash 4.7%, crude fat 5.1%, mannit 6.4%, trehalose 4.1% ergosterol 0.224% and moisture 94.9%. 3) Protein, carbohydrate, ash, mannit and trehalose are supposed to dissolve easily in water, 4) Little changes were observed about fat, ergosterol and fiber in the fruit body.\"","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 COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"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":"1969-03-15"}],"displaytype":"detail","filename":"KJ00000727032.pdf","filesize":[{"value":"425.6 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000727032","url":"https://nagoya-wu.repo.nii.ac.jp/record/698/files/KJ00000727032.pdf"},"version_id":"28c422e6-857c-4894-b284-8daf13e2b6c7"}]},"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":"Pholiota namekoの水煮缶詰による成分の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Pholiota namekoの水煮缶詰による成分の変化について"},{"subitem_title":"Studies on the change of the components of Pholiota nameko","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["76"],"pubdate":{"attribute_name":"公開日","attribute_value":"1969-03-15"},"publish_date":"1969-03-15","publish_status":"0","recid":"698","relation_version_is_last":true,"title":["Pholiota namekoの水煮缶詰による成分の変化について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:19:42.008606+00:00"}