{"created":"2023-06-20T15:24:36.781107+00:00","id":997,"links":{},"metadata":{"_buckets":{"deposit":"2f5823b0-bdeb-46cb-8b88-6d49e3a39105"},"_deposit":{"created_by":4,"id":"997","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"997"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000997","sets":["70:88"]},"author_link":["6150","6151","6148","6153","6146","6152","6147","6149","6145"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1980-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"95","bibliographicPageStart":"89","bibliographicVolumeNumber":"26","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)乾めんの食塩量は1.5～8.2%の間でかなり差がみられ,手打ちめんは機械打ちめんの約2倍量であった. 2)ゆでめんの食塩量は乾めんの約1/10となり,各めん間の食塩含有量の差は小さくなった.また,水さらし操作により,わずかながら食塩量は減少したが乾めん時に食塩量の多かっためんは水さらし後も他に比べて食塩量が多かった. 3)最終調理後の食塩量は,いずれのめんについても煮こみめんが最大で,次いでかけめん,つけめんで調理方法による影響が大きかった.すなわち,その食塩量は調味液の食塩量,調理時の温度および時間等に大きく影響を受けると考えられる. 4)めん料理において,めんのみ喫食する場合に比べ,汁もめんも全て喫食する場合に食塩摂取量は2～3倍に増大する.なお,本研究は日本家政学会第31回総会において発表した.終りに臨み,本研究にご協力いただきました伊藤博美・加藤紀子・木子あけみ.・小林恵子・吉川澄子諸氏に感謝いたします.\"","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":"1980-03-31"}],"displaytype":"detail","filename":"KJ00000684350.pdf","filesize":[{"value":"419.3 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/997/files/KJ00000684350.pdf"},"version_id":"e660ac85-31f4-4b6b-a6e6-6d8ec4a8014a"}]},"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":"食塩過剰摂取防止に関する調理学的研究(第2報) : めん類の調理による食塩量の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食塩過剰摂取防止に関する調理学的研究(第2報) : めん類の調理による食塩量の検討"},{"subitem_title":"Studies of Cooking on the Prevention of Excessive Salt Intake (II)","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["88"],"pubdate":{"attribute_name":"公開日","attribute_value":"1980-03-31"},"publish_date":"1980-03-31","publish_status":"0","recid":"997","relation_version_is_last":true,"title":["食塩過剰摂取防止に関する調理学的研究(第2報) : めん類の調理による食塩量の検討"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:11:48.592197+00:00"}