{"created":"2023-06-19T09:47:09.855732+00:00","id":442,"links":{},"metadata":{"_buckets":{"deposit":"fa1db046-7c51-41b9-af93-87f55fef1230"},"_deposit":{"created_by":12,"id":"442","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"442"},"status":"published"},"_oai":{"id":"oai:kyoei.repo.nii.ac.jp:00000442","sets":["1:44"]},"author_link":["964"],"item_1695195738535":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0911-5358","subitem_source_identifier_type":"ISSN"}]},"item_1695282651323":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"共栄学園短期大学","subitem_publisher_language":"ja"}]},"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"317","bibliographicPageStart":"313","bibliographic_titles":[{"bibliographic_title":"共栄学園短期大学研究紀要","bibliographic_titleLang":"ja"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"くわいの加熱時間の差異により破断応力に及ぼす影響を検討し, 併せて同一条件で同じでんぷん質のさつまいも, じゃがいも, くりについても実験を行い, その差異をしらべた, 1)くわいの加熱時間が10分, 15分, 20分と経過するに従い破断応力は低下するが, 20分, 30分ではほとんど差はない, しかし30分を起点に破断応力は著るしく上昇し硬くなるという, 他の試料にない顕著な傾向がみられた. 2)各資料の破断エネルギーは各試料の破断応力に対応する数値をしめした. 3)加熱時間による破断応力対破談歪率の変化 4試料はすべて異なるパターンを示した.くわいの食べ物としての評価は人により異なり, 古来の嗜好品としての位置ずけが高いので, 官能評価による主観的測定との相関をさらに詳しく調査し, はじめて本研究は全を得るが, これらは今後の課題としたい.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10025559","subitem_source_identifier_type":"NCID"}]},"item_2_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"クワイ ノ ブッセイ ノ カネツ ジカン ニヨル ヘンカ","subitem_title_language":"ja-Kana"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"横田, 光子","creatorNameLang":"ja"},{"creatorName":"ヨコタ, ミツコ","creatorNameLang":"ja-Kana"},{"creatorName":"Yokota, Mitsuko","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"横田, 光子","creatorNameLang":"ja"},{"creatorName":"ヨコタ, ミツコ","creatorNameLang":"ja-Kana"},{"creatorName":"Yokota, Mitsuko","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-06-27"}],"displaytype":"detail","filename":"KJ00000173130.pdf","filesize":[{"value":"333.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000173130.pdf","objectType":"fulltext","url":"https://kyoei.repo.nii.ac.jp/record/442/files/KJ00000173130.pdf"},"version_id":"78324e0e-5181-4d64-9948-ea28a34e3ac6"}]},"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":"くわいの物性の加熱時間による変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"くわいの物性の加熱時間による変化","subitem_title_language":"ja"},{"subitem_title":"The Characteristics of Sagittaria torifolia L. var. edulis when Processed via Cooking","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["44"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-06-27"},"publish_date":"2016-06-27","publish_status":"0","recid":"442","relation_version_is_last":true,"title":["くわいの物性の加熱時間による変化"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-10-24T05:41:04.482641+00:00"}