{"created":"2023-06-19T08:14:53.129872+00:00","id":272,"links":{},"metadata":{"_buckets":{"deposit":"d9e776c5-8733-4bcb-b445-a06778f6d3ef"},"_deposit":{"created_by":11,"id":"272","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"272"},"status":"published"},"_oai":{"id":"oai:hokurikugakuin.repo.nii.ac.jp:00000272","sets":["12:59"]},"author_link":["338","337","340","339","336"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"63","bibliographicPageStart":"55","bibliographicVolumeNumber":"40","bibliographic_titles":[{"bibliographic_title":"北陸学院短期大学紀要"},{"bibliographic_title":"Bulletin of Hokuriku Gakuin Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食品リサイクルの一環として、産業廃棄物とし処理されていた餡かすを用いた菌床で栽培されたなめこの官能評価を行った。食味評価ではなめことしての調理頻度が高いと考えられる「おろし和え」「ゆで(すまし汁)」の2種の調理法により官能検査を行ったところ、おろし和えでは色と香りに有意差があり、総合評価は、有意差は認められなかったが、試験区がやや良いと評価された。ゆででは色、外観総合、甘味、旨味で有意差が認められ、総合評価は有意差は認められなかったが、対照区がやや良いと評価される傾向であった。調理前の試料の外観による比較では若干試験区が良かった。以上、調理法により結果は異なり、また、明確な差異は少なかったことから、餡かす培地を使うことによるなめこの品質への影響はないものと考えた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北陸学院大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110006966802","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00227546","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02882795","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"新澤, 祥恵"}],"nameIdentifiers":[{"nameIdentifier":"336","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宗田, 典大"}],"nameIdentifiers":[{"nameIdentifier":"337","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村, 喜代美"}],"nameIdentifiers":[{"nameIdentifier":"338","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"敷波, 智子"}],"nameIdentifiers":[{"nameIdentifier":"339","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉國, 厚子"}],"nameIdentifiers":[{"nameIdentifier":"340","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-03-25"}],"displaytype":"detail","filename":"40-05 新澤 他.pdf","filesize":[{"value":"609.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"40-05 niizawa","url":"https://hokurikugakuin.repo.nii.ac.jp/record/272/files/40-05 新澤 他.pdf"},"version_id":"9bc6d05c-a2fd-4ae9-bbec-b431108988e9"}]},"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":"餡かすを利用した菌床栽培なめこの官能評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"餡かすを利用した菌床栽培なめこの官能評価"},{"subitem_title":"Sensory Score of Nameko Growing on Soil by Residue of Bean Jam","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["59"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-25"},"publish_date":"2016-08-25","publish_status":"0","recid":"272","relation_version_is_last":true,"title":["餡かすを利用した菌床栽培なめこの官能評価"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-19T08:42:19.852962+00:00"}