{"created":"2023-05-15T08:08:09.264505+00:00","id":117,"links":{},"metadata":{"_buckets":{"deposit":"c32603f8-1cf2-4f07-87d4-320c5448615d"},"_deposit":{"created_by":7,"id":"117","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"117"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000117","sets":["7:12"]},"author_link":["208","207","205","206"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"62","bibliographicPageStart":"59","bibliographicVolumeNumber":"62","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In order to find materials for the inhibition of the gel formation by the red pepper in konnyaku were experimented with additive.Sodium Chloride (NaCl) was the most effective additional material in the gel formation of konnyaku in which included the red pepper. Our previous research was showed the different ferrous levels between two red peppers of Japanese and Korean ones. As the cation in red peppers were disturbed the gelation of the glucomannan in konnyaku, the anion in material were needed for making the konnnyaku paste and the quantity of elastic force by the glucomannann in the good food processing.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000104","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110009594777","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":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09163174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"道家, 晶子"},{"creatorName":"ドウケ, ショウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"渡辺, 優子"},{"creatorName":"ワタナベ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Doke, Shoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Watanabe, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-12-11"}],"displaytype":"detail","filename":"Kakou_Doke.pdf","filesize":[{"value":"266.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Kakou_Doke","url":"https://gifu-cwc.repo.nii.ac.jp/record/117/files/Kakou_Doke.pdf"},"version_id":"e4fd26f1-3358-40e3-bfc6-d2f049db0627"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"蒟蒻","subitem_subject_scheme":"Other"},{"subitem_subject":"唐辛子粉","subitem_subject_scheme":"Other"},{"subitem_subject":"塩化ナトリウム","subitem_subject_scheme":"Other"}]},"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":"加工食品の素材に関する研究 : 蒟蒻成型に及ぼす唐辛子の影響(3)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加工食品の素材に関する研究 : 蒟蒻成型に及ぼす唐辛子の影響(3)"},{"subitem_title":"Studies on the Materials of Processed Foods : Effects of Red Pepper on the Formation of Konnyaku (3)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-12-11"},"publish_date":"2017-12-11","publish_status":"0","recid":"117","relation_version_is_last":true,"title":["加工食品の素材に関する研究 : 蒟蒻成型に及ぼす唐辛子の影響(3)"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:19:47.292051+00:00"}