{"created":"2023-05-15T08:08:12.319433+00:00","id":189,"links":{},"metadata":{"_buckets":{"deposit":"1d08c425-30ea-46fe-b875-cc472a95ef26"},"_deposit":{"created_by":7,"id":"189","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"189"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000189","sets":["7:17"]},"author_link":["363","366","364","365"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"47","bibliographicVolumeNumber":"61","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":"Glucomannan are important food ingredients that make the gel. We examined the effects of the variety and component of additional red pepper on the formation of gelation in the glucomannan in our previous report. Red pepper is a hot seasoning,, two kinds of red pepper(material D and F) were analyzed for the ferrous levels, they were significantly higher in material D(the Korean red pepper) than in material F(the domestic one). When the Korean red pepper was added to paste of glucomannan, the elasticity of paste was inhibited lower than that of the domestic red pepper. By the ferrous component in the red pepper, the gel strength was decreased. The hardness in the formation of glucomannan was not conceded by vitaminC. It was very important for the ferrous levels in the gelation of konnyaku in order to chew them healthily. .","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Glucomannan are important food ingredients that make the gel. We examined the effects of the variety and component of additional red pepper on the formation of gelation in the glucomannan in our previous report. Red pepper is a hot seasoning,, two kinds of red pepper(material D and F) were analyzed for the ferrous levels, they were significantly higher in material D(the Korean red pepper) than in material F(the domestic one). When the Korean red pepper was added to paste of glucomannan, the elasticity of paste was inhibited lower than that of the domestic red pepper. By the ferrous component in the red pepper, the gel strength was decreased. The hardness in the formation of glucomannan was not conceded by vitaminC. It was very important for the ferrous levels in the gelation of konnyaku in order to chew them healthily. .","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000172","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":"110009432645","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":"0916-3174","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":[{"nameIdentifier":"363","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"渡辺, 優子"},{"creatorName":"ワタナベ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"364","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Doke, Shoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"365","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Watanabe, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"366","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":"2020-06-30"}],"displaytype":"detail","filename":"Kakou_Doke.pdf","filesize":[{"value":"192.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Kakou_Doke","url":"https://gifu-cwc.repo.nii.ac.jp/record/189/files/Kakou_Doke.pdf"},"version_id":"959cf889-18e5-4003-9d6d-4469e4eb0269"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"グルコマンナン","subitem_subject_scheme":"Other"},{"subitem_subject":"唐辛子粉","subitem_subject_scheme":"Other"},{"subitem_subject":"鉄分","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(2)","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(2)"},{"subitem_title":"Studies on the Materials of Processed Foods : Effects of Red Pepper on the Formation of Konnyaku (2)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["17"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-06-30"},"publish_date":"2020-06-30","publish_status":"0","recid":"189","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(2)"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T09:57:50.824966+00:00"}