{"created":"2023-05-15T12:09:33.496513+00:00","id":1010,"links":{},"metadata":{"_buckets":{"deposit":"776c3b76-0bc2-48e3-81e9-dcfb77d38022"},"_deposit":{"created_by":3,"id":"1010","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1010"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001010","sets":["4:6:153"]},"author_link":["2033","2025","2035","2026","2031","2027","2032","2037","2040","2041","2038","2028","2036","2034","2042","2030","2029","2039"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"23","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"数野, 千恵子"}],"nameIdentifiers":[{"nameIdentifier":"2025","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"江端, 恵加"}],"nameIdentifiers":[{"nameIdentifier":"2026","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大森, 春美"}],"nameIdentifiers":[{"nameIdentifier":"2027","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高橋, 知恵"}],"nameIdentifiers":[{"nameIdentifier":"2028","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"渡部, 絵里香"}],"nameIdentifiers":[{"nameIdentifier":"2029","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"綿貫, 亜紀"}],"nameIdentifiers":[{"nameIdentifier":"2030","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"カズノ, チエコ"}],"nameIdentifiers":[{"nameIdentifier":"2031","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"エバタ, アヤカ"}],"nameIdentifiers":[{"nameIdentifier":"2032","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"オオモリ, ハルミ"}],"nameIdentifiers":[{"nameIdentifier":"2033","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"タカハシ, チエ"}],"nameIdentifiers":[{"nameIdentifier":"2034","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ワタベ, エリカ"}],"nameIdentifiers":[{"nameIdentifier":"2035","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ワタヌキ, アキ"}],"nameIdentifiers":[{"nameIdentifier":"2036","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kazuno, Chieko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2037","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ebata, Ayaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2038","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Omori, Harumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2039","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takahashi, Chie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2040","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Watabe, Erika","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2041","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Watanuki, Aki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2042","nameIdentifierScheme":"WEKO"}]}]},"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_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Alkaline electrolyzed water, acid electrolyzed water, reverse osmosis water (RO water), and tap water are used, and they are hanamaki and soup stock was prepared. About the hanamaki, fracture hardness and an organoleptic test were conducted and it examined which water is suitable. As a result, the clear difference by sample water was looked at by neither hardness nor the taste in the hanamaki. The soup stock was measured for the content of a nucleic acid system substance and free amino acid, and the color of soup and an organoleptic test were examined to see which water is suitable. The acid electrolyzed water which had extracted most mostly the content of inosinic acid and free amino acid. The organolepcit test was carried out to find which was the most delicious.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","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":"Department of Food and Health Sciences"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"},{"subitem_text_language":"en","subitem_text_value":"Hoshizaki Electric Co., LTD."}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"実践女子大学生活科学部食生活科学科調理学第一研究室"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科調理学第一研究室"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科調理学第一研究室"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科調理学第一研究室"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科調理学第一研究室"},{"subitem_text_value":"ホシザキ電機株式会社"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2009-03-01"}],"displaytype":"detail","filename":"KJ00005830259.pdf","filesize":[{"value":"832.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00005830259","url":"https://jissen.repo.nii.ac.jp/record/1010/files/KJ00005830259.pdf"},"version_id":"2b9a9f8d-cb5b-4f63-a1c5-3a2856e8b32c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"電解生成水","subitem_subject_scheme":"Other"},{"subitem_subject":"逆浸透膜水","subitem_subject_scheme":"Other"},{"subitem_subject":"スープストック","subitem_subject_scheme":"Other"},{"subitem_subject":"花巻","subitem_subject_scheme":"Other"},{"subitem_subject":"electrolyzed water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"reverse osmosis water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"soupstock","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hanamaki","subitem_subject_language":"en","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":"電解生成水及びRO水の花巻およびスープストックへの適用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"電解生成水及びRO水の花巻およびスープストックへの適用"},{"subitem_title":"Applying Electrolyzed water and Reverse Osmosis water to Hanamaki and Soup stock","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["153"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-03-01"},"publish_date":"2009-03-01","publish_status":"0","recid":"1010","relation_version_is_last":true,"title":["電解生成水及びRO水の花巻およびスープストックへの適用"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T23:09:25.905372+00:00"}