{"created":"2023-05-15T12:10:04.724535+00:00","id":1748,"links":{},"metadata":{"_buckets":{"deposit":"f3c0e01a-7a07-4c1f-84f4-bde2eab2f271"},"_deposit":{"created_by":16,"id":"1748","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1748"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001748","sets":["4:6:256"]},"author_link":["3856","3855","3853","3854","3857"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"56","bibliographicPageStart":"51","bibliographicVolumeNumber":"54","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"},{"bibliographic_title":"Bulletin of Jissen Women's University Faculty of Human Life Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　We examined the effectiveness of near-infrared spectrophotometry for the nutrient analysis of foods. The energy contents of 18 commercial confectionery products measured by near-infrared spectrophotometry were highly correlated with the values printed on the labels (r=0.9712), suggesting that this method can be used to rapidly determine the energy content of confectionery items. Regarding the nutrient contents of these samples, a high correlation between the measured values and those printed on the labels was observed for fat and carbohydrate, but a large discrepancy was found for protein. The energy and nutrient contents of “kasutera-imo” samples prepared using three different heating methods were determined by near-infrared spectrophotometry, and the values were compared with those obtained using the standard chemical analysis methods. The results showed that the near-infrared spectrophotometric values were within the specified tolerance ranges. These findings suggest that the energy content of confectionery products can be rapidly determined using near-infrared spectrophotometry.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34388/1157.00001723","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"実践女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13413244","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"奈良, 一寛"}],"nameIdentifiers":[{"nameIdentifier":"3853","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"桑野, 恵理子"}],"nameIdentifiers":[{"nameIdentifier":"3854","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中條, 祥子"}],"nameIdentifiers":[{"nameIdentifier":"3855","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤, 幸子"}],"nameIdentifiers":[{"nameIdentifier":"3856","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"白尾, 美佳"}],"nameIdentifiers":[{"nameIdentifier":"3857","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":"2017-05-23"}],"displaytype":"detail","filename":"生活科学54-8.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"生活科学54-8","url":"https://jissen.repo.nii.ac.jp/record/1748/files/生活科学54-8.pdf"},"version_id":"6a2aeeb9-61cc-4de7-93a5-b1fde325124c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"近赤外分光法","subitem_subject_scheme":"Other"},{"subitem_subject":"エネルギー","subitem_subject_scheme":"Other"},{"subitem_subject":"菓子類","subitem_subject_scheme":"Other"},{"subitem_subject":"カロリーアンサー","subitem_subject_scheme":"Other"},{"subitem_subject":"迅速分析","subitem_subject_scheme":"Other"},{"subitem_subject":"near-infrared spectrophotometry","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"energy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"confectioneries","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"calorie answer","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rapid determination","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":"近赤外分光法による栄養成分の迅速分析の有効性とその活用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"近赤外分光法による栄養成分の迅速分析の有効性とその活用"},{"subitem_title":"The effectiveness and utility of near-infrared spectrophotometry for a rapid determination of nutrients in foods","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["256"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-23"},"publish_date":"2017-05-23","publish_status":"0","recid":"1748","relation_version_is_last":true,"title":["近赤外分光法による栄養成分の迅速分析の有効性とその活用"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:43:11.504706+00:00"}