WEKO3
アイテム
{"_buckets": {"deposit": "37232560-76f9-4d27-9398-910dad19935b"}, "_deposit": {"created_by": 16, "id": "2086", "owners": [16], "pid": {"revision_id": 0, "type": "depid", "value": "2086"}, "status": "published"}, "_oai": {"id": "oai:jissen.repo.nii.ac.jp:00002086", "sets": ["319"]}, "author_link": ["4439", "4440", "4431", "4435", "4434", "4432", "4436", "4437", "4438", "4433"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2019-03-09", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "98", "bibliographicPageStart": "89", "bibliographicVolumeNumber": "56", "bibliographic_titles": [{"bibliographic_title": "実践女子大学生活科学部紀要"}, {"bibliographic_title": "Bulletin of Jissen Women\u0027s University Faculty of Human Life Sciences", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": " New soup products were collaboratively developed following a marketing research with Style Bread (SB), a company that manufactures and sells frozen bread and soups. A questionnaire was collected from 299 customers, through SB’s mail magazine, to clarify expectations regarding soup products. Findings revealed that the key factor for working women was “a filling soup containing beans or green-yellow vegetables that are good for the skin.” Accordingly, the following three soup recipes were developed: (1) a filling green soup with soy milk, (2) a vitamin soup with Japanese mustard spinach and garbanzo beans, and (3) a red beetroot soup with beans. The recipes were finalized through repeated trials for ingredients, composition, taste, and satisfaction. Results of a sensory evaluation of the three soup prototypes by 16 research assistants from the university and six employees of SB showed that over 80% of the panel indicated “agree” or “likely agree” for “filling,” “feel green-yellow vegetable,” and “feel beans.” We concluded that the base concept and prototypes were well matched. ", "subitem_description_type": "Abstract"}]}, "item_10002_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "4436", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Matsuoka, Yasuhiro"}]}, {"nameIdentifiers": [{"nameIdentifier": "4437", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Kawasaki, Miho"}]}, {"nameIdentifiers": [{"nameIdentifier": "4438", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Shimada, Yuri"}]}, {"nameIdentifiers": [{"nameIdentifier": "4439", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Suzuki, Chiaki"}]}, {"nameIdentifiers": [{"nameIdentifier": "4440", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Tamura, Aiko"}]}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.34388/1157.00002035", "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": "24336645", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "松岡, 康浩"}], "nameIdentifiers": [{"nameIdentifier": "4431", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "川崎, 美穂"}], "nameIdentifiers": [{"nameIdentifier": "4432", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "嶋田, 有梨"}], "nameIdentifiers": [{"nameIdentifier": "4433", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "鈴木, 千晶"}], "nameIdentifiers": [{"nameIdentifier": "4434", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "田村, 藍子"}], "nameIdentifiers": [{"nameIdentifier": "4435", "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": "2019-04-10"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "生活科学56-11.pdf", "filesize": [{"value": "3.7 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 3700000.0, "url": {"label": "生活科学56-11", "url": "https://jissen.repo.nii.ac.jp/record/2086/files/生活科学56-11.pdf"}, "version_id": "aba1e95c-0b2f-4335-8174-11ebb02b31ad"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "マーケティング", "subitem_subject_scheme": "Other"}, {"subitem_subject": "スープ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "商品開発", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ア ンケート", "subitem_subject_scheme": "Other"}, {"subitem_subject": "コンセプト", "subitem_subject_scheme": "Other"}, {"subitem_subject": "試作", "subitem_subject_scheme": "Other"}, {"subitem_subject": "官能評価", "subitem_subject_scheme": "Other"}, {"subitem_subject": "marketing", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "soup", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "product development", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "questionnaire", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "concept", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "trial", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "sensory evaluation", "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": "マーケティング調査に基づくスープの商品開発", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "マーケティング調査に基づくスープの商品開発"}, {"subitem_title": "Development of new soup products based on marketing research", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "16", "path": ["319"], "permalink_uri": "https://doi.org/10.34388/1157.00002035", "pubdate": {"attribute_name": "公開日", "attribute_value": "2019-04-10"}, "publish_date": "2019-04-10", "publish_status": "0", "recid": "2086", "relation": {}, "relation_version_is_last": true, "title": ["マーケティング調査に基づくスープの商品開発"], "weko_shared_id": -1}
マーケティング調査に基づくスープの商品開発
https://doi.org/10.34388/1157.00002035
https://doi.org/10.34388/1157.000020354b339d0c-cba7-46f7-817a-b988dc79ae26
名前 / ファイル | ライセンス | アクション |
---|---|---|
生活科学56-11 (3.7 MB)
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2019-04-10 | |||||
タイトル | ||||||
タイトル | マーケティング調査に基づくスープの商品開発 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Development of new soup products based on marketing research | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | マーケティング | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | スープ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 商品開発 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ア ンケート | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | コンセプト | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 試作 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 官能評価 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | marketing | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | soup | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | product development | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | questionnaire | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | concept | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | trial | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sensory evaluation | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.34388/1157.00002035 | |||||
ID登録タイプ | JaLC | |||||
著者 |
松岡, 康浩
× 松岡, 康浩× 川崎, 美穂× 嶋田, 有梨× 鈴木, 千晶× 田村, 藍子 |
|||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 4436 | |||||
姓名 | Matsuoka, Yasuhiro | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 4437 | |||||
姓名 | Kawasaki, Miho | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 4438 | |||||
姓名 | Shimada, Yuri | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 4439 | |||||
姓名 | Suzuki, Chiaki | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 4440 | |||||
姓名 | Tamura, Aiko | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | New soup products were collaboratively developed following a marketing research with Style Bread (SB), a company that manufactures and sells frozen bread and soups. A questionnaire was collected from 299 customers, through SB’s mail magazine, to clarify expectations regarding soup products. Findings revealed that the key factor for working women was “a filling soup containing beans or green-yellow vegetables that are good for the skin.” Accordingly, the following three soup recipes were developed: (1) a filling green soup with soy milk, (2) a vitamin soup with Japanese mustard spinach and garbanzo beans, and (3) a red beetroot soup with beans. The recipes were finalized through repeated trials for ingredients, composition, taste, and satisfaction. Results of a sensory evaluation of the three soup prototypes by 16 research assistants from the university and six employees of SB showed that over 80% of the panel indicated “agree” or “likely agree” for “filling,” “feel green-yellow vegetable,” and “feel beans.” We concluded that the base concept and prototypes were well matched. | |||||
書誌情報 |
実践女子大学生活科学部紀要 en : Bulletin of Jissen Women's University Faculty of Human Life Sciences 巻 56, p. 89-98, 発行日 2019-03-09 |
|||||
出版者 | ||||||
出版者 | 実践女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 24336645 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10494731 |