{"created":"2023-05-15T12:10:23.638417+00:00","id":2152,"links":{},"metadata":{"_buckets":{"deposit":"e139d2e8-315c-4f57-93cf-85706ef9d841"},"_deposit":{"created_by":16,"id":"2152","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2152"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00002152","sets":["4:6:335"]},"author_link":["4594","4600","4603","4595","4597","4601","4602","4598","4596","4599"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-09","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"77","bibliographicPageStart":"73","bibliographicVolumeNumber":"57","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":"　Near infrared spectroscopy using approved methodology was used for the systematic and quantitative analysis of the of nutritional composition of steamed meat dumplings (shumai). Crushing the outside part of shumai enabled accurate weighing. A dispensed weight of 18 g produced a price near the indication value. Protein resulted in a low price that was more than the indication value and the official method and display value. The nutrient composition of steamed meat dumpling was evaluated at room temperature and refrigeration temperature. There was almost no change in the nutrient composition during the first 5 days at either temperature. A foul odor was apparent at 28 days in samples stored at room temperature.","subitem_description_type":"Abstract"},{"subitem_description":"　近赤外分光光度計によりシュウマイの栄養成分を定量する方法を検討した。近赤外分光法と表示されている値および公定法との比較を行った。\n　外側の部分を先に粉砕した後、具の部分を粉砕することによりバラツキが少なくなった。\n　さらにセルに入れる試料の量を18g とすることにより表示値に近い値が得られた。\n　たんぱく質は表示値や公定法と比較して低い値が得られた。\n　シュウマイを常温および冷蔵庫で保存したものの栄養成分を検討した。常温では腐敗臭がするようになった5 日後、冷蔵庫保存では28 日でも栄養成分はほとんど変化がみられなかった。","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"4599","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kazuno, Chieko"}]},{"nameIdentifiers":[{"nameIdentifier":"4600","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Sakuma, Ami "}]},{"nameIdentifiers":[{"nameIdentifier":"4601","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kimura, Noriyuki"}]},{"nameIdentifiers":[{"nameIdentifier":"4602","nameIdentifierScheme":"WEKO"}],"names":[{"name":" Iwabuchi, Yoshitaka"}]},{"nameIdentifiers":[{"nameIdentifier":"4603","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Sakamoto, Shu "}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34388/1157.00002097","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":"数野, 千恵子"}],"nameIdentifiers":[{"nameIdentifier":"4594","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐久間, 亜美"}],"nameIdentifiers":[{"nameIdentifier":"4595","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"木村, 祝幸"}],"nameIdentifiers":[{"nameIdentifier":"4596","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岩渕, 好隆"}],"nameIdentifiers":[{"nameIdentifier":"4597","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坂本, 修"}],"nameIdentifiers":[{"nameIdentifier":"4598","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":"2020-04-03"}],"displaytype":"detail","filename":"生活科学57-9.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"生活科学57-9","url":"https://jissen.repo.nii.ac.jp/record/2152/files/生活科学57-9.pdf"},"version_id":"0a058ebb-f38f-41b2-861d-bd69ecc2c6f4"}]},"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":"シュウマイ","subitem_subject_scheme":"Other"},{"subitem_subject":"カロリーアンサー","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養成分","subitem_subject_scheme":"Other"},{"subitem_subject":"たんぱく質","subitem_subject_scheme":"Other"},{"subitem_subject":"炭水化物","subitem_subject_scheme":"Other"},{"subitem_subject":"脂質","subitem_subject_scheme":"Other"},{"subitem_subject":"near-infrared spectroscopy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"shumai","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"caloric answer","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"nutritional component","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"protein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"carbohydrate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lipid","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":"近赤外線栄養分析装置（カロリーアンサー）によるシュウマイの 栄養成分の分析および保存日数による栄養成分の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"近赤外線栄養分析装置（カロリーアンサー）によるシュウマイの 栄養成分の分析および保存日数による栄養成分の変化"},{"subitem_title":"Rapid Determination of the Energy and Nutritional Components in Shumai by Near-infrared Spectroscopy and the Change in Nutrient Composition During Preservation","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["335"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-04-14"},"publish_date":"2020-04-14","publish_status":"0","recid":"2152","relation_version_is_last":true,"title":["近赤外線栄養分析装置（カロリーアンサー）によるシュウマイの 栄養成分の分析および保存日数による栄養成分の変化"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:40:01.646168+00:00"}