{"created":"2023-06-19T09:16:55.413509+00:00","id":315,"links":{},"metadata":{"_buckets":{"deposit":"adfb394f-2941-47ab-b918-e288701ecd11"},"_deposit":{"created_by":17,"id":"315","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"315"},"status":"published"},"_oai":{"id":"oai:nakamura-u.repo.nii.ac.jp:00000315","sets":["27","27:55"]},"author_link":["308"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-09-17","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"６","bibliographicPageEnd":"52","bibliographicPageStart":"49","bibliographic_titles":[{"bibliographic_title":"中村学園大学薬膳科学研究所研究紀要"},{"bibliographic_title":"Proceedings of PAMD Institute of Nakamura Gakuen University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"（はじめに）海苔は日本人の庶民の味を代表する海産物であるが、１食当たりの摂取量は少量で、更に食習慣の変化により食べる頻度も少なく、近年消費が低迷している。海苔の消費形態は殆んど板状の乾燥海苔であり、海苔製品は、焼き海苔や調味料で加工した味付け海苔、佃煮などで種類に乏しい。食育基本法が平成17年に制定され、地産地消が叫ばれている中、生産地においても新たな海苔製品の開発が求められている。収穫した生の海苔は、乾燥した海苔にはない風味を持ち、調理性も多様で活用範囲が広い。収穫期が12月から3月と短期間であるが、冷凍保存することによって通年利用できる。この新しい食材は海苔の消費拡大と消費者の健康増進に貢献できるものと考えられる。そこで生海苔の嗜好性と調理性について検討したので報告する。","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18829384","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三堂, 徳孝"},{"creatorName":"ミドウ, ノリタカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"308","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":"2014-10-31"}],"displaytype":"detail","filename":"01-003-06-005-生海苔の嗜...、三堂.pdf","filesize":[{"value":"3.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"01-003-06-005-生海苔の嗜...、三堂","url":"https://nakamura-u.repo.nii.ac.jp/record/315/files/01-003-06-005-生海苔の嗜...、三堂.pdf"},"version_id":"cc12217c-e9a6-41e8-941c-14f9431feca0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"海苔","subitem_subject_scheme":"Other"},{"subitem_subject":"新食材","subitem_subject_scheme":"Other"},{"subitem_subject":"料理","subitem_subject_scheme":"Other"},{"subitem_subject":"冷凍保存","subitem_subject_scheme":"Other"},{"subitem_subject":"乾燥海苔","subitem_subject_scheme":"Other"},{"subitem_subject":"海苔製品","subitem_subject_scheme":"Other"},{"subitem_subject":"焼き海苔","subitem_subject_scheme":"Other"},{"subitem_subject":"佃煮","subitem_subject_scheme":"Other"},{"subitem_subject":"生海苔","subitem_subject_scheme":"Other"},{"subitem_subject":"韓国海苔","subitem_subject_scheme":"Other"},{"subitem_subject":"海苔の栄養","subitem_subject_scheme":"Other"},{"subitem_subject":"laver","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"new foodstuff","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"freezing","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":"生海苔の嗜好性と調理性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"生海苔の嗜好性と調理性"},{"subitem_title":"Palatableness and cookability of the raw laver","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["27","55"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-09-17"},"publish_date":"2013-09-17","publish_status":"0","recid":"315","relation_version_is_last":true,"title":["生海苔の嗜好性と調理性"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-19T10:15:14.692309+00:00"}