{"_buckets": {"deposit": "ba3a2aea-793d-4921-a190-d2bfc4f47712"}, "_deposit": {"created_by": 3, "id": "1285", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "1285"}, "status": "published"}, "_oai": {"id": "oai:fujijoshi.repo.nii.ac.jp:00001285", "sets": ["139"]}, "author_link": ["1980", "1984", "1981", "1983", "1979", "1982"], "item_3_biblio_info_12": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1991-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "12", "bibliographicPageStart": "5", "bibliographicVolumeNumber": "29", "bibliographic_titles": [{}]}]}, "item_3_description_10": {"attribute_name": "抄録(日)", "attribute_value_mlt": [{"subitem_description": "1.ニンジン,ゴボウ,シメジ,ワカメについて,妙め及びゆでの調理加工操作を行い,総食物繊維量(%)の変化を調べた。測定値は,ニンジン生2.4,妙め2.5, ゆで2.2,ゴボウ生6.8,妙め9.2,ゆで6.6,シメジ生3.3,炒め6.8,ゆで6.6,ワカメ生5.3,妙め4.4,ゆで4.1となった。2. 上記の試料について水中沈定体積(mi/g)を測定した。ニンジン生65.0,炒め51.0,ゆで53.0,ゴボウ生20.0,妙め18.0, ゆで27.3, シメジ生10.5,炒め11.5,ゆで10.0,ワカメ生95.0,妙め70.0,ゆで100.0となった。3. ニンジンの生と妙めた試料について,走査型電子顕微鏡を用いて物理構造を比較したところ,生の場合は,微細な皺が多く,立体的であったのに対し,妙めた場合は皺が少なかった。4. 各植物性食品の生とゆでた試料を添加して食パンを調製し,比容積(ml/g)を測定した。シメジの生を添加したものは,2.91と著しく低く,膨化が悪かったが,その他は,3.84～4.29の高い値となり,十分に膨化した。", "subitem_description_type": "Other"}]}, "item_3_description_11": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "Studies on dietary fiber of vegetables. Part II. Effects of processing on dietary fiber in some vegetables. YUKO KOBAYASHI (Laboratory of Cookery, Department of Home Economics, Fuji Women\u0027s College, Sapporo, Hokkaido 001), HIDEYUKI CHIJI (Laboratory of Applied Food Chemistry, Department of Home Economics, Fuji Women\u0027s College, Sapporo, Hokkaido 001) and KEIJI KONDO (Laboratory of Leather Science and Technology, Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 001). An investigation was undertaken to determine the total dietary fiber (TDF) and the setting volume in water (SV) of vegetables. The following vegetables were used : carrot, edible burdock root or \"gobo\" (Arctium lappa), Japanese edible mushroom or \"shimeji\" (Lyophyllum aggregatum), and seaweed or \"wakame\" (Undaria pinnatifida) after frying and boiling. Both the SV and the TDF changed in all samples by cooking. However, there was no apparent correlation between the TDF and the SV. Scanning electron microscopy was used to examine the microstructure of the dietary fiber in cooked and uncooked carrot. Many wrinkles were observed on the exterior surface of the dietary fiber in the uncooked sample, and the surface of the fiber of the cooked sample was smooth. Specific volume (the ratio of volume to weight) of bread loaves was investigated on the 1% blends of each vegetable lyophylized. Loaves produced from raw shimeji blends were lower in specific volume. The blends of vegetables except for raw shimeji were acceptable for baking of bread.", "subitem_description_type": "Other"}]}, "item_3_description_15": {"attribute_name": "表示順", "attribute_value_mlt": [{"subitem_description": "4", "subitem_description_type": "Other"}]}, "item_3_description_16": {"attribute_name": "アクセション番号", "attribute_value_mlt": [{"subitem_description": "KJ00006968584", "subitem_description_type": "Other"}]}, "item_3_description_8": {"attribute_name": "記事種別(日)", "attribute_value_mlt": [{"subitem_description": "論文", "subitem_description_type": "Other"}]}, "item_3_source_id_1": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00218046", "subitem_source_identifier_type": "NCID"}]}, "item_3_text_6": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "藤女子短期大学 家政科 調理学研究室 "}, {"subitem_text_value": " 藤女子短期大学 家政科 食品機能学研究室 "}, {"subitem_text_value": " 北海道大学 農学部 皮革製造学研究室"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "小林, 祐子"}], "nameIdentifiers": [{"nameIdentifier": "1979", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "知地 英征"}], "nameIdentifiers": [{"nameIdentifier": "1980", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "近藤 敬治"}], "nameIdentifiers": [{"nameIdentifier": "1981", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "KOBAYASHI, YUKO", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1982", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "CHIJI HIDEYUKI", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1983", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "KONDO KEIJI", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1984", "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": "2016-08-22"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00006968584.pdf", "filesize": [{"value": "719.4 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 719400.0, "url": {"label": "KJ00006968584.pdf", "url": "https://fujijoshi.repo.nii.ac.jp/record/1285/files/KJ00006968584.pdf"}, "version_id": "3d9bc4bd-6aa5-487a-a665-8041a3551a53"}]}, "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": "ニンジン,ゴボウ,シメジ,ワカメの調理加工による食物繊維の変化", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ニンジン,ゴボウ,シメジ,ワカメの調理加工による食物繊維の変化"}, {"subitem_title": "Studies on dietary fiber of vegetables : Part II. Effects of processing on dietary fiber in some vegetables", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "3", "path": ["139"], "permalink_uri": "https://fujijoshi.repo.nii.ac.jp/records/1285", "pubdate": {"attribute_name": "公開日", "attribute_value": "2016-08-22"}, "publish_date": "2016-08-22", "publish_status": "0", "recid": "1285", "relation": {}, "relation_version_is_last": true, "title": ["ニンジン,ゴボウ,シメジ,ワカメの調理加工による食物繊維の変化"], "weko_shared_id": -1}