{"created":"2023-06-20T13:40:56.636931+00:00","id":221,"links":{},"metadata":{"_buckets":{"deposit":"67decf18-fd2f-442f-a23b-f3ceef022b76"},"_deposit":{"created_by":3,"id":"221","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"221"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00000221","sets":["6:23:24"]},"author_link":["185","186","187","184"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"75","bibliographicPageStart":"73","bibliographicVolumeNumber":"38","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ビートファイバー(SBF)を添加した加工食品(ケーキドーナツとうどん)のレオロジーを測定した.SBFを添加したドーナツからの滲出油分とドーナツ中の含有油分を測定した.1時間後の滲出油分はコントロールとSBF添加ドーナツの間で有意差は認められなかったが,1%と2%SBF添加の含有油分は,コントロールに比べ有意に低くなった.うどんを製造し,表面の付着性を調べた.2%SBF添加うどんの付着性は,ゆで後5,15,60,180分経過時間の全てにおいてコントロールに比べ有意に低くなった.","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Rheological properties of processed food fortified with sugar beet fiber, a dietary fiber (1). CHIDUKO HAYASHI and HIDEYUKI CHIJI (Laboratory of Food Processing and Food Biochemistry, Department of Food Science and Human Nutrition, Faculty of Human Life Science, Fuji Women's College, Ishikari, Hokkaido 061-3204). The rheological properties of processed food, cake-type doughnut and Japanese noodle (\"udon\"), fortified with sugar beet fiber (SBF) were examined. The effects of added SBF on lipid exuded from and contained in doughnuts were investigated. The amount of exuded lipid in the control and fortified doughnuts after 1 hour were not significantly different. However, the lipid content in doughnuts fortified with 1% or 2% of SBF was significantly lower than that in control doughnuts. Moreover, the addition of 2% SBF to Japanese noodles (\"udon\") significantly lowered the degree of surface adhesiveness after 5, 15, 60 or 180 minutes of boiling compared with that of control noodles.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"11","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004724455","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11520347","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子大学人間生活学部食品加工・機能学研究室 "},{"subitem_text_value":" 藤女子大学人間生活学部食品加工・機能学研究室"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"林千, 津子"},{"creatorName":"ハヤシ, チヅコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"184","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"},{"creatorName":"チジ, ヒデユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"185","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HAYASHI, CHIDUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"186","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIJI HIDEYUKI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"187","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","filename":"KJ00004724455.pdf","filesize":[{"value":"294.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004724455.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/221/files/KJ00004724455.pdf"},"version_id":"01614725-af7f-4182-8227-74a8236c5a19"}]},"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":"食物繊維(ビートファイバー)の加工食品への利用特性(1)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食物繊維(ビートファイバー)の加工食品への利用特性(1)"},{"subitem_title":"Rheological Properties of Processed Food Fortified with Sugar Beet Fiber, a Dietary Fiber (1)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["24"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"221","relation_version_is_last":true,"title":["食物繊維(ビートファイバー)の加工食品への利用特性(1)"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:12:10.096934+00:00"}