{"created":"2023-06-20T13:41:05.547561+00:00","id":369,"links":{},"metadata":{"_buckets":{"deposit":"07be8b56-cb76-4518-9ea0-7bafd0b747ac"},"_deposit":{"created_by":3,"id":"369","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"369"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00000369","sets":["6:23:33"]},"author_link":["502","500","499","501"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"25","bibliographicVolumeNumber":"47","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Sensory tests were run using SOYA-NO-SHIO, a natural salt containing the minerals from sea water taken from the La Perouse Strait, in combination with Japanese soup stock (DASHI-JIRU). Our study showed that SOYA-NO-SHIO gave a balanced taste with little saltiness at sodium chloride concentrations (<0.80%) typically used in cooking, whereas it gave a bitter taste at higher sodium chloride concentrations (≧0.80%). Our results suggest that SOYA-NO-SHIO may be of practical use for Japanesestyle cooking because of its well-balanced taste in combination with Japanese soup stock and that it may be useful in the treatment of hypertension because of its high calcium, potassium and magnesium contents.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00006461004","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物栄養学科 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科藤女子大学大学院人間生活学研究科食物栄養学専攻"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田中, 里佳"}],"nameIdentifiers":[{"nameIdentifier":"499","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤井 義博"}],"nameIdentifiers":[{"nameIdentifier":"500","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TANAKA, Rika","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"501","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"FUJII Yoshihiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"502","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":"KJ00006461004.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006461004.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/369/files/KJ00006461004.pdf"},"version_id":"ce28cc3c-487c-457c-88b5-0538d51bde95"}]},"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":"自然塩の可能性について 2 : 「宗谷の塩」とだし汁を用いた官能検査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"自然塩の可能性について 2 : 「宗谷の塩」とだし汁を用いた官能検査"},{"subitem_title":"Uses of natural salt 2 : Sensory tests using SOYA-NO-SHIO in combination with Japanese soup stock","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["33"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"369","relation_version_is_last":true,"title":["自然塩の可能性について 2 : 「宗谷の塩」とだし汁を用いた官能検査"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:10:00.897073+00:00"}