{"created":"2023-05-15T08:13:20.203110+00:00","id":1022,"links":{},"metadata":{"_buckets":{"deposit":"313f8330-f65d-448b-8258-ac68af25cd43"},"_deposit":{"created_by":12,"id":"1022","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1022"},"status":"published"},"_oai":{"id":"oai:unii.repo.nii.ac.jp:00001022","sets":["9:10:138"]},"author_link":[],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"23","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"人間生活学研究","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Bulletin of Society for Human Life Studies","bibliographic_titleLang":"en"}]}]},"item_2_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"健康機能性が注目されているオカヒジキ（Salsola komarovii Iljin）を有効活用した新たな\nレシピを提案することを目的としてニョッキ、キッシュ、淡雪あんかけ及び炒飯の調理及\nび栄養評価を行った。なお、栄養評価は一般的な材料で調理されたものとの比較を行った。\nオカヒジキ入りニョッキは、鮮やかな緑色を呈し、オカヒジキの風味も程よく感じられ\nた。栄養価は、一般的な材料で調理したものと比べ、エネルギーや脂質が低値を示した。\nまた、オカヒジキ入りキッシュの栄養価を一般的なホウレンソウ入りキッシュと比較した\n結果、主要栄養素はほぼ同程度を示したが、カリウム及びビタミンK はオカヒジキ入りが\n高値を示した。オカヒジキの淡雪あんかけは、オカヒジキの長さを活かしたことにより、\n特有の歯切れのよい食感を残し、あんかけと良いバランスが取れていた。栄養価は、ブロ\nッコリーの淡雪あんかけと比べ、レチノール活性当量及び各種ミネラル含量が高い値を示\nした。さらに、オカヒジキ入り炒飯は、ネギ入り炒飯と比較し食物繊維やビタミン、ミネ\nラルが増加傾向を示した。\n以上の結果から、オカヒジキは和食だけでなく、西洋料理や中国料理にも適用でき、各\n料理にビタミン及びミネラルの付与が期待できることが示された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟人間生活学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-8591","subitem_source_identifier_type":"ISSN"}]},"item_2_source_id_12":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12585279","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"髙橋, あずさ","creatorNameLang":"ja"},{"creatorName":"タカハシ, アズサ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"佐藤, 恵衣","creatorNameLang":"ja"},{"creatorName":"サトウ, メイ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"管野, 友香","creatorNameLang":"ja"},{"creatorName":"カンノ, ユカ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"松本, 志織","creatorNameLang":"ja"},{"creatorName":"マツモト, シオリ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Takahashi, Azusa","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sato, Mei","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Kanno, Yuka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Matumoto, Shiori","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-03-04"}],"displaytype":"detail","filename":"nsk_12_23_29.pdf","filesize":[{"value":"3.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nsk_12_23_29.pdf","url":"https://unii.repo.nii.ac.jp/record/1022/files/nsk_12_23_29.pdf"},"version_id":"9d76433b-905c-4895-a067-00006a398a0d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"オカヒジキ","subitem_subject_scheme":"Other"},{"subitem_subject":"Salsola komarovii Iljin","subitem_subject_scheme":"Other"},{"subitem_subject":"カリウム","subitem_subject_scheme":"Other"},{"subitem_subject":"ビタミンK","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"オカヒジキ（Salsola komarovii Iljin）を用いた料理の検討及び栄養評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"オカヒジキ（Salsola komarovii Iljin）を用いた料理の検討及び栄養評価","subitem_title_language":"ja"},{"subitem_title":"Recipe creation using Salt-wart (Salsola komarovii Iljin)","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["138"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-03-04"},"publish_date":"2021-03-04","publish_status":"0","recid":"1022","relation_version_is_last":true,"title":["オカヒジキ（Salsola komarovii Iljin）を用いた料理の検討及び栄養評価"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-19T04:34:46.490232+00:00"}