{"created":"2024-11-27T03:43:50.938061+00:00","id":2000022,"links":{},"metadata":{"_buckets":{"deposit":"5253d212-6d7c-4f61-a1e9-e4fa03955991"},"_deposit":{"created_by":9,"id":"2000022","owner":"9","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"2000022"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:02000022","sets":["1:1731473740159"]},"author_link":[],"control_number":"2000022","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"113","bibliographicPageStart":"109","bibliographicVolumeNumber":"31","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"植物性ミルクとして豆乳、アーモンドミルク、オーツミルク、増粘剤として片栗粉、コーンスターチを使用してフローズンデザートを作成し、オーバーラン、離水量の測定をして、その特性を検討した。豆乳と片栗粉の組み合わせがフローズンデザートとして適していると考えられた。卵および乳製品不使用のフローズンデザートとして植物性ミルクの活用方法について提案した。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Mutoh,Shingo","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"9199780","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"Frozen desserts were prepared using soy milk, almond milk, and oats milk as plant milks, and potato starch and cornstarch as thickeners. These characteristics were examined by measuring overrun and water release after thawing. The combination of soy milk and potato starch was considered suitable for allergen-free dessert. In this paper, we proposed that plant milk-based frozen dessert prepared by egg and dairy free products."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"武藤,信吾","creatorNameLang":"ja"},{"creatorName":"ムトウ,シンゴ","creatorNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-11-28"}],"filename":"武藤.pdf","filesize":[{"value":"777 KB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"url":"https://kamakura-wu.repo.nii.ac.jp/record/2000022/files/武藤.pdf"},"version_id":"e2bd2469-190e-47b8-8e6f-189beabfaf4b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"植物性ミルク","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"フローズンデザート","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"豆乳","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アーモンドミルク","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"オーツミルク","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"アレルゲンフリー","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Plant milk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Frozen dessert","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soybean milk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Almond milk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Oat milk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Allergen-free","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"植物性ミルクを用いたフローズンデザートの特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"植物性ミルクを用いたフローズンデザートの特性","subitem_title_language":"ja"},{"subitem_title":"Characteristics of Plant Milk-Based Frozen Dessert","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"9","path":["1731473740159"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-11-28"},"publish_date":"2024-11-28","publish_status":"0","recid":"2000022","relation_version_is_last":true,"title":["植物性ミルクを用いたフローズンデザートの特性"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2025-01-29T01:58:02.368403+00:00"}