{"created":"2023-05-15T14:59:34.494904+00:00","id":25,"links":{},"metadata":{"_buckets":{"deposit":"146e0cb1-706d-4feb-928d-fcf72bf91090"},"_deposit":{"created_by":9,"id":"25","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"25"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000025","sets":["1:6"]},"author_link":["27","28"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"69","bibliographicPageStart":"65","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要","bibliographic_titleLang":"ja"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"大豆の一般成分の測定、抗酸化活性および大豆料理の検討を行った。大豆の水分は11.4%、たんぱく質は34.8%、脂質は19.2%、炭水化物は29.4％、灰分は約5.2％であった。大豆はミネラルが豊富で、栄養価の高い食品であった。大豆は抗酸化作用があり、食品機能性が高かった。大豆の簡単な料理を考案した。"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"この論文は冊子体をスキャンしたものであり、論文中の図版の解像度が低くなっております。"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40020805442","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0919-9780","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_value":"The author measured the main ingredients of soy beans, including their antioxidant. The water, protein, lipids, carbohydrate, and ash contents were approximately 11.4%, 34.8%, 19.2%, 29.4 %, and 5.2%, respectively. Soy beans had abundant minerals and high nutritive value. They also provides antioxidants and high food functionality. The author describes simple dishes containing soy beans."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"谷口(山田), 亜樹子","creatorNameLang":"ja"},{"creatorName":"ヤマダ　タニグチ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamada Taniguchi, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-01"}],"displaytype":"detail","filename":"谷口（山田）亜樹子（管理栄養学科）（館内複写Ver).pdf","filesize":[{"value":"418.6 kB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"label":"谷口","url":"https://kamakura-wu.repo.nii.ac.jp/record/25/files/谷口（山田）亜樹子（管理栄養学科）（館内複写Ver).pdf"},"version_id":"a79d2b7d-148c-4574-bec2-119e03e7d11c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大豆"},{"subitem_subject":"食品機能"},{"subitem_subject":"大豆料理の開発"},{"subitem_subject":"soy beans"},{"subitem_subject":"food functionality"},{"subitem_subject":"soybean cooking development"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"大豆の機能性と大豆料理の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆の機能性と大豆料理の開発"},{"subitem_title":"Food Functionality of Soy Beans, and the Development Cooking"}]},"item_type_id":"10002","owner":"9","path":["6"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-03-01"},"publish_date":"2017-03-01","publish_status":"0","recid":"25","relation_version_is_last":true,"title":["大豆の機能性と大豆料理の開発"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-07-25T02:06:38.026559+00:00"}