{"created":"2023-05-15T15:01:28.596265+00:00","id":3643,"links":{},"metadata":{"_buckets":{"deposit":"79de4961-3f62-4360-9799-fd5118a0f871"},"_deposit":{"created_by":9,"id":"3643","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"3643"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00003643","sets":["1:178"]},"author_link":["1842","1883","1884","1885","1886","1843","1887","1888","1889","1890"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"100","bibliographicPageStart":"93","bibliographicVolumeNumber":"27","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":"　ピザの嗜好に影響するチーズ特性を調べるため、官能評価と香気成分分析を行った。ピザ生地にトマトソース、チーズをのせ15分間焼成したものと、 ピザ生地とトマトソースを10分間焼成後にチーズをのせて 5分間焼成したものを比較した。香気成分分析では、咀嚼に模した貫入試験の有無を比較した。総合的な好ましさでは 5分間チーズ焼成が高く、ミルク感と伸びのある食感がその要因と推察された。貫入試験は香気抽出に有効であり、5分間チーズ焼成では乳製品風昧を呈するケトン類や短鎖脂肪酸、15分間チーズ焼成では焙焼香を呈するピラジン類やアルデヒド類が多く、官能評価結果と一致した。"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学"}]},"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":"9199780","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_value":" This study conducted sensory analysis and aroma component analysis to examine the role of cheese properties in pizza palatability. Cheese baked for 15 minutes with tomato sauce and crust was compared with cheese baked for 5 minutes after baking tomato sauce and crust for 10 minutes. Pizza aroma was analyzed with and without penetration tests resembling mastication. The results showed that pizza with cheese baked for 5 minutes was preferred because of its stronger milk flavor and stretchable texture. Further, penetration tests were effective for aroma extraction. Pizza with cheese baked for 5 minutes had more milk aroma components such as ketones and short-chain fatty acids; however, pizza with cheese baked for 15 minutes had more roasted aroma components such as pyrazines and aldehydes. This supported the sensory analysis resu1t."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"河内, 公恵","creatorNameLang":"ja"},{"creatorName":"カワチ, キミエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"齋藤, 優子","creatorNameLang":"ja"},{"creatorName":"サイトウ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山口, 真由","creatorNameLang":"ja"},{"creatorName":"ヤマグチ, マユ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"高橋, ひとみ","creatorNameLang":"ja"},{"creatorName":"タカハシ, ヒトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中村, 恵子","creatorNameLang":"ja"},{"creatorName":"ナカムラ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kawachi, Kimie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Saito, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamaguchi, Mayu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takahashi, Hitomi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakamura, Keiko","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":"2020-05-22"}],"displaytype":"detail","filename":"kawachi.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"label":"河内","url":"https://kamakura-wu.repo.nii.ac.jp/record/3643/files/kawachi.pdf"},"version_id":"f587e318-24ab-435a-a031-901c75163add"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"官能評価"},{"subitem_subject":"ミルク感"},{"subitem_subject":"食感"},{"subitem_subject":"SPME"},{"subitem_subject":"GC/MS"},{"subitem_subject":"sensory analysis"},{"subitem_subject":"milk flavor"},{"subitem_subject":"texture"},{"subitem_subject":"SPME"},{"subitem_subject":"GC/MS"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"ピザの嗜好とフレーバーリリースに対するチーズの焼成時間の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ピザの嗜好とフレーバーリリースに対するチーズの焼成時間の影響"},{"subitem_title":"Effect of Cheese-Baking Time on Pizza Palatability and the Release of Aroma Compounds"}]},"item_type_id":"10002","owner":"9","path":["178"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-03-31"},"publish_date":"2020-03-31","publish_status":"0","recid":"3643","relation_version_is_last":true,"title":["ピザの嗜好とフレーバーリリースに対するチーズの焼成時間の影響"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-07-10T05:10:16.619492+00:00"}