{"created":"2023-05-15T14:59:44.332427+00:00","id":401,"links":{},"metadata":{"_buckets":{"deposit":"87fdd52c-0b95-4b57-9542-f4a9ca43caf0"},"_deposit":{"created_by":9,"id":"401","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"401"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000401","sets":["1:44"]},"author_link":["858","859"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"21","bibliographicPageEnd":"92","bibliographicPageStart":"87","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"乾燥落花生の機能性について検討したところ、 ポリフェノール量、 抗酸化作用があった。 さらに、 乾燥落花生はビタミンE、 ナイアシンなどのビタミンB群、 ミネラル類、 食物繊維などが豊富で、 アミノ酸組成もよく、 栄養のバランスが良い食品であった。 著者は、 乾燥落花生をもっと利用してもらうためには、 落花生の料理を考案し、 普段の食生活に取り入れられるような工夫が必要であると考えた。 乾燥落花生を用い、 調理、 加工品を考案した。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The author examined the functionalities of dried Peanut, focusing on polyphenol content and antioxidant activity. In addition, vitamin B group vitamin E, such as Niacin, minerals, dietary fiber and are rich in peanut drying, amino acid composition is good, and it was a food nutritional balance is good. The author assumed that in order to get more use out of dry peanuts, that it is necessary to devise cooking of peanut, such as those incorporated in the diet everyday. Using the dried peanuts was devised cooking, confectionery, processed products."}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"谷口(山田）, 亜樹子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Taniguchi　Yamada,  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":"2017-05-30"}],"displaytype":"detail","filename":"KJ00009104179.pdf","filesize":[{"value":"14.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00009104179.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/401/files/KJ00009104179.pdf"},"version_id":"1fa1096d-b9ff-4b9b-9322-c2437574c3e4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"乾燥落花生"},{"subitem_subject":"食品機能"},{"subitem_subject":"調理および加工食品の開発"},{"subitem_subject":"dryied peanuts"},{"subitem_subject":"food functionality"},{"subitem_subject":"development of cooked and processed food"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"乾燥落花生の機能性と調理および加工食品の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乾燥落花生の機能性と調理および加工食品の開発"},{"subitem_title":"Food Functionality of Dried Peanuts, and the Development of Cooked and Processed Food"}]},"item_type_id":"3","owner":"9","path":["44"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"401","relation_version_is_last":true,"title":["乾燥落花生の機能性と調理および加工食品の開発"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:17:13.448715+00:00"}