{"created":"2023-05-15T14:59:44.775674+00:00","id":411,"links":{},"metadata":{"_buckets":{"deposit":"5271cc40-1008-464b-a5b4-8a8ad265b08c"},"_deposit":{"created_by":9,"id":"411","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"411"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000411","sets":["1:40"]},"author_link":["819","818"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"22","bibliographicPageEnd":"66","bibliographicPageStart":"61","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":"いんげん豆の一般成分の測定、 ポリフェノールの測定、 抗酸化活性および豆料理の検討を行った。 いんげん豆の水分は約16%、 たんぱく質は約20%、 脂質は約 2%、 炭水化物は約58〜59%、 灰分は約3.5%であった。 いんげん豆はミネラルが豊富で、 栄養価の高い食品であった。 いんげん豆のポリフェノール量は多く、 さらに抗酸化作用もあり、 食品機能性が高かった。 ポリフェノール量および抗酸化作用の結果は、 外皮の色に関与すると考えられた。 いんげん豆の四季の簡単な 4種類の料理を考えた。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The author measured the main ingredients of kidney beans, including polyphenols and antioxidant activity. The water, protein, lipid, carbohydrate, and ash contents were approximately 16%, 20%, 2%, 58-59%, and 3.5%, respectively. Kidney beans had abundant minerals and high nutritive value. They also had high polyphenol content, which provides antioxidant activity and high food functionality. The polyphenol content and antioxidant activity may be responsible for their crustal color. The author thought about 4 kinds of simple dishes containing the 4 seasons of kidney beans."}]},"item_3_relation_20":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"09199780","subitem_relation_type_select":"DOI"}}]},"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_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":"2017-08-30"}],"displaytype":"detail","filename":"KJ00009723899.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00009723899.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/411/files/KJ00009723899.pdf"},"version_id":"d6c7bf20-637a-4bea-8958-ca4b5a55a58f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"いんげん豆"},{"subitem_subject":"食品機能"},{"subitem_subject":"調理食品の開発"},{"subitem_subject":"kidney beans"},{"subitem_subject":"food functionality"},{"subitem_subject":"cooking food development"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"いんげん豆の機能性と調理食品の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"いんげん豆の機能性と調理食品の開発"},{"subitem_title":"Food Functionality of Kidney Beans and Cooking Food Development"}]},"item_type_id":"3","owner":"9","path":["40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"411","relation_version_is_last":true,"title":["いんげん豆の機能性と調理食品の開発"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:16:15.030451+00:00"}