{"created":"2023-05-15T14:59:45.807345+00:00","id":433,"links":{},"metadata":{"_buckets":{"deposit":"71a1da81-1660-44a2-b10d-db7085859bb3"},"_deposit":{"created_by":9,"id":"433","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"433"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000433","sets":["1:57"]},"author_link":["1375","1376","1377","1378"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"179","bibliographicPageStart":"175","bibliographicVolumeNumber":"25","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":"小豆の一般成分の測定、抗酸化活性および小豆料理の検討を行った。小亘の水分は13.7%、たんぱく質は21.0%、脂質は2.3%、炭水化物は59.7%、灰分は約3.3%であった。小豆はミネラルが豊富で栄養価の高い食品であり、さらに、食物繊維も多い食材であった。小豆は食物繊維の他、抗酸化作用があり、食品機能性が高かった。小豆の簡単な料理を考案した。"}]},"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":"The author measured the main components, including antioxidants, of Adzuki beans (Vigna angularis). The water, protein, lipid, carbohydrate, and ash contents were approximate1y 13.7%, 21.0%, 2.3%, 59.7%, and 3.3%, respectively. Adzuki beans had high nutritive value. They also provide antioxidants, dietary fiber, and high food functionality. The author describes simple dishes containing Adzuki beans."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"谷口（山田）, 亜樹子","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 祐子","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamada Taniguchi, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sato, Yuko","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":"2018-05-30"}],"displaytype":"detail","filename":"谷口 （山田） 亜樹子 （管理栄養学科）.pdf","filesize":[{"value":"7.1 MB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"label":"谷口","url":"https://kamakura-wu.repo.nii.ac.jp/record/433/files/谷口 （山田） 亜樹子 （管理栄養学科）.pdf"},"version_id":"3aa008f1-8186-4568-873c-7895ef42afb2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"小豆"},{"subitem_subject":"食品機能"},{"subitem_subject":"小豆料理の開発"},{"subitem_subject":"adzuki bean"},{"subitem_subject":"food functionality"},{"subitem_subject":"adzuki beans cooking development"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"小豆 Vigna angularis の食品機能と料理の試作","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小豆 Vigna angularis の食品機能と料理の試作"},{"subitem_title":"Food Functionality of Adzuki bean Vigna angularis and the Development Cooking"}]},"item_type_id":"10002","owner":"9","path":["57"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-05-21"},"publish_date":"2018-05-21","publish_status":"0","recid":"433","relation_version_is_last":true,"title":["小豆 Vigna angularis の食品機能と料理の試作"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-07-11T02:51:54.582543+00:00"}