{"created":"2023-05-15T14:59:35.665625+00:00","id":51,"links":{},"metadata":{"_buckets":{"deposit":"bf242b18-278b-47ae-bd3d-5a5a123e52d9"},"_deposit":{"created_by":9,"id":"51","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"51"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000051","sets":["1:8"]},"author_link":["100","101"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"112","bibliographicPageStart":"109","bibliographicVolumeNumber":"24","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":"えんどうの一般成分の測定、抗酸化活性およびえんどう料理の検討を行った。えんどうの水分は13.6%、たんばく質は21.5%、脂質は2.2%、炭水化物は60.2%、灰分は約2.5%であった。えんどうはミネラルが豊富で、栄養価の高い食品であった。えんどうは抗酸化作用があり、食品機能性が高かった。えんどうの簡単な料理を紹介した。"}]},"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 ingredients of Pisum sativum L.（pea）, including the antioxidant. The water, protein, lipids, carbohydrate, and ash contents were approximately 13.6%, 21.5%, 2.2%, 60.2%, and 2.5%, respectively. Pea had abundant minerals and high nutritive value. Pea is also known for its antioxidants and high food functionality. The author describes simple dishes containing pea."}]},"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":"2017-03-27"}],"displaytype":"detail","filename":"谷口（山田）亜樹子.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"label":"谷口","url":"https://kamakura-wu.repo.nii.ac.jp/record/51/files/谷口（山田）亜樹子.pdf"},"version_id":"0a6acfc6-55a9-4483-b028-8566fb602a69"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"えんどう"},{"subitem_subject":"食品機能"},{"subitem_subject":"えんどう料理の開発"},{"subitem_subject":"pea"},{"subitem_subject":"food functionality"},{"subitem_subject":"pea cooking development"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"えんどう Pisum sαtivum L.の機能性と料理について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"えんどう Pisum sαtivum L.の機能性と料理について"},{"subitem_title":"Food Functionality of Pisum sαtivum L.（pea）and the Development Cooking"}]},"item_type_id":"10002","owner":"9","path":["8"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-03-27"},"publish_date":"2017-03-27","publish_status":"0","recid":"51","relation_version_is_last":true,"title":["えんどう Pisum sαtivum L.の機能性と料理について"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-07-14T06:11:39.912663+00:00"}