{"created":"2023-06-20T15:13:46.253187+00:00","id":562,"links":{},"metadata":{"_buckets":{"deposit":"aec973fc-e112-4534-a36b-061ca56d82c7"},"_deposit":{"created_by":3,"id":"562","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"562"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000562","sets":["2:7:39"]},"author_link":["905","904","907","908","906","909"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1999-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"42","bibliographicPageStart":"37","bibliographicVolumeNumber":"32","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ゲル化剤として寒天、ゼラチン、カラギーナンおよびペクチンを用い、水分および栄養分の補給に考慮した嚥下障害者のためのゼリーを試作し、ゲル化剤と副材料の組み合せによるテクスチャーの違いについて検討した。また、市販の12種の食品についてテクスチャーを測定し、次の結果を得た。(1) 硬さは、ゼラチンゼリーが低値を示し、ペクチンゼリーが高値を示した。(2) 凝集性と弾力性はゼラチンゼリーが、寒天、カラギーナンおよびペクチンゼリーより高値を示した。また、副材料による差は見られなかった。(3) 付着性はゲル化剤および副材料により差が見られた。ゼラチンゼリーは副材料が液状 (コーヒー、抹茶およびりんご果汁) のものは低値を示し、ペースト状 (フルーツヨーグルト、かぼちゃおよびスイートポテト) のものは高値を示した。(4) 水分含量は、副材料が液状のゼリーは90.7～84.1 (%)、ペースト状のゼリーは87.8～81.6 (%) であった。(5) 高野豆腐、食パン、卵焼きおよびはんぺんの硬さは試作ゼリーと比べると著しく高値を示した。(6) 絹豆腐、ごま豆腐、プリンおよび茶碗蒸しの硬さ、凝集性および付着性は、試作ゼリーと類似していた。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004251056","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000556","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高橋, 淑子"},{"creatorName":"タカハシ, トシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野垣 芳恵"},{"creatorName":"ノガキ, ヨシエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"寺田 和子"},{"creatorName":"テラダ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TAKAHASHI, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NOGAKI Yoshie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TERADA Kazuko","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":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004251056.pdf","filesize":[{"value":"307.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004251056.pdf","url":"https://komajo.repo.nii.ac.jp/record/562/files/KJ00004251056.pdf"},"version_id":"d27f143e-ad80-425a-9994-9de6ddfc5ca6"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"嚥下障害をもつ高齢者のためのゼリー食の試作とテクスチャーの特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"嚥下障害をもつ高齢者のためのゼリー食の試作とテクスチャーの特性"},{"subitem_title":"The Texture Properties of Jellies for the Dysphagia in the Old","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["39"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"562","relation_version_is_last":true,"title":["嚥下障害をもつ高齢者のためのゼリー食の試作とテクスチャーの特性"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:34:22.219942+00:00"}