{"created":"2023-06-20T15:13:48.449898+00:00","id":604,"links":{},"metadata":{"_buckets":{"deposit":"79740058-2248-429e-a427-9c622974d214"},"_deposit":{"created_by":3,"id":"604","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"604"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000604","sets":["2:7:41"]},"author_link":["986","987","988","990","985","991","989","984"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"25","bibliographicVolumeNumber":"34","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ビタミンDを身近な食品で補給することができないかと考えて、VD_2含有量の高い粉末干し椎茸を添加したクッキーを作り、そのVD_2の定量と長期間の保存中におけるVD_2の消長について検討した。1) クッキー中のVD_2含量は、干し椎茸の添加量に比例して高くなり、添加量7%が最高値を示した。2) 粉末干し椎茸添加クッキーを6ヶ月間保存した後のVD_2含量は、粉末干し椎茸添加量の違いによる大きな差はみられなく、残存率80%と、ほとんど消失していなかった。3) 粉末干し椎茸添加クッキーは、ビタミンD補給に適した食品である。本研究の一部は日本食品保蔵科学会第49回大会に発表した。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"1. I made the cookies which 1%～10% dried shiitake mushroom was added in. 2. I determined vitamin D in cookies, and as results, 5% 423 IU, 7% 624 IU, 10% 580 IU.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004249749","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000598","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_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":" "},{"subitem_text_value":" 聖徳栄養短期大学 "},{"subitem_text_value":" 聖徳栄養短期大学"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":" "},{"subitem_text_language":"en","subitem_text_value":" Seitoku junior college of nutrition "},{"subitem_text_language":"en","subitem_text_value":" Seitoku junior college of nutrition"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"太田, 信子"},{"creatorName":"オオタ, ノブコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"984","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"篠原 能子"},{"creatorName":"シノハラ, ヨシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"985","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"星野 浩子"},{"creatorName":"ホシノ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"986","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高村 一知"},{"creatorName":"タカムラ, カズコリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"987","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OHTA, Nobuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"988","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SHINOHARA Yoshiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"989","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HOSHINO Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"990","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TAKAMURA Kazukori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"991","nameIdentifierScheme":"WEKO"}]}]},"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":"KJ00004249749.pdf","filesize":[{"value":"275.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004249749.pdf","url":"https://komajo.repo.nii.ac.jp/record/604/files/KJ00004249749.pdf"},"version_id":"a6de1be1-bf53-413a-a38a-deaf922d6ea4"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"粉末干し椎茸添加クッキー中のビタミンD含量および保存中のビタミンDの消長","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"粉末干し椎茸添加クッキー中のビタミンD含量および保存中のビタミンDの消長"},{"subitem_title":"Vitamin D Contents in Dried Shiitake Mushroom Addition Cookies, and the Ups and Downs of Vitamin D in the Preservation","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["41"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"604","relation_version_is_last":true,"title":["粉末干し椎茸添加クッキー中のビタミンD含量および保存中のビタミンDの消長"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:35:12.889811+00:00"}