{"created":"2023-05-15T11:16:01.285629+00:00","id":2146,"links":{},"metadata":{"_buckets":{"deposit":"7ea2f889-d693-4f8e-82a8-2bf064ccf818"},"_deposit":{"created_by":3,"id":"2146","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2146"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002146","sets":["7:59:87"]},"author_link":["11567","11568","11571","11570","11569","11566"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"26","bibliographicPageStart":"14","bibliographicVolumeNumber":"28","bibliographic_titles":[{"bibliographic_title":"聖徳栄養短期大学紀要"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"富吉, 靖子"}],"nameIdentifiers":[{"nameIdentifier":"11566","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"太刀川, 涼子"}],"nameIdentifiers":[{"nameIdentifier":"11567","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"トミヨシ, セイコ"}],"nameIdentifiers":[{"nameIdentifier":"11568","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"タチカワ, リョウコ"}],"nameIdentifiers":[{"nameIdentifier":"11569","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"TOMIYOSHI, SEIKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11570","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TACHIKAWA, RYOKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11571","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The properties of the products using new sweetenings and sugar have been compared in this paper. As for the rate of the expansion, the steamed bread with granule sweetening was higher than that with sugar, and the former was more elastic. A regression expression has been shown between the rate of the expansion and the quantity of the sweetening. The bread sweetened with sutebia was not so sweet as the others. The bread sweetened with palsweet lost sweetness according to the length of heating Erisutole sweetening influenced the taste of the product.(New sweetenings took 1.6～2 times as long as to dissolve and energy was decreased by 10%～29%). Agar jelly got harder according to the quantity of newsweetenings, and syneresis was less, too. A regression expression has been shown between the hardness of the agar jelly and the quantity of newsweetenings.","subitem_description_type":"Other"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00128690","subitem_source_identifier_type":"NCID"}]},"item_2_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"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_2_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著"}]},"item_2_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"聖徳栄養短期大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-26"}],"displaytype":"detail","filename":"KJ00004086530.pdf","filesize":[{"value":"830.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2146/files/KJ00004086530.pdf"},"version_id":"31a5a52d-2444-4cc8-8719-737a3502516e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"steamed bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"agar-agar jelly","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"PAL SWEET_[○!R]","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"MARVLE_[○!R](powder)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"MARVIe_[○!R](liquid)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"LADANTO_[○!R]","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"L-SWEET","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ELISLIM_[○!R]","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"OLIGO-NO-OKAGE_[○!R]","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"SUGAR-CUT","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"各種甘味料の調理への応用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種甘味料の調理への応用"},{"subitem_title":"Application of New Sweetening Materials to Cooking","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["87"],"pubdate":{"attribute_name":"公開日","attribute_value":"1997-12-20"},"publish_date":"1997-12-20","publish_status":"0","recid":"2146","relation_version_is_last":true,"title":["各種甘味料の調理への応用"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:34:11.171911+00:00"}