{"created":"2023-05-15T09:31:12.885995+00:00","id":256,"links":{},"metadata":{"_buckets":{"deposit":"f29e2f19-65c6-4558-a4da-0b12bcab469a"},"_deposit":{"created_by":3,"id":"256","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"256"},"status":"published"},"_oai":{"id":"oai:fukuchiyama.repo.nii.ac.jp:00000256","sets":["1:22:32"]},"author_link":["320","319"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"50","bibliographicPageStart":"41","bibliographicVolumeNumber":"35","bibliographic_titles":[{"bibliographic_title":"京都短期大学紀要"},{"bibliographic_title":"Bulletin of Kyoto Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"島国に住む我われ日本人は、昔から幾種もの海藻を食用としてきた。海藻は現在の食生活にとって欠かすことのできない食品となっている。中でもノリ、コンブ、ワカメ、ヒジキ等は古くから利用され消費量も多い。近年では健康食品としても再認識され、以前にない新種も次々と市場に出回り全国的に流通し始め、店舗における海藻類の売り場も様変わりしてきた。本研究においては、京都府北部を含む日本海沿岸に生育する海藻(ホンダワラ:Sargassum Fulvellum)の食用利用の拡大を図るためその特性を調べ検討した。栄養成分としては、海藻特有の食物繊維及び無機質が豊富に含まれること、味にクセがなく各種料理に応用できることから今後幅広く食用として利用できることを確認した。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004801372","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"研究ノート","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Note","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11910002","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13483064","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"京都短期大学"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"The Kyoto Junior College"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"桐村, ます美"},{"creatorName":"キリムラ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"319","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kirimura, M.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"320","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":"2017-05-12"}],"displaytype":"detail","filename":"KJ00004801372.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004801372.pdf","url":"https://fukuchiyama.repo.nii.ac.jp/record/256/files/KJ00004801372.pdf"},"version_id":"5147db60-e906-4ac8-9121-310309a2a106"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"海藻","subitem_subject_scheme":"Other"},{"subitem_subject":"ホンダワラ類","subitem_subject_scheme":"Other"},{"subitem_subject":"ミネラル","subitem_subject_scheme":"Other"},{"subitem_subject":"調理特性","subitem_subject_scheme":"Other"},{"subitem_subject":"料理","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":"海藻(ホンダワラ)の食用利用に関する一考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"海藻(ホンダワラ)の食用利用に関する一考察"},{"subitem_title":"A Study on the Edible Use of Seaweed Sargassum Fulvellum","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["32"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-12"},"publish_date":"2017-05-12","publish_status":"0","recid":"256","relation_version_is_last":true,"title":["海藻(ホンダワラ)の食用利用に関する一考察"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T09:47:15.293819+00:00"}