{"created":"2023-05-15T14:40:42.316484+00:00","id":2251,"links":{},"metadata":{"_buckets":{"deposit":"40f59994-425f-4ef3-87dc-d06707ed4e35"},"_deposit":{"created_by":3,"id":"2251","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2251"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00002251","sets":["1:8:197"]},"author_link":["6274","6275","6278","6276","6279","6277"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"78","bibliographicPageStart":"73","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"鈴鹿短期大学紀要"},{"bibliographic_title":"Journal of Suzuka Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"乾麺の調理過程での食塩量変化と摂取時の食塩量を把握することを目的として,ひやむぎ食塩量とゆで時間,ゆで麺の水洗いの関係,さらにつけ麺・かけ麺の二種類の食べかたでの食塩摂取量について実験を行った。その結果,ゆでることで機械打ち・手延べひやむぎともに食塩量は20%以下に減少し,さらにゆで麺を洗うことで5%以下になった。ゆで時間の長短は食塩濃度に関係しなかった。また食べ方についてはつけ麺のほうがかけ麺より食塩摂取量が有意に少なくなった。この食べ方での実際の食塩摂取量はつけ麺で使用材料から計算した値の24%,かけ麺で40%であった。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"11","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005175029","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00122901","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09158421","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鈴鹿短期大学"},{"subitem_text_value":"鈴鹿短期大学"},{"subitem_text_value":"鈴鹿短期大学"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"SUZUKA JUNIOR COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"SUZUKA JUNIOR COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"SUZUKA JUNIOR COLLEGE"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"西村, 亜希子"},{"creatorName":"ニシムラ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6274","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"水谷, 令子"},{"creatorName":"ミズタニ, レイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6275","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岡野, 節子"},{"creatorName":"オカノ, セツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6276","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NISHIMURA, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6277","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MIZUTANI, Reiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6278","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OKANO, Setsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6279","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":"2016-12-26"}],"displaytype":"detail","filename":"KJ00005175029.pdf","filesize":[{"value":"341.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005175029.pdf","url":"https://suzuka.repo.nii.ac.jp/record/2251/files/KJ00005175029.pdf"},"version_id":"ad68091f-e1ec-4106-a124-ab26dc98b6ce"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ひやむぎから摂取される食塩量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ひやむぎから摂取される食塩量"},{"subitem_title":"Intaked Sodium Chloride from Hiyamugi Dish","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["197"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-12-26"},"publish_date":"2016-12-26","publish_status":"0","recid":"2251","relation_version_is_last":true,"title":["ひやむぎから摂取される食塩量"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T15:07:02.973140+00:00"}