{"created":"2023-06-19T07:57:30.081734+00:00","id":2480,"links":{},"metadata":{"_buckets":{"deposit":"0706cb0c-4179-4443-86bd-db849e6a2981"},"_deposit":{"created_by":19,"id":"2480","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"2480"},"status":"published"},"_oai":{"id":"oai:oka-pu.repo.nii.ac.jp:00002480","sets":["15:47:225"]},"author_link":["4959","4960","4961","3368","3442"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"60","bibliographicPageStart":"53","bibliographicVolumeNumber":"29","bibliographic_titles":[{"bibliographic_title":"岡山県立大学保健福祉学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"BULLETIN OF FACULTY OF HEALTH AND WELFARE SCIENCE, OKAYAMA PREFECTURAL UNIVERSITY","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"自然薯は、滋養強壮や抗酸化作用などの効果が期待されているヤマノイモ科に属する食品である。自然薯は、日本原産の伝統的な食材として、様々な方法で栽培されているが、栽培方法の違いによるテクスチャーを調べた研究はこれまでにない。本研究では、栽培様式（波板様式、パイプ様式）、肥料（無施肥、化成肥料40g、化成肥料＋菜種油粕各 40g、化成肥料 80g）、部位（クビ、太）、種芋（切り芋、一本苗）などの違いが、自然薯のテクスチャーにおよぼす影響を Texture Profile Analysis 試験によって解析した。その結果、テクスチャー指標の一つである「かたさ」や「付着性」について、部位は「クビ」、種芋は「切り芋」、栽培様式は「波板様式」で高値を示した。さらに、自然薯すりおろしの褐変の程度を比較したところ、栽培様式では「波板様式」の試料が総じて褐変程度が強く、「パイプ様式」では比較的弱く、部位別では、「クビ」で強い傾向であった。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Dioscorea japonica is a food belonging to the yam family that is known to have nourishing and antioxidant effects. As a traditional food native to Japan, Dioscorea japonica is cultivated in a variety of ways, however it is not reported the effect of cultivation methods on the texture of grated Dioscorea japonica. In this study, changes in the texture of grated Dioscorea japonica were analyzed by Texture Profile Analysis in the following cultivation conditions: cultivation system (corrugated sheet or pipe), fertilizer (no fertilizer, 40g chemical fertilizer, 40 g each of chemical fertilizer and rapeseed oil lees, or 80 g chemical fertilizer), part of the yam (thin or thick), and seed yam (cut yam or single seedling). The results showed that hardness and adhesiveness as the texture indices were higher in the cultivation methods with “thin” part, “cut yam” seedling, and “corrugated sheet” system. The browning degree of grated Dioscorea japonica was stronger in the cultivation system of “corrugated sheet” and the part of “thick”.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15009/00002439","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岡山県立大学保健福祉学部","subitem_publisher_language":"ja"}]},"item_10002_select_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_select_item":"P(論文)","subitem_select_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10488896","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13412531","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"應地, 芽生","creatorNameLang":"ja"},{"creatorName":"Oji, Mei","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4959","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鴻池, 優佳","creatorNameLang":"ja"},{"creatorName":"Konoike, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4960","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000060826387","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1000060826387"},{"nameIdentifier":"60826387","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60826387"},{"nameIdentifier":"60826387","nameIdentifierScheme":"KAKEN - 研究者検索","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000060826387/"}]},{"creatorNames":[{"creatorName":"丸岡, 紗也","creatorNameLang":"ja"},{"creatorName":"Maruoka, Saya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4961","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"津嘉山, 泉","creatorNameLang":"ja"},{"creatorName":"ツカヤマ, イズミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3368","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000242582116","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000242582116"},{"nameIdentifier":"30823249","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=30823249"},{"nameIdentifier":"30823249","nameIdentifierScheme":"KAKEN - 研究者検索","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000030823249/"}]},{"creatorNames":[{"creatorName":"山本, 登志子","creatorNameLang":"ja"},{"creatorName":"Yamamoto, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3442","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000060301313","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1000060301313"},{"nameIdentifier":"60301313","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60301313"},{"nameIdentifier":"60301313","nameIdentifierScheme":"KAKEN - 研究者検索","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000060301313/"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-06"}],"displaytype":"detail","filename":"第29巻 A原著-6.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"第29巻 A原著-6","objectType":"fulltext","url":"https://oka-pu.repo.nii.ac.jp/record/2480/files/第29巻 A原著-6.pdf"},"version_id":"21e2913b-2f7d-4479-969d-2dca653d6cf9"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"自然薯","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栽培方法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"テクスチャー解析","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"褐変","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Dioscorea japonica","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Texture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cultivation method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Yam paste","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":"栽培方法の違いが自然薯ペーストのテクスチャーにおよぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栽培方法の違いが自然薯ペーストのテクスチャーにおよぼす影響","subitem_title_language":"ja"},{"subitem_title":"Effect of different cultivation methods on the texture of Dioscorea japonica yam paste","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"19","path":["225"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-12"},"publish_date":"2023-03-12","publish_status":"0","recid":"2480","relation_version_is_last":true,"title":["栽培方法の違いが自然薯ペーストのテクスチャーにおよぼす影響"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2024-07-05T01:04:38.465008+00:00"}