{"created":"2024-10-15T05:28:22.076852+00:00","id":2012085,"links":{},"metadata":{"_buckets":{"deposit":"d3569ced-c831-48c4-984b-b5e1764a6cf6"},"_deposit":{"created_by":10,"id":"2012085","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2012085"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02012085","sets":["1:6:1724312738723"]},"author_link":["2816","1234","1238"],"control_number":"2012085","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicNumberOfPages":"8","bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"65","bibliographic_titles":[{"bibliographic_title":"水産大学校研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of National Fisheries University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We investigated the biochemical characteristics of several types of vegetable and fruit powders and the gel strength of Kamaboko mixed with those powders to improve surimi gel quality. Burdock, onion, and carrot powders had high concentrations of fructan and total sugar. Three powders (purple sweet potato, Chinese yam, and East Indian lotus root) contained high amounts of starch. Pectin and polyphenol contents were high in Yuzu powder. Gel strength decreased after mixing with any of the powders. Although polyphenol contents seemed to decrease in the gel strength slightly, it was difficult to estimate gel strength by adding a particular powder and amount.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"水産大学校","subitem_publisher_language":"ja"},{"subitem_publisher":"National Fisheries University","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"fishu_k_65_1","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"en","subitem_relation_name_text":"agriknowledge"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010922155","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00124678","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0370-9361","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open 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マキ","creatorNameLang":"ja-Kana","creatorNameType":"Personal"}],"familyNames":[{"familyName":"Shimoda","familyNameLang":"en"},{"familyName":"下田","familyNameLang":"ja"},{"familyName":"シモダ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Maki","givenNameLang":"en"},{"givenName":"真紀","givenNameLang":"ja"},{"givenName":"マキ","givenNameLang":"ja-Kana"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Fukushima, Hideto","creatorNameLang":"en"},{"creatorName":"福島,  英登","creatorNameLang":"ja"},{"creatorName":"フクシマ, ヒデト","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Fukushima","familyNameLang":"en"},{"familyName":"福島","familyNameLang":"ja"},{"familyName":"フクシマ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Hideto","givenNameLang":"en"},{"givenName":" 英登","givenNameLang":"ja"},{"givenName":"ヒデト","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2816","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Maeda, Toshimichi","creatorNameLang":"en"},{"creatorName":"前田, 俊道","creatorNameLang":"ja"},{"creatorName":"マエダ, トシミチ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Maeda","familyNameLang":"en"},{"familyName":"前田","familyNameLang":"ja"},{"familyName":"マエダ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Toshimichi","givenNameLang":"en"},{"givenName":"俊道","givenNameLang":"ja"},{"givenName":"トシミチ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1234","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"20399653","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=20399653"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-10-11"}],"filename":"fishu_k_65_1.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_0","mimetype":"application/pdf","url":{"url":"https://fra.repo.nii.ac.jp/record/2012085/files/fishu_k_65_1.pdf"},"version_id":"21e04d9b-b39d-42e5-aa5f-dec246a2616f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"vegetable powder; fruit powder; Kamaboko; breaking strength; chemical composition","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"内容成分組成の異なる野菜・果実パウダーの添加がすり身ゲルの物性に及ぼす影響について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"内容成分組成の異なる野菜・果実パウダーの添加がすり身ゲルの物性に及ぼす影響について","subitem_title_language":"ja"},{"subitem_title":"Comparison of gel strength of Kamaboko containing powders from nine diff erent vegetables and fruits","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1724312738723"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-10-11"},"publish_date":"2024-10-11","publish_status":"0","recid":"2012085","relation_version_is_last":true,"title":["内容成分組成の異なる野菜・果実パウダーの添加がすり身ゲルの物性に及ぼす影響について"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-04-25T05:52:40.617227+00:00"}