{"created":"2023-06-23T12:19:23.200699+00:00","id":1528,"links":{},"metadata":{"_buckets":{"deposit":"bb8da559-5305-4a03-a032-f172a45ba120"},"_deposit":{"created_by":22,"id":"1528","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"1528"},"status":"published"},"_oai":{"id":"oai:otemae.repo.nii.ac.jp:00001528","sets":["14:15:138"]},"author_link":["1421","50"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"307","bibliographicPageStart":"297","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"大手前大学論集"},{"bibliographic_title":"Otemae Journal","bibliographic_titleLang":"en"}]}]},"item_9_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"MATSUI, Hiroshi"}],"nameIdentifiers":[{}]}]},"item_9_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"大豆発酵物としての味噌については、古来より優れたタンパク源として日本独自の進化をとげてきた。その成分における健康への効果については、多くの研究報告がなされている。食生活における食品としての応用事例も十分になされている。しかしながら、菓子類とりわけ洋菓子への応用については、嗜好性や塩分の影響もあり利用が進んでいない。一方、スイーツ学では、ヘルシー志向スイーツの研究において大豆タンパクの活用として味噌の応用は非常に有用な素材であり、かつ新しい味覚への挑戦でもある。","subitem_description_type":"Abstract"}]},"item_9_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大手前大学"}]},"item_9_publisher_9":{"attribute_name":"出版者(英)","attribute_value_mlt":[{"subitem_publisher":"Otemae University"}]},"item_9_relation_12":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"2100000227","subitem_relation_type_select":"NCID"}}]},"item_9_select_21":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_9_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1882644X","subitem_source_identifier_type":"ISSN"}]},"item_9_text_25":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_text_value":"AA12325438"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松井, 博司"},{"creatorName":"マツイ, ヒロシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-05-22"}],"displaytype":"detail","filename":"2016_u_h297-307_matsui.pdf","filesize":[{"value":"949.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"「ヘルシー志向スイーツ」の原材料加工研究","url":"https://otemae.repo.nii.ac.jp/record/1528/files/2016_u_h297-307_matsui.pdf"},"version_id":"fb51fa8b-05c8-4781-a016-91f97f2883f6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"菓子材料","subitem_subject_scheme":"Other"},{"subitem_subject":"ヘルシー志向スイーツ","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆タンパクの活用","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"「ヘルシー志向スイーツ」の原材料加工研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「ヘルシー志向スイーツ」の原材料加工研究"},{"subitem_title":"Research Process Technologies of Raw Materials  for Health-conscious Confectionery","subitem_title_language":"en"}]},"item_type_id":"9","owner":"22","path":["138"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-22"},"publish_date":"2017-05-22","publish_status":"0","recid":"1528","relation_version_is_last":true,"title":["「ヘルシー志向スイーツ」の原材料加工研究"],"weko_creator_id":"22","weko_shared_id":22},"updated":"2023-09-22T05:47:49.943034+00:00"}