{"created":"2023-06-20T16:47:48.998182+00:00","id":19579,"links":{},"metadata":{"_buckets":{"deposit":"d4cdff1c-d073-4124-a5b2-86867c1115b2"},"_deposit":{"created_by":3,"id":"19579","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"19579"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00019579","sets":["14:923:2261:4447"]},"author_link":["33276","33274","33272","33273","33275"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-07","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"70","bibliographicPageStart":"67","bibliographicVolumeNumber":"9","bibliographic_titles":[{"bibliographic_title":"近畿大学次世代基盤技術研究所報告"},{"bibliographic_title":"Annual Report of Fundamental Technology for Next Generation Research Institute, Kindai University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The distribution of amylopectin chain-length in cooked rice, whose cultivars were Koshihikari, Hitomebore, Hinohikari, Yumepirika and Kirara397, was analyzed by high　performance anion exchange chromatography with a pulsed amperometric detector. In addition,tasting evaluation for cooked rice was carried out by a series of analytical equipment. The relationships between the chain-length distribution and the tasting value were examined for five rice cultivars. The relative amount of amylopectin chain in Koshihikari rice grains was the largest and the stickiness of Koshihikari rice grainswas the highest. It was indicated that the chain-length distribution would affect stickiness and firmness of cooked rice.","subitem_description_type":"Abstract"}]},"item_2_description_34":{"attribute_name":"目次","attribute_value_mlt":[{"subitem_description":"Ⅲ.論文集","subitem_description_type":"Other"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学次世代基盤技術研究所"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21858802","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"TAKATSU,Kunimoto"},{"subitem_text_language":"en","subitem_text_value":"FUKUMOTO,Yuki"},{"subitem_text_language":"en","subitem_text_value":"FUJITA,Akiko"},{"subitem_text_language":"en","subitem_text_value":"WATANABE,Yoshiyuki"},{"subitem_text_language":"en","subitem_text_value":"NOMURA,Masato"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"株式会社サタケ食味研究室"},{"subitem_text_value":"近畿大学工学部化学生命工学科"},{"subitem_text_value":"株式会社サタケ食味研究室"},{"subitem_text_value":"近畿大学大学院システムエ学研究科システムエ学専攻; 教授: 工学部化学生命工学科; 教授: 次世代基盤技術研究所; 教授"},{"subitem_text_value":"近畿大学大学院システムエ学研究科システムエ学専攻; 教授: 工学部化学生命工学科; 教授"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kindai University"},{"subitem_text_value":"Kindai University"},{"subitem_text_value":"Kindai University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高津, 地志"},{"creatorName":"タカツ, クニモト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福本, 由紀"},{"creatorName":"フクモト, ユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤田, 明子"},{"creatorName":"フジタ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"渡邉, 義之"},{"creatorName":"ワタナベ, ヨシユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野村, 正人"},{"creatorName":"ノムラ, マサト","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":"2018-08-22"}],"displaytype":"detail","filename":"AA12517632-20180700-0067.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AA12517632-20180700-0067.pdf","url":"https://kindai.repo.nii.ac.jp/record/19579/files/AA12517632-20180700-0067.pdf"},"version_id":"39bf18e6-e500-4ee8-85a4-d52584ef54a9"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Amylopectin","subitem_subject_scheme":"Other"},{"subitem_subject":"Chain-length Distribution","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooked Rice","subitem_subject_scheme":"Other"},{"subitem_subject":"High Performance Anion Exchange Chromatography","subitem_subject_scheme":"Other"},{"subitem_subject":"Pulsed Amperometric Detection","subitem_subject_scheme":"Other"},{"subitem_subject":"Tasting Evaluation","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":"〈原著論文〉HPAEC-PADにより得られた炊飯米のアミロペクチン鎖長分布と食味評価との関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈原著論文〉HPAEC-PADにより得られた炊飯米のアミロペクチン鎖長分布と食味評価との関係"},{"subitem_title":"Relationship between Distribution of Amylopectin Chain-length in Cooked Rice Analyzed by HPAEC-PAD and Tasting Evaluation","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["4447"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-08-22"},"publish_date":"2018-08-22","publish_status":"0","recid":"19579","relation_version_is_last":true,"title":["〈原著論文〉HPAEC-PADにより得られた炊飯米のアミロペクチン鎖長分布と食味評価との関係"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T21:37:59.636128+00:00"}