{"created":"2023-10-25T01:29:27.431500+00:00","id":2000224,"links":{},"metadata":{"_buckets":{"deposit":"d72e99a3-7f8f-448e-9dd0-9a01fdd17b97"},"_deposit":{"created_by":42,"id":"2000224","owners":[42],"pid":{"revision_id":0,"type":"depid","value":"2000224"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:02000224","sets":["14:923:1711:1698192798150"]},"author_link":[],"control_number":"2000224","item_30002_alternative_title1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Defferences in Sugar content on the taste of Several types of Cooked rice","subitem_alternative_title_language":"en"}]},"item_30002_bibliographic_information29":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-02-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"57","bibliographicPageEnd":"42","bibliographicPageStart":"23","bibliographic_titles":[{"bibliographic_title":"近畿大学工学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Research reports of the Faculty of Engineering, Kindai University","bibliographic_titleLang":"en"}]}]},"item_30002_creator2":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"野村, 正人","creatorNameLang":"ja"},{"creatorName":"NOMURA, Masato","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"田中, 雅憲","creatorNameLang":"ja"},{"creatorName":"TANAKA, Masanori","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"近畿大学","affiliationNameLang":"ja"},{"affiliationName":"Kindai University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"横野, 一歩","creatorNameLang":"ja"},{"creatorName":"YOKONO, Kazuho","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"株式会社サタケ","affiliationNameLang":"ja"},{"affiliationName":"Satake Co.","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"金川, 寛","creatorNameLang":"ja"},{"creatorName":"KANAGAWA, Hiroshi","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"株式会社サタケ","affiliationNameLang":"ja"},{"affiliationName":"Satake Co.","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"高津, 地志","creatorNameLang":"ja"},{"creatorName":"TAKATSU, Kunimoto","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"株式会社サタケ","affiliationNameLang":"ja"},{"affiliationName":"Satake Co.","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"村上, 結城","creatorNameLang":"ja"},{"creatorName":"MURAKAMI, Yuuki","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"株式会社サタケ","affiliationNameLang":"ja"},{"affiliationName":"Satake Co.","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"藤田, 明子","creatorNameLang":"ja"},{"creatorName":"FUJITA, Akiko","creatorNameLang":"en"}]}]},"item_30002_description9":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The sugar contained in rice is thought to affect the taste. Among them, the sticky substance (oneba) on the surface of cooked rice, which also affects the taste. Fist, we clarified the contents of monosaccharides, disaccharides and trisaccharides contained in sticky rice eluted from cooked rice. Based on these results, taste appraisal values (cooked rice taste meter, hardness/stickiness meter and sensor) and sensory tests were conducted, and the correlation with taste was clarified.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_30002_file35":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"AN00063799-20240220-0023.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://kindai.repo.nii.ac.jp/record/2000224/files/AN00063799-20240220-0023.pdf"},"version_id":"780041f9-ee66-4804-bfba-dfd3db5edc3e"}]},"item_30002_identifier_registration17":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15100/0002000224","subitem_identifier_reg_type":"JaLC"}]},"item_30002_language12":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_30002_publisher10":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"近畿大学工学部","subitem_publisher_language":"ja"}]},"item_30002_resource_type13":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_30002_source_identifier22":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"2434592X","subitem_source_identifier_type":"EISSN"}]},"item_30002_subject8":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"sugar content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooked rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sticky substance (oneba)","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_30002_title0":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"数種類の炊飯米の食味に及ぼす糖含量の相違について","subitem_title_language":"ja"}]},"item_30002_version_type15":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_title":"数種類の炊飯米の食味に及ぼす糖含量の相違について","item_type_id":"40004","owner":"42","path":["1698192798150"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-01-30"},"publish_date":"2024-01-30","publish_status":"0","recid":"2000224","relation_version_is_last":true,"title":["数種類の炊飯米の食味に及ぼす糖含量の相違について"],"weko_creator_id":"42","weko_shared_id":-1},"updated":"2024-02-07T04:17:30.166168+00:00"}