{"created":"2023-06-20T16:35:42.223784+00:00","id":5101,"links":{},"metadata":{"_buckets":{"deposit":"447f8814-8d56-4244-be7f-ded71958edb1"},"_deposit":{"created_by":3,"id":"5101","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5101"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005101","sets":["14:923:1379:1453","21:3039:3040:3069"]},"author_link":["7228","7226","7227"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Physicochemical and eating quality of the rice produced on non-manured and fertilized paddy field"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"155","bibliographicPageStart":"149","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Author abstract]To clear the relation between the rice quality and the fertilizing practice in their growing periods, several variaties of rice produced on non-manured and fertilized paddy fields were investigated with regard to some of their physicochemical and eating characteristics. The cooking quality was examined on the items of the solid content, starch iodine color and pH in residual cooling liquid, and of water uptake ratio. The eating quality was evaluated by 18～20 panel members on the appearance, odour, stickiness and acceptability, etc., using a score card. In addition, crude protein and free amino acids in polished white rice were measured. In the case of ordinary variaties, such as Nihonbare, Wakaba and Koshihikari, no significant difference was found in these qualities between non-manured rice and fertilized rice, respectively. Whereas in Beniasahi, the palatability evaluation for non-manured rice was much better (1% level) than fertilized rice. Andyet the taste falling extent after 2 years storage of nonmanured Beniasahi was rather smaller than that of fertilized Koshihikari. From the behaviour, such as the change in the milling rate, hardness and water content of grains during the milling process, it was deduced that the grains of non-manured Beniasahi had a more crushable bran and a well packed albumen, in comparison with those of fertilized.[著者抄録]各地の無施肥田および施肥田の産米について、米粒の物理、化学的性状、炊飯特性、食味等と栽培方法との関係を調査した。1.本実験の範囲では、一般水稲品種の場合、その理化学性や食味の施肥法による差異は認められなかった。2.しかしべ二アサヒの場合は、撫施肥田のものの食味が施肥田より良好であり、また古米になったときの食味の低下度が施肥田コシヒカリより小さかった。3.無施肥田産ベニアサヒの粒質は施肥田のものに比し、糠層が剥離しやすく、胚乳部のデンプン集積が良好で、白米の硬度が硬い傾向が認められた。","subitem_description_type":"Abstract"}]},"item_2_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"記念特集I","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Onishi, Toshio"},{"subitem_text_language":"en","subitem_text_value":"Ishidate, Hiroshi"},{"subitem_text_language":"en","subitem_text_value":"Okumura, Toshikatsu"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部食品栄養学科栄養化学研究室"},{"subitem_text_value":"近畿大学農学部食品栄養学科栄養化学研究室"},{"subitem_text_value":"近畿大学農学部農学科作物学研究室"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Nutritional Chemistry, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Nutritional Chemistry, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Crop Science, Department of Agriculture, Faculty of Agriculture, Kinki University"}]},"item_2_textarea_42":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_textarea_value":"本文非公開（著作権未処理）"}]},"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大西,  俊夫"},{"creatorName":"オオニシ, トシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石立,  広"},{"creatorName":"イシダテ, ヒロシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥村,  俊勝"},{"creatorName":"オクムラ, トシカツ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"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_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19790315-0149.jpeg","thumbnail_url":"/api/files/447f8814-8d56-4244-be7f-ded71958edb1/AN00064044-19790315-0149.jpeg?versionId=a4057417-4071-42d6-aaa2-494e68a07230"}]}]},"item_title":"無施肥および施肥田産米の理化学的特性と食味","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"無施肥および施肥田産米の理化学的特性と食味"}]},"item_type_id":"2","owner":"3","path":["1453","3069"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-29"},"publish_date":"2008-01-29","publish_status":"0","recid":"5101","relation_version_is_last":true,"title":["無施肥および施肥田産米の理化学的特性と食味"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:55:34.947204+00:00"}