{"created":"2023-06-20T16:37:30.753431+00:00","id":7279,"links":{},"metadata":{"_buckets":{"deposit":"d31cb112-5f6f-409d-b5e5-b3c660bff593"},"_deposit":{"created_by":3,"id":"7279","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7279"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00007279","sets":["14:923:1711:1725","21:3039:3241:3284"]},"author_link":["12444","12445","12446","12443"],"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":"収穫年度別標準米(滋賀産日本晴:1997～2004年)に及ぼすかおり米の添加効果"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"42","bibliographicPageEnd":"11","bibliographicPageStart":"7","bibliographic_titles":[{"bibliographic_title":"近畿大学工学部研究報告"},{"bibliographic_title":"Research reports of the School of Engineering, Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"To odor of old rice which has a great influence on rice quality, however, both odor and flavor can be improved by blending old rice with aromatic rice. The authors examined the improvement, of rice that can be achived by blending aromatic Sawakaori rice (harvested in the Kochi Prefecture in 2003), which contains much acetyl pyrroline, a main component of aromatic rice, with the Nihonbare rice (harvested in Shiga Prefecture in 1997 to 2004), Sawakaori rice contains high levels of acetyl pyrroline, a main component of the odor of aromatic rice. The blending contained 5 to 50 ％ of Sawakaori rice by weight. Baseds with stable improvements in both taste and odor were identified based on sensory evaluations of the cooked rice by panelists. It became clear that blends containing older samples of Nihonbare rice (in particular, those harvested in 1999 and 2001) had the same taste and aroma qualities as new rice if they contained 10 to 30％ Sawakaori rice.","subitem_description_type":"Abstract"}]},"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":"近畿大学工学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0386491X","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Fujita, Akiko"},{"subitem_text_language":"en","subitem_text_value":"Kawakami, Koji"},{"subitem_text_language":"en","subitem_text_value":"Mikami, Takashi"},{"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)サタケ技術本部食味・分析室"},{"subitem_text_value":"(株)サタケ技術本部食味・分析室"},{"subitem_text_value":"(株)サタケ技術本部食味・分析室"},{"subitem_text_value":"近畿大学工学部生物化学工学科"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Taste research Laboratory, Engineering Division, Satake"},{"subitem_text_value":"Taste research Laboratory, Engineering Division, Satake"},{"subitem_text_value":"Taste research Laboratory, Engineering Division, Satake"},{"subitem_text_value":"Department of Biotechnology and Chemistry, School of Engineering, Kinki 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":"藤田,  明子"},{"creatorName":"フジタ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川上,  晃司"},{"creatorName":"カワカミ, コウジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"三上,  隆司"},{"creatorName":"ミカミ, タカシ","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":"2016-02-18"}],"displaytype":"detail","filename":"AN00063799-20081220-0007.pdf","filesize":[{"value":"907.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00063799-20081220-0007.pdf","url":"https://kindai.repo.nii.ac.jp/record/7279/files/AN00063799-20081220-0007.pdf"},"version_id":"21ceadc0-0128-412c-a053-c96f38b31ddd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Aromatic rice","subitem_subject_scheme":"Other"},{"subitem_subject":"Acetyl pyrroline","subitem_subject_scheme":"Other"},{"subitem_subject":"Blending","subitem_subject_scheme":"Other"},{"subitem_subject":"Sawakaori rice","subitem_subject_scheme":"Other"},{"subitem_subject":"Nihonbare rice","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":"Effect of the Addition of Aromatic Rice to Shiga-grown Nihonbare Rice (1997-2004) Harvested in Different Years","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of the Addition of Aromatic Rice to Shiga-grown Nihonbare Rice (1997-2004) Harvested in Different Years"}]},"item_type_id":"2","owner":"3","path":["1725","3284"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-07-02"},"publish_date":"2010-07-02","publish_status":"0","recid":"7279","relation_version_is_last":true,"title":["Effect of the Addition of Aromatic Rice to Shiga-grown Nihonbare Rice (1997-2004) Harvested in Different Years"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:19:33.386161+00:00"}