{"created":"2023-07-25T10:32:27.449020+00:00","id":833,"links":{},"metadata":{"_buckets":{"deposit":"62b1dfe8-08bb-49b2-983a-1ee00f37ae5e"},"_deposit":{"created_by":5,"id":"833","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"833"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00000833","sets":["6:161:184"]},"author_link":["6457","6458"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"198","bibliographicPageStart":"193","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"広島女学院大学論集"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The ratio of chemical and physical factors contributing to the palatability of konjac (Amorphophallus konjac) jelly was investigated by a sensory evaluation. The data of the sensory evaluation were analyzed by aroma and flavor as the chemical factor and texture, temperature and external appearance as the physical one. The results clarified that the ratio of chemical and physical factors contributing to the palatability of konjac jelly is about 3:7 and physical factors influence the palatability much more than chemical factors. Furthermore, it is revealed that, among the physical factors, \"texture\" expressed by such terms as resistance to chewing, elasticity and feeling of swallowing is important factors concerned in the palatability. Textures of commercial konjac jellies were measured using the tensipresser. The texture of konjac jellies was different significantly by manufacturing companies and brands.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0374-8057","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三浦, 芳助","creatorNameLang":"ja"},{"creatorName":"ミウラ, ヨシスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6457","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Miura, Yoshisuke","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6458","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-03"}],"displaytype":"detail","filename":"ronsyu47miura.pdf","filesize":[{"value":"581.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu47miura.pdf","url":"https://hju.repo.nii.ac.jp/record/833/files/ronsyu47miura.pdf"},"version_id":"25e25d77-e0cb-4b92-99f5-b060b92e2664"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"こんにゃくゼリー","subitem_subject_scheme":"Other"},{"subitem_subject":"品質評価","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":"こんにゃくゼリーの品質評価に関与する要因","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"こんにゃくゼリーの品質評価に関与する要因","subitem_title_language":"ja"},{"subitem_title":"Factors on Quality Evaluation of Konjac (Amorphophallus konjac) Jelly","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["184"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"833","relation_version_is_last":true,"title":["こんにゃくゼリーの品質評価に関与する要因"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-09-22T07:50:00.946700+00:00"}