{"created":"2023-05-15T12:10:40.379918+00:00","id":2637,"links":{},"metadata":{"_buckets":{"deposit":"e50c4422-a23a-489d-9e3a-60e80eb4c456"},"_deposit":{"created_by":18,"id":"2637","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2637"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00002637","sets":["16:341"]},"author_link":["139","135","190","187","153","150"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"42","bibliographicPageStart":"35","bibliographicVolumeNumber":"66","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学紀要論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　食物栄養学科では、神戸市との「KOBE エコタウン・オリーブプロジェクト」の活動の一環として、オリーブ果実の塩漬け加工に取り組み、安全な製品を作るために細菌検査を実施した。その結果、2018年に実施した加工工程では、１ヶ月後のオリーブ果実の塩漬けの酵母菌、カビは規格基準内であったが、生菌数が規格基準を上回った。そこで、2019年の加工工程において、処理するオリーブ果実の重量を減らし、使用する溶液や水の量を増やし、またパック詰めにして保存した。その結果、殺菌処理方法の水道水、酸性電解水、次亜塩素酸ナトリウムの３溶液とも、生菌数、酵母菌、カビ、すべての菌で規格基準内の結果となり、厚生労働省の「漬物の衛生規範」、「食品衛生法および衛生規範における微生物規格基準」に適合したオリーブ果実の塩漬けを作ることができた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"今江, 佳菜美"},{"creatorName":"イマエ, カナミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西川, 貴子"},{"creatorName":"ニシカワ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"平野, 直美"},{"creatorName":"ヒラノ, ナオミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Imae, Kanami","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishikawa, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hirano, Naomi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"04 資料・今江・西川・平野③.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】04 資料・今江・西川・平野③","url":"https://suica.repo.nii.ac.jp/record/2637/files/04 資料・今江・西川・平野③.pdf"},"version_id":"5203d669-ad75-481b-9384-525fd23d86e8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"オリーブ","subitem_subject_scheme":"Other"},{"subitem_subject":"加工工程","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌検査","subitem_subject_scheme":"Other"},{"subitem_subject":"生菌数","subitem_subject_scheme":"Other"},{"subitem_subject":"olives","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"procedures for food processing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bacteriological examination","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the viable bacterial count","subitem_subject_language":"en","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":"オリーブ果実の塩漬け加工工程の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"オリーブ果実の塩漬け加工工程の検討"},{"subitem_title":"Examining the Procedures Involved in Processing Table Olives","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["341"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-18"},"publish_date":"2021-03-18","publish_status":"0","recid":"2637","relation_version_is_last":true,"title":["オリーブ果実の塩漬け加工工程の検討"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-05-15T12:43:00.663218+00:00"}