{"created":"2023-05-15T12:08:41.336615+00:00","id":313,"links":{},"metadata":{"_buckets":{"deposit":"03df0acd-6a25-454c-a599-2709aae1b255"},"_deposit":{"created_by":18,"id":"313","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"313"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000313","sets":["16:55"]},"author_link":["276","171","251","254","275","253","252","172"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"48","bibliographicPageStart":"39","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　環境保全植物と考えられるローゼルを学内で植栽し，その生葉を用いて食への利用を試みた。さらに南アジアにおけるローゼルの利用状況の実態調査を行った。\n1) ローゼル葉は酸味が強く，有機酸ではリンゴ酸が最も多いことが認められた。\n2) ミネラルとしてはカルシウムの含有量が多いことが認められた。\n3) 食物繊維含有量の多いことが認められた。\n4) 現地調査の結果，タイでは花がくが主に加工食品として用いられ，商品化されていた。\n5) ミャンマーでは生葉がマーケットで大量に販売され，食材として毎日のように調理に使用されていた。家庭では畑で栽培も行われ，手軽に利用されている一般的な食材であることがわかった。\n　新食材として， ローゼル葉の研究を重ねてきたが，現地調査により，南アジア，特にミャンマーでの利用の実態を知ることができた。\n　この研究の一部は，平成18年10月～平成19年2月の教育研究部助成を受けその研究内容を報告したものである。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"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":"細見, 和子"},{"creatorName":"ホソミ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡田, 祐季"},{"creatorName":"オカダ, ユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森下, 敏子"},{"creatorName":"モリシタ, トシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"稲垣, 寛"},{"creatorName":"イナガキ, ヒロシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hosomi, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okada, Yuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Morishita, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Inagaki, Hiroshi","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":"53_5_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"769.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】53_5_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/313/files/53_5_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"c23c8651-8b42-421b-908a-13ad33cb7826"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ローゼル","subitem_subject_scheme":"Other"},{"subitem_subject":"加工食品","subitem_subject_scheme":"Other"},{"subitem_subject":"調理本","subitem_subject_scheme":"Other"},{"subitem_subject":"南アジア","subitem_subject_scheme":"Other"},{"subitem_subject":"Roselle","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Processed Food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooking book","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"South Asia","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":"新食材“ローゼル(Hibiscus Subdariffa L.)\" の葉の南アジアにおける利用について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"新食材“ローゼル(Hibiscus Subdariffa L.)\" の葉の南アジアにおける利用について"},{"subitem_title":"Utilization of Roselle to the Daily Meals in South Asia","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["55"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"313","relation_version_is_last":true,"title":["新食材“ローゼル(Hibiscus Subdariffa L.)\" の葉の南アジアにおける利用について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-05-15T13:19:57.925837+00:00"}