{"created":"2023-05-15T11:11:17.826149+00:00","id":127,"links":{},"metadata":{"_buckets":{"deposit":"bd606882-9672-4555-bced-2b1574e87d00"},"_deposit":{"created_by":14,"id":"127","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"127"},"status":"published"},"_oai":{"id":"oai:sanotan.repo.nii.ac.jp:00000127","sets":["35:36"]},"author_link":["169","166","170","167","165","172","168","171"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"29","bibliographicPageEnd":"46","bibliographicPageStart":"39","bibliographic_titles":[{"bibliographic_title":"佐野日本大学短期大学研究紀要"},{"bibliographic_title":"Sano Nihon University College bulletin","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"\"Tochiotome\" and \"Skyberry\" that are out of the standard are discarded. We aimed at these being used.\nIn this paper, We studied an optimal method to make \"Tochiotome\" and \"Skyberry\" powder. Furthermore,\nWe examined the way that the color of strawberry and anthocyanins are keeped. The results obtained were\nas follows:\nFirst, among the heat drying methods, the most suitable conditions were 50℃ , 48 hours, and the thickness\nwas 3 ㎜ . Strawberry turned brown when heated at 60℃ and 70℃. Powder at 50℃ was better than\npowder at 40℃ with color and the amount of anthocyanin. Second, the freeze drying was better than the\nheat drying at 50 ℃ with color and particle fineness. However, the amount of anthocyanin of powder at\n50℃ was higher.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15109/00000111","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"佐野日本大学短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40021637393","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12824278","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-0707","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山﨑, 敬子"},{"creatorName":"ヤマザキ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"165","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"野中, 春奈"},{"creatorName":"ノナカ, ハルナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"166","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤田, 睦"},{"creatorName":"フジタ, ムツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"167","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"本間(橋本), 環"},{"creatorName":"ホンマ(ハシモト), タマキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"168","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamazaki, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"169","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nonaka, Haruna","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"170","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Fujita, Mutsumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"171","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Honma(Hashimoto), Tamaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"172","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":"2018-09-15"}],"displaytype":"detail","filename":"研究紀要_29号_05山﨑・野中・藤田・本間.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"研究紀要_29号_05山﨑・野中・藤田・本間","url":"https://sanotan.repo.nii.ac.jp/record/127/files/研究紀要_29号_05山﨑・野中・藤田・本間.pdf"},"version_id":"7e3f4334-a656-400b-868b-44ad6d2f464b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"とちおとめ","subitem_subject_scheme":"Other"},{"subitem_subject":"スカイベリー","subitem_subject_scheme":"Other"},{"subitem_subject":"パウダー","subitem_subject_scheme":"Other"},{"subitem_subject":"フリーズドライ","subitem_subject_scheme":"Other"},{"subitem_subject":"色彩・色差","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":"栃木県産イチゴを利用した調理加工品の開発(2)イチゴパウダーの製造法の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栃木県産イチゴを利用した調理加工品の開発(2)イチゴパウダーの製造法の検討"},{"subitem_title":"Processed food production using Tochigi strawberries(2)A study on the method of producing strawberry powder","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["36"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-09-15"},"publish_date":"2018-09-15","publish_status":"0","recid":"127","relation_version_is_last":true,"title":["栃木県産イチゴを利用した調理加工品の開発(2)イチゴパウダーの製造法の検討"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-05-15T11:17:08.827277+00:00"}