{"created":"2023-05-15T11:44:28.518305+00:00","id":214,"links":{},"metadata":{"_buckets":{"deposit":"6942c029-f871-42fb-9b3f-b5dcc9acadd6"},"_deposit":{"created_by":3,"id":"214","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"214"},"status":"published"},"_oai":{"id":"oai:musashigaoka.repo.nii.ac.jp:00000214","sets":["6:47"]},"author_link":["461","462"],"control_number":"214","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"52","bibliographicPageStart":"47","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"武蔵丘短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Musashigaoka College","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The new cooking method of Tsurumuraski (Malabar nightshade. Basella rubra) was investigated. New type Turumurasaki, being green leaf, straight and non coiled is similar to spinach in color and style. Spinach can't get enough in summer, but Tsurumurasaki is easily cultivated. As Tsurumurasaki is bitter in taste and fibvons in texture, were only used by boiling to take away odor and bitter taste and remake texture. Cooking method is limited, menu is \"Ohitashi\" and \"Aemono\". In this study new cooking methods were studied and three types of menu was investigated. The sensory evaluation of the menus revealed that new cooking method, especially Gratin was desirable and the menus using oil and milk products could remove the bitter taste and remake texture soft and chewiness.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004180602","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"ノート","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10530096","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"小板, 由美子","creatorNameLang":"ja"},{"creatorName":"コイタ, ユミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"鵜飼, 光子","creatorNameLang":"ja"},{"creatorName":"ウカイ, ミツコ","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":"2016-11-04"}],"displaytype":"detail","filename":"KJ00004180602.pdf","filesize":[{"value":"374.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004180602.pdf","url":"https://musashigaoka.repo.nii.ac.jp/record/214/files/KJ00004180602.pdf"},"version_id":"1771cbd8-648f-425d-933a-200bde8341b5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ツルムラサキ","subitem_subject_scheme":"Other"},{"subitem_subject":"調理法","subitem_subject_scheme":"Other"},{"subitem_subject":"特性","subitem_subject_scheme":"Other"},{"subitem_subject":"献立","subitem_subject_scheme":"Other"},{"subitem_subject":"Tsurumurasaki (Malabar nightshade. Basella rubra)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"menu","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":"ツルムラサキの調理加工適性と新しい調理法について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title_language":"ja"},{"subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["47"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-11-04"},"publish_date":"2016-11-04","publish_status":"0","recid":"214","relation_version_is_last":true,"title":["ツルムラサキの調理加工適性と新しい調理法について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-02-21T08:07:19.864484+00:00"}