{"created":"2023-05-15T09:36:53.179612+00:00","id":1325,"links":{},"metadata":{"_buckets":{"deposit":"eb93a026-cd18-406a-9a20-863f7e452c51"},"_deposit":{"created_by":13,"id":"1325","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"1325"},"status":"published"},"_oai":{"id":"oai:seitoku.repo.nii.ac.jp:00001325","sets":["59:57:190"]},"author_link":["2284","2285","2286","698"],"control_number":"1325","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"93","bibliographicPageStart":"89","bibliographicVolumeNumber":"31","bibliographic_titles":[{"bibliographic_title":"研究紀要"},{"bibliographic_title":"Bulletin of Seitoku University, Bulletin of Seitoku University Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"PDF","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"要旨\n　異なる調理機器や調理法を用い、女子学生が好む食味を検討した。食味については、官能評価で比較し、作業量については、作業時間を計測した。対象の料理は、鶏のから揚げとし、調理条件は揚げ、焼き（スチコン）、市販のから揚げ粉を用いた焼き（スチコン）の3 種類とした。また、あんをかけた上記3 種類の鶏のから揚げも対象とした。作業時間は、焼き（スチコン）が揚げに比べ、短時間であった。3 種類のうち、市販のから揚げ粉を用いた鶏のから揚げが最も好まれた。一方、あんかけにした場合は、市販のから揚げ粉を用いた場合が最も好ましいとは結論づけられなかった。","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Abstract\n　The difference between the use of cooking apparatus and cooking methods were compared through sensory evaluation by female university students. It measured the hours of food preparation time. The main objective was to make a good quality fried chicken. There were three types of cooking methods used: deep-fried, baked, and baked with the use of commercial seasoning. The same sauces were used for the three types of fried chicken. Baked chicken takes shorter cooking more than deep-fried one. The most preferred cooking method was baked using the commercial seasoning. However, dipping sauce for these three types of cooking methods were roughly the same.","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"聖徳大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12621204","subitem_source_identifier_type":"NCID"}]},"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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"別所, 京子","creatorNameLang":"ja"},{"creatorName":"ベッショ, キョウコ","creatorNameLang":"ja-Kana"},{"creatorName":"BESSHO, Kyoko","creatorNameLang":"en"}],"familyNames":[{"familyName":"別所","familyNameLang":"ja"},{"familyName":"ベッショ","familyNameLang":"ja-Kana"},{"familyName":"BESSHO","familyNameLang":"en"}],"givenNames":[{"givenName":"京子","givenNameLang":"ja"},{"givenName":"キョウコ","givenNameLang":"ja-Kana"},{"givenName":"Kyoko","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2284","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"久保田, 千絵","creatorNameLang":"ja"},{"creatorName":"クボタ, チエ","creatorNameLang":"ja-Kana"},{"creatorName":"KUBOTA, Chie","creatorNameLang":"en"}],"familyNames":[{"familyName":"久保田","familyNameLang":"ja"},{"familyName":"クボタ","familyNameLang":"ja-Kana"},{"familyName":"KUBOTA","familyNameLang":"en"}],"givenNames":[{"givenName":"千絵","givenNameLang":"ja"},{"givenName":"チエ","givenNameLang":"ja-Kana"},{"givenName":"Chie","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2285","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"小林, 久子","creatorNameLang":"ja"},{"creatorName":"コバヤシ, ヒサコ","creatorNameLang":"ja-Kana"},{"creatorName":"KOBAYASHI, Hisako","creatorNameLang":"en"}],"familyNames":[{"familyName":"小林","familyNameLang":"ja"},{"familyName":"コバヤシ","familyNameLang":"ja-Kana"},{"familyName":"KOBAYASHI","familyNameLang":"en"}],"givenNames":[{"givenName":"久子","givenNameLang":"ja"},{"givenName":"ヒサコ","givenNameLang":"ja-Kana"},{"givenName":"Hisako","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2286","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"小川, 聖子","creatorNameLang":"ja"},{"creatorName":"オガワ, セイコ","creatorNameLang":"ja-Kana"},{"creatorName":"OGAWA, Seiko","creatorNameLang":"en"}],"familyNames":[{"familyName":"小川","familyNameLang":"ja"},{"familyName":"オガワ","familyNameLang":"ja-Kana"},{"familyName":"OGAWA","familyNameLang":"en"}],"givenNames":[{"givenName":"聖子","givenNameLang":"ja"},{"givenName":"セイコ","givenNameLang":"ja-Kana"},{"givenName":"Seiko","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"698","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":"2021-04-01"}],"displaytype":"detail","filename":"202031_089-093.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"202031_089-093","url":"https://seitoku.repo.nii.ac.jp/record/1325/files/202031_089-093.pdf"},"version_id":"f8ba7b7a-6349-45e6-9417-3581ea0ba3d3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"鶏のから揚げ","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"作業時間","subitem_subject_scheme":"Other"},{"subitem_subject":"市販のから揚げ粉","subitem_subject_scheme":"Other"},{"subitem_subject":"女子学生","subitem_subject_scheme":"Other"},{"subitem_subject":"deep-fried chicken","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food preparation time","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"commercial seasoning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"female university students","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":"女子学生に好まれる揚げ物（鶏のから揚げ）の 最適条件の検討：調理条件の違いによる嗜好の特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"女子学生に好まれる揚げ物（鶏のから揚げ）の 最適条件の検討：調理条件の違いによる嗜好の特性","subitem_title_language":"ja"},{"subitem_title":"The optimal heating cooking condition of deep-fried chicken according to female university students : Characteristics of preference due to differences in cooking conditions","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"13","path":["190"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-04-01"},"publish_date":"2021-04-01","publish_status":"0","recid":"1325","relation_version_is_last":true,"title":["女子学生に好まれる揚げ物（鶏のから揚げ）の 最適条件の検討：調理条件の違いによる嗜好の特性"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2024-05-24T01:00:02.112947+00:00"}