{"created":"2023-05-15T14:06:34.235551+00:00","id":1790,"links":{},"metadata":{"_buckets":{"deposit":"affa4153-8357-4889-99b5-fae575d2dcd8"},"_deposit":{"created_by":19,"id":"1790","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"1790"},"status":"published"},"_oai":{"id":"oai:dwcla.repo.nii.ac.jp:00001790","sets":["224:339","25:28"]},"author_link":["6078","6090","6095","6089","6080","6082","6084","6087","6077","6088","6086","6097","6094","6085","6076","6079","6083","6096","6081","6093","6092","6091"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-07-29","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"133","bibliographicPageStart":"123","bibliographicVolumeNumber":"34","bibliographic_titles":[{"bibliographic_title":"総合文化研究所紀要"},{"bibliographic_title":"Bulletin of Institute for Interdisciplinary Studies of Culture Doshisha Women’s College of Liberal Arts","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_35":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_description":"AN10052143-20200603-123","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study is to compare and study water-soluble vitamin losses before and after cooking pumpkin and Japanese radish (daikon) with a steam convection oven (SC cooking) and a vacuum-packed pouch (V-P P cooking). Pumpkin was cut into 2.5 cm cubes and daikon into 2.0 cm cubes. For SC cooking, pumpkin was heated for 15 minutes and daikon for 60 minutes with liquid seasoning. For V-P P cooking, pumpkin and daikon were vacuum-packed with liquid seasoning and heated under the same conditions as SC cooking. For pumpkin, percentages of niacin, folic acid and pantothenic acid in uncooked samples, as well as those cooked by SC cooking and V-P P cooking were compared. For daikon, percentages of vitamins B1, B2, B6 and C, niacin, folic acid and pantothenic acid in uncooked samples, as well as those cooked by SC cooking and V-P P cooking were compared. Setting the percentages of vitamins remained in uncooked samples as 100 %, those in SC and V-P P cooked samples of pumpkin were calculated as follows: niacin 93.1 %, 85.4 %; folic acid 84.0 %, 74.4 %; and pantothenic acid 97.9 %, 89.1 %, respectively. Percentages of vitamins in SC\nand V-P P cooked samples of daikon were as follows: vitamin B1 97.4 %, 94.0 %; vitamin B2 not detected, not detected; vitamin B6 66.6 %, 65.2 %; vitamin C 43.3 %, 52.2 %; niacin 80.0 %, 66.7 %; folic acid 37.7 %, 37.7 %; and pantothenic acid 72.0 %, 65.4 %, respectively.\nThese results indicated that vitamin losses measured in this study were attributable to the cooking process, suggesting that the degree of vitamin losses due to the cooking process varied according to the characteristics of vitamins and cooking methods.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15020/00001745","subitem_identifier_reg_type":"JaLC"}]},"item_10002_link_30":{"attribute_name":"著者 外部リンク","attribute_value_mlt":[{"subitem_link_text":"同志社女子大学研究者データベース - 神田知子","subitem_link_url":"https://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/3040/3040_Researcher.html"},{"subitem_link_text":"同志社女子大学研究者データベース - 小切間美保","subitem_link_url":"https://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/2186/2186_Researcher.html"}]},"item_10002_publisher_32":{"attribute_name":"出版地","attribute_value_mlt":[{"subitem_publisher":"京都"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"同志社女子大学総合文化研究所 (学術研究支援課)"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10052143","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09100105","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_27":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科"},{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科・2013年度卒業生"},{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科・2013年度卒業生"},{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科・2013年度卒業生"},{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科・2014年度卒業生"},{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科・2014年度卒業生"},{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科・2014年度卒業生"},{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科・2014年度卒業生"},{"subitem_text_value":"同志社女子大学・生活科学部・食物栄養科学科"},{"subitem_text_value":"金城学院大学・生活環境学部・食環境栄養学科"},{"subitem_text_value":"龍谷大学短期大学部・こども教育学科"}]},"item_10002_text_28":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts"},{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts, Graduate of 2013"},{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts, Graduate of 2013"},{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts, Graduate of 2013"},{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts, Graduate of 2014"},{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts, Graduate of 2014"},{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts, Graduate of 2014"},{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts, Graduate of 2014"},{"subitem_text_value":"Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts"},{"subitem_text_value":"Department of Food and Nutritional Environment, Faculty of Human Life and Environment, Kinjo Gakuin University"},{"subitem_text_value":"Child Welfare Course, Ryukoku University Junior College"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"神田, 知子"},{"creatorName":"コウダ, トモコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6076","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"馬場, 千裕"},{"creatorName":"ババ, チヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6077","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"石田, 悠紀子"},{"creatorName":"イシダ, ユキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6078","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"谷口, 奈那恵"},{"creatorName":"タニグチ, ナナエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6079","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"今西, 恵里"},{"creatorName":"イマニシ, 　エリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6080","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"貝原, 智美"},{"creatorName":"カイバラ, トモミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6081","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中谷, 公美"},{"creatorName":"ナカヤ, サトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6082","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"妹尾, 絢子"},{"creatorName":"セノ, アヤコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6083","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小切間, 美保"},{"creatorName":"コギリマ, ミホ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6084","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"丸山, 智美"},{"creatorName":"マルヤマ, トモミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6085","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"内田, 真理子"},{"creatorName":"ウチダ, マリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6086","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Koda, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6087","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Baba, Chihiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6088","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ishida, Yukiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6089","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Taniguchi, Nanae","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6090","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Imanishi, Eri","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6091","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kaihara, Tomomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6092","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakaya, Satomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6093","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Seno, Ayako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6094","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kogirima, Miho","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6095","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Maruyama, Satomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6096","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Uchida, Mariko ","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6097","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":"2020-06-04"}],"displaytype":"detail","filename":"AN10052143-20200603-123.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"スチームコンベクションオーブン調理と真空調理による水溶性ビタミンの調理損失の比較：かぼちゃおよび大根の煮物について","url":"https://dwcla.repo.nii.ac.jp/record/1790/files/AN10052143-20200603-123.pdf"},"version_id":"9e2159a8-183d-429a-9244-1051e11d731c"}]},"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":"スチームコンベクションオーブン調理と真空調理による水溶性ビタミンの調理損失の比較：かぼちゃおよび大根の煮物について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スチームコンベクションオーブン調理と真空調理による水溶性ビタミンの調理損失の比較：かぼちゃおよび大根の煮物について"},{"subitem_title":"Comparisons of water-soluble Vitamin Losses and Cooking Methods for Pumpkin and Japanese radish（Daikon） Cooked with Steam Convection Oven and Vacuum-packed Pouch","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"19","path":["28","339"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-06-04"},"publish_date":"2020-06-04","publish_status":"0","recid":"1790","relation_version_is_last":true,"title":["スチームコンベクションオーブン調理と真空調理による水溶性ビタミンの調理損失の比較：かぼちゃおよび大根の煮物について"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T14:40:12.995456+00:00"}