{"created":"2023-05-15T14:05:46.393193+00:00","id":571,"links":{},"metadata":{"_buckets":{"deposit":"fa7a3eb3-4236-4cb6-966e-235388517b4c"},"_deposit":{"created_by":15,"id":"571","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"571"},"status":"published"},"_oai":{"id":"oai:dwcla.repo.nii.ac.jp:00000571","sets":["219:222","25:27"]},"author_link":["698","1657","1310","1658","696","699","1312","1660","1662","1661","1659","697","701","700"],"item_10002_alternative_title_1":{"attribute_name":"別タイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effects of texture modification on the flavor of foods for elderly people with dysmasesis"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"59","bibliographicPageStart":"54","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"同志社女子大学生活科学"},{"bibliographic_title":"DWCLA human life and science","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":"AA11325308-20120220-54","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The aroma and flavor of food before and during eating is a major determinant of the pleasure which drives us to eat. The aim of this study was to investigate how texture modification influences the aroma and flavor of two types of texture-modified teriyaki-based salmon foods (chopped salmon teriyaki and steamed salmon teriyaki-paste) as compared to original salmon teriyaki using gas chromatographyolfactometry and retronasal olfactometry analyses. The results indicated that the odor of soy sauce was weaker in the modified foods as compared to the original, with the past having even less odor than the chopped salmon teriyaki. The sensory evaluation corresponded with the gas chromatography results, and showed that odor was an important factor contributing to preference. Steamed salmon teriyaki-paste is suitable for elderly people with dysmasesis because it is easy to chew and swallow ; thus, optimal cooking conditions to improve its odor should be developed.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究ノート","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15020/00000564","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 - 真部真里子","subitem_link_url":"http://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/2269/2269_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":"同志社女子大学生活科学会"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"120004404317","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":"AA11325308","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13451391","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2008年度卒業生"},{"subitem_text_value":"同志社女子大学生活科学部2008年度卒業生"},{"subitem_text_value":"同志社女子大学生活科学部2008年度卒業生"},{"subitem_text_value":"同志社女子大学生活科学部2009年度卒業生"},{"subitem_text_value":"同志社女子大学生活科学部2009年度卒業生"},{"subitem_text_value":"同志社女子大学生活科学部2009年度卒業生"}]},"item_10002_text_28":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Doshisha Women's College of Liberal Arts, Faculty of Human Life Science, Department of Food Science and Nutrition"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"真部, 真里子"},{"creatorName":"マナベ, マリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1310","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"河本, 育子"},{"creatorName":"カワモト, イクコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"696","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"柴田, 直子"},{"creatorName":"シバタ, ナオコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"697","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"浦井, 麻衣子"},{"creatorName":"ウライ, マイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"698","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"林, 千沙都"},{"creatorName":"ハヤシ, チサト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"699","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"廣江, 慧子"},{"creatorName":"ヒロエ, サトコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"700","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"三好, 絢子"},{"creatorName":"ミヨシ, アヤコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"701","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MANABE, Mariko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1312","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAWAMOTO, Ikuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1657","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SHIBATA, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1658","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"URAI, Maiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1659","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HAYASHI, Chisato","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1660","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HIROE, Satoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1661","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MIYOSHI, Ayako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1662","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":"2015-08-04"}],"displaytype":"detail","filename":"AA11325308-20120220-54.pdf","filesize":[{"value":"971.4 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