{"created":"2023-05-15T11:52:34.706893+00:00","id":4037,"links":{},"metadata":{"_buckets":{"deposit":"8dc74044-93b4-4dae-adf1-ef296b68c875"},"_deposit":{"created_by":4,"id":"4037","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"4037"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00004037","sets":["107:282:385"]},"author_link":["7386","7384","7385","7383","7382","7388","7387","7389"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"79","bibliographicPageStart":"75","bibliographicVolumeNumber":"782","bibliographic_titles":[{"bibliographic_title":"學苑"},{"bibliographic_title":"GAKUEN","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"米飯中のRSがヒトの栄養に及ぼす影響について検討する第一歩として,5種類の炊飯器を用いて米飯中のRS量の比較を行った。米飯のRSはパンのそれよりも高い値を示した。米飯中のRS量は炊飯器の加熱,加圧特性によって影響を受け,変化することが明らかとなった。IH式炊飯器のように高温を維持できるもの,釜肌からの加熱だけではなく,炊き上がった米飯表面にも高温スチームによる加温ができるもの,さらに加圧の場合には1.6気圧よりも1.2気圧のものでRS量が小さかった。これらの条件はまた,24時間冷蔵保存した場合にもRS量の変化が小さかった。以上のことから,炊飯器の加熱,加圧特性の違いによって,米飯中のRS量に差が生じることが明らかとなった。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In order to elucidate the influence of resistant starch (RS) intake on our intestine, the RS contents in boiled rice prepared from five types of rice cookers were measured. Consequently, it was shown that 1) The RS content of boiled rice was higher than that of white bread. 2) The heating method and/or pressure treatment of the rice cooker were effective to the RS content of boiled rice. 3) The amount of the RS in boiled rice has decreased by induction heating system and the pressure processing of 1.2 atm. 4) These conditions also controlled the changes of the RS content in boiled rice during storage at 4℃. These results suggested that the RS content of boiled rice was influenced by the heating method and the pressurizing method of the rice cooker.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"13","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004435130","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"研究ノート","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038441","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13480103","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"生活機構研究科生活機構学専攻3年"},{"subitem_text_value":"生活科学科"},{"subitem_text_value":"生活科学科"},{"subitem_text_value":"生活科学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"清水, 史子"},{"creatorName":"シミズ, フミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"伊藤, ひとみ"},{"creatorName":"イトウ, ヒトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 文香"},{"creatorName":"サトウ, アヤカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小川, 睦美"},{"creatorName":"オガワ, ムツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SHIMIZU, Fumiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ITOU, Hitomi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SATOU, Ayaka","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"OGAWA, Mutsumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-16"}],"displaytype":"detail","filename":"KJ00004435130.pdf","filesize":[{"value":"471.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004435130.pdf","url":"https://swu.repo.nii.ac.jp/record/4037/files/KJ00004435130.pdf"},"version_id":"5c362cee-c135-4e02-9636-821c6c7e2919"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"レジスタントスターチ","subitem_subject_scheme":"Other"},{"subitem_subject":"米飯","subitem_subject_scheme":"Other"},{"subitem_subject":"炊飯器","subitem_subject_scheme":"Other"},{"subitem_subject":"resistant starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"boiled rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rice cooker","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":"異なる炊飯器を用いた米飯レジスタントスターチ含量の定量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"異なる炊飯器を用いた米飯レジスタントスターチ含量の定量"},{"subitem_title":"Measurement of Resistant Starch Contents in Boiled Rice Prepared from Different Types of Rice Cookers","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["385"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"4037","relation_version_is_last":true,"title":["異なる炊飯器を用いた米飯レジスタントスターチ含量の定量"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-16T18:55:07.255612+00:00"}