{"created":"2023-06-20T13:50:46.825965+00:00","id":229,"links":{},"metadata":{"_buckets":{"deposit":"19fc00ae-9a6e-4c6d-999e-0e3113167256"},"_deposit":{"created_by":11,"id":"229","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"229"},"status":"published"},"_oai":{"id":"oai:oiu.repo.nii.ac.jp:00000229","sets":["1:28:32"]},"author_link":["2909","1700"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"コウレイシャムケ ショクヒン ト シテ ノ デンプルゲル ノ チョウセイ ジョウケン ト ブッセイ ニ カンスル ケントウ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"32","bibliographicPageStart":"25","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"国際研究論叢 : 大阪国際大学紀要"},{"bibliographic_title":"OIU journal of international studies","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"伊藤, 知子"}],"nameIdentifiers":[{"nameIdentifier":"2909","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000383208888","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000383208888"}]},{"creatorNames":[{"creatorName":"米浪, 直子"}],"nameIdentifiers":[{"nameIdentifier":"1700","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"イトウ, トモコ"}],"nameIdentifiers":[{"nameIdentifier":"2909","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000383208888","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000383208888"}]},{"creatorNames":[{"creatorName":"コメナミ, ナオコ"}],"nameIdentifiers":[{"nameIdentifier":"1700","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Fujimura-Ito, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2909","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000383208888","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000383208888"}]},{"creatorNames":[{"creatorName":"Komenami, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1700","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"　The effect of concentration （2 - 9% w/w）of potato and corn starch and addition ofmilk on texture and viscosity of the resulting gels was comparatively examined.The results were as follows: （1）The hardness of the corn starch gels was found tobe greater than that of the potato starch gels in a concentration range of 6 - 9%, andthe hardness of both gels consisted of 2 - 9 % starch was less than 5×10 N/m conforming to the standard stipulated for universal design food by Ministry ofHealth, Labor and Welfare. （2）The potato starch gels were greater in cohesivenessand viscosity but lower in hardness and adhesiveness comparing with the cornstarch gels in 6 - 9% range. In contrast to the potato starch gels, hardness andadhesiveness of the corn starch gels markedly increased with increase of the starchconcentration. （3）Addition of milk resulted in increases of hardness and viscosityin both gels and furthermore increases of adhesiveness were observed in the potato gels. In conclusion, the present study showed that the physical properties of starchgel varied with a kind of starch, by its concentration and by addition of milk,suggesting that by appropriate combination of these three factors one can producestarch gels with desirable properties as a food for the elderly.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10110523","subitem_source_identifier_type":"NCID"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Article"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2007-03-31"}],"displaytype":"detail","filename":"20-3-025.pdf","filesize":[{"value":"448.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"20-3-025","url":"https://oiu.repo.nii.ac.jp/record/229/files/20-3-025.pdf"},"version_id":"f428d959-fa29-4629-bdf4-c484a61141da"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"デンプンゲル","subitem_subject_scheme":"Other"},{"subitem_subject":"かたさ","subitem_subject_scheme":"Other"},{"subitem_subject":"凝集性","subitem_subject_scheme":"Other"},{"subitem_subject":"付着性","subitem_subject_scheme":"Other"},{"subitem_subject":"粘度","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":"高齢者向け食品としてのデンプンゲルの調製条件と物性に関する検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高齢者向け食品としてのデンプンゲルの調製条件と物性に関する検討"},{"subitem_title":"The Effect of Ingredients on the Physical Properties of Starch Gel as a Food for the Elderly","subitem_title_language":"en"}]},"item_type_id":"1","owner":"11","path":["32"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-03-31"},"publish_date":"2007-03-31","publish_status":"0","recid":"229","relation_version_is_last":true,"title":["高齢者向け食品としてのデンプンゲルの調製条件と物性に関する検討"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-20T14:05:24.999233+00:00"}