{"created":"2023-06-20T13:50:48.484464+00:00","id":264,"links":{},"metadata":{"_buckets":{"deposit":"610613fc-c21b-4188-b3b6-e047dac6fb47"},"_deposit":{"created_by":11,"id":"264","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"264"},"status":"published"},"_oai":{"id":"oai:oiu.repo.nii.ac.jp:00000264","sets":["1:29:35"]},"author_link":["2909"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"ケンコウ ニ イイ アブラ ワ オイシイ ノカ キノウセイ オ ユウスル アブラ ノ ブッセイ ニ ツイテ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"19","bibliographicPageStart":"11","bibliographicVolumeNumber":"19","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"}]}]},"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"}]}]},"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"}]}]},"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 physical property of edible oils which are claimed to be good for health was examined. Compared with viscosity of salad oils with no particular health claims, those of the healthy oils were high. The viscosity of edible oils affected food palatability. So it was suggested that the taste of healty oils were different from those of salada oils.\n The healthy oils were also higher in polar compounds, but this did not appear to be a useful measure of their suitability for deep-frying.\n The results indicated that suitable recipes need to developed for healthy edible oils.","subitem_description_type":"Other"}]},"item_1_other_language_4":{"attribute_name":"その他の言語","attribute_value_mlt":[{"subitem_language":"Deliciousness of edible oils claimed to be good for health"}]},"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":"2006-03-31"}],"displaytype":"detail","filename":"19-3-011.pdf","filesize":[{"value":"449.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"19-3-011","url":"https://oiu.repo.nii.ac.jp/record/264/files/19-3-011.pdf"},"version_id":"7822e7cc-7205-445e-8811-f42c610e5bb5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食用油","subitem_subject_scheme":"Other"},{"subitem_subject":"健康志向","subitem_subject_scheme":"Other"},{"subitem_subject":"粘度","subitem_subject_scheme":"Other"},{"subitem_subject":"極性化合物","subitem_subject_scheme":"Other"},{"subitem_subject":"edible oils","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"health awareness","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"viscosity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"polar compounds","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":"”健康にいい”油はおいしいのか　－機能性を有する油の物性について－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"”健康にいい”油はおいしいのか　－機能性を有する油の物性について－"}]},"item_type_id":"1","owner":"11","path":["35"],"pubdate":{"attribute_name":"公開日","attribute_value":"2006-03-31"},"publish_date":"2006-03-31","publish_status":"0","recid":"264","relation_version_is_last":true,"title":["”健康にいい”油はおいしいのか　－機能性を有する油の物性について－"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-20T14:12:25.213104+00:00"}