{"created":"2023-06-19T12:05:32.215745+00:00","id":396,"links":{},"metadata":{"_buckets":{"deposit":"6eff0efd-ac4c-449b-a572-9790e934d895"},"_deposit":{"created_by":15,"id":"396","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"396"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000396","sets":["6:32"]},"author_link":["177","930","184"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"17","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_7_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40002771522","subitem_description_type":"Other"}]},"item_7_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_7_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In order to utilize lactosucrose (4G-β-D-galactosylsucrose, LS) as  a sugar substitute in food, the effects of LS on the physical properties of agar gels were investigated.\nTwo types of agar gels, 0.5 and 1.0 wt％, agar to gels, were prepared. Granulated sugar (G) and LS-35 (Ensuiko Sugar Refining Co., Ltd.) were added as sweeteners to the agar gels to 10％ in dry weight in the ratios of G to LS-35 of 100 : 0 (G100), 50 : 50 (G50 : LS50), and 0 : 100 (LS100).\nNo significant differences were found among the three samples of each agar gel in either the transmittance (at 550nm) or the degree of syneresis. In 0.5％ agar gel, the breaking strain was higher and the bittle energy was lower in G100 than in G50 : LS50; and LS100 was intermediate between those of the two parameters. No significant differences were found in other parameters of the breaking characteristics. In the sensory evaluation, G100 was the highest in the sweetness; LS100 was the weakest in the sweetness; G50 : LS50 was the highest in the preference of sweetness ; and LS100 was the lowest in the preference of sweetness.\nIt is concluded that there are no appreciable differences in the physical properties of 0.5-1.0％ agar gels added LS as a sugar substitute.\n","subitem_description_type":"Abstract"}]},"item_7_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_7_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"広田, 直子"},{"creatorName":"ヒロタ, ナオコ","creatorNameLang":"ja-Kana"},{"creatorName":"Hirota, Naoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"177","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000060218857","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"古内, 幸雄"},{"creatorName":"フルウチ, ユキオ","creatorNameLang":"ja-Kana"},{"creatorName":"Furuuchi, Yukio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"184","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006165956","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006165956"}]},{"creatorNames":[{"creatorName":"三田, コト"},{"creatorName":"ミタ, コト","creatorNameLang":"ja-Kana"},{"creatorName":"Mita, Koto","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"930","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002754409","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000002754409"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-02-14"}],"displaytype":"detail","filename":"kentan_kiyo-48-03.pdf","filesize":[{"value":"452.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-48-03","url":"https://u-nagano.repo.nii.ac.jp/record/396/files/kentan_kiyo-48-03.pdf"},"version_id":"ad53e615-23b5-4b37-9b81-eb2bd35d6a90"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"乳果オリゴ糖","subitem_subject_scheme":"Other"},{"subitem_subject":"寒天ゲル","subitem_subject_scheme":"Other"},{"subitem_subject":"甘味料","subitem_subject_scheme":"Other"},{"subitem_subject":"破断特性","subitem_subject_scheme":"Other"},{"subitem_subject":"離漿","subitem_subject_scheme":"Other"},{"subitem_subject":"ｌactosucrose","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"agar gel","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sweetener","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"breaking characteristics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"syneresis","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":"乳果オリゴ糖 (4G-β-D-galactosylsucrose) が寒天ゲルの物性に及ぼす影響 （第1報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乳果オリゴ糖 (4G-β-D-galactosylsucrose) が寒天ゲルの物性に及ぼす影響 （第1報）"},{"subitem_title":"Effects of lactosucrose (4G-β-D-galactosylsucrose) on the physical properties of agar gels (Part 1)","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["32"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-02-14"},"publish_date":"2014-02-14","publish_status":"0","recid":"396","relation_version_is_last":true,"title":["乳果オリゴ糖 (4G-β-D-galactosylsucrose) が寒天ゲルの物性に及ぼす影響 （第1報）"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:41:55.027721+00:00"}