{"created":"2023-06-19T12:05:37.783798+00:00","id":502,"links":{},"metadata":{"_buckets":{"deposit":"b846b4a0-1e2f-47b6-872e-82593aa59da5"},"_deposit":{"created_by":15,"id":"502","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"502"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000502","sets":["6:40"]},"author_link":["184"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"25","bibliographicVolumeNumber":"50","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":"40002771544","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":"The powder of eddos, one (ZAO) was produced in Zao district of Miyagi prefecture and the other (CHN) in China, cyclodextrin products (K-50) containing 30％α-cyclodextrin, curdlan (CD) which is a polysaccharide produced by Alcaligenes faecalis var. myxogenes and curdlan products (CD-3) which is the mixture of 50％ curdlan, 15％ locust bean gum and 35％ other food materials, were added to wheat flour for the purpose to examine the effects of these additives on the physical properties of the cooking noodles. The physical properties were measured by a rheometer (RHEONER model RE-3305, YAMADEN).\nThe results obtained are; \n1. The cooking loss of cooked noodles were decreased by adding every additives used in the test, especially CD and CD-3.\n2. The breaking stress of cooked noodles containing NaCl either 4％ or 0％ were increased by added these additives, especially ZAO and CD-3, but on the other hand, the brittle stress were decreased.\n3. Influence of NaCl on the increase of the breaking stress and the decrease of the brittle stress of the cooked noodles was smaller at 0％ NaCl than 4％NaCI concentration.\n4. The breaking stress and the brittle stress were given the highest value at 0.5％ concentration of ZAO, CHN and CD-3.\n5. The effect of added ZAO and CD-3 on the stensile stress of the cooked noodles were larger than added other additives.\n6. The breaking strain and stress were decreased, but the brittle Strain and Stress were increased according to the length of time from 0 to 30 min.\nIt was not certain whether these food additives used in the test were effective or not on the improvement of the physical properties of cooked noodles.\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":"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"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-04-30"}],"displaytype":"detail","filename":"kentan_kiyo-50-03.pdf","filesize":[{"value":"408.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-50-03","url":"https://u-nagano.repo.nii.ac.jp/record/502/files/kentan_kiyo-50-03.pdf"},"version_id":"b759b577-5ff3-4a24-91f9-2ae929dd6f03"}]},"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":"さといも粉末を添加した麺の物性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"さといも粉末を添加した麺の物性に関する研究"},{"subitem_title":"The effect of added eddo powder and  other additives on physical properties of cooked Japanese noodle","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-04-30"},"publish_date":"2014-04-30","publish_status":"0","recid":"502","relation_version_is_last":true,"title":["さといも粉末を添加した麺の物性に関する研究"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:43:49.790023+00:00"}