{"created":"2023-06-20T15:54:14.281992+00:00","id":714,"links":{},"metadata":{"_buckets":{"deposit":"3665a344-598a-4a54-bf84-edfe162b6733"},"_deposit":{"created_by":2,"id":"714","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"714"},"status":"published"},"_oai":{"id":"oai:jin-ai.repo.nii.ac.jp:00000714","sets":["9:33"]},"author_link":["1800","1177","2725","1722","1802","2726","1806","1801","1805","2727","1182","2724","2728","1803"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"7","bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"仁愛大学研究紀要. 人間生活学部篇"},{"bibliographic_title":"Research journal of Jin-ai University, faculty of human life studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Odors of meat and potate stew cooked by the In-Cart cooking system were determined using the GC-MS system and compared with those from commonly used cook-serve systems. The sensory evaluation of these odors was carried out by 40 students. Odors of ingredients of the stew such as potato, carrot and onion were measured with GC-MS to determine the origin of the odors of the stew. Although GS-MS measurements showed that the odors of the stew from the cook-serve system was stronger than those from the In-Cart cooking system, the results of the sensory evaluation indicated that the odors of the In-Cart cooking system were stronger than those from the cook-serve system. The result was explainable by the fact that compounds with strong odors such as concentrations of sulfur-containing compounds and aldehydes were high with the In-Cart cooking system.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57426/00000708","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"仁愛大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21853363","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":"樽井, 雅彦"},{"creatorName":"タルイ, マサヒコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1800","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"窪田, 翔一"},{"creatorName":"クボタ, ショウイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1801","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松田, 衣里加"},{"creatorName":"マツダ, エリカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1802","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉田, 芽生"},{"creatorName":"ヨシダ, メイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1803","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"伊佐, 公男"},{"creatorName":"イサ, キミオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1722","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"下村, 昭夫"},{"creatorName":"シモムラ, アキオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1805","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村, 薫"},{"creatorName":"ナカムラ, カオル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1806","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tarui, Masahiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1177","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kubota, Sho-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2724","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Matsuda, Erika","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2725","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yoshida, May","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2726","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Isa, Kimio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2727","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shimomura, Akio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1182","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakamura, Kaoru","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2728","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-10-06"}],"displaytype":"detail","filename":"BD00010312_001.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BD00010312_001.pdf","url":"https://jin-ai.repo.nii.ac.jp/record/714/files/BD00010312_001.pdf"},"version_id":"87350cae-0beb-482c-b543-665a77c3f563"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"インカートクッキングシステム","subitem_subject_scheme":"Other"},{"subitem_subject":"肉じゃが","subitem_subject_scheme":"Other"},{"subitem_subject":"食品のにおい","subitem_subject_scheme":"Other"},{"subitem_subject":"ガスクロマトグラフ","subitem_subject_scheme":"Other"},{"subitem_subject":"質量分析(GC-MS)","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":"調理システムの違いによる食品のにおいへの影響 ～インカートクッキングシステムとクックサーブの比較～","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理システムの違いによる食品のにおいへの影響 ～インカートクッキングシステムとクックサーブの比較～"},{"subitem_title":"Effect of cooking systems on odor of foods - (Conpararion of ) In-cart cooking system and cook serve system -","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["33"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-04-22"},"publish_date":"2016-04-22","publish_status":"0","recid":"714","relation_version_is_last":true,"title":["調理システムの違いによる食品のにおいへの影響 ～インカートクッキングシステムとクックサーブの比較～"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T16:19:20.956929+00:00"}