{"created":"2023-06-20T14:25:22.913380+00:00","id":6412,"links":{},"metadata":{"_buckets":{"deposit":"b8b952ae-e080-4757-86a0-3d4b74032203"},"_deposit":{"created_by":3,"id":"6412","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6412"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:00006412","sets":["6:74:823"]},"author_link":["202"],"item_3_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Examination of the Preparations of Sodium Alginate Solutions from Various Drinks and the Formation of Alginate Beads (Artificial Salmon Roe)"}]},"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"45","bibliographicPageStart":"37","bibliographic_titles":[{"bibliographic_title":"愛知教育大学研究報告. 自然科学編"}]}]},"item_3_description_27":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"For delivery lectures of the chemical experiment related to foods, the procedure of making confectioneries were investigated. Since 2006, “Making Sweet Alginate Beads (Artificial Salmon Roe)” was chosen as a theme and the preparation methods were developed chemically. After the first report of the method and practice in 2006, three practices in 2010, 2012, and 2013 by using further developed methods were performed. The procedures and the result of the practices were detailed in this report.","subitem_description_type":"Abstract"}]},"item_3_link_3":{"attribute_name":"研究者総覧へのリンク","attribute_value_mlt":[{"subitem_link_text":"戸谷, 義明","subitem_link_url":"https://souran.aichi-edu.ac.jp/teachers/6028ec46ff8c4ff7.html"}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"愛知教育大学"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12466167","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-5169","subitem_source_identifier_type":"ISSN"}]},"item_3_text_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"subitem_text_value":"愛知教育大学研究報告. 自然科学編. 2018, 67(1), p. 37-45."}]},"item_3_text_26":{"attribute_name":"著者別名","attribute_value_mlt":[{"subitem_text_value":"トヤ, ヨシアキ"}]},"item_3_text_4":{"attribute_name":"著者(別言語)","attribute_value_mlt":[{"subitem_text_value":"Toya, Yoshiaki"}]},"item_3_version_type_14":{"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":"戸谷, 義明"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-19"}],"displaytype":"detail","filename":"kenshi6713745.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenshi6713745.pdf","url":"https://aue.repo.nii.ac.jp/record/6412/files/kenshi6713745.pdf"},"version_id":"b767d8d5-57d1-4e5c-87f4-201cbe35cd97"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"飲料類","subitem_subject_scheme":"Other"},{"subitem_subject":"drinks","subitem_subject_scheme":"Other"},{"subitem_subject":"アルギン酸ナトリウム","subitem_subject_scheme":"Other"},{"subitem_subject":"sodium alginate","subitem_subject_scheme":"Other"},{"subitem_subject":"人工イクラ","subitem_subject_scheme":"Other"},{"subitem_subject":"artificial salmon roe","subitem_subject_scheme":"Other"},{"subitem_subject":"出前実験","subitem_subject_scheme":"Other"},{"subitem_subject":"delivery lecture","subitem_subject_scheme":"Other"},{"subitem_subject":"アルギン酸ビーズ","subitem_subject_scheme":"Other"},{"subitem_subject":"alginate beads","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":"各種飲料からのアルギン酸ナトリウム溶液及びビーズ（人工イクラ）調製に関する調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種飲料からのアルギン酸ナトリウム溶液及びビーズ（人工イクラ）調製に関する調査"}]},"item_type_id":"3","owner":"3","path":["823"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-03-19"},"publish_date":"2018-03-19","publish_status":"0","recid":"6412","relation_version_is_last":true,"title":["各種飲料からのアルギン酸ナトリウム溶液及びビーズ（人工イクラ）調製に関する調査"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T16:11:00.123525+00:00"}