{"created":"2023-05-15T15:27:39.696933+00:00","id":16556,"links":{},"metadata":{"_buckets":{"deposit":"65d7ff59-50e1-4a14-b138-32f09c9902af"},"_deposit":{"created_by":3,"id":"16556","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"16556"},"status":"published"},"_oai":{"id":"oai:sucra.repo.nii.ac.jp:00016556","sets":["95:238:632"]},"author_link":["26908","26907"],"item_120_alternative_title_1":{"attribute_name":"タイトル（別言語）","attribute_value_mlt":[{"subitem_alternative_title":"Development of Healthy and Functional New Foods Produced from Characteristic Local Agricultural Products"}]},"item_120_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"14","bibliographicPageStart":"9","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"埼玉大学地域オープンイノベーションセンター紀要"},{"bibliographic_title":"Report of Comprehensive Open Innovation Center, Saitama University","bibliographic_titleLang":"en"}]}]},"item_120_date_31":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2011-06-15","subitem_date_issued_type":"Created"}]},"item_120_description_19":{"attribute_name":"概要","attribute_value_mlt":[{"subitem_description":"We have attempted to develop new foods based on a characteristic local agricultural product, barley, cultivated in Saitama Prefecture in order to contribute to regional agricultural and food industries as well promotion of human heath. Barley grains contain β-glucan together with starch as a main component. The β-glucan has been shown to have favorable physiological functions such as promotion of human health by enhancement of immune capacity. We have developed an improved flour milling technique for barley grains, resulting in fine barley powder with excellent whiteness, which can be applied to new healthy and testy barley foods. Under cooperation with noodle makers and a backing company, we could successfully make new potentially commercializing barley foods.","subitem_description_type":"Other"}]},"item_120_description_29":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_120_description_30":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_120_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24561/00016550","subitem_identifier_reg_type":"JaLC"}]},"item_120_publisher_11":{"attribute_name":"出版者名","attribute_value_mlt":[{"subitem_publisher":"埼玉大学総合研究機構地域オープンイノベーションセンター"}]},"item_120_text_27":{"attribute_name":"版","attribute_value_mlt":[{"subitem_text_value":"[出版社版]"}]},"item_120_text_3":{"attribute_name":"著者 ローマ字","attribute_value_mlt":[{"subitem_text_value":"TSUMURAYA, Yoichi"},{"subitem_text_value":"KAWASHIMA, Kaoru"}]},"item_120_text_32":{"attribute_name":"アイテムID","attribute_value_mlt":[{"subitem_text_value":"KY-18838278-3-02"}]},"item_120_text_4":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"埼玉大学理工学研究科生命科学部門"},{"subitem_text_value":"埼玉大学教育学部家政教育講座"}]},"item_120_text_5":{"attribute_name":"著者 所属(別言語)","attribute_value_mlt":[{"subitem_text_value":"Division of Life Science, Graduate School of Science and Engineering, Saitama University"},{"subitem_text_value":"Department of Home Economics, Faculty of Education, Saitama University"}]},"item_120_text_9":{"attribute_name":"年月次","attribute_value_mlt":[{"subitem_text_value":"2011"}]},"item_120_version_type_28":{"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":"円谷, 陽一"},{"creatorName":"ツムラヤ, ヨウイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川嶋, かほる"},{"creatorName":"カワシマ, カオル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-24"}],"displaytype":"detail","filename":"KY-18838278-3-02.pdf","filesize":[{"value":"565.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KY-18838278-3-02.pdf","url":"https://sucra.repo.nii.ac.jp/record/16556/files/KY-18838278-3-02.pdf"},"version_id":"849e4c7b-4360-4520-beb2-500dd4a3fd06"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Barley","subitem_subject_scheme":"Other"},{"subitem_subject":"Dietary fiber","subitem_subject_scheme":"Other"},{"subitem_subject":"β-Glucan","subitem_subject_scheme":"Other"},{"subitem_subject":"Healthy and tasty foods","subitem_subject_scheme":"Other"},{"subitem_subject":"Innovation project","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":"地域の特徴をアピールできる食品素材による健康機能新食品の開発と特性解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域の特徴をアピールできる食品素材による健康機能新食品の開発と特性解析"}]},"item_type_id":"120","owner":"3","path":["632"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-06-15"},"publish_date":"2011-06-15","publish_status":"0","recid":"16556","relation_version_is_last":true,"title":["地域の特徴をアピールできる食品素材による健康機能新食品の開発と特性解析"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T18:02:56.850034+00:00"}