{"created":"2023-07-25T10:25:20.691094+00:00","id":5615,"links":{},"metadata":{"_buckets":{"deposit":"6d15bb76-5ede-4be3-91dd-518e1d27af19"},"_deposit":{"created_by":15,"id":"5615","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"5615"},"status":"published"},"_oai":{"id":"oai:air.repo.nii.ac.jp:00005615","sets":["597:598:1128:1474"]},"author_link":["15817","15818"],"item_10002_biblio_info_36":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographicVolumeNumber":"77","bibliographic_titles":[{"bibliographic_title":"秋田大学教育文化学部研究紀要 自然科学","bibliographic_titleLang":"ja"}]}]},"item_10002_description_29":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Akebia seed oil is traditional edible oil produced in Akita prefecture, Japan. However, it is not well recognized to consumers owing to the limited information for physicochemical properties and processing methods. In the present studies we evaluated acid value (AV), peroxide value (POV), viscosity, and color tone of akebia seed oil and other plant oils. Akebia seed oil showed relatively higher AV and POV as compared with other vegetable oils owing to its unrefined process. It had a lower viscosity than other vegetable oils because of the difference in the main component, which of akebia seed oil was 1,2-diacylglycero-3-acetate (DAGA) whereas other vegetable oils mainly contained triacylglycerol (TG). The preferences of vegetable oil and dressing were investigated by sensory evaluation. Akebia seed oil and dressing showed relatively stronger bitterness, habit, and residual aftertaste than other vegetable oils. However, vegetable oils except akebia seed oil were industrially refined. It is necessary to consider how to use akebia seed oil by taking advantage of the characteristics of unrefined oil and refined oil. The usability of akebia seed oil as health food materials was also discussed.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20569/00005929","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"秋田大学教育文化学部","subitem_publisher_language":"ja"}]},"item_10002_version_type_37":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1724627480382":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"2433-4960","subitem_source_identifier_type":"EISSN"},{"subitem_source_identifier":"AA12812337","subitem_source_identifier_type":"NCID"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"池本, 敦","creatorNameLang":"ja"},{"creatorName":"IKEMOTO, Atsushi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"15817","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鈴木, 恵子","creatorNameLang":"ja"},{"creatorName":"SUZUKI, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"15818","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":"2022-04-16"}],"displaytype":"detail","filename":"kbs77(1).pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kbs77(1)","url":"https://air.repo.nii.ac.jp/record/5615/files/kbs77(1).pdf"},"version_id":"3c85da36-406e-41a1-991e-2df919e815bf"}]},"item_keyword":{"attribute_name":"主題","attribute_value_mlt":[{"subitem_subject":"Akebia quinata","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Vegetable oil","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Acid value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Peroxide value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Color tone","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory evaluation","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":"アケビ種子油の栄養調理特性とドレッシング素材としての評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アケビ種子油の栄養調理特性とドレッシング素材としての評価","subitem_title_language":"ja"},{"subitem_title":"Nutritional Cooking Characteristics of Akebia Seed Oil and Evaluation as a Dressing Material","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["1474"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-04-16"},"publish_date":"2022-04-16","publish_status":"0","recid":"5615","relation_version_is_last":true,"title":["アケビ種子油の栄養調理特性とドレッシング素材としての評価"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2024-09-24T11:18:09.768021+00:00"}