{"created":"2022-02-22T07:24:34.889601+00:00","id":2017061,"links":{},"metadata":{"_buckets":{"deposit":"1a792855-c0c1-497a-a9e8-a3044b9b5762"},"_deposit":{"id":"2017061","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2017061"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02017061","sets":["1642838163960:1642838253200:1642838253649:1642838268015","1642838403551:1642838412624"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"[報文]沖縄県産ゴーヤのおいしさの比較","subitem_1551255648112":"ja"},{"subitem_1551255647225":"[Review]Evaluation of gohya produced in Okinawa by mikaku senser","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山野, 善正","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"平松, 修一","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"玉城, 一","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"酒井, 映子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"YAMANO, Yoshimasa","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"HIRAMATU, Shuichi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"TAMAKI, Hajime","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"SAKAI, Eiko","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186499011":{"attribute_name":"Rights","attribute_value_mlt":[{"subitem_1522650717957":"ja","subitem_1522651041219":"南方資源利用技術研究会"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"ゴーヤ"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"苦味・渋味"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"おいしさ"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"健康"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"沖縄"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Gohya(balsan pear)"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"bitterness"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"astringency"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"health"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"taste"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"苦味、渋味食品の健康への影響について、女子大生に対し実施したアンケート調査の中で、ゴーヤについてはBMIやその他の健康指標に良い結果を与えている可能性があることが示唆された。味覚センサーで測定したゴーヤの部位の味は明確に異なった。また、品種、系統によっても各種の味は異なり、それぞれの調理適性に対し有用な示唆が得られた。本研究の一部は、平成23年度南方資源利用技術研究会研究助成金により実施した。","subitem_description_type":"Other"},{"subitem_description":"According to the questionnaire survey about the influence of taking balsam pear (momordica charantia) on BMI as health index for female college students, good effect of eating balsam pear on the health was suggested. The significant different tastes was obtained between the top and root of balsam pear by using a taste sensing device with characteristic electrodes for each taste and also the eight kinds of varieties showed different tastes.","subitem_description_type":"Other"},{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"南方資源利用技術研究会"},{"subitem_1522300295150":"en","subitem_1522300316516":"The Society of Tropical Resources Technologists"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0912-9588"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN10236281"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"南方資源利用技術研究会誌 = Journal of the society tropical resources technologists"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"1","bibliographicPageEnd":"21","bibliographicPageStart":"17","bibliographicVolumeNumber":"28"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"Vol28No1p17.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2017061/files/Vol28No1p17.pdf"},"version_id":"3e94b5b9-1098-4648-84e9-5388545fba7c"}]},"item_title":"[報文]沖縄県産ゴーヤのおいしさの比較","item_type_id":"15","owner":"1","path":["1642838268015","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2014-10-29"},"publish_date":"2014-10-29","publish_status":"0","recid":"2017061","relation_version_is_last":true,"title":["[報文]沖縄県産ゴーヤのおいしさの比較"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-22T07:24:39.006806+00:00"}