{"created":"2024-04-30T06:34:52.659356+00:00","id":2000081,"links":{},"metadata":{"_buckets":{"deposit":"e7f1457f-abeb-4955-8596-67ca30ac6173"},"_deposit":{"created_by":14,"id":"2000081","owner":"14","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2000081"},"status":"published"},"_oai":{"id":"oai:nayoro.repo.nii.ac.jp:02000081","sets":["1:1714207111530"]},"author_link":["2434"],"control_number":"2000081","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"17","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Nayoro City University","bibliographic_titleLang":"fr"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Jun, KATO","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Riho, OOTSU","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Ami, TAKAHASHI","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Nayoro City University","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Yuka, TSUTIYA","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"Kamikawa Agricultural Experiment Station, Hokkaido Research Organization","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"Yusuke, SAITO","creatorNameLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【要旨】赤インゲン豆「きたロッソ」は，北海道立総合研究機構十勝農業試験場で育成された，日本で初めてとなるサラダや煮込み料理などの洋風料理向けの新品種である。「きたロッソ」は，従来品種の「福良金時」や米国産「レッドキドニー」と比較して，より洋風料理に向いた調理加工特性を有し，外観品質や食味に対する評価も高かった。本研究における栽培試験実施条件（高温干ばつ年）では，収穫時期による明確な差異は認められなかった。圃場において収穫可能な水分条件に達した後では，収穫時期による違いは調理加工特性に大きな影響を及ぼさないものと推察された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Abstract : “Kita Rosso” is the first new variety of red kidney bean bred at the Tokachi Agricultural Experiment Station of the Hokkaido Research Organization, for use in Western-style dishes such as salads and stews. “Kita Rosso\" has more Western-style cooking and processing characteristics than the  conventional variety \"Fukura Kintoki\" and \"Red Kidney\" variety from the U.S., and was highly evaluated for its appearance and taste. No clear differences were observed between the harvest times under the conditions of this study (hot and dry years). After moisture conditions suitable for harvest were reached in the field, differences in harvest times had no significant effect on the cooking and processing characteristics.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.69254/0002000081","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名寄市立大学","subitem_publisher_language":"ja"}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"CiNii"}],"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://cir.nii.ac.jp/crid/1050018672316832896","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AA12272535","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"1881-7440","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"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_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":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"名寄市立大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"加藤, 淳","creatorNameLang":"ja"},{"creatorName":"カトウ, ジュン","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"加藤","familyNameLang":"ja"},{"familyName":"カトウ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"淳","givenNameLang":"ja"},{"givenName":"ジュン","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2434","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000391797129","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000391797129"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"名寄市立大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"大都, 莉穂","creatorNameLang":"ja"},{"creatorName":"オオツ, リホ","creatorNameLang":"ja-Kana"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"名寄市立大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"髙橋, あみ","creatorNameLang":"ja"},{"creatorName":"タカハシ, アミ","creatorNameLang":"ja-Kana"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"名寄市立大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"土谷, 由佳","creatorNameLang":"ja"},{"creatorName":"ツチヤ,　ユカ","creatorNameLang":"ja-Kana"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"北海道立総合研究機構上川農業試験場","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"齋藤, 優介","creatorNameLang":"ja"},{"creatorName":"サイトウ,　ユウスケ","creatorNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-30"}],"filename":"赤インゲン「きたロッソ」の調理加工特性と収穫時期の影響　加藤淳ほか.pdf","filesize":[{"value":"4.4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://nayoro.repo.nii.ac.jp/record/2000081/files/赤インゲン「きたロッソ」の調理加工特性と収穫時期の影響　加藤淳ほか.pdf"},"version_id":"128537f0-de3d-48cb-89f3-ddeba06983f0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"赤インゲン豆","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"サラダ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"洋風料理","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"調理加工特性","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"収穫時期","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Red kidney bean","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"salads","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Western-style dishes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking and processing characteristics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"harvest time","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":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"赤インゲン「きたロッソ」の調理加工特性と収穫時期の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"赤インゲン「きたロッソ」の調理加工特性と収穫時期の影響","subitem_title_language":"ja"},{"subitem_title":"Cooking and Processing Characteristics of Red Kidney Bean \"Kita Rosso\" and Effect of Harvest Time","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["1714207111530"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-04-30"},"publish_date":"2024-04-30","publish_status":"0","recid":"2000081","relation_version_is_last":true,"title":["赤インゲン「きたロッソ」の調理加工特性と収穫時期の影響"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-11-29T09:36:42.196476+00:00"}