{"created":"2023-05-15T12:21:55.691837+00:00","id":21,"links":{},"metadata":{"_buckets":{"deposit":"0f3a141b-538e-4b7f-a139-3387883ec335"},"_deposit":{"created_by":15,"id":"21","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"21"},"status":"published"},"_oai":{"id":"oai:osaka-aoyama.repo.nii.ac.jp:00000021","sets":["56:1","56:1:9"]},"author_link":["28"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"31","bibliographicPageStart":"29","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"大阪青山大学紀要"},{"bibliographic_title":"Journal of Osaka Aoyama University","bibliographic_titleLang":"en"}]}]},"item_10002_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40017399085","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　Yams such as ‘nagaimo’ and ‘tukuneimo’ are usually grated and eaten without cooking. Yam is one of a few starch-rich foods that can be eaten without cooking. The grated ‘nagaimo’ and ‘tukuneimo’ pastes were incubated at 37℃ for 120 min, but no increases in reduced sugar were detected. The starch granules prepared from ‘nagaimo’ and ‘tukuneimo’ were incubated with pancreatin of pig origin. The digestive rate of the\nraw starch of ‘nagaimo’ was only 5% to alpha-starch, and was the same as those of raw starch from ‘tukuneimo’ and potato. These results show that the reason for yams being eaten without cooking could not be ascribable to raw yam starch. Why are yams eaten without cooking? It is suggested that the taste of grated yams is ascribable\nto their visco-elastic properties.. (accepted. Nov. 30, 2009)","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪青山大学『大阪青山大学紀要』編集委員会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12494683","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18833543","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"団野, 源一"},{"creatorName":"ダンノ, ゲンイチ","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":"2013-02-26"}],"displaytype":"detail","filename":"JOAUvol2.29-31(OCR)s.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"JOAUvol2.29-31(OCR)s","url":"https://osaka-aoyama.repo.nii.ac.jp/record/21/files/JOAUvol2.29-31(OCR)s.pdf"},"version_id":"173c764a-5729-4970-a3ec-9ea3e51a42b7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ヤマノイモ"},{"subitem_subject":"生でんぷん"},{"subitem_subject":"消化性"},{"subitem_subject":"ナガイモ"},{"subitem_subject":"ツクネイモ"},{"subitem_subject":"とろろ汁"},{"subitem_subject":"yam","subitem_subject_language":"en"},{"subitem_subject":"yam raw starch","subitem_subject_language":"en"},{"subitem_subject":"amylase","subitem_subject_language":"en"},{"subitem_subject":"raw starch","subitem_subject_language":"en"},{"subitem_subject":"digestibility`nagaimo'","subitem_subject_language":"en"},{"subitem_subject":"`tukuneimo'","subitem_subject_language":"en"}]},"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":"ヤマノイモを生で食することができる理由は生でんぷんの消化性によるものではない","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ヤマノイモを生で食することができる理由は生でんぷんの消化性によるものではない"},{"subitem_title":"The reason for yams being eaten without cooking could not be ascribable to digestibility of raw yam starch","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["1","9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-02-26"},"publish_date":"2013-02-26","publish_status":"0","recid":"21","relation_version_is_last":true,"title":["ヤマノイモを生で食することができる理由は生でんぷんの消化性によるものではない"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:16:57.397162+00:00"}