{"created":"2023-06-19T11:34:42.467786+00:00","id":3253,"links":{},"metadata":{"_buckets":{"deposit":"e5c43f6b-1565-4f23-ac04-7988b076377c"},"_deposit":{"created_by":17,"id":"3253","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"3253"},"status":"published"},"_oai":{"id":"oai:kyoritsu.repo.nii.ac.jp:00003253","sets":["133:276:145:259"]},"author_link":["12616","12616"],"control_number":"3253","item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"30","bibliographicPageStart":"25","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"共立女子短期大学生活科学科紀要"},{"bibliographic_title":"Annual bulletin department of the science of living","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小池, 恵","creatorNameLang":"ja"},{"creatorName":"コイケ, メグミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"12616","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Koike, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12616","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"A large proportion of kitchen food waste is considered to be vegetable waste. The author of the present paper examined the wastage rates of vegetables, and developed cooking methods based on food composition tables, using vegetables with a high wastage rate. Samples - celery, radish, bitter gourd, ginger, pepper, cabbage, and broccoli, were cooked using common and newly developed methods (designed to reduce wastage rates), and the volumes of vegetable waste and the tastes of cooked food were compared. The results of the study suggest the efficacy of new methods for cooking tasty dishes at home while reducing the wastage rates of vegetables.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10465631","subitem_source_identifier_type":"NCID"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-04-27"}],"displaytype":"detail","filename":"seikatsu61_3koike.pdf","filesize":[{"value":"653.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"seikatsu61_3koike","url":"https://kyoritsu.repo.nii.ac.jp/record/3253/files/seikatsu61_3koike.pdf"},"version_id":"c3b76dfb-5c9a-4f20-9119-429ede742f43"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"家庭調理","subitem_subject_scheme":"Other"},{"subitem_subject":"廃棄率","subitem_subject_scheme":"Other"},{"subitem_subject":"二酸化炭素","subitem_subject_scheme":"Other"},{"subitem_subject":"環境評価","subitem_subject_scheme":"Other"},{"subitem_subject":"home cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"wastage rates","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"CO₂ emissions","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"environment assessment","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":"食品廃棄量削減に関する一提案","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品廃棄量削減に関する一提案","subitem_title_language":"ja"},{"subitem_title":"Suggestion to Reduce the Amount of Food Waste","subitem_title_language":"en"}]},"item_type_id":"1","owner":"17","path":["259"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-04-27"},"publish_date":"2018-04-27","publish_status":"0","recid":"3253","relation_version_is_last":true,"title":["食品廃棄量削減に関する一提案"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-08-31T01:22:19.439298+00:00"}