{"created":"2023-05-15T13:38:45.089093+00:00","id":2777,"links":{},"metadata":{"_buckets":{"deposit":"2e719264-35cb-4fb3-add4-ed8c6545e19c"},"_deposit":{"created_by":12,"id":"2777","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2777"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002777","sets":["87:627:628:388:390"]},"author_link":["2093","1005","6784","6778"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"26","bibliographicPageStart":"21","bibliographicVolumeNumber":"67","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Electromyography (EMG) associated time-intensity (TI) measurements of sensory-sweetness were carried out in order to clarify the changes in texture and sweetness while eating \"monaka\". As monaka samples, ones in which three kinds of bean Jam \"an\" in their shell were used. The subject sensed sweetness more slowly, exhibited longer mastication time and higher EMG voltages for a monaka chewing than for only bean Jam without shell. Sweetness duration generally related to the mastication time. The intensity of sweetness started to increase after three or four chews of monaka, reached maximum after about twenty chews and then decreased. The sweetness disappeared several seconds after monaka samples were swallowed. Similar chewing patterns for each chew were observed in EMGs, however, firmer type of bean Jam was masticated longer with more chews. Sweetness awareness lasted longer with the sample containing firmer bean Jam, but a lesser rate of increase appeared in the time intensity curve of firmer samples. The area under the curve or time-integrated sweetness was similar for the three samples indepenently of the Brix value.\n","subitem_description_type":"Abstract"},{"subitem_description":"モナカの咀嚼中に変化する甘味とテクスチャを解析するために, 筋電図と甘味のTI測定を同時に行い, 本法が有効な手段であることを示した. 同じ種類・量の餡を含むモナカを食するときには餡のみの場合よりも, 甘味は遅く感じられ, 咀嚼時間は長く, 1回の咀嚼で現れる筋電位は高くなった. モナカの咀嚼において, 甘味が感じられる時間は, ほぼ咀嚼時間に並行して変化するが, 3回ほど咀嚼した後に甘味が出現し, 約20回咀嚼して甘味が最大になり, 試料を嚥下してから数秒間は甘味が持続した. 1回咀嚼する毎に現れる筋電図のパターンは, 餡 (3種類) が異なってもほとんど変化しなかった. 硬い餡を含むモナカでは, 咀嚼回数が多く長時間かけて咀嚼されるとともに, 甘味は長時間持続し, 甘味上昇速度が遅かった. 一方, TI曲線下の面積で表される甘味時間積分値は, 糖度には依らず3種の試料で同じだった.\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002660","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002660 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","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":"神山, かおる"},{"creatorName":"コウヤマ, カオル","creatorNameLang":"ja-Kana"},{"creatorName":"KOHYAMA, Kaoru","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1005","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"00353938","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=00353938"},{"nameIdentifier":"KOHYAMA_Kaoru","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/KOHYAMA_Kaoru"},{"nameIdentifier":"0000-0001-6105-8618","nameIdentifierScheme":"ORCID","nameIdentifierURI":"http://orcid.org/0000-0001-6105-8618"}]},{"creatorNames":[{"creatorName":"梅原, 裕子"},{"creatorName":"ウメハラ, ユウコ","creatorNameLang":"ja-Kana"},{"creatorName":"UMEHARA, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6784","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000015684820","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000015684820"}]},{"creatorNames":[{"creatorName":"土部, 正幸"},{"creatorName":"ツチベ, マサユキ","creatorNameLang":"ja-Kana"},{"creatorName":"TSUCHIBE, Masayuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6778","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000015684821","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000015684821"}]},{"creatorNames":[{"creatorName":"佐々木, 朋子"},{"creatorName":"ササキ, トモコ","creatorNameLang":"ja-Kana"},{"creatorName":"SASAKI, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2093","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"10353939","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=10353939"},{"nameIdentifier":"read0004204","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0004204"},{"nameIdentifier":"0000-0003-4243-8505","nameIdentifierScheme":"ORCID","nameIdentifierURI":"http://orcid.org/0000-0003-4243-8505"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-03"}],"displaytype":"detail","filename":"nfri_report_No67p21-26p.pdf","filesize":[{"value":"630.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No67p21-26p.pdf ","url":"https://repository.naro.go.jp/record/2777/files/nfri_report_No67p21-26p.pdf"},"version_id":"c27e086f-d748-4f16-a9ec-c97fe558cfea"}]},"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":"咀嚼中におけるモナカの甘味とテクスチャの変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"咀嚼中におけるモナカの甘味とテクスチャの変化"},{"subitem_title":"Changes in sweetness and texture of Monaka during mastication","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["390"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2777","relation_version_is_last":true,"title":["咀嚼中におけるモナカの甘味とテクスチャの変化"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:32:11.370148+00:00"}