{"created":"2024-01-19T07:06:50.541438+00:00","id":2000049,"links":{},"metadata":{"_buckets":{"deposit":"d391ac0f-33e4-4279-970d-15bc649976ea"},"_deposit":{"created_by":14,"id":"2000049","owner":"14","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2000049"},"status":"published"},"_oai":{"id":"oai:ic.repo.nii.ac.jp:02000049","sets":["1:1705479325679:1705479529394"]},"author_link":[],"control_number":"2000049","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"201","bibliographicPageStart":"195","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"茨城キリスト教大学紀要　II.社会・自然科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Ibaraki Christian University II. Social and Natural Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This paper reports on the case study of Yonebishi Shoyu Co., Ltd. regarding the brewing and succession of soy sauce production, one of Japan’s traditional industries. We examined both the regional contributions of Yonebishi Shoyu Co., Ltd.’s and their involvement in recycling-oriented industries. Furthermore, we considered the nutritional functional components of soy sauce, with a particular focus on gamma-aminobutyric acid (GABA), measuring the GABA content in each Yonebishi soy sauce product. The results showed that the longer the brewing period, the higher the GABA content.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"茨城キリスト教大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Ibaraki Christian University","subitem_publisher_language":"en"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1342-6370","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"坂倉, 有紀","creatorNameLang":"ja"},{"creatorName":"サカクラ, ユキ","creatorNameLang":"ja-Kana"},{"creatorName":"Yuki, Sakakura","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-02-01"}],"displaytype":"detail","filename":"2-11_Sakakura.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://ic.repo.nii.ac.jp/record/2000049/files/2-11_Sakakura.pdf"},"version_id":"b54d0830-7337-4883-9684-0a522af6f359"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"γ-アミノ酪酸","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵食品","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"地域資源","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"循環型産業","subitem_subject_language":"ja","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":"醤油の伝統醸造継承と栄養機能性について― 茨城県常陸太田市「ヨネビシ醤油」の事例 ―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"醤油の伝統醸造継承と栄養機能性について― 茨城県常陸太田市「ヨネビシ醤油」の事例 ―","subitem_title_language":"ja"},{"subitem_title":"A study on the inheritance of traditional soy sauce brewing and nutritional functionality - Case study of Yonebishi Shoyu in Hitachiota City, Ibaraki Prefecture -","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["1705479529394"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-02-01"},"publish_date":"2024-02-01","publish_status":"0","recid":"2000049","relation_version_is_last":true,"title":["醤油の伝統醸造継承と栄養機能性について― 茨城県常陸太田市「ヨネビシ醤油」の事例 ―"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-03-19T07:17:31.088190+00:00"}