{"created":"2023-06-20T14:08:22.722965+00:00","id":3433,"links":{},"metadata":{"_buckets":{"deposit":"956a1549-6358-4eda-ae89-77777b83cc87"},"_deposit":{"created_by":10,"id":"3433","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"3433"},"status":"published"},"_oai":{"id":"oai:naragakuen.repo.nii.ac.jp:00003433","sets":["469:540:547"]},"author_link":["4094","4093","4095","4096"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"32","bibliographicPageStart":"23","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"人間教育"},{"bibliographic_title":"Online Journal of Humanistic Education","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究は、食品の色彩に対する許容度や嗜好性の程度を探索的に検討した。具体的には、近年増加しつつある「青色に着色した食品」に着目した。実験では、試料として水餃子を採用し、試料の青色着色有無及び提供順序を操作することにより試料の許容度や嗜好性等の程度を試料摂取の前後で比較検討した。その結果、試料摂取前は青色着色の試料にネガティブな印象評定がなされたが、摂取後はネガティブな印象が緩和されたことが明らかになった。","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"奈良学園大学人間教育学部"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2433-779X","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大淵, 裕美"},{"creatorName":"オオブチ, ユミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡村, 季光"},{"creatorName":"オカムラ, トシミツ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohbuchi, Yumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okamura, Toshimitsu","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-03-15"}],"displaytype":"detail","filename":"OJHE0403_01_大淵&岡村.pdf","filesize":[{"value":"520.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文PDF","url":"https://naragakuen.repo.nii.ac.jp/record/3433/files/OJHE0403_01_大淵&岡村.pdf"},"version_id":"c92bf060-bc18-4c07-9c73-beae003a6298"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食品","subitem_subject_scheme":"Other"},{"subitem_subject":"青色","subitem_subject_scheme":"Other"},{"subitem_subject":"許容度","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好性","subitem_subject_scheme":"Other"},{"subitem_subject":"３要因分散分析","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食品の色彩に対する許容度と嗜好性に関する探索的検討―青色の水餃子を事例に―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品の色彩に対する許容度と嗜好性に関する探索的検討―青色の水餃子を事例に―"},{"subitem_title":"An Exploratory Study on Tolerance and Preference for Food Colors: A Case Study of Blue Dumplings","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"10","path":["547"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-15"},"publish_date":"2021-03-15","publish_status":"0","recid":"3433","relation_version_is_last":true,"title":["食品の色彩に対する許容度と嗜好性に関する探索的検討―青色の水餃子を事例に―"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-12-01T00:55:18.788075+00:00"}