{"created":"2025-02-21T03:35:37.803409+00:00","id":2006910,"links":{},"metadata":{"_buckets":{"deposit":"35351568-9198-4790-8f9b-778fad066917"},"_deposit":{"created_by":41,"id":"2006910","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2006910"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02006910","sets":["1730444907710"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"味噌の文化と機能性","subitem_title_language":"ja"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"渡邊, 敦光","creatorNameLang":"ja"},{"creatorName":"Watanabe, Hiromitsu","creatorNameLang":"en"}],"familyNames":[{"familyName":"渡邊","familyNameLang":"ja"},{"familyName":"Watanabe","familyNameLang":"en"}],"givenNames":[{"givenName":"敦光","givenNameLang":"ja"},{"givenName":"Hiromitsu","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"麹菌","subitem_subject_scheme":"Other"},{"subitem_subject":"多目的コホー卜研究","subitem_subject_scheme":"Other"},{"subitem_subject":"イソフラボン","subitem_subject_scheme":"Other"},{"subitem_subject":"ご飯と昧噌汁","subitem_subject_scheme":"Other"},{"subitem_subject":"必須アミノ酸","subitem_subject_scheme":"Other"},{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"歴史的にみても日本人と長年のつきあいのある昧噌であるが，原爆症を予防したとされる長崎原爆投下時の工ピソードをはじめ，近年ではその疫学的なうびに実験的効能が科学的にも解明されつつある。その一方で，食生活の欧米化にともない，日本人の昧噌消費量は減少し，がんの増加との因果関係も懸念される。なにより，「ご飯に昧噌汁」という伝統的な日本食の基本は，必須アミノ酸をバランスよく摂取できる，栄養学的にみても非常に相性が良い組み合わせである。今こそ，日々の食生活を見直し，味噌を生かした日本食に立ち返るべきであると考える。","subitem_description_language":"ja"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"フジメディカル出版"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"1882-3971","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AA12285606","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"Page Start","attribute_value_mlt":[{"subitem_start_page":"22"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-06","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"27","bibliographicPageStart":"22","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"Functional food : 機能性食品の基礎から臨床へ"},{"bibliographic_title":"Functional food : 機能性食品の基礎から臨床へ"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"FuncFood_29_22.pdf","filesize":[{"value":"4.6 MB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2006910/files/FuncFood_29_22.pdf"},"version_id":"d97852ab-210e-4a50-85e4-eac3e26cba82"}]},"item_1617620223087":{"attribute_name":"Heading","attribute_value_mlt":[{"subitem_heading_banner_headline":"特集：発酵食品の歴史・食文化と機能性","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"特集：発酵食品の歴史・食文化と機能性","subitem_heading_language":"en"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"40571"},"item_title":"味噌の文化と機能性","item_type_id":"40003","owner":"41","path":["1730444907710"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2006910","relation_version_is_last":true,"title":["味噌の文化と機能性"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-21T08:40:44.559920+00:00"}