{"created":"2024-06-20T07:24:53.333610+00:00","id":2000129,"links":{},"metadata":{"_buckets":{"deposit":"85874980-d214-4a00-8e60-1b69d867fb5b"},"_deposit":{"created_by":4,"id":"2000129","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2000129"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:02000129","sets":["267:573:1715649347919"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"56","bibliographicPageEnd":"23","bibliographicPageStart":"17","bibliographic_titles":[{"bibliographic_title":"広島文化学園短期大学紀要"}]}]},"item_10002_description_4":{"attribute_name":"著者ID","attribute_value_mlt":[{"subitem_description":"Students studying to become dietitians developed menu items using \"Gion parsley\". We collected data regarding the food groups and cooking methods used for these menu items and sought to determine the types of menu items that would improve recognition and consumption of \"Gion parsley\".\nThe menu items were classified into the food groups as follows: 21 staple foods（ rice dishes, flour-based dishes, and pasta）, 13 main dishes, 14 side dishes, 10 sweets, 5 beverages, and 6 others（ e.g. sauce）. The most common cooking methods were \"baking\", followed by \"dressing\", \"grinding\", \"stir frying\", and \"deep frying\". Methods such as \"boiling\", \"simmering\", and \"steaming\" were less common.\nThe menu items that the students developed were classified into the following six categories: \"dishes in which parsley is the main ingredient\", \"dishes that make the most of the characteristics of Gion parsley\", \"dishes that highlight the bright green color of parsley\", \"dishes that enhance the pleasant aroma\", \"dishes that children can easily eat\", and \"dishes in which parsley stems also can be used\". This categorization of the dishes allows consumers to select menus that meet their uses and needs. Our goal is to continue to study menus that will lead to increased recognition and consumption of \"Gion parsley\" and contribute to improving its brand power.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Esaka,Misako","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化学園短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12454339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18846769","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"江坂,美佐子","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2024-03-29"}],"displaytype":"detail","filename":"56-03.pdf","format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"56-03.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/2000129/files/56-03.pdf"},"version_id":"ae1ffd2a-06e5-4ec0-be58-28bf30e2cd85"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"祇園パセリ","subitem_subject_scheme":"Other"},{"subitem_subject":"Gion parsley","subitem_subject_scheme":"Other"},{"subitem_subject":"メニュー開発","subitem_subject_scheme":"Other"},{"subitem_subject":"menus development","subitem_subject_scheme":"Other"},{"subitem_subject":"調理方法","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking method","subitem_subject_scheme":"Other"},{"subitem_subject":"食品","subitem_subject_scheme":"Other"},{"subitem_subject":"food","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":"祇園パセリを使ったメニューの開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"祇園パセリを使ったメニューの開発","subitem_title_language":"ja"},{"subitem_title":"Development of Menus Using “Gion Parsley”","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["1715649347919"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-03-31"},"publish_date":"2024-03-31","publish_status":"0","recid":"2000129","relation_version_is_last":true,"title":["祇園パセリを使ったメニューの開発"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2024-06-20T07:24:55.955932+00:00"}