{"created":"2023-05-15T14:23:56.158297+00:00","id":5057,"links":{},"metadata":{"_buckets":{"deposit":"97dea590-cf8c-43fb-ada5-dbf5f6016023"},"_deposit":{"created_by":15,"id":"5057","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"5057"},"status":"published"},"_oai":{"id":"oai:glim-re.repo.nii.ac.jp:00005057","sets":["1253:1361:16:513"]},"author_link":["34240"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3-4","bibliographicPageEnd":"51","bibliographicPageStart":"41","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"學習院大學經濟論集","bibliographic_titleLang":"ja"},{"bibliographic_title":"The journal of Faculty of Economics, Gakushuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本稿は味の評価を行う研究枠組みを検討している。この味の評価は,単に舌で味わう味覚のみならず,香り,見た目,雰囲気,テクスチャーも味の評価に重大な影響を及ぼしており,さらに本人の食文化や食べ物に付随する情報も大きな影響を与えているのである。それらが,脳で一体化し,味の評価を行う。このように多くの感覚を通じることをマルチセンサリングと呼び,味の評価は,このマルチセンサリングにより評価される脳の活動の結果から生み出される。しかしながら,食文化や情報が上記の仕組みで取り込まれたことはなく,従来全別個に取り扱われている。本稿では,過去の文献より,味覚の構造を整理・統合し,特に情報という点にフォーカスし,いかに情報が味の評価の決め手になっていくかの枠組みを検討している。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"学習院大学経済学会","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038827","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00163953","subitem_source_identifier_type":"PISSN"}]},"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":"上田, 隆穂","creatorNameLang":"ja"},{"creatorName":"ウエダ, タカホ","creatorNameLang":"ja-Kana"},{"creatorName":"Ueda, Takaho","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"34240","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000040176590","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1000040176590"},{"nameIdentifier":"40176590","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40176590"},{"nameIdentifier":"DA06369648","nameIdentifierScheme":"AID","nameIdentifierURI":"https://ci.nii.ac.jp/author/DA06369648"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-08-25"}],"displaytype":"detail","filename":"keizaironsyu_56_3_4_41_51.pdf","filesize":[{"value":"7.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"keizaironsyu_56_3_4_41_51.pdf","objectType":"fulltext","url":"https://glim-re.repo.nii.ac.jp/record/5057/files/keizaironsyu_56_3_4_41_51.pdf"},"version_id":"351ce196-c111-48cf-a25a-9663a69d1c7e"}]},"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":"美味しさを生み出す情報に関する研究枠組みの検討~ガストロフィジックスの視点から~","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"美味しさを生み出す情報に関する研究枠組みの検討~ガストロフィジックスの視点から~","subitem_title_language":"ja"},{"subitem_title":"オイシサ ヲ ウミダス ジョウホウ ニ カンスル ケンキュウ ワクグミ ノ ケントウ ガストロ フィジックス ノ シテン カラ","subitem_title_language":"ja-Kana"},{"subitem_title":"A research framework of the information which makes people feel tasting better for foods~ A perspective of gastro-physics ~","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["513"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-08-25"},"publish_date":"2021-08-25","publish_status":"0","recid":"5057","relation_version_is_last":true,"title":["美味しさを生み出す情報に関する研究枠組みの検討~ガストロフィジックスの視点から~"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-08-16T01:39:41.497442+00:00"}