{"created":"2023-05-15T12:10:03.314876+00:00","id":15703,"links":{},"metadata":{"_buckets":{"deposit":"b894699a-c544-4c6c-a95a-a2f3f7d69310"},"_deposit":{"created_by":19,"id":"15703","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15703"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015703","sets":["1504:1510"]},"author_link":["94609","94607","94608","94604","94601","94603","94602","94606","94610","94605"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"123","bibliographicPageStart":"115","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2022-06-23"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"後加熱処理により,VMW濃縮トマトピューレのグルタミン酸およびアスパラギン酸は増加した.これに伴い,官能評価においてうま味の評価が高くなり,美味しさを示す総合も高評価となったと考えられる.また,後加熱処理により,トマトピューレに含まれるリコペンのトランス型からシス型への異性化が起こったと考えられる.シス型リコペンは,トランス型リコペンよりも体内への吸収率が高いことから,後加熱処理の導入によるVMW濃縮トマトピューレの高品質化が期待される.一方,L-AsA残存率やDPPHラジカル消去活性においては,その値に有意差はなく,これらの項目について,後加熱処理に伴う負の影響は認められなかった.\n\n以上より,VMW濃縮トマトピューレに後加熱処理を適用することにより,食味の改善,抗酸化能が高く,かつ体内に吸収しやすいシス型リコペンの増加,L-AsAや抗酸化能の保持,が確認された.これより,後加熱処理の導入により高品質なVMWトマトピューレの製造が期待される.今後,実用レベルにおけるVMWによるトマトピューレの製造技術の確立に向けて,スケールアップによる実証研究や製造コストの解析が必要となる.","subitem_description_type":"Abstract"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"We applied a post-heat treatment to the tomato puree production process after vacuum microwave concentration, and investigated its effect on the flavor and nutritional components of tomato puree. The highest levels of glutamic acid and aspartic acid were confirmed in the tomato puree sample with post-heat treatment for 20 min. Among all samples analyzed, the scores for the sensory evaluations of “umami” and “total satisfaction” were the highest in the 20 min post-heated sample. Lycopene, a natural antioxidant in tomato puree, was isomerized from its naturally occurring stable all-trans form to the cis form by post-heat treatment. No negative effects on the L-ascorbic acid and DPPH radical scavenging activity were observed in the tomato puree at the post-heat treatment step. The results of this study suggest that tomato puree subjected to heat treatment after concentration by vacuum microwave treatment retains a good flavor and has a higher cis-lycopene content, which results in higher absorptivity.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"94606","nameIdentifierScheme":"WEKO"}],"names":[{"name":"SASAKI, Kotomi"}]},{"nameIdentifiers":[{"nameIdentifier":"94607","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ORIKASA, Takahiro"}]},{"nameIdentifiers":[{"nameIdentifier":"94608","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KATO, Kazuhisa"}]},{"nameIdentifiers":[{"nameIdentifier":"94609","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MATSUSHIMA, Uzuki"}]},{"nameIdentifiers":[{"nameIdentifier":"94610","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KOIDE, Shoji"}]}]},"item_16_link_13":{"attribute_name":"抄録(URL)","attribute_value_mlt":[{"subitem_link_text":"後加熱処理が減圧マイクロ波濃縮トマトピューレの食味および成分に与える影響","subitem_link_url":"https://www.jstage.jst.go.jp/article/nskkk/68/3/68_115/_article/-char/ja/"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_16_relation_26":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.3136/nskkk.68.115","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2021 日本食品科学工学会"}]},"item_16_source_id_25":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18816681","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"1341027X","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学大学院総合科学研究科"},{"subitem_text_value":"岩手大学大学院総合科学研究科 , 岩手大学農学部"},{"subitem_text_value":"東北大学大学院農学研究科"},{"subitem_text_value":"岩手大学大学院総合科学研究科 , 岩手大学農学部"},{"subitem_text_value":"岩手大学大学院総合科学研究科 , 岩手大学農学部"}]},"item_16_version_type_27":{"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":"佐々木, 琴瑞"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"折笠, 貴寛"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 一幾"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松嶋, 卯月"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小出, 章二"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-06-23"}],"displaytype":"detail","filename":"nskkk-v68n3p115-123.pdf","filesize":[{"value":"845.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nskkk-v68n3p115-123","url":"https://iwate-u.repo.nii.ac.jp/record/15703/files/nskkk-v68n3p115-123.pdf"},"version_id":"6a1a7398-4ff6-48f6-9100-79e15b0411ec"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"後加熱処理","subitem_subject_scheme":"Other"},{"subitem_subject":"減圧マイクロ波","subitem_subject_scheme":"Other"},{"subitem_subject":"トマトピューレ","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"異性化リコペン","subitem_subject_scheme":"Other"},{"subitem_subject":"post-heat treatment","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"vacuum microwave concentration","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tomato puree","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"isomerized lycopene","subitem_subject_language":"en","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":"後加熱処理が減圧マイクロ波濃縮トマトピューレの食味および成分に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"後加熱処理が減圧マイクロ波濃縮トマトピューレの食味および成分に与える影響"},{"subitem_title":"Effects of Post-Heat Treatment on the Flavor and Nutritional Components of Tomato Puree Concentrated by a Vacuum Microwave","subitem_title_language":"en"}]},"item_type_id":"16","owner":"19","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-06-23"},"publish_date":"2022-06-23","publish_status":"0","recid":"15703","relation_version_is_last":true,"title":["後加熱処理が減圧マイクロ波濃縮トマトピューレの食味および成分に与える影響"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T12:48:10.533428+00:00"}