{"created":"2023-05-15T12:04:24.367740+00:00","id":8950,"links":{},"metadata":{"_buckets":{"deposit":"e40aa3ed-0f8a-44be-9290-b13244194034"},"_deposit":{"created_by":3,"id":"8950","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"8950"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00008950","sets":["1504:1505"]},"author_link":["70942","70941"],"item_28_alternative_title_23":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Development of prepared foods with improved proso millet flour by physical treatments"}]},"item_28_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-08-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"97","bibliographicPageStart":"91","bibliographicVolumeNumber":"2000年度","bibliographic_titles":[{"bibliographic_title":"飯島記念食品科学振興財団"}]}]},"item_28_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2012-02-02"}]},"item_28_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"キビ穀粒に乾熱処理,誘電加熱処理,湿熱処理などを施して主にデンプンの糊化特性を改変し,小麦粉代替機能を持たせた改質キビ粉を調製してパンやエクストルージョン加工食品などの膨化食品を開発することを目的にした｡乾熱処理を施すとキビ粉粒子の多分散度は増加し,湿熱処理を施すと減少する傾向にあった｡物理処理を施すとキビ粉の白度が増加した。乾熱処理および誘電加熱処理は処理温度が高く,処理時間が長くなるほど損傷デンプン含量を減少させたが,湿熱処理は逆に増加させた｡いずれのキビ粉もA型のⅩ線回折図を示し,湿熱処理はピーク強度を若干減少させた｡無処理キビ粉も物理処理キビ粉も糊化開始温度は73～75℃の範囲内にあったが,湿熱処理はデンプンの糊化終了温度と糊化に伴うエンタルピー変化を増加させた｡いずれの物理処理もキビ粉分散液の加熱時の最高粘度,最低粘皮,最終粘度,ブレークダウン,セットバックを増加させた｡乾熱処理および誘電加熱処は処理温度の高さ,処理時間の長さに比例してキビ粉分散液の加熱時での最高粘度を増加させた｡これらはキビ穀粒の内在アミラーゼが物理処理により失活することに帰因すると考えられた｡また,物理処理キビ粉が膨化食品用途に改質されていることを確認した｡","subitem_description_type":"Other"}]},"item_28_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"MIURA, Makoto"}]}]},"item_28_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"飯島記念食品科学振興財団"}]},"item_28_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-0625","subitem_source_identifier_type":"ISSN"}]},"item_28_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学農学部"}]},"item_28_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":"三浦, 靖"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-11-14"}],"displaytype":"detail","filename":"ar2000-p91-97.pdf","filesize":[{"value":"267.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ar2000-p91-97.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/8950/files/ar2000-p91-97.pdf"},"version_id":"dcf655e8-f2f2-490f-a5dd-3d208f3cfe07"}]},"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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"物理処理により改質したキビ粉を用いた加工食品の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"物理処理により改質したキビ粉を用いた加工食品の開発"}]},"item_type_id":"28","owner":"3","path":["1505"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-02-02"},"publish_date":"2012-02-02","publish_status":"0","recid":"8950","relation_version_is_last":true,"title":["物理処理により改質したキビ粉を用いた加工食品の開発"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:21:31.787878+00:00"}