{"created":"2023-05-15T12:04:36.791826+00:00","id":9171,"links":{},"metadata":{"_buckets":{"deposit":"686fe21e-8cd5-4d68-a14c-6a60d207bec7"},"_deposit":{"created_by":3,"id":"9171","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9171"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00009171","sets":["1504:1510"]},"author_link":["72075","72078","72076","72079","72077","72074"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"148","bibliographicPageStart":"142","bibliographicVolumeNumber":"51","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":"2010-02-12"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"大豆茹で汁による植物性食品の加熱軟化促進作用の因子を探る目的で大豆茹で汁の加熱軟化促進作用を検討し,以下の点を明らかにした.\n1) ニンジンの加熱軟化は水で加熱した場合硬さの低下が主な原因であるが,大豆茹で汁で加熱した場合は硬さの低下に著しい凝集性の低下を伴った.\n2) 大豆茹で汁のニンジン加熱軟化促進因子は,低温での上澄画分に存在した.\n3) 大豆茹で汁上澄には,カリウムが多量に含まれ,次いで,マグネシウム,カルシウムであった.このうち,カリウムはダイズ添加によるニンジン加熱軟化促進因子のひとつと考えられる.\n4) 大豆茹で汁上澄を脱陽イオン処理した画分には,ニンジンの加熱軟化促進効果を抑制する物質が含まれる.この物質についてはさらなる検討が必要である.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"72077","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Uozumi, Megumi"}]},{"nameIdentifiers":[{"nameIdentifier":"72078","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tsukamoto, Chigen"}]},{"nameIdentifiers":[{"nameIdentifier":"72079","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ono, Tomotada"}]}]},"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_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright (c) 社団法人 日本食品科学工学会"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学大学院連合農学研究科"}]},"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":"魚住, 恵"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"塚本, 知玄"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小野, 伴忠"}],"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":"jsfst-v51n3p142-148.pdf","filesize":[{"value":"3.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jsfst-v51n3p142-148.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/9171/files/jsfst-v51n3p142-148.pdf"},"version_id":"666872d2-2bd0-4962-8889-2bf650481c58"}]},"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":"調理加熱中のニンジン軟化に及ぼす大豆添加の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理加熱中のニンジン軟化に及ぼす大豆添加の影響"}]},"item_type_id":"16","owner":"3","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-12"},"publish_date":"2010-02-12","publish_status":"0","recid":"9171","relation_version_is_last":true,"title":["調理加熱中のニンジン軟化に及ぼす大豆添加の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:12:28.039738+00:00"}