{"created":"2023-05-15T12:04:42.211455+00:00","id":9266,"links":{},"metadata":{"_buckets":{"deposit":"ab74a818-47a4-41c0-962d-817e080a5190"},"_deposit":{"created_by":3,"id":"9266","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9266"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00009266","sets":["1504:1510"]},"author_link":["72538","72537","72536","72539"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"C66","bibliographicPageStart":"C63","bibliographicVolumeNumber":"70","bibliographic_titles":[{"bibliographic_title":"Journal of food science"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2011-01-18"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The definitive version is available at www3.interscience.wiley.com","subitem_description_type":"Abstract"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"The rapid measurement of phytate from soybean and its products, such as soy flour, defatted meal, soymilk, and tofu, was investigated using Fourier transfer infrared spectroscopy (FT-IR) with an attenuated total refraction accessory. The phytate, separated from protein by trichloroacetic acid (TCA), was precipitated completely by the addition of calcium, pH > 7.0, even in the presence of TCA. The precipitate was dissolved in citrate buffer (pH 6.0) and then used for infrared measurement. The absorbance at 1070 cm−1 correlated well the phytate content of the each sample. The measurement of phytate can be done rapidly by FT-IR with an ATR accessory and gives reproducible values.","subitem_description_type":"Other"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Institute of Food Technologists"}]},"item_16_relation_26":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1111/j.1365-2621.2005.tb09022.x","subitem_relation_type_select":"DOI"}}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0022-1147","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"The United Graduate School of Agricultural Sciences, Iwate University"}]},"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_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Ishiguro, Takahiro"}],"nameIdentifiers":[{"nameIdentifier":"72536","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ono, Tomotada"}],"nameIdentifiers":[{"nameIdentifier":"72537","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakasato, Katsuhiko"}],"nameIdentifiers":[{"nameIdentifier":"72538","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tsukamoto, Chigen"}],"nameIdentifiers":[{"nameIdentifier":"72539","nameIdentifierScheme":"WEKO"}]}]},"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":"jfs-v70n1pc63-c66.pdf","filesize":[{"value":"205.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jfs-v70n1pc63-c66.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/9266/files/jfs-v70n1pc63-c66.pdf"},"version_id":"574f9dc6-87e5-4602-b516-67434dfd528e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"phytate","subitem_subject_scheme":"Other"},{"subitem_subject":"soy products","subitem_subject_scheme":"Other"},{"subitem_subject":"FT-IR","subitem_subject_scheme":"Other"},{"subitem_subject":"soymilk","subitem_subject_scheme":"Other"},{"subitem_subject":"tofu","subitem_subject_scheme":"Other"}]},"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":"Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy"}]},"item_type_id":"16","owner":"3","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-01-18"},"publish_date":"2011-01-18","publish_status":"0","recid":"9266","relation_version_is_last":true,"title":["Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:08:22.971453+00:00"}