{"created":"2023-05-15T12:04:42.787636+00:00","id":9278,"links":{},"metadata":{"_buckets":{"deposit":"ef857127-2a69-4714-b2c3-53b71b4b039b"},"_deposit":{"created_by":3,"id":"9278","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9278"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00009278","sets":["1504:1510"]},"author_link":["72577","72576","72579","72578"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3-4","bibliographicPageEnd":"456","bibliographicPageStart":"452","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"Food Control"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2011-01-26"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"The efficacy of mildly heated, slightly acidic electrolyzed water (mildly heated SlAEW) at 45 °C for disinfection and maintenance of sliced carrot quality was studied. Mildly heated SlAEW (23 mg/L available chlorine, pH at 5.5) was used to treat the carrots, followed by rinsing with tap water (TW) for 2 min at 4 °C, and its effectiveness as a disinfectant was evaluated. The physicochemical properties of the carrots were determined and a comparison was made between treatments with SlAEW at room temperature (18 °C), TW at 18 °C and mildly heated TW at 45 °C. Results show that total aerobic bacteria, mold and yeast populations were significantly lower after mildly heated SlAEW treatment. Mildly heated SlAEW treatment reduced the total aerobic bacteria by 2.2 log10 CFU/g and molds and yeasts by >1.9 log10 CFU/g compared with TW treatment. Color indices of hue and chroma of sample surfaces were not affected by mildly heated SlAEW treatment and there were insignificant differences in hardness or the ascorbic acid and β-carotene contents of sliced carrots. The use of mildly heated SlAEW is suggested as an effective disinfection method for fresh cut carrots with low available chlorine.","subitem_description_type":"Other"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier Ltd."}]},"item_16_relation_26":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.foodcont.2010.09.025","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2010 Elsevier Ltd."}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0956-7135","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"Faculty of Agriculture, Iwate University"},{"subitem_text_value":"Faculty of Agriculture, Iwate University,\n\nFaculty of Engineering, Jomo Kenyatta University of Agriculture and Technology"},{"subitem_text_value":"Faculty of Agriculture, Iwate University"},{"subitem_text_value":"The key Laboratory of Bio-Environment Engineering, China Agricultural 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":"Koide, Shoji"}],"nameIdentifiers":[{"nameIdentifier":"72576","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shitanda, Douglas"}],"nameIdentifiers":[{"nameIdentifier":"72577","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Note, Mizuho"}],"nameIdentifiers":[{"nameIdentifier":"72578","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Cao, Wei"}],"nameIdentifiers":[{"nameIdentifier":"72579","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":"fc-v22i3-4p452-456.pdf","filesize":[{"value":"169.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fc-v22i3-4p452-456.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/9278/files/fc-v22i3-4p452-456.pdf"},"version_id":"9c6d3445-e07d-49f8-b63b-e2122d6c06ad"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Carrot","subitem_subject_scheme":"Other"},{"subitem_subject":"Disinfection","subitem_subject_scheme":"Other"},{"subitem_subject":"Mildly heated SlAEW","subitem_subject_scheme":"Other"},{"subitem_subject":"Quality","subitem_subject_scheme":"Other"},{"subitem_subject":"Slightly acidic electrolyzed water","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":"Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot"}]},"item_type_id":"16","owner":"3","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-01-26"},"publish_date":"2011-01-26","publish_status":"0","recid":"9278","relation_version_is_last":true,"title":["Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:07:58.671261+00:00"}