{"created":"2023-05-15T12:09:22.054776+00:00","id":1139,"links":{},"metadata":{"_buckets":{"deposit":"c17c69a7-c07c-499c-bffd-479bb55e9aaf"},"_deposit":{"created_by":16,"id":"1139","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1139"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001139","sets":["16:138"]},"author_link":["740","250","249","739"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"114","bibliographicPageStart":"107","bibliographicVolumeNumber":"43","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　大根の部位によりL-アスコルビン酸（AsA）含量が，大根の表皮では表皮を取り除いた内部の約2倍であり，また，葉付きの側を上部とすれば，下部より上部に多い。アミラーゼ活性では部位による差異はなく，おろし後の時間変化もAsAほど顕著ではなかった。大根のアミラーゼ活性はβ-アミラーゼ（5×10⁴AUN／g）濃度として4×10⁻²～10⁻¹g／dlの範囲であった。AsA含量とアミラーゼ活性との相関は認められなかった。切断後貯蔵7日間はAsA含量とアミラーゼ活性はほとんど変化がなく安定していた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"永井, 由香"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森内, 安子"},{"creatorName":"モリウチ, ヤスコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nagai, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriuchi, Yasuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"43_7_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"279.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】43_7_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1139/files/43_7_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"b72b4c2d-1225-4064-8ece-86db69874f7b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大根","subitem_subject_scheme":"Other"},{"subitem_subject":"アスコルビン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"アミラーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"貯蔵","subitem_subject_scheme":"Other"},{"subitem_subject":"切断","subitem_subject_scheme":"Other"},{"subitem_subject":"おろし","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese radish","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"L-ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"amylase","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cutting","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"grating","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"切断後およびすりおろし後の経過時間に伴う大根のL-アスコルビン酸含量とアミラーゼ活性の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"切断後およびすりおろし後の経過時間に伴う大根のL-アスコルビン酸含量とアミラーゼ活性の変化"},{"subitem_title":"Changes of L-Ascorbic Acid Content and Amylase Activity in Japanese Radish caused by Time Elapse after Cutting or by Grating","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["138"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-05"},"publish_date":"2020-02-05","publish_status":"0","recid":"1139","relation_version_is_last":true,"title":["切断後およびすりおろし後の経過時間に伴う大根のL-アスコルビン酸含量とアミラーゼ活性の変化"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:05:34.270096+00:00"}