{"created":"2023-05-15T12:08:37.981481+00:00","id":242,"links":{},"metadata":{"_buckets":{"deposit":"81a4fb92-67c5-4ad4-97e6-f080588f892f"},"_deposit":{"created_by":16,"id":"242","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"242"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000242","sets":["16:52"]},"author_link":["250","249"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"52","bibliographicPageStart":"47","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学紀要論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　脂質の消化実験には乳化が必要であるが，この乳化を超音波装置からタッチミキサーに代えて実験を行った。その結果，酵素反応中にタッチミキサーを10分ごとに30秒間かけることで乳化状態を超音波の状態に近づけることができ，タッチミキサーでの脂肪の分解率は超音波に近い数値を示した。また，酵素反応時間は30分で分解率が10%以上の値であるため，必ずしも60分でなくても良い。さらに，酵素反応である以上当然ではあるが，緩衝液の必要性は明らかであった。","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"}]},"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":"森内, 安子"},{"creatorName":"モリウチ, ヤスコ","creatorNameLang":"ja-Kana"}],"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":"56_8_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"192.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】56_8_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/242/files/56_8_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"2a5be5e1-9f70-4dfb-8fb5-a6e741da161d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"乳化","subitem_subject_scheme":"Other"},{"subitem_subject":"タッチミキサー","subitem_subject_scheme":"Other"},{"subitem_subject":"脂肪酸","subitem_subject_scheme":"Other"},{"subitem_subject":"超音波","subitem_subject_scheme":"Other"},{"subitem_subject":"緩衝液","subitem_subject_scheme":"Other"},{"subitem_subject":"分解","subitem_subject_scheme":"Other"},{"subitem_subject":"emulsification","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"touch mixer","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fatty acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"supersonic wave","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"buffer solution","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"analyze","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":"脂質の消化に及ぼす乳化の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"脂質の消化に及ぼす乳化の影響"},{"subitem_title":"Analysis of the Effects on Lipid by Emulsification","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["52"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"242","relation_version_is_last":true,"title":["脂質の消化に及ぼす乳化の影響"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:50:28.302513+00:00"}