{"created":"2023-05-15T11:33:55.355890+00:00","id":186,"links":{},"metadata":{"_buckets":{"deposit":"38d6ad9e-2053-4e96-9f9d-9f5b56329b5c"},"_deposit":{"created_by":2,"id":"186","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"186"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000186","sets":["2:6:15"]},"author_link":["7567","7566"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"31","bibliographicPageStart":"27","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"Chugokugakuen journal"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Oxalic acid is a primary risk factor of kidney stones. Leafy vegetables such as spinach are known to moderate amounts of soluble and insoluble oxalic acid. The effect of soaking practices on reduction of soluble oxalic acid content of spinach leaf was evaluated by measuring oxalic acid eluted into tap water using ion chromatography. There was a large effect of more than 70ｵ on soaking for 60min at 80℃. Soaking spinach leaves at high temperature was an effective way of reducing the soluble oxalic acid content.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"1. Williams HE: Wandzilak TR: Oxalate synthesis, transport and the hyperoxaluric syndromes. J. Urol. (1989) 141, 742-747.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"2. Goldfarb S: Dietary factors in the pathogenesis and prophylaxis of calcium nephrolithiasis. Kidney Int. (1988) 34, 544-555.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"3. Robertson WG and Hughes H: Importance of mild hyperoxaluria in the pathogenesis of urolithiasis: new evidence from studies in the Arabian peninsula. Scanning Microsc. (1993) 7, 391-401.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"4. Massey LK and Roman-Smith H and Sutton RAL: Effect of dietary oxalate and calcium on urinary  xalate and risk of formation of calcium oxalate kidney stones. J. Am. Diet. Assoc. (1993) 93, 901-906.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"5. Madelene B and Geoffrey PS: Bioavailability of soluble oxalic acid from spinach eaten with and without milk products. Asia Pac. J. Clin. Nutr. (2003) 12, 219-224.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"6. Noonan SC and Savage GP: Oxalic acid content of foods and its effect on humans. Asia Pac. J. Clin. Nutr. (1999) 8, 64-67.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"7. Holmes RP, Goodman HO and Assimos DG: Contribution of dietary oxalic acid to urinary oxalic acid excretion. Kidney Int. (2001) 59, 270-276.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"8. Brogren M and Savage GP: Bioavailability of soluble oxalate from spinach eaten with and without milk products. Asia Pac. ific. J. Clin. Nutr. (2003) 12, 219-224."}]}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-1452","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior Cllege"}]},"item_10002_version_type_20":{"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":"Shimada, Yoshihiro"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimada, Yoshihiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-10-04"}],"displaytype":"detail","filename":"13_027_032.pdf","filesize":[{"value":"484.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"13_027_032.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/186/files/13_027_032.pdf"},"version_id":"edcfc6e0-f992-4883-b2eb-9a7009299b12"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Spinach","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soluble oxalic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soaking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ion chromatography","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Spinach","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soluble oxalic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soaking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ion chromatography","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"The Eeffect of Soaking on the Soluble Oxalic Acid Content of Spinach","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The Eeffect of Soaking on the Soluble Oxalic Acid Content of Spinach","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["15"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-04"},"publish_date":"2018-10-04","publish_status":"0","recid":"186","relation_version_is_last":true,"title":["The Eeffect of Soaking on the Soluble Oxalic Acid Content of Spinach"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T11:52:16.464221+00:00"}