{"created":"2023-05-15T11:33:55.621683+00:00","id":192,"links":{},"metadata":{"_buckets":{"deposit":"72552c3f-6ecd-43c1-bd20-ade05396c1d4"},"_deposit":{"created_by":2,"id":"192","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"192"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000192","sets":["2:6:16"]},"author_link":["7387","7384","7389","7391","7390","7388","7386","7392","7383","7385"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"21","bibliographicPageStart":"17","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"Chugokugakuen journal"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The changes in the vitamin C content in vegetables due to solar drying were measured in green sweet pepper, broccoli and Japanese radish. Compared with content per edible portion, vitamin C content in all vegetables increased after drying. However, compared with content per dry matter, vitamin C content in all of vegetables decreased after drying. Ascorbic acid is oxidized to dehydroascorbic acid by enzymatic or non-enzymatic reactions. The quantitative ratio of dehydroascorbic acid increased in all vegetables by drying. The increase in the quantitative ratio of DHAA shows that the freshness of vegetables is lowered.","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. Mujumdar AS. (2007). Handbook in Industrial Drying. Boca Raton, FL:CRC Press.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"2. Noctor G and Foyer CH:Ascorbate and glutathione:keeping active oxygen under control. Annu. Rev. Plant. Physiol. Plant. Mol. Biol. (1998) 49, 249-279.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"3. Negi PS and Roy SK:Effect of low-cost storage and packing on quality and nutritive value of fresh and dehydrated carrots. J. Sci. Food Agric. (2000) 80(15), 2169-2175.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"4. Bechoff A, Westby A, Owori C, Menya G, Dhuique-Mayer C, Dufour D, et al.:Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweet potato cultivars. J. Sci. Food Agric. (2010) 90(4):622-629.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"5. Sabry JM, Fisher KH and Dodds ML:Human utilization of dehydroascorbic acid. J. Nutr. (1956) 64, 457-466.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"6. Shimada Y and Ko S:Quantitative Determination of Ascorbic Acid in Vegetables by High-Performance Liquid Chromatography. Chugokugakuen J. (2006), 5, 13-16."}]}]},"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":"Ohmae, Yuka"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okada, Moeko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kusudo, Aki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takeguti, Terumi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimada, Yoshihiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohmae, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okada, Moeko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kusudo, Aki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takeguti, Terumi","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":"14_17_22.pdf","filesize":[{"value":"662.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"14_17_22.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/192/files/14_17_22.pdf"},"version_id":"98a7cdee-2b1d-48fd-8f11-8a5588286db1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Dehydrated Vegetables","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dehydroascorbic Acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Solar Drying","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dehydrated Vegetables","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dehydroascorbic Acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Solar Drying","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":"Vitamin C Content of Dehydrated Vegetables","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Vitamin C Content of Dehydrated Vegetables","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["16"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-04"},"publish_date":"2018-10-04","publish_status":"0","recid":"192","relation_version_is_last":true,"title":["Vitamin C Content of Dehydrated Vegetables"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T11:55:19.715672+00:00"}