{"created":"2023-05-15T11:34:30.330901+00:00","id":829,"links":{},"metadata":{"_buckets":{"deposit":"6d4a31a9-0d23-4250-b76d-6360051ad1ab"},"_deposit":{"created_by":2,"id":"829","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"829"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000829","sets":["2:5:25"]},"author_link":["5170","5171"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-06-16","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"170","bibliographicPageStart":"165","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"野菜加工品である広島菜漬の一部は冷凍流通されているが，凍結による品質低下が問題となっている。そこで，冷凍耐性の機能が知られているトレハロース利用による品質改善について調べた。凍結前の漬液へトレハロース4％添加して凍結し，解凍は低温で緩慢解凍すると解凍後のドリップが抑制され，緑の色調も良好に保持できた。また，官能的な総合評価においてもトレハロース添加区は無添加区に比べて評価が高く，その利用により冷凍品の品質改善が期待できることが判明した。","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_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":"AA11806598","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-9350","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"},{"subitem_subject":"580","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":"太田, 義雄"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohta, Yoshio","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":"2018-10-03"}],"displaytype":"detail","filename":"008_165_170.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"008_165_170.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/829/files/008_165_170.pdf"},"version_id":"0b7f20e9-e3c6-480d-9961-4f1485d162f1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"トレハロース","subitem_subject_scheme":"Other"},{"subitem_subject":"冷凍耐性","subitem_subject_scheme":"Other"},{"subitem_subject":"広島菜漬","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":"トレハロース利用による冷凍広島菜漬の品質改善","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"トレハロース利用による冷凍広島菜漬の品質改善"},{"subitem_title":"Improving Effects of Trehalose on Quality　of　\"Hiroshimanazuke” during the Freezing and Thawing Process","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["25"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-03"},"publish_date":"2018-10-03","publish_status":"0","recid":"829","relation_version_is_last":true,"title":["トレハロース利用による冷凍広島菜漬の品質改善"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T17:58:48.416292+00:00"}