{"created":"2023-05-15T14:05:45.101934+00:00","id":537,"links":{},"metadata":{"_buckets":{"deposit":"9bebf51f-994f-4ef6-b7c3-fb4a904e0347"},"_deposit":{"created_by":15,"id":"537","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"537"},"status":"published"},"_oai":{"id":"oai:dwcla.repo.nii.ac.jp:00000537","sets":["219:220","25:28"]},"author_link":["1305","1636","1297","640","1306","1304","1303","641","1298","1637","1300","1299"],"item_10002_alternative_title_1":{"attribute_name":"別タイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effects of two drying conditions on antioxidant property and ascorbic acid content of three types of vegetables"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"27","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"同志社女子大学生活科学"},{"bibliographic_title":"DWCLA human life and science","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_35":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_description":"AA11325308-20140220-27","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Three types of vegetables (Japanese radish, carrot, eggplant) were dried in the open sunshine and in the microwave oven. Antioxidant property and ascorbic acid content in the fresh vegetables and in those dried under two drying conditions were assayed. The amount of the polyphenolic compounds and the ascorbate oxidation decreased by the sun-drying, but at the same time the polymerism of the polyphenolic compounds and the products of the amino-carbonyl reaction were caused.\nConsequently, it was found that the radical- scavenging activity was retained by the sun-drying.\nTherefore, the study showed that the sun-dried vegetables have more retention of antioxidant property than the microwaved-dried vegetables.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"原著論文","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15020/00000530","subitem_identifier_reg_type":"JaLC"}]},"item_10002_link_30":{"attribute_name":"著者 外部リンク","attribute_value_mlt":[{"subitem_link_text":"同志社女子大学研究者データベース - 村上恵","subitem_link_url":"http://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/3041/3041_Researcher.html"}]},"item_10002_publisher_32":{"attribute_name":"出版地","attribute_value_mlt":[{"subitem_publisher":"京都"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"同志社女子大学生活科学会"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40020015319","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11325308","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13451391","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_27":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"同志社女子大学生活科学部食物栄養科学科"},{"subitem_text_value":"同志社女子大学生活科学部2011年度卒業"},{"subitem_text_value":"同志社女子大学生活科学部2011年度卒業"},{"subitem_text_value":"同志社女子大学生活科学部2012年度卒業"},{"subitem_text_value":"同志社女子大学生活科学部2012年度卒業"},{"subitem_text_value":"同志社女子大学生活科学部2012年度卒業"}]},"item_10002_text_28":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Doshisha Women's College of Liberal Arts, Faculty of Human Life Science, Department of Food Science and Nutrition"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"村上, 恵"},{"creatorName":"ムラカミ, メグミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1297","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松井, 美佳"},{"creatorName":"マツイ, ミカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"640","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"今村, 涼子"},{"creatorName":"イマムラ, リョウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"641","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"橋本, 沙紀"},{"creatorName":"ハシモト, サキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1298","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"井戸本, 瞳"},{"creatorName":"イドモト, ヒトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1299","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"永瀬, 恵梨"},{"creatorName":"ナガセ, エリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1300","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MURAKAMI, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1303","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MATSUI, Mika","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1636","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IMAMURA, Ryoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1637","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HASHIMOTO, Saki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1304","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IDOMOTO, Hitomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1305","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NAGASE, Eri","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1306","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-08-04"}],"displaytype":"detail","filename":"AA11325308-20140220-27.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AA11325308-20140220-27.pdf","url":"https://dwcla.repo.nii.ac.jp/record/537/files/AA11325308-20140220-27.pdf"},"version_id":"f44aa1ad-065c-4368-8902-a542db76e362"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"dried vegetable","subitem_subject_scheme":"Other"},{"subitem_subject":"sun-drying","subitem_subject_scheme":"Other"},{"subitem_subject":"microwave oven","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidant property","subitem_subject_scheme":"Other"},{"subitem_subject":"ascorbic acid","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":"野菜の抗酸化性およびビタミンC量に及ぼす干し操作の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜の抗酸化性およびビタミンC量に及ぼす干し操作の影響"}]},"item_type_id":"10002","owner":"15","path":["28","220"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-02-20"},"publish_date":"2014-02-20","publish_status":"0","recid":"537","relation_version_is_last":true,"title":["野菜の抗酸化性およびビタミンC量に及ぼす干し操作の影響"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-05-16T03:36:14.933708+00:00"}