{"created":"2023-06-19T12:05:31.146829+00:00","id":377,"links":{},"metadata":{"_buckets":{"deposit":"56340688-00e5-4a71-9bbc-13dfe02e2f52"},"_deposit":{"created_by":15,"id":"377","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"377"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000377","sets":["6:31"]},"author_link":["184","971","954","955","957","956"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"9","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_7_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40002771527","subitem_description_type":"Other"}]},"item_7_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_7_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Effects of calcium salts （Ca-Citrate, Ca-lactate and Ca-Chloride）, saccharides （sucrose, glucose and fructose）, pHs and milk fat on the physical properties （breaking stress and brittleness） of low methoxyl pectin （LMP） gels were investigated. LMP gels were prepared by 1％ citrus LMP solution with the addition of calcium salts, and then the breaking characteristics of the gels were measured by use of YAMADEN Creep meter （RE-3305）.\nThe following results were obtained:\n1） Effects of calcium salts on the gel-forming ability of LMP gels were dependent upon the solubilities of calcium salts. Calcium citrate showed the smallest effect on the gel-forming ability owing to its poor solubility, but another two calcium salts which are readily soluble in water strengthened the gel-forming ability. And it was recognized that in the formation of the LMP gels, Ca++ concentration was required at least 50mg per 1g of LMP.\n2） The gel-forming ability of LMP was weakened by adjusting the pHs of LMP solution to 3.0, 4.0 and 5.0 with McIlvaine buffer solution （0.1M citric acid-0.2M Disodium hydrogenphosphate）.\n3）LMP gels prepared by various fat content milks were not so firm gels, rather were soft and smooth similar to a dessert-base gel on the market.\n","subitem_description_type":"Abstract"}]},"item_7_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_7_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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"井浦, 智美"},{"creatorName":"イウラ, トモミ","creatorNameLang":"ja-Kana"},{"creatorName":"Iura, Tomomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"954","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000008323644","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000008323644"}]},{"creatorNames":[{"creatorName":"井口, 雅子"},{"creatorName":"イグチ, マサコ","creatorNameLang":"ja-Kana"},{"creatorName":"Iguchi, Masako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"955","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000008323646","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000008323646"}]},{"creatorNames":[{"creatorName":"近藤, 晃代"},{"creatorName":"コンドウ, テルヨ","creatorNameLang":"ja-Kana"},{"creatorName":"Kondoh, Teruyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"956","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000008323648","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000008323648"}]},{"creatorNames":[{"creatorName":"酒井, 理恵子"},{"creatorName":"サカイ, リエコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"957","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"古内, 幸雄"},{"creatorName":"フルウチ, ユキオ","creatorNameLang":"ja-Kana"},{"creatorName":"Furuuchi, Yukio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"184","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006165956","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006165956"}]},{"creatorNames":[{"creatorName":"Sakai, Rieko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"971","nameIdentifierScheme":"WEKO"}]}]},"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":"低メトキシルペクチンの物性におよぼすカルシウム塩類、糖類、pHおよび乳脂肪の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低メトキシルペクチンの物性におよぼすカルシウム塩類、糖類、pHおよび乳脂肪の影響"},{"subitem_title":"Effects of calcium salts, saccharides, pHs and milk fat on the physical properties of low methoxyl pectin gels","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["31"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-02-08"},"publish_date":"2014-02-08","publish_status":"0","recid":"377","relation_version_is_last":true,"title":["低メトキシルペクチンの物性におよぼすカルシウム塩類、糖類、pHおよび乳脂肪の影響"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:45:03.411262+00:00"}