{"created":"2023-06-19T12:05:38.932322+00:00","id":526,"links":{},"metadata":{"_buckets":{"deposit":"6128bf02-f306-4521-b7b5-cc069ca5507d"},"_deposit":{"created_by":15,"id":"526","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"526"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000526","sets":["6:41"]},"author_link":["970","870"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"21","bibliographicVolumeNumber":"47","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":"40002771512","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":"The relationship between browning phenomena and ascorbic acid contents in vegetables during drying under sunshine was examined. The results obtained were as follows.\n(1) The degree of browning level of radish roots increased and its ascorbic acid content decreased with an increase in the amount of weight loss during drying under sunshine.\n(2) When dried after blanching (heat treatment), the color changes of radish roots were small. But the ascorbic acid content were decreased more than dried of no blanching treatment radish roots.\n(3) The increased of ascorbic acid contents in treated radish roots may be caused by soaking into the artificial ascorbic acid solution. But that was decreased as days go by drying.\n(4) In the case of dried spinach, change of color was observed hardly none. But ascorbic acid content were decreased to about 30-10％.\nIt is concluded as a result for experiments that a little correlation was observed between browning and changes of ascorbic acid contents in vegetables during drying.\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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"箱山, 年子"},{"creatorName":"ハコヤマ, トシコ","creatorNameLang":"ja-Kana"},{"creatorName":"Hakoyama, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"870","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000240266485","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000240266485"}]},{"creatorNames":[{"creatorName":"荻原, 和夫"},{"creatorName":"オギワラ, カズオ","creatorNameLang":"ja-Kana"},{"creatorName":"Ogiwara, Kazuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"970","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000008323586","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000008323586"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-09-30"}],"displaytype":"detail","filename":"kentan_kiyo-47-02.pdf","filesize":[{"value":"493.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-47-02","url":"https://u-nagano.repo.nii.ac.jp/record/526/files/kentan_kiyo-47-02.pdf"},"version_id":"c59660f2-0e95-42b6-8de9-a81dce8786f9"}]},"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":"野菜類の乾燥における褐変現象とアスコルビン酸量の関係について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜類の乾燥における褐変現象とアスコルビン酸量の関係について"},{"subitem_title":"The realationship between browning and ascorbic acid contents in vegetables during drying","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["41"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-05-28"},"publish_date":"2014-05-28","publish_status":"0","recid":"526","relation_version_is_last":true,"title":["野菜類の乾燥における褐変現象とアスコルビン酸量の関係について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:42:12.999713+00:00"}