{"created":"2023-06-19T12:05:40.794766+00:00","id":566,"links":{},"metadata":{"_buckets":{"deposit":"470d573a-8942-4680-8319-fe02ad8eb3c1"},"_deposit":{"created_by":15,"id":"566","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"566"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000566","sets":["6:43"]},"author_link":["970","870"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"12","bibliographicPageStart":"9","bibliographicVolumeNumber":"43","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":"40002771472","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 amount of minerals solved out by immersion treatment of cabbage and lettuce by means of artificial digestive fluids (such as pepsin and pancreatin liquids) was measured, and the results of the measurement are shown as follows.\n(1) When pepsin liquid was immersed, both cabbage and lettuce had rate of solution approximately 30％ of ash and 32％ Ca. Cabbage had 21％ of Fe, while lettuce nearly 15％ of Fe. As for P, cabbage was of 21％ and lettuce nearly 19％.\n(2) The immersion treatment using pancreatin liquid found a small amount of minerals solved out as a whole, 1ess than 15％.\n(3) Even with the total value of solution using both pepsin and pancreatin liquids taken into consideration, the rate of solution was below 50％ of the total, and cabbage was approximately 42％ of ash, while lettuce nearly 34％ of ash. Both cabbage and lettuce showed nearly 40％ of Ca, about 33％ of P. As for Fe, cabbage was 32％ and lettuce nearly 25％.\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":"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"}]},{"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"}]}]},"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-43-02.pdf","filesize":[{"value":"268.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-43-02","url":"https://u-nagano.repo.nii.ac.jp/record/566/files/kentan_kiyo-43-02.pdf"},"version_id":"a2d86ac8-1385-4b97-bb9a-6d46cd4e041d"}]},"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":"野菜に含まれるミネラル類の栄養価に関する研究 (第2報) : 人口消化液による野菜中のミネラル類の溶出について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜に含まれるミネラル類の栄養価に関する研究 (第2報) : 人口消化液による野菜中のミネラル類の溶出について"},{"subitem_title":"Studies on the nutritional evaluation of minerals in vegetables (PartⅡ) : Exudation of minerals from vegetables during artificial digestion by fluid -Immersion treatment -","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["43"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-07-25"},"publish_date":"2014-07-25","publish_status":"0","recid":"566","relation_version_is_last":true,"title":["野菜に含まれるミネラル類の栄養価に関する研究 (第2報) : 人口消化液による野菜中のミネラル類の溶出について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:42:42.241415+00:00"}