{"created":"2023-06-19T12:05:42.471880+00:00","id":591,"links":{},"metadata":{"_buckets":{"deposit":"161f9746-456f-4550-a575-8916c1e06be5"},"_deposit":{"created_by":15,"id":"591","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"591"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000591","sets":["6:45"]},"author_link":["953","870","970"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1987-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"11","bibliographicPageStart":"7","bibliographicVolumeNumber":"42","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":"40002771453","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":"By measuring the content of minerals in a juice obtained by pressing out a fruit, and calculating the ratio of minerals at which the minerals have been squeezed out from a raw fruit into a juice, we studied the nutritive effectiveness of minerals in a fruit, results of which are outlined as follows.\n(1) The ratios of pressed juices from the fruits experimented in this test revealed are as highest apple 79％ and lowest pineapple 58.1％.\n(2) In the ratios of pressed out juices in the minerals of fruits, as related to total ash, a wide variation in the fruits such as 89.7％ of apple to 53.0％ of Kiwifruit is observed.\nAs for Ca, as a whole, the ratios of pressed out juices are low, and of hardly any difference among some fruits, for instance, grapefruit 35.5％ and pineapple 30.4％. On the other hand in the case of Fe, grapefruit 75.0％ while pineapple 24.5％, and in the case of P, grapefruit 78.6％ and Kiwifruit 31.4％, in which a quite large difference was noticed, depending upon the kind of fruits used.\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"}],"nameIdentifiers":[{"nameIdentifier":"953","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000008323586","nameIdentifierScheme":"CiNiiID","nameIdentifierURI":" "}]},{"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":"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-42-02.pdf","filesize":[{"value":"305.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-42-02","url":"https://u-nagano.repo.nii.ac.jp/record/591/files/kentan_kiyo-42-02.pdf"},"version_id":"844e85dd-7608-433c-98db-17dd49e49636"}]},"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":"果実中のミネラル類の搾汁処理による挙動と栄養的有効性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"果実中のミネラル類の搾汁処理による挙動と栄養的有効性について"},{"subitem_title":"The behavior and the nutritional efficiency of minerals in fruits by juice pressing treatment","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["45"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-07-25"},"publish_date":"2014-07-25","publish_status":"0","recid":"591","relation_version_is_last":true,"title":["果実中のミネラル類の搾汁処理による挙動と栄養的有効性について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:45:39.355951+00:00"}