{"created":"2023-06-19T12:05:44.740690+00:00","id":636,"links":{},"metadata":{"_buckets":{"deposit":"236fea01-4d49-48c2-bcec-7b249d405137"},"_deposit":{"created_by":15,"id":"636","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"636"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000636","sets":["6:46"]},"author_link":["970","870"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"20","bibliographicPageStart":"17","bibliographicVolumeNumber":"40","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":"40002771436","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 changes of ascorbic acid content in “Hoshi-Gaki” (sun dried persimmon) and “Mushikiriboshi-Imo” (sliced and dried sweet potatoes after steaming) during the processing were investigated.\nThe results obtained were as follows.\n(1) The content of ascorbic acid in persimmon decreased with an increase in the amount of weight loss during sun drying.\nAnd the ascorbic acid in finished “Hoshi-Gaki” (sun dried persimmon) was almost disappeared.\n(2) The ascorbic acid content in steamed sweet potatoes was observed prompt decrease during the 3 days after sun drying, but thereafter the changes of ascorbic acid were slow and small.\nAnd the finished Mushikiriboshi-Imo was contained about 30～10mg％ of ascorbic acid.\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-40-03.pdf","filesize":[{"value":"251.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-40-03","url":"https://u-nagano.repo.nii.ac.jp/record/636/files/kentan_kiyo-40-03.pdf"},"version_id":"8bc65f36-d65c-440b-83a1-50c27ccb9a0d"}]},"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":"干し柿並びに蒸し切り干しいも製造工程におけるアスコルビン酸含有量の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"干し柿並びに蒸し切り干しいも製造工程におけるアスコルビン酸含有量の変化について"},{"subitem_title":"Changes of ascorbic acid content in \"Hoshi-Gaki\" (sun dried persimmon) and \"Mushikiriboshi-Imo\" (sliced and dried sweet potatoes after steaming) during the processing","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["46"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-08-05"},"publish_date":"2014-08-05","publish_status":"0","recid":"636","relation_version_is_last":true,"title":["干し柿並びに蒸し切り干しいも製造工程におけるアスコルビン酸含有量の変化について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:42:11.799762+00:00"}