{"_buckets": {"deposit": "a44d200e-8d74-402e-bc0a-141fa1cb6ecf"}, "_deposit": {"created_by": 3, "id": "68", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "68"}, "status": "published"}, "_oai": {"id": "oai:u-nagano.repo.nii.ac.jp:00000068", "sets": ["12"]}, "author_link": ["212", "207", "211", "209", "208", "210"], "item_1_biblio_info_14": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2005-12-27", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "55", "bibliographicPageStart": "51", "bibliographicVolumeNumber": "60", "bibliographic_titles": [{"bibliographic_title": "長野県短期大学紀要"}, {"bibliographic_title": "Journal of Nagano Prefectural College", "bibliographic_titleLang": "en"}]}]}, "item_1_creator_6": {"attribute_name": "著者名(日)", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "戸井田, 英子"}], "nameIdentifiers": [{"nameIdentifier": "207", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000006165967", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000006165967"}]}, {"creatorNames": [{"creatorName": "古内, 幸雄"}], "nameIdentifiers": [{"nameIdentifier": "208", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000006165956", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000006165956"}]}]}, "item_1_description_1": {"attribute_name": "ページ属性", "attribute_value_mlt": [{"subitem_description": "P(論文)", "subitem_description_type": "Other"}]}, "item_1_description_11": {"attribute_name": "抄録(日)", "attribute_value_mlt": [{"subitem_description": "本研究は濃度の異なる酢酸水でクルミペートを調製し、その色調の経日変化を検討した。(1)クルミペーストの白色度は調製直後では酢酸水の濃度に関わらずほとんど差がなかった。しかし、保存日数が長くなるに従い、白色度は酢酸濃度が高い試料区で高い値を示す傾向がみられた。(2)4.5%区は28日後に白色度が若干上昇したが、他の試料区は保存日数が長くなるのにともなって低下した。(3)彩度の経日変化は、酢酸濃度が低い試料区で高い傾向がみられた。(4)全試料の滴定酸度は保存日数が長くなるにともなって上昇したが、特に酢酸濃度の低い試料区がこの傾向が強かった。このことからは酸の濃度が低いと微生物の増殖がおこりやすくなるためと推察された。対照区の酸度が高くなったのは腐敗が進んだことが原因と考えられる。", "subitem_description_type": "Other"}]}, "item_1_description_12": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "color of the walnut pastes prepared by dil. CH_3COOH solutions according to the storage days were investigated The obtained results were as follows: (1) The whiteness of the walnut pastes according to the storage days were not different immediately in various concentrations of CH_3COOH solutions. But after many storage days, the whiteness of the walnut pastes increased in the walnut pastes prepared by higher comcentration of CH_3COOH solutions. (2) The whiteness of the walnut pastes prepared by 4.5% CH_3COOH solution increased slightly after 28 days, but the others decreased according to the storage days. (3) The chroma showed high value in low concentration CH_3COOH solutions. (4) The titratable acidity of all samples of the walnut pastes increased according to the storage days. This tendency was stronger especially in the walnut pastes prepared by low concentration CH_3COOH solusions.", "subitem_description_type": "Other"}]}, "item_1_full_name_7": {"attribute_name": "著者名よみ", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "209", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "トイダ, エイコ"}]}, {"nameIdentifiers": [{"nameIdentifier": "210", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "フルウチ, ユキオ"}]}]}, "item_1_full_name_8": {"attribute_name": "著者名(英)", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "211", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Toida, Eiko", "nameLang": "en"}]}, {"nameIdentifiers": [{"nameIdentifier": "212", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Furuuchi, Yukio", "nameLang": "en"}]}]}, "item_1_source_id_13": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00179035", "subitem_source_identifier_type": "NCID"}]}, "item_1_text_9": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "長野県短期大学 生活科学科"}, {"subitem_text_value": "長野県短期大学 生活科学科"}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2005-12-27"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00004356020.pdf", "filesize": [{"value": "390.6 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 390600.0, "url": {"label": "KJ00004356020", "url": "https://u-nagano.repo.nii.ac.jp/record/68/files/KJ00004356020.pdf"}, "version_id": "d78e4bac-1569-45a7-9452-d18e8e7c7173"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "walnut", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "color of the paste", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "a salad dressing", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "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": "希酢酸水で調製したクルミペーストの色調(第2報)", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "希酢酸水で調製したクルミペーストの色調(第2報)"}, {"subitem_title": "Color of the Walnut Pastes Prepared by Dil.CH_3COOH Solutions", "subitem_title_language": "en"}]}, "item_type_id": "1", "owner": "3", "path": ["12"], "permalink_uri": "https://u-nagano.repo.nii.ac.jp/records/68", "pubdate": {"attribute_name": "公開日", "attribute_value": "2005-12-27"}, "publish_date": "2005-12-27", "publish_status": "0", "recid": "68", "relation": [{"item_links": "67", "item_title": "各種アルカリ剤で脱タンニン処理したクルミペーストの色調について(第1報)", "value": "relateTo"}], "relation_version_is_last": true, "title": ["希酢酸水で調製したクルミペーストの色調(第2報)"], "weko_shared_id": 3}