{"created":"2023-06-19T12:05:47.839375+00:00","id":750,"links":{},"metadata":{"_buckets":{"deposit":"bad4ea5d-0770-4627-9500-3663312b351f"},"_deposit":{"created_by":15,"id":"750","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"750"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000750","sets":["6:54"]},"author_link":["970","870"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"5","bibliographicPageStart":"1","bibliographicVolumeNumber":"38","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":"40002771420","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":"It is well known that vegetables and fruits contains a large quantities of vitamin C and ascorbic acid oxidase (AAO).\nVitamin C (L-AsA) contents and activities of AAO in those vegetables and fruits were determined. And changes of L-AsA contents during storage under the various conditions and after heat treatment were observed.\nThe following results were obtained.\n(1) The values of L-AsA contents in the vegetables and fruits which used this experiments were similar to data of standard tables of food composition in Japan (4th revision) except for perilla and spinach.\n(2) The AAO activities in pumpkin, cucumber, cabbage, spinach and potato were very strong i.e. about 40-70 unit, and those in garden pea, perilla, banana, kiwifruit and carrot were fairly strong, while those in parsley, lettuce and apple.\n(3) Residual rates of L-AsA contents in vegetables and fruits after grinding were decreased to about 10-20% expect for pumpkin and kiwifruit. When preserved at room temperature and at 5℃, L-AsA contents in those were decreased more than immediately contents after grinded.\n(4) The loss of L-AsA in the vegetables and fruits were fairly inhibited when the storage after boiled.\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-38-01.pdf","filesize":[{"value":"379.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-38-01","url":"https://u-nagano.repo.nii.ac.jp/record/750/files/kentan_kiyo-38-01.pdf"},"version_id":"470d960d-004c-4d62-ab16-2c56b36c752b"}]},"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":"野菜並びに果実中のビタミンC含有量に及ぼす共存するアスコルビン酸オキシターゼの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜並びに果実中のビタミンC含有量に及ぼす共存するアスコルビン酸オキシターゼの影響"},{"subitem_title":"Effect of coexisting ascorbic acid oxidase on the vitamin C contents in the vegetables and fruits","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["54"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-08-29"},"publish_date":"2014-08-29","publish_status":"0","recid":"750","relation_version_is_last":true,"title":["野菜並びに果実中のビタミンC含有量に及ぼす共存するアスコルビン酸オキシターゼの影響"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:42:10.613062+00:00"}