WEKO3
アイテム
{"_buckets": {"deposit": "d3139aab-6841-4014-8723-e9f18eb92fd2"}, "_deposit": {"id": "3632", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "3632"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00003632", "sets": ["454", "502"]}, "item_5_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Vitamin C Contents of Commercial Fresh and Prepared Vegetables"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1998-11", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "11", "bibliographicPageEnd": "1247", "bibliographicPageStart": "1241", "bibliographicVolumeNumber": "49", "bibliographic_titles": [{"bibliographic_title": "日本家政学会誌"}, {"bibliographic_title": "日本家政学会誌", "bibliographic_titleLang": "en"}]}]}, "item_5_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was investigated. Ascorbic acid and apparent oxidized vitamin C (dehydroascorbic and diketogulonic acids) were separately determined by HPLC after derivatization with 2, 4-dinitrophenylhydrazine. Of the twelve fresh vegetables tested, the ascorbic acid content was the highest in green pepper (123.7 mg/100 g) and the lowest in onion (2.4 mg/100 g). More than 90% of the apparent total vitamin C in fresh vegetables was ascorbic acid. The ascorbic acid and apparent total vitamin C contents of each frozen vegetable were lower than those of the equivalent fresh vegetable, except for pumpkin. For the cooked vegetables, the ascorbic acid content was lower than that for each fresh vegetable. The percentages of apparent oxidized vitamin C (averaged for all the vegetables tested) were 6.8, 27.3 and 56.8% for the fresh, frozen and cooked vegetables, respectively.", "subitem_description_type": "Abstract"}]}, "item_5_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "44151", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Yamaguchi, Tomoko"}]}, {"nameIdentifiers": [{"nameIdentifier": "44152", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Haga, Shinobu"}]}, {"nameIdentifiers": [{"nameIdentifier": "44153", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Nagai, Keiko"}]}, {"nameIdentifiers": [{"nameIdentifier": "44154", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Takamura, Hitoshi"}]}, {"nameIdentifiers": [{"nameIdentifier": "44155", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Matoba, Teruyoshi"}]}]}, "item_5_publisher_7": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "日本家政学会"}]}, "item_5_select_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_5_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN10040097", "subitem_source_identifier_type": "NCID"}]}, "item_5_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "09135227", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "山口, 智子"}], "nameIdentifiers": [{"nameIdentifier": "44146", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "芳賀, しのぶ"}], "nameIdentifiers": [{"nameIdentifier": "44147", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "永井, 敬子"}], "nameIdentifiers": [{"nameIdentifier": "44148", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "高村, 仁知"}], "nameIdentifiers": [{"nameIdentifier": "44149", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "的場, 輝佳"}], "nameIdentifiers": [{"nameIdentifier": "44150", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2019-07-30"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "49(11)_1241-1247.pdf", "filesize": [{"value": "565.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 565500.0, "url": {"label": "49(11)_1241-1247.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/3632/files/49(11)_1241-1247.pdf"}, "version_id": "b401dd8d-7158-4599-b7e9-9d9fcfa263a1"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "ビタミンC", "subitem_subject_scheme": "Other"}, {"subitem_subject": "アスコルビン酸", "subitem_subject_scheme": "Other"}, {"subitem_subject": "生鮮野菜", "subitem_subject_scheme": "Other"}, {"subitem_subject": "冷凍野菜", "subitem_subject_scheme": "Other"}, {"subitem_subject": "惣菜", "subitem_subject_scheme": "Other"}, {"subitem_subject": "調理加工済み野菜", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Vitamin C", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ascorbic acid", "subitem_subject_scheme": "Other"}, {"subitem_subject": "fresh vegetables", "subitem_subject_scheme": "Other"}, {"subitem_subject": "frozen vegetables", "subitem_subject_scheme": "Other"}, {"subitem_subject": "cooked vegetables", "subitem_subject_scheme": "Other"}, {"subitem_subject": "prepared vegetables", "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": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査"}, {"subitem_title": "市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "502"], "permalink_uri": "http://hdl.handle.net/10191/8567", "pubdate": {"attribute_name": "公開日", "attribute_value": "2009-05-12"}, "publish_date": "2009-05-12", "publish_status": "0", "recid": "3632", "relation": {}, "relation_version_is_last": true, "title": ["市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査"], "weko_shared_id": null}
市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査
http://hdl.handle.net/10191/8567
http://hdl.handle.net/10191/8567dcf84a46-4980-4b23-aa76-9a0c918916ed
名前 / ファイル | ライセンス | アクション |
---|---|---|
49(11)_1241-1247.pdf (565.5 kB)
|
|
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2009-05-12 | |||||
タイトル | ||||||
タイトル | 市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | 市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ビタミンC | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | アスコルビン酸 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 生鮮野菜 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 冷凍野菜 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 惣菜 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調理加工済み野菜 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Vitamin C | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ascorbic acid | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fresh vegetables | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | frozen vegetables | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | cooked vegetables | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | prepared vegetables | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
その他のタイトル | ||||||
その他のタイトル | Vitamin C Contents of Commercial Fresh and Prepared Vegetables | |||||
著者 |
山口, 智子
× 山口, 智子× 芳賀, しのぶ× 永井, 敬子× 高村, 仁知× 的場, 輝佳 |
|||||
著者別名 | ||||||
識別子 | 44151 | |||||
識別子Scheme | WEKO | |||||
姓名 | Yamaguchi, Tomoko | |||||
著者別名 | ||||||
識別子 | 44152 | |||||
識別子Scheme | WEKO | |||||
姓名 | Haga, Shinobu | |||||
著者別名 | ||||||
識別子 | 44153 | |||||
識別子Scheme | WEKO | |||||
姓名 | Nagai, Keiko | |||||
著者別名 | ||||||
識別子 | 44154 | |||||
識別子Scheme | WEKO | |||||
姓名 | Takamura, Hitoshi | |||||
著者別名 | ||||||
識別子 | 44155 | |||||
識別子Scheme | WEKO | |||||
姓名 | Matoba, Teruyoshi | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was investigated. Ascorbic acid and apparent oxidized vitamin C (dehydroascorbic and diketogulonic acids) were separately determined by HPLC after derivatization with 2, 4-dinitrophenylhydrazine. Of the twelve fresh vegetables tested, the ascorbic acid content was the highest in green pepper (123.7 mg/100 g) and the lowest in onion (2.4 mg/100 g). More than 90% of the apparent total vitamin C in fresh vegetables was ascorbic acid. The ascorbic acid and apparent total vitamin C contents of each frozen vegetable were lower than those of the equivalent fresh vegetable, except for pumpkin. For the cooked vegetables, the ascorbic acid content was lower than that for each fresh vegetable. The percentages of apparent oxidized vitamin C (averaged for all the vegetables tested) were 6.8, 27.3 and 56.8% for the fresh, frozen and cooked vegetables, respectively. | |||||
書誌情報 |
日本家政学会誌 en : 日本家政学会誌 巻 49, 号 11, p. 1241-1247, 発行日 1998-11 |
|||||
出版者 | ||||||
出版者 | 日本家政学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09135227 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10040097 | |||||
著者版フラグ | ||||||
値 | publisher |