{"created":"2021-03-01T06:05:20.292717+00:00","id":1665,"links":{},"metadata":{"_buckets":{"deposit":"bddea92e-0d7d-4165-959e-4fecd54222bd"},"_deposit":{"id":"1665","owners":[],"pid":{"revision_id":0,"type":"depid","value":"1665"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00001665","sets":["154:501:502","453:454"]},"author_link":["4883","4884","4885","4886","4887","4888","4889","4890"],"control_number":"1665","item_1627363077551":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"257","bibliographicPageStart":"250","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research","bibliographic_titleLang":"en"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_5_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会","subitem_publisher_language":"ja"}]},"item_5_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://doi.org/10.3136/fstr.7.250","subitem_relation_type_select":"DOI"}}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"社団法人日本食品科学工学会"}]},"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":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344-6606","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Yamaguchi, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4883","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Mizobuchi, Taeko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4884","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kajikawa, Rie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4885","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kawashima, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4886","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Miyabe, Fumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4887","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Terao, Junji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4888","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takamura, Hitoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4889","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Matoba, Teruyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4890","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":"2019-07-29"}],"displaytype":"detail","filename":"7_250.pdf","filesize":[{"value":"149.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"7_250.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/1665/files/7_250.pdf"},"version_id":"7228bbd3-fad0-479f-8376-d413fc2e9466"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"radical-scavenging activity","subitem_subject_scheme":"Other"},{"subitem_subject":"1,1-diphenyl-2-picrylhydrazyl","subitem_subject_scheme":"Other"},{"subitem_subject":"ascorbic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"vegetables","subitem_subject_scheme":"Other"},{"subitem_subject":"heating effect","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","502"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-05-16"},"publish_date":"2012-05-16","publish_status":"0","recid":"1665","relation_version_is_last":true,"title":["Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-15T03:34:21.045395+00:00"}