{"created":"2021-03-01T06:05:20.542262+00:00","id":1669,"links":{},"metadata":{"_buckets":{"deposit":"aa024204-3afc-4f24-9cb7-d52e584e5548"},"_deposit":{"id":"1669","owners":[],"pid":{"revision_id":0,"type":"depid","value":"1669"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00001669","sets":["154:501:502","453:454"]},"author_link":["4909","4910","4911","4912"],"control_number":"1669","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":"2008","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"204","bibliographicPageStart":"198","bibliographicVolumeNumber":"14","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":"In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10°C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage.","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.14.198","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":"Myojin, Chiho","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4909","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamaguchi, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4910","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takamura, Hitoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4911","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Matoba, Teruyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4912","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":"14_198.pdf","filesize":[{"value":"454.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"14_198.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/1669/files/14_198.pdf"},"version_id":"a35077d9-d167-497c-a5ed-ed97943d329a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Radical-scavenging activity","subitem_subject_scheme":"Other"},{"subitem_subject":"Ascorbic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"Polyphenol","subitem_subject_scheme":"Other"},{"subitem_subject":"Storage","subitem_subject_scheme":"Other"},{"subitem_subject":"Shredded vegetables","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":"Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage","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":"1669","relation_version_is_last":true,"title":["Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-15T03:34:29.984061+00:00"}