{"_buckets": {"deposit": "af665ffe-053f-4a7a-be5c-98eeb0ced365"}, "_deposit": {"id": "1672", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "1672"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00001672", "sets": []}, "author_link": ["4923", "4924", "4925", "4926", "4927"], "control_number": "1672", "item_1627363077551": {"attribute_name": "\u51fa\u7248\u30bf\u30a4\u30d7", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_5_biblio_info_6": {"attribute_name": "\u66f8\u8a8c\u60c5\u5831", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2006", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "185", "bibliographicPageStart": "178", "bibliographicVolumeNumber": "12", "bibliographic_titles": [{"bibliographic_title": "Food Science and Technology Research", "bibliographic_titleLang": "en"}]}]}, "item_5_description_4": {"attribute_name": "\u6284\u9332", "attribute_value_mlt": [{"subitem_description": "Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6h) at 100\u00b0C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353\u03bcmol Trolox eq./g), peroxy radical-scavenging activity (31-1019\u03bcmol Trolox eq./g), and total phenol content (5-1267\u03bcmol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_5_publisher_7": {"attribute_name": "\u51fa\u7248\u8005", "attribute_value_mlt": [{"subitem_publisher": "\u65e5\u672c\u98df\u54c1\u79d1\u5b66\u5de5\u5b66\u4f1a", "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.12.178", "subitem_relation_type_select": "DOI"}}]}, "item_5_rights_15": {"attribute_name": "\u6a29\u5229", "attribute_value_mlt": [{"subitem_rights": "\u793e\u56e3\u6cd5\u4eba\u65e5\u672c\u98df\u54c1\u79d1\u5b66\u5de5\u5b66\u4f1a"}]}, "item_5_select_19": {"attribute_name": "\u8457\u8005\u7248\u30d5\u30e9\u30b0", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_5_source_id_11": {"attribute_name": "\u66f8\u8a8c\u30ec\u30b3\u30fc\u30c9ID", "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": "\u8457\u8005", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Khatun, Mahmuda", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4923", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Eguchi, Satomi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4924", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Yamaguchi, Tomoko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4925", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Takamura, Hitoshi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4926", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Matoba, Teruyoshi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4927", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "\u30d5\u30a1\u30a4\u30eb\u60c5\u5831", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2019-07-29"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "12_178.pdf", "filesize": [{"value": "788.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 788900.0, "url": {"label": "12_178.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/1672/files/12_178.pdf"}, "version_id": "620be3f4-6a7b-43da-8e86-b1889c83fe61"}]}, "item_keyword": {"attribute_name": "\u30ad\u30fc\u30ef\u30fc\u30c9", "attribute_value_mlt": [{"subitem_subject": "radical-scavenging activity", "subitem_subject_scheme": "Other"}, {"subitem_subject": "spices", "subitem_subject_scheme": "Other"}, {"subitem_subject": "phenol", "subitem_subject_scheme": "Other"}, {"subitem_subject": "thermal treatment", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "\u8a00\u8a9e", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "\u8cc7\u6e90\u30bf\u30a4\u30d7", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices", "item_titles": {"attribute_name": "\u30bf\u30a4\u30c8\u30eb", "attribute_value_mlt": [{"subitem_title": "Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["453/454", "154/501/502"], "permalink_uri": "http://hdl.handle.net/10191/17998", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2012-05-16"}, "publish_date": "2012-05-16", "publish_status": "0", "recid": "1672", "relation": {}, "relation_version_is_last": true, "title": ["Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices"], "weko_shared_id": -1}