{"_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": ["454", "502"]}, "author_link": ["4923", "4924", "4925", "4926", "4927"], "control_number": "1672", "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": "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": "抄録", "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°C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353μmol Trolox eq./g), peroxy radical-scavenging activity (31-1019μmol Trolox eq./g), and total phenol content (5-1267μmol 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": "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.12.178", "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": "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": "ファイル情報", "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": "キーワード", "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": "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": "Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices", "item_titles": {"attribute_name": "タイトル", "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": ["454", "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}