{"_buckets": {"deposit": "64938198-5fe3-4534-97e8-2a5785881c78"}, "_deposit": {"id": "1676", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "1676"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00001676", "sets": ["454", "502"]}, "author_link": ["4945", "4946", "4947", "4948"], "control_number": "1676", "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": "2004", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "267", "bibliographicPageStart": "264", "bibliographicVolumeNumber": "10", "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": "To evaluate fish as free radical scavengers in the human diet, we examined the radical-scavenging activity of some marine fish tissue commonly consumed in Japan, using the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-HPLC and 2\u0027-deoxyguanosine oxidation method. All fishes showed high DPPH (259-2225 μmol Trolox eq./100g) and oxygen (1059-8018 μmol Trolox eq./100g) radical-scavenging activity. Ascorbic acid and tocopherol content were determined as free radical-scavenging compounds and ranged from 0.6-7.8 and 0.5-16.6 mg/100g fresh weight, respectively. Fish liver and skin showed higher contents of these antioxidative compounds than other parts, although their contribution to DPPH radical scavenging activity was negligible. Unlike vegetables some other compounds seem to be responsible for the high scavenging activity of fish.", "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.10.264", "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": "Bhadra, A.", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4945", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Yamaguchi, T.", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4946", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Takamura, H.", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4947", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Matoba, T.", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "4948", "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": "10_264.pdf", "filesize": [{"value": "591.6 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 591600.0, "url": {"label": "10_264.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/1676/files/10_264.pdf"}, "version_id": "bf397161-5480-4b32-a206-6abcd4faa8b4"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "radical-scavenging activity", "subitem_subject_scheme": "Other"}, {"subitem_subject": "fish", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ascorbic acid", "subitem_subject_scheme": "Other"}, {"subitem_subject": "tocopherol", "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 : Role of Antioxidative Vitamins in Some Fish Species", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Radical-Scavenging Activity : Role of Antioxidative Vitamins in Some Fish Species", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "502"], "permalink_uri": "http://hdl.handle.net/10191/18001", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2012-05-16"}, "publish_date": "2012-05-16", "publish_status": "0", "recid": "1676", "relation": {}, "relation_version_is_last": true, "title": ["Radical-Scavenging Activity : Role of Antioxidative Vitamins in Some Fish Species"], "weko_shared_id": -1}