{"created":"2021-03-01T06:07:23.543621+00:00","id":3628,"links":{},"metadata":{"_buckets":{"deposit":"4c48eb8e-2568-4d82-9fc6-a87762b0f276"},"_deposit":{"id":"3628","owners":[],"pid":{"revision_id":0,"type":"depid","value":"3628"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00003628","sets":["154:501:502","453:454"]},"item_5_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Change in Radical-Scavenging Activity while Cooking Curry"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1999-11","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"1132","bibliographicPageStart":"1127","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"日本家政学会誌"},{"bibliographic_title":"日本家政学会誌","bibliographic_titleLang":"en"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The change in radical-scavenging activity while cooking curry made from spices, vegetables, and meat was analyzed by the 1,1-diphenyl-2-picrylhydrazyl-HPLC method. Fifteen kinds of spices generally used in curry all possessed radical-scavenging activity. In particular, the activity of clove, allspice, and cinnamon was extremely high and comparable with that of vegetables. After heating, the radical-scavenging activity of the combination of vegetables and meat increased, while that of mixed spices decreased. Vegetables as well as spices contributed the radical-scavenging activity of curry. In the present research, one serving of curry and rice contained 363 μmol Trolox eq of radical-scavenging activity. The spices contributed approximately 45% of the total radical-scavenging activity of curry and rice.","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"44123","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Takamura, Hitoshi"}]},{"nameIdentifiers":[{"nameIdentifier":"44124","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yamaguchi, Tomoko"}]},{"nameIdentifiers":[{"nameIdentifier":"44125","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hayashi, Erina"}]},{"nameIdentifiers":[{"nameIdentifier":"44126","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Fujimoto, Satsuki"}]},{"nameIdentifiers":[{"nameIdentifier":"44127","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Matoba, Teruyoshi"}]}]},"item_5_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本家政学会"}]},"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":"AN10040097","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09135227","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高村, 仁知"}],"nameIdentifiers":[{"nameIdentifier":"44118","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山口, 智子"}],"nameIdentifiers":[{"nameIdentifier":"44119","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"林, 恵里奈"}],"nameIdentifiers":[{"nameIdentifier":"44120","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤本, さつき"}],"nameIdentifiers":[{"nameIdentifier":"44121","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"的場, 輝佳"}],"nameIdentifiers":[{"nameIdentifier":"44122","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":"2019-07-30"}],"displaytype":"detail","filename":"50(11)_1127-1132.pdf","filesize":[{"value":"506.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"50(11)_1127-1132.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/3628/files/50(11)_1127-1132.pdf"},"version_id":"95353b57-6d31-4299-a457-893450f76753"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ラジカル捕捉活性","subitem_subject_scheme":"Other"},{"subitem_subject":"カレーライス","subitem_subject_scheme":"Other"},{"subitem_subject":"スパイス","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"肉","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱","subitem_subject_scheme":"Other"},{"subitem_subject":"radical-scavenging activity","subitem_subject_scheme":"Other"},{"subitem_subject":"curry and rice","subitem_subject_scheme":"Other"},{"subitem_subject":"spice","subitem_subject_scheme":"Other"},{"subitem_subject":"vegetable","subitem_subject_scheme":"Other"},{"subitem_subject":"meat","subitem_subject_scheme":"Other"},{"subitem_subject":"heating","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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":"カレーの調理過程におけるラジカル捕捉活性の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カレーの調理過程におけるラジカル捕捉活性の変化"},{"subitem_title":"カレーの調理過程におけるラジカル捕捉活性の変化","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","502"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-05-12"},"publish_date":"2009-05-12","publish_status":"0","recid":"3628","relation_version_is_last":true,"title":["カレーの調理過程におけるラジカル捕捉活性の変化"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:36:42.596484+00:00"}