{"_buckets": {"deposit": "d3139aab-6841-4014-8723-e9f18eb92fd2"}, "_deposit": {"id": "3632", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "3632"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00003632", "sets": ["454", "502"]}, "item_5_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Vitamin C Contents of Commercial Fresh and Prepared Vegetables"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1998-11", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "11", "bibliographicPageEnd": "1247", "bibliographicPageStart": "1241", "bibliographicVolumeNumber": "49", "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 vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was investigated. Ascorbic acid and apparent oxidized vitamin C (dehydroascorbic and diketogulonic acids) were separately determined by HPLC after derivatization with 2, 4-dinitrophenylhydrazine. Of the twelve fresh vegetables tested, the ascorbic acid content was the highest in green pepper (123.7 mg/100 g) and the lowest in onion (2.4 mg/100 g). More than 90% of the apparent total vitamin C in fresh vegetables was ascorbic acid. The ascorbic acid and apparent total vitamin C contents of each frozen vegetable were lower than those of the equivalent fresh vegetable, except for pumpkin. For the cooked vegetables, the ascorbic acid content was lower than that for each fresh vegetable. The percentages of apparent oxidized vitamin C (averaged for all the vegetables tested) were 6.8, 27.3 and 56.8% for the fresh, frozen and cooked vegetables, respectively.", "subitem_description_type": "Abstract"}]}, "item_5_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "44151", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Yamaguchi, Tomoko"}]}, {"nameIdentifiers": [{"nameIdentifier": "44152", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Haga, Shinobu"}]}, {"nameIdentifiers": [{"nameIdentifier": "44153", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Nagai, Keiko"}]}, {"nameIdentifiers": [{"nameIdentifier": "44154", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Takamura, Hitoshi"}]}, {"nameIdentifiers": [{"nameIdentifier": "44155", "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": "山口, 智子"}], "nameIdentifiers": [{"nameIdentifier": "44146", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "芳賀, しのぶ"}], "nameIdentifiers": [{"nameIdentifier": "44147", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "永井, 敬子"}], "nameIdentifiers": [{"nameIdentifier": "44148", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "高村, 仁知"}], "nameIdentifiers": [{"nameIdentifier": "44149", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "的場, 輝佳"}], "nameIdentifiers": [{"nameIdentifier": "44150", "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", "download_preview_message": "", "file_order": 0, "filename": "49(11)_1241-1247.pdf", "filesize": [{"value": "565.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 565500.0, "url": {"label": "49(11)_1241-1247.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/3632/files/49(11)_1241-1247.pdf"}, "version_id": "b401dd8d-7158-4599-b7e9-9d9fcfa263a1"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "ビタミンＣ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "アスコルビン酸", "subitem_subject_scheme": "Other"}, {"subitem_subject": "生鮮野菜", "subitem_subject_scheme": "Other"}, {"subitem_subject": "冷凍野菜", "subitem_subject_scheme": "Other"}, {"subitem_subject": "惣菜", "subitem_subject_scheme": "Other"}, {"subitem_subject": "調理加工済み野菜", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Vitamin C", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ascorbic acid", "subitem_subject_scheme": "Other"}, {"subitem_subject": "fresh vegetables", "subitem_subject_scheme": "Other"}, {"subitem_subject": "frozen vegetables", "subitem_subject_scheme": "Other"}, {"subitem_subject": "cooked vegetables", "subitem_subject_scheme": "Other"}, {"subitem_subject": "prepared vegetables", "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": "市販の生鮮野菜および調理加工済み野菜におけるビタミンＣ含量の実態調査", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "市販の生鮮野菜および調理加工済み野菜におけるビタミンＣ含量の実態調査"}, {"subitem_title": "市販の生鮮野菜および調理加工済み野菜におけるビタミンＣ含量の実態調査", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "502"], "permalink_uri": "http://hdl.handle.net/10191/8567", "pubdate": {"attribute_name": "公開日", "attribute_value": "2009-05-12"}, "publish_date": "2009-05-12", "publish_status": "0", "recid": "3632", "relation": {}, "relation_version_is_last": true, "title": ["市販の生鮮野菜および調理加工済み野菜におけるビタミンＣ含量の実態調査"], "weko_shared_id": null}