{"created":"2021-03-01T06:07:49.180027+00:00","id":4036,"links":{},"metadata":{"_buckets":{"deposit":"fe8e8cbc-a9ac-442e-8bdd-4d92281a93e0"},"_deposit":{"id":"4036","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4036"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00004036","sets":["423:424:425","453:454"]},"item_5_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Microencapsulation of Glutamine with Zein by a Solvent Evaporation Method in Reverse Multiple Emulsion"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"254","bibliographicPageStart":"248","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"},{"bibliographic_title":"日本食品科学工学会誌","bibliographic_titleLang":"en"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"逆相複合エマルション系を利用した液中乾燥法により，水溶性のグルタミンをツェインによりカプセル化することを試み，以下のような結果を得た．\\n（1）本実験で採用したマイクロカプセル調製法により，グルタミン包含ツェインマイクロカプセルを調製することが可能であった．\\n（2）ツェインに各種脂肪酸を添加することにより，徐放性や水膨潤性を変化させることが可能であった．\\n（3）脂肪酸を添加することにより，芯物質の含有率を著しく向上させることができた．","subitem_description_type":"Abstract"},{"subitem_description":"We prepared zein microcapsules containing glutamine using a solvent evaporation method in reverse multiple emulsion. In the experiment, fatty acids were added to the shell material to give the shell hydrophobicity ; as a result, zein microcapsules containing glutamine were successfully prepared by the microencapsulation method adopted here. It was found possible to change the release rate of the core material by addition of fatty acids. Moreover, it was found that the addition of oleic acid resulted in the strongest hydrophobicity and that the use of palmitic acid had the greatest effect on the content of the core material.","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"46985","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tanaka, Masato"}]},{"nameIdentifiers":[{"nameIdentifier":"46986","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Taguchi, Yoshinari"}]},{"nameIdentifiers":[{"nameIdentifier":"46987","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Shima, Chieko"}]}]},"item_5_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"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":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341027X","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田中, 眞人"}],"nameIdentifiers":[{"nameIdentifier":"46982","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田口, 佳成"}],"nameIdentifiers":[{"nameIdentifier":"46983","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"島, 知恵子"}],"nameIdentifiers":[{"nameIdentifier":"46984","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":"53_248.pdf","filesize":[{"value":"2.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"53_248.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/4036/files/53_248.pdf"},"version_id":"096e29ec-1c85-4b43-970f-b0a8e20d3264"}]},"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":"逆相複合エマルション系を利用した液中乾燥法によるグルタミンのツェインによるマイクロカプセル化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"逆相複合エマルション系を利用した液中乾燥法によるグルタミンのツェインによるマイクロカプセル化"},{"subitem_title":"逆相複合エマルション系を利用した液中乾燥法によるグルタミンのツェインによるマイクロカプセル化","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","425"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-05-16"},"publish_date":"2012-05-16","publish_status":"0","recid":"4036","relation_version_is_last":true,"title":["逆相複合エマルション系を利用した液中乾燥法によるグルタミンのツェインによるマイクロカプセル化"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:37:00.814214+00:00"}