{"created":"2021-03-01T06:07:49.241411+00:00","id":4037,"links":{},"metadata":{"_buckets":{"deposit":"b34d9521-0bf0-48c5-aa6a-560c51d9678d"},"_deposit":{"id":"4037","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4037"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00004037","sets":["453:454","485:486:487"]},"item_5_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Microencapsulation of Hem Iron Particles by Fatty Acids Using Dispersion Cooling Method"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"260","bibliographicPageStart":"255","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":"We attempted to microencapsulate hem iron particles by fatty acids to give functionality, such as masking black color and water resistance. In the experiment, lauric acid, myristic acid and palmitic acid were used as shell materials and methyl cellulose (MC) and casein sodium (CS) were used as dispersants. Multicore-type and monocore-type microcapsules were prepared by addition of MC and CS, respectively. Furthermore, by addition of CS, the microencapsulation efficiency, black color masking and water resistance were significantly improved.","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"46991","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Iwasaki, Hitomi"}]},{"nameIdentifiers":[{"nameIdentifier":"46992","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Taguchi, Yoshinari"}]},{"nameIdentifiers":[{"nameIdentifier":"46993","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tanaka, Masato"}]}]},"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":"岩崎, 瞳"}],"nameIdentifiers":[{"nameIdentifier":"46988","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田口, 佳成"}],"nameIdentifiers":[{"nameIdentifier":"46989","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田中, 眞人"}],"nameIdentifiers":[{"nameIdentifier":"46990","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":"ZN_53(5)_255-260.pdf","filesize":[{"value":"943.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ZN_53(5)_255-260.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/4037/files/ZN_53(5)_255-260.pdf"},"version_id":"07283b60-5276-49a4-bc52-4bcced6a2ee2"}]},"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":"溶融分散冷却法による脂肪酸類を用いたヘム鉄粒子のマイクロカプセル化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"溶融分散冷却法による脂肪酸類を用いたヘム鉄粒子のマイクロカプセル化"},{"subitem_title":"溶融分散冷却法による脂肪酸類を用いたヘム鉄粒子のマイクロカプセル化","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","487"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-04-04"},"publish_date":"2012-04-04","publish_status":"0","recid":"4037","relation_version_is_last":true,"title":["溶融分散冷却法による脂肪酸類を用いたヘム鉄粒子のマイクロカプセル化"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:37:00.942497+00:00"}