{"_buckets": {"deposit": "f69bb456-08a8-4005-8b24-e8dd6fb799e8"}, "_deposit": {"id": "4039", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "4039"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00004039", "sets": ["454", "487"]}, "item_5_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Development of New Type Clarified Apple Juice Containing Partially Enzymatic Degraded Pectin through Ceramic MF Membrane"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2005-02", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "87", "bibliographicPageStart": "80", "bibliographicVolumeNumber": "52", "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": "Capsules were prepared by using the mixed system of fatty acid ester (tripalmitin) and soybean lecithin as a capsule matrix. A hydrophilic physiologically active substance (L-Cystein) as the core material was encapsulated. Lecithin was added into tripalmitin in order to improve stability of core material in the matrix and water-resistant property of the matrix. Oil droplets made from lecithin and tripalmitin were dispersed in an aqueous solution of methyl cellulose (MC), and solidified by cooling down. It was investigated how the preparation conditions affected the properties of capsules. As the mixture ratio of lecithin to tripalmitin increased, the capsule size, the encapsulation efficiency and the content of core material were increased. Furthermore, it was found that the release rate of core material could be repressed by increasing the mixture ratio.", "subitem_description_type": "Abstract"}]}, "item_5_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "47003", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Mezaki, Satoko"}]}, {"nameIdentifiers": [{"nameIdentifier": "47004", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Taguchi, Yoshinari"}]}, {"nameIdentifiers": [{"nameIdentifier": "47005", "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": "目崎, 智子"}], "nameIdentifiers": [{"nameIdentifier": "47000", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "田口, 佳成"}], "nameIdentifiers": [{"nameIdentifier": "47001", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "田中, 眞人"}], "nameIdentifiers": [{"nameIdentifier": "47002", "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": "ZN_52(2)_80-87.pdf", "filesize": [{"value": "2.2 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 2200000.0, "url": {"label": "ZN_52(2)_80-87.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/4039/files/ZN_52(2)_80-87.pdf"}, "version_id": "6ed603cb-296c-485a-8e2e-4189b241c591"}]}, "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": "トリパルミチンと大豆レシチンによる新水性生理活性物質包含カプセルの調製", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "トリパルミチンと大豆レシチンによる新水性生理活性物質包含カプセルの調製"}, {"subitem_title": "トリパルミチンと大豆レシチンによる新水性生理活性物質包含カプセルの調製", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "487"], "permalink_uri": "http://hdl.handle.net/10191/17605", "pubdate": {"attribute_name": "公開日", "attribute_value": "2012-04-04"}, "publish_date": "2012-04-04", "publish_status": "0", "recid": "4039", "relation": {}, "relation_version_is_last": true, "title": ["トリパルミチンと大豆レシチンによる新水性生理活性物質包含カプセルの調製"], "weko_shared_id": null}