{"created":"2023-06-19T08:46:30.566460+00:00","id":5372,"links":{},"metadata":{"_buckets":{"deposit":"599e0c22-9d17-4021-9e79-be2559a4611e"},"_deposit":{"created_by":14,"id":"5372","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5372"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005372","sets":["47:274:453"]},"author_link":["9751","9752"],"control_number":"5372","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Changes in Mineral Elements in Potato as Affected by Heating Cookery (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-11-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"45","bibliographicPageStart":"37","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"京都府立大学学術報告. 理学・生活科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of the Kyoto Prefectural University. Natural science and living science","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The purpose of the present work was to determine the changes in mineral elements in potato (CV. DANSHAKU) as affected by heating cookery of four various treatments. As the obtained results, mineral elements in potato were more or less decreased by boiling treatments, and especially, potassium was decreased remarkably. However, no differences in elements elution was measured by steaming, baking and frying treatments. On the other hands, saturation or elution of mineral elements were resulted between seasoning solution and potato by using boiling treatments with seasoning solution scuh as soy sauce or ketchup. In those treatments, potassium and magnesium in potato were eluted into seasoning solution, and on the contrary, sodium and iron were clearly permeated into potato by boiling treatments with 7% soy sauce plus 10% sugar or 14% tomato ketchup plus 0.5% salt.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062300","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0075739X","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"畑, 明美","creatorNameLang":"ja"},{"creatorName":"ハタ, アケミ","creatorNameLang":"ja-Kana"},{"creatorName":"Hata, Akemi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"南光, 美子","creatorNameLang":"ja"},{"creatorName":"ナンコウ, ヨシコ","creatorNameLang":"ja-Kana"},{"creatorName":"Nanko, Yoshiko","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000079498.pdf","filesize":[{"value":"462.8 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079498.pdf","url":"https://kpu.repo.nii.ac.jp/record/5372/files/KJ00000079498.pdf"},"version_id":"3063d9d8-c659-4dce-9bc1-a407bce92ade"}]},"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":"departmental bulletin paper"}]},"item_title":"加熱調理によるジャガイモ中の無機成分の動向(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加熱調理によるジャガイモ中の無機成分の動向(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["453"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5372","relation_version_is_last":true,"title":["加熱調理によるジャガイモ中の無機成分の動向(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-01-19T05:03:01.506988+00:00"}