{"created":"2023-06-19T08:46:32.948958+00:00","id":5424,"links":{},"metadata":{"_buckets":{"deposit":"87c9052c-7c90-4009-a2d2-5e88c31973fa"},"_deposit":{"created_by":14,"id":"5424","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5424"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005424","sets":["47:274:457"]},"author_link":["9751","9752","9965"],"control_number":"5424","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Changes in Mineral Contents in Soaked Vegetables (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-11-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"71","bibliographicPageStart":"63","bibliographicVolumeNumber":"37","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_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"キュウリ, ナス, キャベツを用いて塩漬け及び糠漬けを行い, 漬け込み後経日的にpHの変化並びに無機成分の挙動を調べた。1.塩漬け, 糠漬けのいずれの場合も, 漬け材料, 糠床及び漬け汁ともに経日的にpHは低下した。2.塩漬けのキュウリ, ナス及びキャベツ中のNa含量は経日的に増加したが, キュウリ, キャベツ中のMg, Ca, K含量は減少するのに対し, ナス中では増加することが認められた。3.糠漬けのキュウリ, ナス及びキャベツ中のNa及びMg含量は増加し, Ca含量は減少した。また, ナス中のK含量は漸増したが, キュウリ, キャベツ中では減少する傾向が認められた。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"These studies were carried out to know the changes in mineral contents in cucumber, egg plant and cabbage as affected by soaking treatment. The vegetables were pickled using 5% or 2% salt and soaked in rice bran mash. The results obtained were as follows; 1. After soaking treatment, the pH values of vegetables, rice bran mash and eluted solution from vegetables were decreased during the soaking. 2. Sodium content in cucumber, egg plant and cabbage in salting was increased rapidly, and although magnesium, calcium and potassium contents in cucumber and cabbage were decreased, these elements contents in egg plant were contrary increased during the period of salting. 3. On the other hand, sodium, magnesium contents in cucumber, egg plant and cabbage soaked in rice bran mash were increased remarkably, but calcium content in them was decreased. In addition, potassium content in egg plant was increased sightly, but it was decreased in cucumber and cabbage during the soaking.","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":[{}]},{"creatorNames":[{"creatorName":"長谷川, 明子","creatorNameLang":"ja"},{"creatorName":"ハセガワ, アキコ","creatorNameLang":"ja-Kana"},{"creatorName":"Hasegawa, Akiko","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":"KJ00000079550.pdf","filesize":[{"value":"523.0 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079550.pdf","url":"https://kpu.repo.nii.ac.jp/record/5424/files/KJ00000079550.pdf"},"version_id":"75210f21-fcea-4f80-aec0-d7a3b167189c"}]},"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":"野菜漬物中の無機成分の変化(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜漬物中の無機成分の変化(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["457"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5424","relation_version_is_last":true,"title":["野菜漬物中の無機成分の変化(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-01-19T05:01:40.994678+00:00"}