{"created":"2023-06-19T08:46:36.889836+00:00","id":5515,"links":{},"metadata":{"_buckets":{"deposit":"08c2b69f-375a-4a27-9d62-d46db3590523"},"_deposit":{"created_by":14,"id":"5515","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5515"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005515","sets":["47:274:463"]},"author_link":["10124","9755","6353","10122","9764","9757"],"control_number":"5515","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Microwave, Ceramic Ball and Far I. R. Heating on Chemical Composition of Green Tea (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-11-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"67","bibliographicPageStart":"59","bibliographicVolumeNumber":"43","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":"緑茶の二次乾燥を, 従来の透気式乾燥法ではなく, 短時間で茶葉の内部まで加熱できるマイクロ波法と, 加熱セラミックボールを混合してまろやかな火入れを行なう加熱法と, 遠赤外線照射により火入香を高める方法を試みた。それらによる緑茶製品の第一煎目の抽出液に含まれる渋みに関与する総カテキン量, うま味に関与する各種アミノ酸量を定量し比較検討した。その結果, この新二次乾燥法は, 迅速に加熱加工が可能であって, 緑茶製品の浸出液の成分を分析したところ原茶の成分と比べ特に損失などの悪影響は認められなかった。製品の香気については, それらのヘッドスペースベーパーをガスクロマトグラフィーにより分析し最適の加熱条件を検討した。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"A new secondary-heating of green-tea manufacture was carried out by using a microwave, ceramic ball and far I. R.-heating apparatus, instead of a conventional hot-air device. The processed green teas lost moisture effectively, while the marked losses of total catechin and amino acids in the green tea extracts were not observed. The head space vapor of the processed green tea was analyzed with gas chromatographic apparatus to detect the optimum condition for the heating process.","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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"大槻, 耕三","creatorNameLang":"ja"},{"creatorName":"オオツキ, コウゾウ","creatorNameLang":"ja-Kana"},{"creatorName":"Otsuki, Kozo","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"遠藤, 寿恵","creatorNameLang":"ja"},{"creatorName":"エンドウ, ヒサエ","creatorNameLang":"ja-Kana"},{"creatorName":"Endo, Hisae","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"故倉, 宏至","creatorNameLang":"ja"},{"creatorName":"コクラ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"Kokura, Hiroshi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"真島, 秀満","creatorNameLang":"ja"},{"creatorName":"マジマ, ヒデミツ","creatorNameLang":"ja-Kana"},{"creatorName":"Majima, Hidemitsu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 健司","creatorNameLang":"ja"},{"creatorName":"サトウ, ケンジ","creatorNameLang":"ja-Kana"},{"creatorName":"Sato, Kenji","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"河端, 信","creatorNameLang":"ja"},{"creatorName":"カワバタ, マコト","creatorNameLang":"ja-Kana"},{"creatorName":"Kawabata, Makoto","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":"KJ00000079641.pdf","filesize":[{"value":"395.8 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079641.pdf","url":"https://kpu.repo.nii.ac.jp/record/5515/files/KJ00000079641.pdf"},"version_id":"b89ed7df-e75c-4d0c-b333-e718afa03fa1"}]},"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":"緑茶の成分の新二次乾燥法による影響 : マイクロ波, セラミックボール混合, 遠赤外線-加熱法の利用(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"緑茶の成分の新二次乾燥法による影響 : マイクロ波, セラミックボール混合, 遠赤外線-加熱法の利用(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["463"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5515","relation_version_is_last":true,"title":["緑茶の成分の新二次乾燥法による影響 : マイクロ波, セラミックボール混合, 遠赤外線-加熱法の利用(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-06-06T04:27:54.760993+00:00"}