{"created":"2023-06-19T08:46:37.740052+00:00","id":5535,"links":{},"metadata":{"_buckets":{"deposit":"6f5810fd-32bf-4097-836c-43436cfe0592"},"_deposit":{"created_by":14,"id":"5535","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5535"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005535","sets":["47:274:465"]},"author_link":["9751","6434","9965"],"control_number":"5535","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Carotenoids Contents and Cooking Properties of Carrots (Daucus carota L.) (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"14","bibliographicPageStart":"7","bibliographicVolumeNumber":"45","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":"4品種('向陽2号', '夏蒔鮮紅五寸', 'T341', 'T390')のニンジンのカロチノイド含量, 色, ならびに調理特性について調べ, 以下の結果を得た。1)カロチノイド含量は, いずれの品種においても髄部より皮層部に多かったが, 両部位における含量比は品種間で相違がみられた。2)いずれの品種においても, 皮層部の色は, 髄部に比べ明度, a値, b値が高かった。3)煮る操作により, 皮層部の明度, a値, b値は低下した。髄部においては, a値の減少が認められた。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Carotenoids contents, color and cooking properties of 'Koyo-2', 'Natsumaki-Senko-Gosun', 'T341' and 'T390' carrots (Daucus carota L.) were determined. Carotenoids of carrot cortex tissue were present in much greater amounts than of carrot pith tissue in all cultivars. Beta carotene was the predominant carotene and xanthophyll was present small amounts in all cultivars. Color value L, a and b of cortex tissue was higher than in pith tissue. Thermal processing (boiling and sauteeing) of cortex tissue resulted in a decrease of color value L, a and b. It was found that 'T341' was fitted for boiling and 'Koyo-2' was for sauteeing.","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":"南出, 隆久","creatorNameLang":"ja"},{"creatorName":"ミナミデ, タカヒサ","creatorNameLang":"ja-Kana"},{"creatorName":"Minamide, Takahisa","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":"KJ00000079661.pdf","filesize":[{"value":"395.2 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079661.pdf","url":"https://kpu.repo.nii.ac.jp/record/5535/files/KJ00000079661.pdf"},"version_id":"7a9cb343-3d8b-4084-9561-9b213fe0471a"}]},"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":"ニンジンのカロチノイド含量と調理特性(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ニンジンのカロチノイド含量と調理特性(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["465"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5535","relation_version_is_last":true,"title":["ニンジンのカロチノイド含量と調理特性(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-01-19T04:59:15.631152+00:00"}