{"created":"2022-01-25T01:58:31.000129+00:00","id":2001459,"links":{},"metadata":{"_buckets":{"deposit":"6e894795-118b-4e38-a013-b177cd3a6e10"},"_deposit":{"id":"2001459","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2001459"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02001459","sets":["1642837622505:1642837745608:1642837751924","1642838403551:1642838405037"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"にがうり果実と果汁の冷凍中におけるビタミンC含有量の変化について","subitem_1551255648112":"ja"},{"subitem_1551255647225":"The Effects of Freezing on the Contents of Vitamin C in Balsam Pear and its Juice","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"外間, ゆき","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"桂, 正子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"東盛, キヨ子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Hokama, Yuki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Katsura, Masako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Higashimori, Kiyoko","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"にがうり果実の生，電子レンジ加熱処理，果汁およびそれらの冷凍物中のビタミンＣ含有量を測定し，次の結果を得た。\\n1）にがうり果実の果肉部の平均ＴＶＣは，100.23mg％であった。種子のう部は果肉部よりＴＶＣが多かった。電子レンジ加熱処理によるＴＶＣの減少は殆んどみられなかった。果汁調製物中のＴＶＣは11～15mg％であった。\\n2）果肉の半月切り，すりおろした果肉，オートー果汁の冷凍物Ｆ～ＪのＴＶＣは経時的に減少し，ＲＶＣもほゞ同様に減少した。電子レンジ加熱処理したものについても同様に減少した。それらの6か月目のＴＶＣは調製直後の約50～70％に，ＲＶＣで約15～40％残であった。にがうり果汁の冷凍物Ｋ～ＯのＴＶＣはＫを除いて経時的に噌加し明らかにＤＮＰとの反応物質の生成がみられた。","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学教育学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/1341"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0386-5746"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250446"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学教育学部紀要 第二部"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"23","bibliographicPageEnd":"234","bibliographicPageStart":"231"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"NA","subitem_1600292170262":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"Vol23p231.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2001459/files/Vol23p231.pdf"},"version_id":"b59d880a-3e66-4678-8e30-48e65a80488c"}]},"item_title":"にがうり果実と果汁の冷凍中におけるビタミンC含有量の変化について","item_type_id":"15","owner":"1","path":["1642837751924","1642838405037"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-08-08"},"publish_date":"2007-08-08","publish_status":"0","recid":"2001459","relation_version_is_last":true,"title":["にがうり果実と果汁の冷凍中におけるビタミンC含有量の変化について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T00:48:36.501961+00:00"}