{"_buckets": {"deposit": "2dde1b64-9c14-4d90-8bc3-3470c6813bfb"}, "_deposit": {"id": "2011547", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2011547"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02011547", "sets": ["1642838338003", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "サトウキビ糖蜜の抗酸化活性に及ぼす加熱加工の影響", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Enhancement of DPPH-radical Scavenging Activity in Heat-processed Sugarcane Molasses", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "氏原, 邦博", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "吉元, 誠", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "和田, 浩二", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "高橋, 誠", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "須田, 郁夫", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Ujihara, Kunihiro", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yoshimoto, Makoto", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Wada, Koji", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Takahashi, Makoto", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Suda, Ikuo", "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_1617186499011": {"attribute_name": "Rights", "attribute_value_mlt": [{"subitem_1522650717957": "ja", "subitem_1522651041219": "© 2013 日本食品科学工学会"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "sugarcane"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "molasses"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "heat-processing"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "DPPH-radical scavenging"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "polyphenol-like activity"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "サトウキビ"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "糖蜜"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "加熱加工"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "DPPH ラジカル消去活性"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "ポリフェノール様活性"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "The effects of heating temperature and time on browning, DPPH-radical scavenging activity and polyphenollike activity of molasses from sugarcane were investigated. The browning, DPPH-radical scavenging activity and polyphenol-like activity of molasses heated to between 120℃ and 160℃ were increased in comparison with unheated molasses. The browning of molasses heated to 120℃ and 140℃ increased with heating time, and was nearly 9.5 times greater than unheated molasses after heating for 60 minutes. The browning of molasses heated to 160℃ exponentially increased after heating for 10 minutes, and was nearly 16.7 times greater than unheated molasses after heating for 20 minutes. The DPPH-radical scavenging activity of molasses heated to 120℃ for 50 minutes, 140℃ for 10 minutes, and 160℃ for 10 minutes was four times greater than that of unheated molasses. The alterations in DPPH-radical scavenging activity were similar to the polyphenol-like activity pattern with heat-processing. The heated molasses with the highest polyphenol-like activity, processed at 160℃ for 20 minutes, showed stronger antimutagenicity than unheated molasses. These results indicate that the heat-processing of sugarcane molasses is a viable method for the enhancement of food functions in sugarcane molasses.", "subitem_description_type": "Other"}, {"subitem_description": "論文", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "日本食品科学工学会"}]}, "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/20.500.12000/48410"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "1881-6681"}, {"subitem_1522646500366": "ISSN", "subitem_1522646572813": "1341-027X"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "日本食品科学工学会誌"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2013-04-15", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "4", "bibliographicPageEnd": "164", "bibliographicPageStart": "159", "bibliographicVolumeNumber": "60"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617353299429": {"attribute_name": "Relation", "attribute_value_mlt": [{"subitem_1522306287251": {"subitem_1522306382014": "DOI", "subitem_1522306436033": "https://doi.org/10.3136/nskkk.60.159"}}, {"subitem_1522306287251": {"subitem_1522306382014": "DOI", "subitem_1522306436033": "https://doi.org/10.3136/nskkk.60.159"}}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "60_159.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2011547/files/60_159.pdf"}, "version_id": "e59b6edd-ecc3-4bb3-9270-998560b07c6c"}]}, "item_title": "サトウキビ糖蜜の抗酸化活性に及ぼす加熱加工の影響", "item_type_id": "15", "owner": "1", "path": ["1642838338003", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/48410", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2021-04-30"}, "publish_date": "2021-04-30", "publish_status": "0", "recid": "2011547", "relation": {}, "relation_version_is_last": true, "title": ["サトウキビ糖蜜の抗酸化活性に及ぼす加熱加工の影響"], "weko_shared_id": -1}
http://hdl.handle.net/20.500.12000/48410
http://hdl.handle.net/20.500.12000/48410