{"created":"2022-02-01T06:49:06.862488+00:00","id":2011547,"links":{},"metadata":{"_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":["1642838163960:1642838338003","1642838403551:1642838407312"]},"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","filename":"60_159.pdf","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-04-30"},"publish_date":"2021-04-30","publish_status":"0","recid":"2011547","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_creator_id":"1","weko_shared_id":-1},"updated":"2023-08-03T05:29:16.086607+00:00"}