{"created":"2023-07-25T10:32:28.598690+00:00","id":858,"links":{},"metadata":{"_buckets":{"deposit":"f86ed773-33fa-43a7-ab3d-8cf9eedf5cb2"},"_deposit":{"created_by":5,"id":"858","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"858"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00000858","sets":["6:161:188"]},"author_link":["6508","6509"],"control_number":"858","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"198","bibliographicPageStart":"185","bibliographicVolumeNumber":"43","bibliographic_titles":[{"bibliographic_title":"広島女学院大学論集"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Japanese radish, cut about into 3 mm thick fan-shaped slices was cooked in a 0.2 M salt solution for 30 minutes. A spot analysis of three spots each 100 µm² in size was made using the energy dispersion spectrum. The mean value of these three spots was computed and the following results were obtained:\n1. A correlation existed between the softening of the samples of Japanese radish and the increment rate of K.\n2. In comparing the ratio of metal elements to chlorine of each chloride, the ratio was found to be different from the ratio in the solution prior to cooking. The ratio of elements which were actually transferred to the Japanese radish tissue was in the order of K > Fe > Ca > Al > Na > Mg, showing a difference in value. It is suggested that the elements were transferred to the radish tissue in this order. It is considered that the behavior of these metal elements is due to the degree of ion exchange with pectin.\n3. A proportional relationship was observed between the elution rate of metal elements and the increment rate of chlorine.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0374-8057","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"奥田, 弘枝","creatorNameLang":"ja"},{"creatorName":"オクダ, ヒロエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6508","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Okuda, Hiroe","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6509","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-03"}],"displaytype":"detail","filename":"ronsyu43okuda.pdf","filesize":[{"value":"4.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu43okuda.pdf","url":"https://hju.repo.nii.ac.jp/record/858/files/ronsyu43okuda.pdf"},"version_id":"40e30300-e2ea-48b7-9529-e73533a89ace"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"煮熟軟化","subitem_subject_scheme":"Other"}]},"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","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"野菜の煮熟軟化に及ぼす各種塩類の影響：エネルギー分散型分光法による分析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜の煮熟軟化に及ぼす各種塩類の影響：エネルギー分散型分光法による分析","subitem_title_language":"ja"},{"subitem_title":"Effects of Various Types of Salts on the Softening of Cooked Vegetables：Analysis by Energy Dispersion Spectrum","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["188"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"858","relation_version_is_last":true,"title":["野菜の煮熟軟化に及ぼす各種塩類の影響：エネルギー分散型分光法による分析"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-01-17T05:01:50.006226+00:00"}