WEKO3
インデックスリンク
アイテム
{"_buckets": {"deposit": "6f5ff6f3-26cf-49d8-a59a-9f56b8c2aa1f"}, "_deposit": {"created_by": 4, "id": "2256", "owners": [4], "pid": {"revision_id": 0, "type": "depid", "value": "2256"}, "status": "published"}, "_oai": {"id": "oai:swu.repo.nii.ac.jp:00002256", "sets": ["264"]}, "author_link": ["3664", "3663", "3665", "3666"], "item_3_biblio_info_12": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1991-12-16", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "73", "bibliographicPageStart": "69", "bibliographicVolumeNumber": "1", "bibliographic_titles": [{"bibliographic_title": "昭和女子大学大学院生活機構研究科紀要"}, {"bibliographic_title": "Bulletin of the Graduate School of Human Life Sciences, Showa Women\u0027s University", "bibliographic_titleLang": "en"}]}]}, "item_3_description_10": {"attribute_name": "抄録(日)", "attribute_value_mlt": [{"subitem_description": "市販されているナチュラルチーズに存在するラジカルをESRで測定し、次の結果を得た。(1)Cu^\u003c2+\u003e錯体、Fe^\u003c3+\u003e,Mn^\u003c2+\u003eに由来する遷移金属ラジカルを検出した。(2)多くのチーズから過酸化ラジカルを、また青カビ熟成チーズからはカーボンラジカルを検出した。最後に、ESRスペクトル解析に懇切なる指導を賜った日本電子(株)水田幸男氏に深謝します。また研究に協力をいただいた中島文子氏に謝意を表します。", "subitem_description_type": "Other"}]}, "item_3_description_11": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "Recently, various kinds of natural cheese have been widely consumed in Japan, because of diversification of eating habits. In this study, analysis of radicals in 22 kinds of natural cheese, each of which had its own brand name, were carried out by ESR. The following experimental results were obtained; (1) Radicals derived from square planar type Cu^\u003c2+\u003e complex (g//=2.22, A//=146G, g⊥=2.05) were found in Gruyere, Parmigiano and Emmenthaler. (2) Radicals derived from tetrahedral type Cu^\u003c2+\u003e complex (g//=2.26) were found Scottish cheddar and Emmenthaler. (3) Radicals derived from free Fe^\u003c3+\u003e (g=4.3) were especially found in Cream Blue, Bavaria and Roquefort. (4) Radicals derived from Mn^\u003c2+\u003e (g=2.003, A=79G) were widely found in many cheese. (5) Peroxide radicals (COO・) (g⊥=2.003~2.005) were also found in many cheese. (6) Carbon radicals (C・) (g=2.003) were found in Cream Blue, Roquefort and Bavaria.", "subitem_description_type": "Other"}]}, "item_3_description_15": {"attribute_name": "表示順", "attribute_value_mlt": [{"subitem_description": "9", "subitem_description_type": "Other"}]}, "item_3_description_16": {"attribute_name": "アクセション番号", "attribute_value_mlt": [{"subitem_description": "KJ00004311039", "subitem_description_type": "Other"}]}, "item_3_description_8": {"attribute_name": "記事種別(日)", "attribute_value_mlt": [{"subitem_description": "論文", "subitem_description_type": "Other"}]}, "item_3_description_9": {"attribute_name": "記事種別(英)", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_3_source_id_1": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN10474552", "subitem_source_identifier_type": "NCID"}]}, "item_3_source_id_19": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "09182276", "subitem_source_identifier_type": "ISSN"}]}, "item_3_text_6": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "家政学部生活科学科"}, {"subitem_text_value": "大学院家政学研究科"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "中津川, 研一"}, {"creatorName": "ナカツガワ, ケンイチ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "3663", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "菊池, 俊彦"}, {"creatorName": "キクチ, トシヒコ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "3664", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "NAKATSUGAWA, Ken-ichi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "3665", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "KIKUCHI, Toshihiko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "3666", "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": "2017-02-16"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00004311039.pdf", "filesize": [{"value": "192.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 192500.0, "url": {"label": "KJ00004311039.pdf", "url": "https://swu.repo.nii.ac.jp/record/2256/files/KJ00004311039.pdf"}, "version_id": "4037750f-75b3-4615-b684-0542b87400eb"}]}, "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": "チーズ中のラジカルの分析", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "チーズ中のラジカルの分析"}, {"subitem_title": "ESR Study of Radicals in Cheese", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "4", "path": ["264"], "permalink_uri": "https://swu.repo.nii.ac.jp/records/2256", "pubdate": {"attribute_name": "公開日", "attribute_value": "2017-02-16"}, "publish_date": "2017-02-16", "publish_status": "0", "recid": "2256", "relation": {}, "relation_version_is_last": true, "title": ["チーズ中のラジカルの分析"], "weko_shared_id": -1}
チーズ中のラジカルの分析
https://swu.repo.nii.ac.jp/records/2256
https://swu.repo.nii.ac.jp/records/225644370e0d-977d-4d9c-a4b3-af4eb84b2c6e
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004311039.pdf (192.5 kB)
|
|
Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2017-02-16 | |||||
タイトル | ||||||
タイトル | チーズ中のラジカルの分析 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | ESR Study of Radicals in Cheese | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10474552 | |||||
著者 |
中津川, 研一
× 中津川, 研一× 菊池, 俊彦× NAKATSUGAWA, Ken-ichi× KIKUCHI, Toshihiko |
|||||
著者所属(日) | ||||||
家政学部生活科学科 | ||||||
著者所属(日) | ||||||
大学院家政学研究科 | ||||||
記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文 | |||||
記事種別(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article | |||||
抄録(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 市販されているナチュラルチーズに存在するラジカルをESRで測定し、次の結果を得た。(1)Cu^<2+>錯体、Fe^<3+>,Mn^<2+>に由来する遷移金属ラジカルを検出した。(2)多くのチーズから過酸化ラジカルを、また青カビ熟成チーズからはカーボンラジカルを検出した。最後に、ESRスペクトル解析に懇切なる指導を賜った日本電子(株)水田幸男氏に深謝します。また研究に協力をいただいた中島文子氏に謝意を表します。 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Recently, various kinds of natural cheese have been widely consumed in Japan, because of diversification of eating habits. In this study, analysis of radicals in 22 kinds of natural cheese, each of which had its own brand name, were carried out by ESR. The following experimental results were obtained; (1) Radicals derived from square planar type Cu^<2+> complex (g//=2.22, A//=146G, g⊥=2.05) were found in Gruyere, Parmigiano and Emmenthaler. (2) Radicals derived from tetrahedral type Cu^<2+> complex (g//=2.26) were found Scottish cheddar and Emmenthaler. (3) Radicals derived from free Fe^<3+> (g=4.3) were especially found in Cream Blue, Bavaria and Roquefort. (4) Radicals derived from Mn^<2+> (g=2.003, A=79G) were widely found in many cheese. (5) Peroxide radicals (COO・) (g⊥=2.003~2.005) were also found in many cheese. (6) Carbon radicals (C・) (g=2.003) were found in Cream Blue, Roquefort and Bavaria. | |||||
書誌情報 |
昭和女子大学大学院生活機構研究科紀要 en : Bulletin of the Graduate School of Human Life Sciences, Showa Women's University 巻 1, p. 69-73, 発行日 1991-12-16 |
|||||
表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 9 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00004311039 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09182276 |