{"created":"2023-05-15T11:53:10.976122+00:00","id":4760,"links":{},"metadata":{"_buckets":{"deposit":"417e7dfc-c87b-4cde-bb42-be8fdc810b1e"},"_deposit":{"created_by":4,"id":"4760","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"4760"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00004760","sets":["107:282:421"]},"author_link":["8321","8319","8325","8322","8320","8326","8323","8324"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"30","bibliographicPageStart":"27","bibliographicVolumeNumber":"818","bibliographic_titles":[{"bibliographic_title":"學苑"},{"bibliographic_title":"GAKUEN","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In order to examine and compare the content of resistant starch (RS) under different conditions, the amount of non-starch polysaccharides (NSP) in boiled rice (A. boiled, B. boiled and frozen and defrosted), purchased bread (A. just after purchase, B. frozen and defrosted), and retort rice (A. microwaved, B. microwaved and frozen and defrosted) were measured using the Englyst method. The results were as follows: There was no difference in the content of NSP in the boiled rice A and B. The amount of NSP content in the purchased bread A was lower than that in the purchased bread B. Therefore, we could not calculate the amount of RS. The NSP content of the retort rice B was higher than that of the retort rice A. The RS content of the retort rice was 1.0±0.8 (g/100 g). The NSP content of the purchased bread was significantly higher than that of the boiled rice and retort rice.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005177179","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"研究ノート","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038441","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13480103","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"阿曽, かずき"},{"creatorName":"アソ, カズキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8319","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岩田, 宏美"},{"creatorName":"イワタ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8320","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"清水, 史子"},{"creatorName":"シミズ, フミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8321","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小川, 睦美"},{"creatorName":"オガワ, ムツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8322","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ASO, Kazuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8323","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IWATA, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8324","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SHIMIZU, Fumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8325","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OGAWA, Mutsumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8326","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","filename":"KJ00005177179.pdf","filesize":[{"value":"467.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005177179.pdf","url":"https://swu.repo.nii.ac.jp/record/4760/files/KJ00005177179.pdf"},"version_id":"30466ad7-3ae0-4610-b9e6-3c5482010bf7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"レジスタントスターチ","subitem_subject_scheme":"Other"},{"subitem_subject":"米飯","subitem_subject_scheme":"Other"},{"subitem_subject":"レトルト米飯","subitem_subject_scheme":"Other"},{"subitem_subject":"resistant starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"boiled rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"retort rice","subitem_subject_language":"en","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":"米飯, 食パン, レトルト米飯のレジスタントスターチの定量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米飯, 食パン, レトルト米飯のレジスタントスターチの定量"},{"subitem_title":"Determination of Resistant Starch Content in Boiled Rice, Bread, and Retort Rice","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["421"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"4760","relation_version_is_last":true,"title":["米飯, 食パン, レトルト米飯のレジスタントスターチの定量"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T14:23:53.693577+00:00"}