{"created":"2023-05-15T11:53:22.743617+00:00","id":5009,"links":{},"metadata":{"_buckets":{"deposit":"afdc0900-ee5f-4ab0-bf7d-f8b519e93ad5"},"_deposit":{"created_by":4,"id":"5009","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"5009"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00005009","sets":["107:282:433"]},"author_link":["8572","8571","8570","8573"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"27","bibliographicVolumeNumber":"830","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":"Miso is a traditional fermented soy product native to Japan. The purpose of this study is to compare the antioxidative activities of six kinds of miso. 80% EtOH soluble fractions were extracted from the miso made from different raw materials with different depths of color. The sample liquids were reacted with 1,1-diphenyl-2-picrylhydrazyl(DPPH)and the adsorption at 520 nm was measured. The antioxidative activity of miso with dark colors was stronger than those with bright colors. The results suggest that the greater part of the antioxidative activities of miso is due to melanoidin, also known as browning material.","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":"KJ00005790579","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":"亀形, 恵美"},{"creatorName":"カメガタ, エミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中津川, 研一"},{"creatorName":"ナカツガワ, ケンイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KAMEGATA, Emi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NAKATSUGAWA, Kenichi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"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":"KJ00005790579.pdf","filesize":[{"value":"384.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005790579.pdf","url":"https://swu.repo.nii.ac.jp/record/5009/files/KJ00005790579.pdf"},"version_id":"0866e6e3-2d2c-4f78-9003-d96d365f7a91"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"抗酸化性","subitem_subject_scheme":"Other"},{"subitem_subject":"味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"メラノイジン","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidative activity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"miso","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"melanoidin","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":"味噌の種類による抗酸化性の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"味噌の種類による抗酸化性の比較"},{"subitem_title":"The Comparison of Antioxidative Activities in Several Kinds of Miso","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["433"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"5009","relation_version_is_last":true,"title":["味噌の種類による抗酸化性の比較"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T14:16:10.467909+00:00"}