{"created":"2023-05-15T11:54:16.736109+00:00","id":6028,"links":{},"metadata":{"_buckets":{"deposit":"24dd8041-ecf6-45b0-8dd0-6ee7d92d36fa"},"_deposit":{"created_by":4,"id":"6028","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"6028"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00006028","sets":["107:282:505"]},"author_link":["9684","9687","9682","9685","9683","9686","9688","9689"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"49","bibliographicVolumeNumber":"902","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":" To make effective use of bell peppers Capsicum annuum L. `grossum' produced in Ibaraki Prefecture that do not meet fresh market standards, the bell peppers were processed into a freezable paste and the residual ascorbic acid was measured. Residual ascorbic acid in paste made from yellow, orange, or red bell peppers with attached skin was approximately 90%, and no substantial decrease was observed relative to fresh bell peppers. Meanwhile, residual ascorbic acid in paste produced first by heating the peppers in an oven toaster and then removing the skins was approximately 60%. Although this represents a 40% reduction relative to fresh bell peppers, these results indicate that there is sufficient potential for utilizing bell pepper paste for cooking or in processed foods depending on how it is used.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00010027599","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_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"平成19年度昭和女子大学生活科学科卒業生,順天堂大学医学部附属静岡病院"},{"subitem_text_value":"昭和女子大学管理栄養学科,昭和女子大学女性健康科学研究所"},{"subitem_text_value":"昭和女子大学平成3年度昭和女子大学生活科学科卒業生,茨城県教育庁学校教育部高校教育課、昭和女子大学健康デザイン学科,女性健康科学研究所 "}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"関野, みな美"},{"creatorName":"セキノ, ミナミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"竹山, 恵美子"},{"creatorName":"タケヤマ, エミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"綿引, 志雅子"},{"creatorName":"ワタヒキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福島, 正子"},{"creatorName":"フクシマ, マサコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SEKINO Minami","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TAKEYAMA, Emiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"WATAHIKI, Shigako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"FUKUSHIMA, Masako","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":"KJ00010027599.pdf","filesize":[{"value":"366.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00010027599.pdf","url":"https://swu.repo.nii.ac.jp/record/6028/files/KJ00010027599.pdf"},"version_id":"9aa234b9-0089-49d0-a196-526dd8c2ed44"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アスコルビン酸,パプリカ,ペースト","subitem_subject_scheme":"Other"},{"subitem_subject":"ascorbic acid ,bell pepper ,paste","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":"〔研究ノート〕 茨城県産パプリカのアスコルビン酸含有量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〔研究ノート〕 茨城県産パプリカのアスコルビン酸含有量"},{"subitem_title":"Contents of Ascorbic Acid in Bell Peppers Produced in Ibaraki Prefecture","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["505"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"6028","relation_version_is_last":true,"title":["〔研究ノート〕 茨城県産パプリカのアスコルビン酸含有量"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T13:53:05.481886+00:00"}