{"created":"2023-06-20T15:13:29.764545+00:00","id":215,"links":{},"metadata":{"_buckets":{"deposit":"e32b191a-b932-404d-ab61-0bc22a0859f6"},"_deposit":{"created_by":3,"id":"215","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"215"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000215","sets":["2:7:19"]},"author_link":["336","334","335","333"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1978-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"A28","bibliographicPageStart":"A23","bibliographicVolumeNumber":"12","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"市販の分離タイプおよび乳化タイプのドレッシングを明所開栓,明所閉栓,暗所開栓,暗所閉栓の4条件で90日間保存し,試料油脂のPOVを測定して油脂の酸化の程度を調べた。またドレッシングの試料中油脂の酸化と関係を持つと思われる香辛料の抗酸化性,Toc含量の変化,Awの測定などを行いドレッシング試料中の油脂の酸化の原因を考えてみた。その結果同一条件で保存してもドレッシングのタイプで油脂の酸化に対する安定性は著しく異り,いずれの保存条件でも乳化タイプは分離タイプより油脂は安定であった。乳化タイプ(w/o)の試料油脂が安定なのは自動酸化の誘起剤としての光線,空気中の酸素による油脂の酸化促進作用を受けにくい様な状態に油脂があると同時に,香辛料の抗酸化効果,Awなどの諸因子の効果が考えられる。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"14","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004009863","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000209","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"寺田, 和子"},{"creatorName":"テラダ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"333","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"尾崎 繁子"},{"creatorName":"オザキ, シゲコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"334","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Terada, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"335","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ozaki Shigeko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"336","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":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004009863.pdf","filesize":[{"value":"438.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004009863.pdf","url":"https://komajo.repo.nii.ac.jp/record/215/files/KJ00004009863.pdf"},"version_id":"a4734580-2593-46d4-b4a6-0e864cac3817"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"市販ドレッシング保存中の油脂の酸化について : 光線および空気中の酸素の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販ドレッシング保存中の油脂の酸化について : 光線および空気中の酸素の影響"},{"subitem_title":"Sudies on the Oxidation of Dressings during Storange : Influence of Light and Oxygen in Air","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"215","relation_version_is_last":true,"title":["市販ドレッシング保存中の油脂の酸化について : 光線および空気中の酸素の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:29:21.235384+00:00"}