{"created":"2023-06-20T15:13:38.402421+00:00","id":391,"links":{},"metadata":{"_buckets":{"deposit":"3b47f1f6-71c0-4490-b074-25abcf259a71"},"_deposit":{"created_by":3,"id":"391","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"391"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000391","sets":["2:7:31"]},"author_link":["613","612","611","610"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1991-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"42","bibliographicPageStart":"37","bibliographicVolumeNumber":"24","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ほうれん草の保存, 加熱時のクロロフィル含量の変化を調べることを試みた。品種, 成育程度などの点で同一の試料を入手できなかったこと, 試料の入手が夏季と秋季に限られたことなど不備な点はあるが, 今回の実験で得られた知見をまとめると次のようになる。(1) クロロフィルの安定性は保存温度の影響が大きく, 冷蔵が最も好ましい。(2) エチレン吸着性低密度ポリエチレン袋を使用し, 冷蔵室内に垂直状態に保存することは, 緑色保持の面から緑葉野菜の保存に効果が見られた。(3) 視覚的な観察による生のほうれん草の明度は, クロロフィル含量と相関係数γ=-0.788 (P<0.01) で有意な負の相関関係を示し, 明度からクロロフィル含量を推定することが可能であると考えられた。(4) ほうれん草のクロロフィル含量は, 通常のゆで操作と電子レンジ加熱の両者間で差は認められなかった。(5) ほうれん草のゆで操作時のふたの有無は, クロロフィル含量に影響を及ぼさなかった。(6) ほうれん草のゆで操作時の食塩濃度は, クロロフィル含量に有意差を認めなかった。食塩濃度が2%以上の沸騰水中でのゆで操作は, 食感をそこねることから, 実用的にはゆで操作時の食塩添加は必要としない。","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":"KJ00004251109","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000385","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":"下橋, 淳子"},{"creatorName":"シモハシ, アツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"寺田 和子"},{"creatorName":"テラダ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimohashi, Atsuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Terada Kazuko","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":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004251109.pdf","filesize":[{"value":"360.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004251109.pdf","url":"https://komajo.repo.nii.ac.jp/record/391/files/KJ00004251109.pdf"},"version_id":"0f55c2bf-a36c-4f91-a2ad-932694989c9d"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"ほうれん草の保存および加熱条件によるクロロフィル含量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ほうれん草の保存および加熱条件によるクロロフィル含量の変化"},{"subitem_title":"The Change in Chlorophyll Content of Spinach Leaves by Preseration and Cooking Condition","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["31"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"391","relation_version_is_last":true,"title":["ほうれん草の保存および加熱条件によるクロロフィル含量の変化"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:31:25.369017+00:00"}