{"created":"2023-06-20T15:13:43.504121+00:00","id":500,"links":{},"metadata":{"_buckets":{"deposit":"99313f02-6f2f-472d-ab38-d44f6b2902e7"},"_deposit":{"created_by":3,"id":"500","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"500"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000500","sets":["2:7:36"]},"author_link":["789","786","788","787"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"49","bibliographicPageStart":"45","bibliographicVolumeNumber":"29","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"酵素と基質を含み、容易に褐変する野菜5種類と果実6種類についてポリフェノール化合物の分別定量と切断面の色調変化の測定を行ない、次の結果を得た。(1) 全ポリフェノール含量は、試料の種類、品種によって異なり、全ポリフェノール含量の多いものほど褐変の程度は著しかった。(2) フラバノール型タンニン含量の全ポリフェノール含量に占める割合は、試料の種類、品種によって異なっていたが、一般に果実類の方が野菜類より高く、カテキン類、ロイコアントシアン類の多い傾向が見られた。(3) 会合型タンニンは、成熟果には少なく、成熟した野菜類、果実類には遊離型タンニン類が多いと考えられた。(4) フラバノール型タンニン含量の全ポリフェノール含量に占める割合や、会合型タンニンの割合、クロロゲン酸含量と褐変の程度との間には、はっきりした関係は認められなかった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"10","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004250994","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000494","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":"KJ00004250994.pdf","filesize":[{"value":"308.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004250994.pdf","url":"https://komajo.repo.nii.ac.jp/record/500/files/KJ00004250994.pdf"},"version_id":"04b1cdfb-ff9a-43a9-b314-e366c3567899"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"野菜・果実中のポリフェノール化合物の分別定量と褐変現象について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜・果実中のポリフェノール化合物の分別定量と褐変現象について"},{"subitem_title":"Fractional Quantification of Polyphenol Compound and Browning in Vegetables and Fruits","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["36"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"500","relation_version_is_last":true,"title":["野菜・果実中のポリフェノール化合物の分別定量と褐変現象について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:33:16.105339+00:00"}