{"created":"2023-06-20T15:13:49.124244+00:00","id":619,"links":{},"metadata":{"_buckets":{"deposit":"3001349a-d3c0-4016-a295-4176ef9aecab"},"_deposit":{"created_by":3,"id":"619","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"619"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000619","sets":["2:7:42"]},"author_link":["1010","1013","1012","1011"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"40","bibliographicPageStart":"37","bibliographicVolumeNumber":"35","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"パウダー状香辛料22種類および生野菜24種類についてDPPHラジカル消去能を測定し次のような結果を得た。1. 香辛料の中では、クローブのDPPHラジカル消去能が最高値を示し、抗酸化効果の高い香辛料として広く知られているローズマリーやセージよりもラジカル消去能は高かった。2. クローブについでシナモン、オールスパイス、オレガノのラジカル消去能が高かった。3. 日本で以前から使用されているペッパー (コショウ) やレッドペッパー (唐辛子) のラジカル消去能は低かった。4. 野菜のDPPHラジカル消去能には個体差がみられたが、最もラジカル消去能が高かったのは赤ピーマンであり、次いで黄ピーマンであった。5. 野菜のDPPHラジカル消去能が、色素の種類や特定の成分含量の影響を受けるというはつきりした傾向は得られなかった。","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":"KJ00004249764","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000613","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":"KJ00004249764.pdf","filesize":[{"value":"307.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004249764.pdf","url":"https://komajo.repo.nii.ac.jp/record/619/files/KJ00004249764.pdf"},"version_id":"9f0a3ff1-cac5-4241-95eb-0adecdc19342"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"香辛料および野菜におけるラジカル消去能","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"香辛料および野菜におけるラジカル消去能"},{"subitem_title":"Radical-Scavenging Ability of Spice and Fresh Vegetable","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["42"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"619","relation_version_is_last":true,"title":["香辛料および野菜におけるラジカル消去能"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:35:32.813908+00:00"}