{"created":"2023-06-19T12:23:14.146471+00:00","id":4081,"links":{},"metadata":{"_buckets":{"deposit":"d4709245-d03f-4735-a357-a12534e1f5c3"},"_deposit":{"created_by":12,"id":"4081","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4081"},"status":"published"},"_oai":{"id":"oai:morioka.repo.nii.ac.jp:00004081","sets":["1741048999406:480:494"]},"author_link":[],"control_number":"4081","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-05-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"30","bibliographicPageStart":"21","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"盛岡大学短期大学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Morioka Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"野菜・果実類の酸化還元電位を測定し,加熱したほうが食品の酸化還元電位が低下することが判った。これは(1)食品中のポリフェノラーゼなどが加熱により失活するため,抗酸化成分の酸化・分解が抑制されること,(2)加熱より細胞組織が柔軟化し,細胞内容物が細胞外に浸出しやすくなることなどが主な理由であると考えられた。また酸化還元電位の異なる食品の摂取試験から,人体の酸化還元電位よりも相対的に低い酸化還元電位を有する食品の摂取が人体(尿)の酸化還元電位を低くすることが示唆された。特に野菜・果実類を加熱して摂取することが,生で摂取するよりも,人体の酸化還元電位という指標から体内の酸化還元電位の改善に有効であることが示唆された。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004260403","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10400217","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09168079","subitem_source_identifier_type":"PISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"盛岡大学短期大学部"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小嶋, 文博","creatorNameLang":"ja"},{"creatorName":"オジマ, フミヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"Ojima, Fumihiro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"刈谷, 円","creatorNameLang":"ja"},{"creatorName":"カリヤ, マドカ","creatorNameLang":"ja-Kana"},{"creatorName":"Kariya, Madoka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"細川, 知子","creatorNameLang":"ja"},{"creatorName":"ホソカワ, トモコ","creatorNameLang":"ja-Kana"},{"creatorName":"Hosokawa, Tomoko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-15"}],"displaytype":"detail","filename":"KJ00004260403.pdf","filesize":[{"value":"994.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004260403.pdf","url":"https://morioka.repo.nii.ac.jp/record/4081/files/KJ00004260403.pdf"},"version_id":"fb9d512a-2fbc-41d8-bde5-2199cfe6106b"}]},"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":"食品の酸化還元電位に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品の酸化還元電位に関する研究","subitem_title_language":"ja"},{"subitem_title":"A Study on the Oxidation-reduction Potential of Various Foods","subitem_title_language":"en"},{"subitem_title":"ショクヒン　ノ　サンカカンゲンデンイ　ニ　カンスル　ケンキュウ","subitem_title_language":"ja-Kana"}]},"item_type_id":"3","owner":"12","path":["494"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-12-15"},"publish_date":"2016-12-15","publish_status":"0","recid":"4081","relation_version_is_last":true,"title":["食品の酸化還元電位に関する研究"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-11-06T00:27:20.036347+00:00"}