{"created":"2023-06-19T13:05:20.007637+00:00","id":1452,"links":{},"metadata":{"_buckets":{"deposit":"8c7ea9f9-7437-488d-8efd-3522dce0bfa8"},"_deposit":{"created_by":11,"id":"1452","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1452"},"status":"published"},"_oai":{"id":"oai:kwjc.repo.nii.ac.jp:00001452","sets":["54:156"]},"author_link":["2884","2883","2882"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"19","bibliographicVolumeNumber":"35","bibliographic_titles":[{"bibliographic_title":"南九州地域科学研究所所報"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究の目的は、飲みやすく機能性の高い新規のサトウキビ酢飲料を開発することにある。原料として、サトウキビ搾汁液、サトウキビ搾汁濃縮液、サトウキビ原酢、廃糖蜜について検討した。サトウキビ搾汁液、サトウキビ搾汁濃縮液、サトウキビ原酢を１：３：４の割合で混合し、１ヶ月培養することにより、飲みやすい新規サトウキビ酢飲料が製造できた。飲料のコクを出すには、サトウキビ搾汁液の添加が必要であった。試作された酢飲料のポリフェノール含量は、従来のサトウキビ酢の約３倍、DPPHラジカル消去能は約7.5倍の値を示した。DPPHラジカル消去能は、バルサミコ酢と同程度であった。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島女子短期大学附属南九州地域科学研究所"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0911-0275","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"木戸, めぐみ"}],"nameIdentifiers":[{"nameIdentifier":"2882","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"伊地知, 満宏"}],"nameIdentifiers":[{"nameIdentifier":"2883","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉元, 誠"}],"nameIdentifiers":[{"nameIdentifier":"2884","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":"2019-05-07"}],"displaytype":"detail","filename":"4-3.論文(木戸).pdf","filesize":[{"value":"802.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"高機能性新規サトウキビ酢飲料の製造に関する基礎的研究 : 高機能性サトウキビ酢飲料製造のための素材洗濯(1)","url":"https://kwjc.repo.nii.ac.jp/record/1452/files/4-3.論文(木戸).pdf"},"version_id":"bf506f5f-4bde-4918-86e3-4ef48cd58893"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"サトウキビ、サトウキビ酢飲料、DPPHラジカル消去能、ポリフェノール含量、糖組成","subitem_subject_scheme":"Other"}]},"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":"高機能性新規サトウキビ酢飲料の製造に関する基礎的研究 : 高機能性サトウキビ酢飲料製造のための素材選択(1)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高機能性新規サトウキビ酢飲料の製造に関する基礎的研究 : 高機能性サトウキビ酢飲料製造のための素材選択(1)"}]},"item_type_id":"10002","owner":"11","path":["156"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-05-07"},"publish_date":"2019-05-07","publish_status":"0","recid":"1452","relation_version_is_last":true,"title":["高機能性新規サトウキビ酢飲料の製造に関する基礎的研究 : 高機能性サトウキビ酢飲料製造のための素材選択(1)"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-19T13:13:41.166442+00:00"}