{"created":"2023-07-25T10:30:42.473147+00:00","id":3093,"links":{},"metadata":{"_buckets":{"deposit":"26f718a3-caab-43fe-9dbb-8e2a80c5b2b8"},"_deposit":{"created_by":4,"id":"3093","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3093"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003093","sets":["267:573:628"]},"author_link":["13024","13025","13026","13027"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"15","bibliographicPageStart":"11","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"広島文化学園短期大学紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　Hiroshimana (Brassica pekinensis var. Hirosimana), a Brassicaceae vegetables, is commonly salted for its consumption in the picked form. Isothiocyanate (ITC), volatile and pungent compound, is a major component of pickled Hiroshimana. The enzymatic actions of myrosinase causes cleavage of thio-linked glucose, releasing ITC as byproduct.\nITC is very reactive and unstable compound; this instability limits its application in food processing.\n The formation and decomposition of ITC in Hiroshimana during salting was investigated. The results showed that myrosinase activity was suppressed as NaCl concentration increased. Moreover, ITC formation was inhibited by lowering the temperature and increasing the NaCl concentration, leading to a lower ITC formation rate during salting.\nHowever, the ITC decomposition rate is drastically reduced at low temperature. Therefore, it is quite difficult to preserve the flavor of Hiroshimana in the absence of low temperature during salting, storage and transportation.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003086","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化学園短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12454339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18846769","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"太田, 義雄","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13024","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"塩見, 朱加","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13025","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ohta, Yoshio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13026","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shiomi, Ayaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13027","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":"2023-05-29"}],"displaytype":"detail","filename":"53-03.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"53-03.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3093/files/53-03.pdf"},"version_id":"7bbf5b52-341e-44d8-9b02-3f542fea1cbe"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"広島菜　Hiroshimana","subitem_subject_scheme":"Other"},{"subitem_subject":"フレーバ成分　flavor","subitem_subject_scheme":"Other"},{"subitem_subject":"生成・分解　formation and decomposition","subitem_subject_scheme":"Other"},{"subitem_subject":"温度　temperature","subitem_subject_scheme":"Other"},{"subitem_subject":"食塩　sodium chloride","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":"広島菜のフレーバ成分の生成・分解に及ぼす温度および食塩の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"広島菜のフレーバ成分の生成・分解に及ぼす温度および食塩の影響","subitem_title_language":"ja"},{"subitem_title":"Effects of Temperature and Sodium Chloride on the Formation and Decomposition of Flavor in \"Hiroshimana\" (Brassica pekinensis var. Hiroshimana) during Salting Process","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["628"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3093","relation_version_is_last":true,"title":["広島菜のフレーバ成分の生成・分解に及ぼす温度および食塩の影響"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-12T23:03:51.583438+00:00"}