{"created":"2023-07-25T10:30:43.999062+00:00","id":3119,"links":{},"metadata":{"_buckets":{"deposit":"2583c593-16d4-49b9-a900-0b5bc3ee49bf"},"_deposit":{"created_by":4,"id":"3119","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3119"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003119","sets":["267:573:632"]},"author_link":["13096","13097","13098","13099"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-12-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"20","bibliographicPageStart":"17","bibliographicVolumeNumber":"49","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":"　Content of total ascorbic acid (dehydroascorbic acid and L-ascorbic acid) in fresh and preserved sweet potatoes by boiled cooking were compared with the raw sweet potato. By preservation, content of total ascorbic acid in sweet potato were degreased to 75.9%. On heating by boiling water, content of total ascorbic acid in fresh sweet potato were almost the same (108%) as those in the raw potato. On heating by boiling water, contents of total ascorbic acid in preserved sweet potato were decreased to 67.2%. Accordingly, L-ascorbic acid was decomposed to dehydroascorbic acid and the others by presevation(, and dehydroascorbic acid was decomposed by boiling temperature).","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003112","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":"藤井, 宏融","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13096","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村, 友美","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13097","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Fujii, Kohyu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13098","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakamura, Tomomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13099","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":"49-03.pdf","filesize":[{"value":"637.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"49-03.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3119/files/49-03.pdf"},"version_id":"0d850586-4c3a-47c4-9b1d-4e5647cb73d8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"新物さつまいも = Fresh sweet potato","subitem_subject_scheme":"Other"},{"subitem_subject":"貯蔵物さつまいも = Preserved sweet potato","subitem_subject_scheme":"Other"},{"subitem_subject":"L- アスコルビン酸 = L-ascorbic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"デヒドロアスコルビン酸 = Dehydoroascorbic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱調理 = Cooking with heat","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":"加熱調理におけるサツマイモのアスコルビン酸の安定性 : 貯蔵物と，新物との比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加熱調理におけるサツマイモのアスコルビン酸の安定性 : 貯蔵物と，新物との比較","subitem_title_language":"ja"},{"subitem_title":"Remaining Ascorbic Acid in Sweet Potato after Cooking with Heat : Comparison of Preserved Sweet Potato and Fresh Sweet Potato","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["632"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3119","relation_version_is_last":true,"title":["加熱調理におけるサツマイモのアスコルビン酸の安定性 : 貯蔵物と，新物との比較"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-12T22:56:22.457260+00:00"}