{"created":"2023-07-25T10:31:00.022452+00:00","id":3388,"links":{},"metadata":{"_buckets":{"deposit":"5f5680fd-2da3-479f-98c7-720859221f2d"},"_deposit":{"created_by":4,"id":"3388","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3388"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003388","sets":["267:572:674"]},"author_link":["13964","13965","13966","13967"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-07-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"50","bibliographicPageStart":"43","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"広島文化女子短期大学紀要"}]}]},"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":"　On the Changes of L-Ascorbic Acid of Cabbage and Onion in the Soup Stock. For this experiment, four kind of the soup stock were employed, namely, the soup stock of a Iriko, tangle, and a stick of dried bonito prepared in concentration of 2% and 4% by being soaked in water and boiled, and the soup stock of a “Haimi” prepared in concentration of 0.05% and 1%. The cabbage and onion was heated in the boiled soup stock for 10min, and the changes of L-ascorbic acid contents were studied in connection with the amino acid contents of the soup stock. 1. pH of the soup stock of Iriko, tangle and a stick of dried bonito ranged 5.7 to 7.0. The order of amino acid contents of the soup stock is as follows; a stick of dried bonito>tangle> Iriko. 2 . The mutuality relationship was not observed between the changes of L-ascorbic acid content of cabbage or onion and the amino acid content of the soup stock, The onion with the boiled treatment in 2% the soup stock of a Iriko, tangle and a stick of dried bonito and 0.05% the soup stock of “Haimi” has higher L-ascorbic acid content than the cabbage by being boiled in water. 3. The cabbage and onion with the boiled treatment in 4% the soup stock of a Iriko, tangle and a stick of dried bonito has lower L-ascorbic acid content than the sample by being boiled in water.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003381","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00213869","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09137068","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":"斉藤, 千鶴子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13964","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"加治, 道子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13965","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Saito, Chizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13966","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kaji, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13967","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":"5-5.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"5-5.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3388/files/5-5.pdf"},"version_id":"ab95828c-c31e-4d62-912b-4ba114023edb"}]},"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":"調理におけるL-アスコルビン酸に関する研究 : 煮だし汁におけるキャベツ，玉葱のLーアスコルビン酸の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理におけるL-アスコルビン酸に関する研究 : 煮だし汁におけるキャベツ，玉葱のLーアスコルビン酸の変化について","subitem_title_language":"ja"},{"subitem_title":"Studies on L-ascorbic Acid during the Process of Cooking : On the Changes of L-ascorbic Acid of Cabbage and Onion in the Soup Stock","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["674"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3388","relation_version_is_last":true,"title":["調理におけるL-アスコルビン酸に関する研究 : 煮だし汁におけるキャベツ，玉葱のLーアスコルビン酸の変化について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T00:53:39.318475+00:00"}