{"created":"2023-07-25T10:31:01.166572+00:00","id":3406,"links":{},"metadata":{"_buckets":{"deposit":"76c8966e-a9aa-48fa-afb3-f110a0bb237b"},"_deposit":{"created_by":4,"id":"3406","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3406"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003406","sets":["267:572:676"]},"author_link":["14030","14031","14032","14033"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1969-08-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"60","bibliographicPageStart":"53","bibliographicVolumeNumber":"3","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":"　The Chinese Yam is used for various purposes (e.g., mixing it into cake or paste) because of its characteristic viscosity; it is also eaten uncooked. Conversely, the likelihood of browning limits its consumption. We, therefore, studied the prevention of browning.  The absorbans based on Tyrosin was taken as the measure of the activity of Tyrosnase.  The results were as follows; browning was inhibited when  (1) Tyrosinase was extracted with water.  (2) The P.H of grated Chinese Yam (for uncooked eating) was kept acidic, if it was preserved at 30℃?40℃.  (3) The grated Chinese Yam (for uncooked eating) was kept at about 5℃ in the refrigerator;  i. e., without P.H control.  Mixing promoted browning when Chinese Yam is preserved longer than 4 hours.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003399","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":"田中, 祐彦","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"14030","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"水井, 富美恵","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"14031","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tanaka, Sukehiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"14032","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Mizui, Fumie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"14033","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":"3-6.pdf","filesize":[{"value":"387.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"3-6.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3406/files/3-6.pdf"},"version_id":"e970b043-3bc2-4e37-ad06-cb0158f505d5"}]},"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":"ながいもの食品化学的研究 : （第1報）　Tyrosinaseの褐変活性度について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ながいもの食品化学的研究 : （第1報）　Tyrosinaseの褐変活性度について","subitem_title_language":"ja"},{"subitem_title":"Food Chemical Studies on the Chinese Yam :  (Part 1) Browning Activities of the Tyrosinase","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["676"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3406","relation_version_is_last":true,"title":["ながいもの食品化学的研究 : （第1報）　Tyrosinaseの褐変活性度について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T00:48:55.057587+00:00"}