{"created":"2023-07-25T10:33:01.293546+00:00","id":5448,"links":{},"metadata":{"_buckets":{"deposit":"4da8cdef-6eaa-44f8-8379-ff420ff4387e"},"_deposit":{"created_by":4,"id":"5448","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"5448"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00005448","sets":["267:573:1006"]},"author_link":["24540","24541","10266","24542","24543","24544"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"15","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"広島文化学園短期大学紀要"},{"bibliographic_title":"Bulletin Hiroshima Bunka Gakuen Two-Year College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":" The enzymatic browning is a major problem for the preservation of shredded vegetables during storage. The effect of allyl isothiocyanate（ AITC） on the enzymatic browning of shredded lettuce was evaluated. When shredded lettuce was dipped for 3 min in very dilute AITC solution（ ＞0.50 mM）, browning of shredded lettuce stored at 5℃ was suppressed compared to the wter-dipped, control sample, during storage at 5℃．Browning of shredded lettuce treated with AITC was suppressed for 6 days at 5℃, while control sample turned to brown during 3 days storage at 5℃.\n From the results, it was suggested that AITC was considered to act as an effective inhibitor to prevent it from enzymatic browning and its use. \n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00005440","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":"1884-6769","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":"塩見, 朱加","creatorNameLang":"ja"},{"creatorName":"シオミ, アヤカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"24540","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山崎, 真未","creatorNameLang":"ja"},{"creatorName":"ヤマザキ, マミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"24541","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"太田, 義雄","creatorNameLang":"ja"},{"creatorName":"オオタ, ヨシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"10266","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shiomi, Ayaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"24542","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamazaki, Mami","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"24543","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ohta, Yoshio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"24544","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":"2023-03-17"}],"displaytype":"detail","filename":"55-02.pdf","filesize":[{"value":"383.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"55-02.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/5448/files/55-02.pdf"},"version_id":"6eb45521-8670-48d0-8fc0-dbda4a83291a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"カットレタス","subitem_subject_scheme":"Other"},{"subitem_subject":"褐変抑制","subitem_subject_scheme":"Other"},{"subitem_subject":"アリルイソチオシオシアネート","subitem_subject_scheme":"Other"},{"subitem_subject":"shredded lettuce","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"inhibition of browning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"allyl isothiocyanate","subitem_subject_language":"en","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":"アリルイソチオシアネートによるカットレタスの褐変抑制","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アリルイソチオシアネートによるカットレタスの褐変抑制","subitem_title_language":"ja"},{"subitem_title":"Inhibitory Effect of Allyl Isothiocyanate on Enzymatic Browning of Shredded Lettuce","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["1006"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-31"},"publish_date":"2023-03-31","publish_status":"0","recid":"5448","relation_version_is_last":true,"title":["アリルイソチオシアネートによるカットレタスの褐変抑制"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-12T23:11:03.683924+00:00"}