{"created":"2023-05-15T12:13:44.021164+00:00","id":183,"links":{},"metadata":{"_buckets":{"deposit":"c1ce828c-3ab8-420d-9e71-09979ac08eb9"},"_deposit":{"created_by":12,"id":"183","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"183"},"status":"published"},"_oai":{"id":"oai:junshin.repo.nii.ac.jp:00000183","sets":["1:7:17:36"]},"author_link":["300","296","297"],"control_number":"183","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study on food processing using a vacuum-packed pouch cooking method (part 2) A penetration of sodium chloride into Japanese radish (Daikon)","subitem_alternative_title_language":"ja"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"48","bibliographicPageEnd":"282","bibliographicPageStart":"279","bibliographic_titles":[{"bibliographic_title":"純真紀要"},{"bibliographic_title":"Bulletin of Junshin Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【Abstract】\nIn this paper, a mechanism of colorant permeation into Japanese radish (Daikon) under a vacuum (using a vacuum-packed pouch cooking method) or under an atmospheric pressure were investigated.\n As a result, it was appeared that coloration behavior was different in both treatment conditions.\n That is to say, in case of vacuum condition, it was colored from the center.\n While in case of the other condition, it was colored from the outside.\n In addition, the rate of coloration under the former condition was much faster than the latter condition was appeared.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"純真短期大学","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40016100961","subitem_relation_type_select":"NAID"}}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"純真短期大学","subitem_rights_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0011314X","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03855651","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_1710308327429":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"真空調理法を利用した食品加工（第1報） : ダイコンへの着色料浸透について","subitem_title_language":"ja"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"0000 0004 0639 7440","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/0000000406397440"}],"affiliationNames":[{"affiliationName":"純真短期大学","affiliationNameLang":"ja"},{"affiliationName":"Junshin Junior College","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"末弘, 静子","creatorNameLang":"ja"},{"creatorName":"スエヒロ, シズコ","creatorNameLang":"ja-Kana"},{"creatorName":"SUEHIRO, Shizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"300","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000010550559","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000010550559"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"0000 0004 0639 7440","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/0000000406397440"}],"affiliationNames":[{"affiliationName":"純真短期大学","affiliationNameLang":"ja"},{"affiliationName":"Junshin Junior College","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"中野, 寿美","creatorNameLang":"ja"},{"creatorName":"ナカノ, スミ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKANO, Sumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"296","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000010550557","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000010550557"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"0000 0004 0639 7440","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/0000000406397440"}],"affiliationNames":[{"affiliationName":"純真短期大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"熊谷, 聡","creatorNameLang":"ja"},{"creatorName":"クマガイ, サトシ","creatorNameLang":"ja-Kana"},{"creatorName":"KUMAGAI, Satoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"297","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002662445","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000002662445"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Vacuum-packed pouch cooking method","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese radish","subitem_subject_scheme":"Other"},{"subitem_subject":"Colorant","subitem_subject_scheme":"Other"},{"subitem_subject":"Vacuum-packed pouch cooking method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese radish","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Colorant","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":"真空調理法を利用した食品加工（第1報） : ダイコンへの着色料浸透について","item_type_id":"10002","owner":"12","path":["36"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-10-28"},"publish_date":"2017-10-28","publish_status":"0","recid":"183","relation_version_is_last":true,"title":["真空調理法を利用した食品加工（第1報） : ダイコンへの着色料浸透について"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-06-14T06:55:52.483028+00:00"}