{"created":"2023-05-15T09:35:39.457722+00:00","id":66,"links":{},"metadata":{"_buckets":{"deposit":"6caec6e7-e0cf-43a4-a95b-ffe0b4cf4635"},"_deposit":{"created_by":12,"id":"66","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"66"},"status":"published"},"_oai":{"id":"oai:nisikyu-u.repo.nii.ac.jp:00000066","sets":["54:27:28"]},"author_link":["124","164","165","128","166","6"],"control_number":"66","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-11-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"西九州大学健康福祉学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Health and Nutrition Science in Nishikyushu University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"キクイモに含まれる水溶性多糖類のイヌリンに及ぼす加熱やpHの影響について調べた。キクイ モ乾燥粉末中のイヌリンは、1 60℃以上の焙煎によって減少することが分かった。これは、加熱によるイヌリンの分解とカラメル化反応によるものと考えられる。また、イヌリンは、強酸性では酸分解のために著しく減少することが明らかとなり、これは加熱温度が高く、加熱時間が長いほどより顕著であった。生キクイモからイヌリンの水への溶出は、40℃、1時間の抽出では約30％、95℃では10分でも約半分のイヌリンが水の方へ溶出することが分かった。以上のことから、キクイモ中のイヌリンは、高温での加熱、強酸性、長時間の水さらしにより減少することが分かった。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20830/00000055","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"西九州大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-8767","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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open 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Madoka","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-12-13"}],"displaytype":"detail","filename":"01_Yasuda.pdf","filesize":[{"value":"958.8 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artichoke","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"inulin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"heating","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pH","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":"論文　キクイモに含まれるイヌリンの安定性に及ぼす加熱およびｐHの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"論文　キクイモに含まれるイヌリンの安定性に及ぼす加熱およびｐHの影響","subitem_title_language":"ja"},{"subitem_title":"Effects of Heating and pH on The Stability of Inulin Contained in Jerusalem Artichoke","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["28"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-13"},"publish_date":"2019-12-13","publish_status":"0","recid":"66","relation_version_is_last":true,"title":["論文　キクイモに含まれるイヌリンの安定性に及ぼす加熱およびｐHの影響"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T04:07:35.953108+00:00"}