{"created":"2024-10-30T06:33:00.142819+00:00","id":2018685,"links":{},"metadata":{"_buckets":{"deposit":"e6883d69-a68c-4f0f-a1a6-75eddeabbbb3"},"_deposit":{"created_by":7,"id":"2018685","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"2018685"},"status":"published"},"_oai":{"id":"oai:ocu-omu.repo.nii.ac.jp:02018685","sets":["1623632832836:1721264204516","1721185054892:1721713632885:1721713735032:1721713811486"]},"author_link":[],"item_1617186331708":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"電子レンジの調理科学的研究 : 蔬菜類のビタミンCの損失について","subitem_title_language":"ja"},{"subitem_title":"デンシ レンジ ノ チョウリ カガクテキ ケンキュウ ソサイルイ ノ ビタミンC ノ ソンシツ ニツイテ","subitem_title_language":"ja-Kana"}]},"item_1617186385884":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on Cookery by Electoronic Range : Ascorbic Acid Retention in Vegetables","subitem_alternative_title_language":"en"}]},"item_1617186419668":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"大阪市立大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"宮川, 久邇子","creatorNameLang":"ja"},{"creatorName":"ミヤガワ, クニコ","creatorNameLang":"ja-Kana"},{"creatorName":"MIYAGAWA, KUNIKO","creatorNameLang":"en"}]},{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"大阪市立大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"西, 伸子","creatorNameLang":"ja"},{"creatorName":"ニシ, ノブコ","creatorNameLang":"ja-Kana"},{"creatorName":"NISHI, NOBUKO","creatorNameLang":"en"}]}]},"item_1617186609386":{"attribute_name":"主題","attribute_value_mlt":[{"subitem_subject":"電子レンジ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_1617186626617":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"1)日常よく用いられる蔬菜16種につき, 電子レンジ加熱と, 普通加熱を行ない, V.Cの損失を比較した。電子レンジでは, その特徴を生かしクレラップにつつみ加熱を行ない, 普通加熱としては茹でる方法をとった。 / 2)還元型アスコルビン酸とレダクトンを, インドフェノール・キシレン法で測定した。 / 3)その結果, 電子レンジ加熱では食べ頃は1分前後のものが多く, 水を使ってないため70%以上の残存率をみた。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"In this paper, comparisons were made of the ascorbic acid retention in vegetables cooked in boilig water, and in an eleetronic range. Sixteen common vegetables were selected for the study. Microwave cooking of the vegetables resulted in higher retention of ascorbic acid than boiling them in water, the range of retention by the former method being from 100% in sweet pepper to 67% in dry onion.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_1617186643794":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大阪市立大学家政学部","subitem_publisher_language":"ja"}]},"item_1617186920753":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"0473-4742","subitem_source_identifier_type":"ISSN"}]},"item_1617187056579":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"18","bibliographicPageStart":"15","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"大阪市立大学家政学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Reports of the science of living","bibliographic_titleLang":"en"}]}]},"item_1617258105262":{"attribute_name":"item_1617258105262","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617353299429":{"attribute_name":"関連情報","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"AN00029531","subitem_relation_type_select":"NCID"}}]},"item_1722232185104":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2024-09-09"}],"displaytype":"detail","filename":"111H0000001-18-2.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"本文","objectType":"fulltext","url":"https://ocu-omu.repo.nii.ac.jp/record/2018685/files/111H0000001-18-2.pdf"},"version_id":"b08d0a7f-4bb2-4089-9ff7-39c69913b34a"}]},"item_1725590125188":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"電子レンジの調理科学的研究 : 蔬菜類のビタミンCの損失について","item_type_id":"40002","owner":"7","path":["1721713811486","1721264204516"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-09-09"},"publish_date":"2024-09-09","publish_status":"0","recid":"2018685","relation_version_is_last":true,"title":["電子レンジの調理科学的研究 : 蔬菜類のビタミンCの損失について"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2024-10-30T06:33:08.085219+00:00"}