{"created":"2023-06-20T15:24:28.458190+00:00","id":846,"links":{},"metadata":{"_buckets":{"deposit":"f0d80966-4aed-49da-8188-1c9379c8e165"},"_deposit":{"created_by":4,"id":"846","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"846"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000846","sets":["70:83"]},"author_link":["5245","5243","5240","5246","5244","5241","5239","5238","5242"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1975-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"20","bibliographicPageStart":"11","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"谷, 由美子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山本, 命子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"青木, みか"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"タニ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ヤマモト"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"アオキ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"1.でんぷんの外部脂肪量は明治米,昭和米とも55～56mg%とほとんど差はみられないが,内部油分量は昭和米に明治米の2倍以上含まれていた。2.でんぷん内部油分の脂肪酸組成には,明治米,昭和米にほとんど差はなく,リノール酸オレイン酸,パルミチン酸の3種で90%以上をしめた。3.局方ジアスターゼ,α-アミラーゼによる消化実験によると明治米でんぷんは分解され難く内部油分を除去した場合はいずれも分解され易い。4.膨化率は昭和米は明治米よりいずれの試料もよく膨化し,内部油分除去により膨化率が著しく増大した。5.アルカリ糊化は明治米と昭和米の試料間にほとんど差はみられないが,内部油分除去によりわずかに糊化し易くなる。6.ヨウ素吸収は590mμ付近に最大吸収をもち,昭和米より明治米の方が全般に高い吸光度を示した。外部脂肪,内部油分除去によりさらに吸収の増加がみられた。本実験にあたり,明治37年および39年産玄米を譲与頂いた日本穀物検定協会名古屋支部所長別府宏氏に深く感謝の意を表します。\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1975-03-15"}],"displaytype":"detail","filename":"KJ00000685022.pdf","filesize":[{"value":"748.0 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000685022","url":"https://nagoya-wu.repo.nii.ac.jp/record/846/files/KJ00000685022.pdf"},"version_id":"b0e6191d-895c-4f06-ba9b-5600fc73235a"}]},"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":"米穀類の貯蔵による成分変化 : II.長期貯蔵の玄米におけるでん粉の理化学性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米穀類の貯蔵による成分変化 : II.長期貯蔵の玄米におけるでん粉の理化学性"},{"subitem_title":"Degeneration of the preserved rice II : Physical and chemical properties of the starch in the rice stored for a long time","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["83"],"pubdate":{"attribute_name":"公開日","attribute_value":"1975-03-15"},"publish_date":"1975-03-15","publish_status":"0","recid":"846","relation_version_is_last":true,"title":["米穀類の貯蔵による成分変化 : II.長期貯蔵の玄米におけるでん粉の理化学性"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:16:16.280604+00:00"}