{"created":"2023-06-19T08:24:21.042853+00:00","id":766,"links":{},"metadata":{"_buckets":{"deposit":"03ffcc53-b03a-4241-9869-1e7c0098dd32"},"_deposit":{"created_by":22,"id":"766","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"766"},"status":"published"},"_oai":{"id":"oai:ushimane.repo.nii.ac.jp:00000766","sets":["270:234:45:71"]},"author_link":["32065","32066"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1970-03-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"26","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"島根女子短期大学紀要"}]}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"電子レンジにより熱処理したカボチャ,西洋ニンジンのグルタミン酸脱炭酸酵素の活性を測定し,従来の加熱調理方法と比較検討した。その結果,カボチャ,西洋ニンジンいずれの場合も,蒸調理した場合は大部分の酵素活性が保持されているのに対し,電子レンジにより加熱処理した場合には,その活性がほとんど矢なわれることが認められた。これらのことから電子レンジによる調理方法は,従来の加熱調理に比べ,スピーディーに本酵素を失活せしめ,従って,うま味成分であるグルタミン酸の保持という点から,望ましい調理方法であると考察された。終りに,電子レンジを利用させていたゞきました本学調理学研究室の皆さんに,又実験に協力して下さった本学44年度,栄養学特殊研究生 大村茂子,重住江里子両嬢に謝意を表します。","subitem_description_type":"Abstract"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00364059","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0288-9226","subitem_source_identifier_type":"PISSN"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"亀山,  春","creatorNameLang":"ja"},{"creatorName":"カメヤマ, ハル","creatorNameLang":"ja-Kana"},{"creatorName":"KAMEYAMA, Haru","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"32065","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"遠藤,  幸子","creatorNameLang":"ja"},{"creatorName":"エンドウ, サチコ","creatorNameLang":"ja-Kana"},{"creatorName":"ENDO,  Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"32066","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":"2016-01-12"}],"displaytype":"detail","filename":"KJ00004353231.pdf","filesize":[{"value":"238.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004353231.pdf","url":"https://ushimane.repo.nii.ac.jp/record/766/files/KJ00004353231.pdf"},"version_id":"13820429-c514-4bd0-986f-181733bb2696"}]},"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":"電子レンジによるグルタミン酸脱炭酸酵素の失活について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"電子レンジによるグルタミン酸脱炭酸酵素の失活について","subitem_title_language":"ja"},{"subitem_title":"Studies on Thermal Inactivation of Glutamate Decarboxylase by Electromicrowave Irradiation","subitem_title_language":"en"}]},"item_type_id":"2","owner":"22","path":["71"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-10-01"},"publish_date":"2010-10-01","publish_status":"0","recid":"766","relation_version_is_last":true,"title":["電子レンジによるグルタミン酸脱炭酸酵素の失活について"],"weko_creator_id":"22","weko_shared_id":-1},"updated":"2024-01-18T01:31:52.778236+00:00"}