WEKO3
アイテム
{"_buckets": {"deposit": "94152e1b-f6cb-4f64-a0f3-48863024356e"}, "_deposit": {"created_by": 3, "id": "11", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "11"}, "status": "published"}, "_oai": {"id": "oai:yone.repo.nii.ac.jp:00000011", "sets": ["11"]}, "author_link": ["1530", "1529", "1531", "1532"], "item_2_alternative_title_18": {"attribute_name": "その他の言語のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Effects of Ukogi Leaf Extract on Vitamin C Content in Cut Vegetables"}]}, "item_2_alternative_title_19": {"attribute_name": "タイトル(ヨミ)", "attribute_value_mlt": [{"subitem_alternative_title": "カット ヤサイ ノ ビタミンC ガンリョウ ニ オヨボス ウコギ チュウシュツエキ ノ エイキョウ"}]}, "item_2_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2002-12-27", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "37", "bibliographicPageEnd": "120", "bibliographicPageStart": "115", "bibliographic_titles": [{"bibliographic_title": "山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women\u0027s College of Yamagata Prefecture"}]}]}, "item_2_description_42": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"subitem_description": "論文(Article)", "subitem_description_type": "Other"}]}, "item_2_description_5": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "ABSTRACT : We examined the effect of antioxidative and antibacterial activities in Ukogi leaf extract on the quality of fresh cut vegetables. The vegetable quality tested in this study was the vitamin C content. The vitamin C contents in cut cabbage and cut cucumber were lower than those in non-cut fresh vegetables. The loss of vitamin C content in cut cucumber was significantly higher than that in cut cabbage. The effect of soaking in 2% Ukogi extract and various solutions on the vitamin C content in cut cabbage was examined. The vitamin C content in cut cabbage did not decreased by soaking in Ukogi extract. However, vitamin C contents in cut cabbage soaked in distilled water, 1% sodium chloride, 1% citric acid 1% acetic acid and 0.1% sodium hypochlorite solution were decreased by about 20%, 10%, 30%, 50% and 70%, respectively. Moreover, the loss of vitamin C content in cut cabbage soaked in Ukogi extract during storage at 10℃ for 3 days was about 10% slightly. These results demonstrate that Ukogi extract is useful for freshness preservation of cut vegetables. KEY WORDS : Ukogi leaf extract, vitamin C, cut vegetable, soaking treatment,", "subitem_description_type": "Other"}]}, "item_2_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "1531", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Yamada, Noriko"}]}, {"nameIdentifiers": [{"nameIdentifier": "1532", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Tabuchi, Mihoko"}]}]}, "item_2_publisher_32": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "山形県立米沢女子短期大学"}]}, "item_2_source_id_9": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00242867", "subitem_source_identifier_type": "NCID"}]}, "item_2_text_33": {"attribute_name": "出版者(ヨミ)", "attribute_value_mlt": [{"subitem_text_value": "ヤマガタ ケンリツ ヨネザワ ジョシ タンキ ダイガク"}]}, "item_2_text_34": {"attribute_name": "別言語の出版者", "attribute_value_mlt": [{"subitem_text_value": "Yonezawa Women\u0027s College of Yamagata Prefecture"}]}, "item_2_text_43": {"attribute_name": "資源タイプ・ローカル", "attribute_value_mlt": [{"subitem_text_value": "紀要論文"}]}, "item_2_text_44": {"attribute_name": "資源タイプ・NII", "attribute_value_mlt": [{"subitem_text_value": "Departmental Bulletin Paper"}]}, "item_2_text_45": {"attribute_name": "資源タイプ・DCMI", "attribute_value_mlt": [{"subitem_text_value": "text"}]}, "item_2_text_46": {"attribute_name": "資源タイプ・ローカル表示コード", "attribute_value_mlt": [{"subitem_text_value": "2"}]}, "item_2_text_67": {"attribute_name": "URI", "attribute_value_mlt": [{"subitem_text_value": "http://repo.lib.yamagata-u.ac.jp/handle/123456789/1999"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "山田, 則子"}], "nameIdentifiers": [{"nameIdentifier": "1529", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "田渕, 三保子"}], "nameIdentifiers": [{"nameIdentifier": "1530", "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": "2016-10-24"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "37-p115-120.pdf", "filesize": [{"value": "732.2 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 732200.0, "url": {"label": "37-p115-120.pdf", "url": "https://yone.repo.nii.ac.jp/record/11/files/37-p115-120.pdf"}, "version_id": "6ffa6acf-7a43-4547-866e-c1cb303825d0"}]}, "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": "カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響"}]}, "item_type_id": "2", "owner": "3", "path": ["11"], "permalink_uri": "https://yone.repo.nii.ac.jp/records/11", "pubdate": {"attribute_name": "公開日", "attribute_value": "2007-09-17"}, "publish_date": "2007-09-17", "publish_status": "0", "recid": "11", "relation": {}, "relation_version_is_last": true, "title": ["カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響"], "weko_shared_id": -1}
カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響
https://yone.repo.nii.ac.jp/records/11
https://yone.repo.nii.ac.jp/records/11907c7766-da4e-420e-8b03-49cf7fd65d23
名前 / ファイル | ライセンス | アクション |
---|---|---|
37-p115-120.pdf (732.2 kB)
|
|
Item type | 紀要論文 / Departmental Bulletin Paper_02(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2007-09-17 | |||||
タイトル | ||||||
タイトル | カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響 | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
山田, 則子
× 山田, 則子× 田渕, 三保子 |
|||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 1531 | |||||
姓名 | Yamada, Noriko | |||||
著者別名 | ||||||
識別子Scheme | WEKO | |||||
識別子 | 1532 | |||||
姓名 | Tabuchi, Mihoko | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | ABSTRACT : We examined the effect of antioxidative and antibacterial activities in Ukogi leaf extract on the quality of fresh cut vegetables. The vegetable quality tested in this study was the vitamin C content. The vitamin C contents in cut cabbage and cut cucumber were lower than those in non-cut fresh vegetables. The loss of vitamin C content in cut cucumber was significantly higher than that in cut cabbage. The effect of soaking in 2% Ukogi extract and various solutions on the vitamin C content in cut cabbage was examined. The vitamin C content in cut cabbage did not decreased by soaking in Ukogi extract. However, vitamin C contents in cut cabbage soaked in distilled water, 1% sodium chloride, 1% citric acid 1% acetic acid and 0.1% sodium hypochlorite solution were decreased by about 20%, 10%, 30%, 50% and 70%, respectively. Moreover, the loss of vitamin C content in cut cabbage soaked in Ukogi extract during storage at 10℃ for 3 days was about 10% slightly. These results demonstrate that Ukogi extract is useful for freshness preservation of cut vegetables. KEY WORDS : Ukogi leaf extract, vitamin C, cut vegetable, soaking treatment, | |||||
書誌情報 |
山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's College of Yamagata Prefecture 号 37, p. 115-120, 発行日 2002-12-27 |
|||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00242867 | |||||
その他の言語のタイトル | ||||||
その他のタイトル | Effects of Ukogi Leaf Extract on Vitamin C Content in Cut Vegetables | |||||
タイトル(ヨミ) | ||||||
その他のタイトル | カット ヤサイ ノ ビタミンC ガンリョウ ニ オヨボス ウコギ チュウシュツエキ ノ エイキョウ | |||||
出版者 | ||||||
出版者 | 山形県立米沢女子短期大学 | |||||
出版者(ヨミ) | ||||||
値 | ヤマガタ ケンリツ ヨネザワ ジョシ タンキ ダイガク | |||||
別言語の出版者 | ||||||
値 | Yonezawa Women's College of Yamagata Prefecture | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文(Article) | |||||
資源タイプ・ローカル | ||||||
値 | 紀要論文 | |||||
資源タイプ・NII | ||||||
値 | Departmental Bulletin Paper | |||||
資源タイプ・DCMI | ||||||
値 | text | |||||
資源タイプ・ローカル表示コード | ||||||
値 | 2 |