{"created":"2023-06-19T11:41:29.108605+00:00","id":10272,"links":{},"metadata":{"_buckets":{"deposit":"be4a655e-20c3-411f-b566-cc7b63345ccf"},"_deposit":{"created_by":15,"id":"10272","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"10272"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00010272","sets":["420:684:685"]},"author_link":[],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"10","bibliographicPageEnd":"478","bibliographicPageStart":"472","bibliographicVolumeNumber":"52","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology"}]}]},"item_10001_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Changes in mineral components during the processing of umeboshi was investigated using ripened Nanko mume fruit as raw material. Calcium and Magnesium contents were increased or almost equal by pickling in salt, and potassium was decreased, Among the trace elements, iron showed remarkable increase by salting, Furthermore, mineral component of salt used for pickling was recognized to reflect in the content of these elements in salted mume fruits. Sodium content in edible part of Umeboshi was decreased with desalting and following pickling in seasoning solution, but those of calcium and magnesium did not changed. Potassium was also decreased but large part of potassium remained in edible part, suggesting that a function of Umebosshi as an alkaline food remained after hypochloric treatment. Contents of all minerals investigated showed smaller change in kernel than those in pulp. Many parts of organic acid in edible part remained after Umeboshi processing, and it was speculated that resulting low pH condition effected on the mineral composition in Umeboshi.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"PISSN"}]},"item_10001_text_25":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_value":"Changes in mineral component of Wakayama ‘Nanko’ mume fruit (Prunusmume Sieb. et Zucc) during the process of Umeboshi"}]},"item_10001_text_70":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Journal Article / 学術雑誌論文"}]},"item_10001_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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"古市, 幸生","creatorNameLang":"ja"},{"creatorName":"Furuichi, Yukio","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"水野, 隆文","creatorNameLang":"ja"},{"creatorName":"Mizuno, Takafumi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"山下, 佳伸","creatorNameLang":"ja"},{"creatorName":"Yamashita, Yoshinobu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"鈴木, 淳史","creatorNameLang":"ja"},{"creatorName":"Suzuki, Atsushi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"小畑, 仁","creatorNameLang":"ja"},{"creatorName":"Obata, Hitoshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"梅宮, 善章","creatorNameLang":"ja"},{"creatorName":"Umemiya, Yoshiaki","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"50A8586.pdf","filesize":[{"value":"806.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://mie-u.repo.nii.ac.jp/record/10272/files/50A8586.pdf"},"version_id":"3780895f-1192-4fbf-86ed-0f481b102012"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"和歌山県産南高梅の梅干加工工程におけるミネラル及び有機酸含量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"和歌山県産南高梅の梅干加工工程におけるミネラル及び有機酸含量の変化","subitem_title_language":"ja"}]},"item_type_id":"10001","owner":"15","path":["685"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-07-13"},"publish_date":"2009-07-13","publish_status":"0","recid":"10272","relation_version_is_last":true,"title":["和歌山県産南高梅の梅干加工工程におけるミネラル及び有機酸含量の変化"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-10-17T02:14:06.919596+00:00"}