{"_buckets": {"deposit": "e1a3700c-3670-4d23-b148-092a5f055f71"}, "_deposit": {"created_by": 15, "id": "7187", "owners": [15], "pid": {"revision_id": 0, "type": "depid", "value": "7187"}, "status": "published"}, "_oai": {"id": "oai:mie-u.repo.nii.ac.jp:00007187", "sets": ["585"]}, "author_link": [], "item_10001_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2004-02-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "64", "bibliographicPageStart": "57", "bibliographicVolumeNumber": "37", "bibliographic_titles": [{"bibliographic_title": "日本調理科学会誌 = Journal of cookery science of Japan"}]}]}, "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": "The effects of caffeine and sodium L-glutamate (MSG) on the rheological properties of corn starch paste samples (3.00 wt%) were studied by steady and dynamic viscoelasticity, DSC measurements, and microscopic observation. The concentrations of caffeine and MSG were varied in the respective ranges of 0 and 2.3 wt% and between 0 and 18 wt%. The viscosity of the paste samples was not affected by adding caffeine when the concentration was below 1.8 wt%, but was increased by adding caffeine above 1.8 wt%. Excessive caffeine (above 2.6 wt%) led to the aggregation of caffeine. There was no interaction between corn starch and caffeine. The viscosity of the paste samples was also not affected by adding MSG when the concentration was below 9 wt%, but was decreased by adding MSG above 9 wt%. The gelatinization temperature of starch with MSG was increased with increasing MSG concentration, while the gelatinization enthalpy was increased with increasing MSG concentration up to 9 wt%, but was decreased with increasing MSG concentration above 9 wt%. It is concluded that MSG inhibited the swelling of the starch granules and then led to the precipitation of starch when excessively added (above 20 wt%).", "subitem_description_type": "Abstract"}]}, "item_10001_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "日本調理科学会"}]}, "item_10001_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN10471022", "subitem_source_identifier_type": "NCID"}]}, "item_10001_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1341-1535", "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": "The effects of taste substances on the physical properties of corn starch pastes. IV : Bitter (Caffeine) and Umami (Sodium L-Glutamate) seasonings"}]}, "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": "平島, 円", "creatorNameLang": "ja"}, {"creatorName": "Hirashima, Madoka", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "高橋, 亮", "creatorNameLang": "ja"}, {"creatorName": "Takahashi, Rheo", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "西成, 勝好", "creatorNameLang": "ja"}, {"creatorName": "Nishinari, Katsuyoshi", "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": "2017-02-18"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "20A13308.pdf", "filesize": [{"value": "5.7 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 5700000.0, "url": {"label": "20A13308.pdf", "url": "https://mie-u.repo.nii.ac.jp/record/7187/files/20A13308.pdf"}, "version_id": "0e8481d4-40be-476c-9dcd-1233ea41cfe0"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "コーンスターチ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "粘弾性", "subitem_subject_scheme": "Other"}, {"subitem_subject": "呈味物質", "subitem_subject_scheme": "Other"}, {"subitem_subject": "苦味", "subitem_subject_scheme": "Other"}, {"subitem_subject": "カフェイン", "subitem_subject_scheme": "Other"}, {"subitem_subject": "うま味", "subitem_subject_scheme": "Other"}, {"subitem_subject": "グルタミン酸ナトリウム", "subitem_subject_scheme": "Other"}, {"subitem_subject": "corn starch", "subitem_subject_scheme": "Other"}, {"subitem_subject": "viscoelasticity", "subitem_subject_scheme": "Other"}, {"subitem_subject": "taste substances", "subitem_subject_scheme": "Other"}, {"subitem_subject": "bitter taste", "subitem_subject_scheme": "Other"}, {"subitem_subject": "caffeine", "subitem_subject_scheme": "Other"}, {"subitem_subject": "umami", "subitem_subject_scheme": "Other"}, {"subitem_subject": "sodium L-glutamate", "subitem_subject_scheme": "Other"}]}, "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": "澱粉糊の諸特性に及ぼす呈味物質の影響. 第4報 : 苦味(カフェイン)およびうま味(グルタミン酸ナトリウム)調味料", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "澱粉糊の諸特性に及ぼす呈味物質の影響. 第4報 : 苦味(カフェイン)およびうま味(グルタミン酸ナトリウム)調味料", "subitem_title_language": "ja"}]}, "item_type_id": "10001", "owner": "15", "path": ["585"], "permalink_uri": "http://hdl.handle.net/10076/11194", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2010-06-30"}, "publish_date": "2010-06-30", "publish_status": "0", "recid": "7187", "relation": {}, "relation_version_is_last": true, "title": ["澱粉糊の諸特性に及ぼす呈味物質の影響. 第4報 : 苦味(カフェイン)およびうま味(グルタミン酸ナトリウム)調味料"], "weko_shared_id": -1}
澱粉糊の諸特性に及ぼす呈味物質の影響. 第4報 : 苦味(カフェイン)およびうま味(グルタミン酸ナトリウム)調味料
http://hdl.handle.net/10076/11194
http://hdl.handle.net/10076/11194