{"_buckets": {"deposit": "bb2867bd-f741-4de5-8a6a-b263ea717686"}, "_deposit": {"created_by": 15, "id": "7188", "owners": [15], "pid": {"revision_id": 0, "type": "depid", "value": "7188"}, "status": "published"}, "_oai": {"id": "oai:mie-u.repo.nii.ac.jp:00007188", "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": "56", "bibliographicPageStart": "48", "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 sodium chloride (NaCl) on the rheological properties of corn starch paste samples were studied by steady and dynamic viscoelasticity measurements, DSC measurements, and microscopic observation. The concentration of NaCl was varied between 0 and 25 wt%. The viscosity of the pastes in the presence of NaCl underwent a variable change according to the NaCl concentration. The effect of increasing the viscosity of the pastes was enhanced with NaCl concentrations below 5 wt% and above 15 wt%. When Cl- could penetrate the starch granules, the hydrogen bonds were ruptured and then the viscosity increased. However, the gelatinization temperature was sifted higher and the enthalpy increased with increasing NaCl concentration up to 10 wt%. The viscosity of the starch pastes with intermediate NaCl concentrations (between 5 and 15 wt%) therefore decreased, because swelling of the starch granules was prevented and complete gelatinization did not occur.", "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": "Effects of taste substances on the physical properties of corn starch pastes. III : Saline seasoning (Sodium Chloride)"}]}, "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": "20A13309.pdf", "filesize": [{"value": "3.5 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 3500000.0, "url": {"label": "20A13309.pdf", "url": "https://mie-u.repo.nii.ac.jp/record/7188/files/20A13309.pdf"}, "version_id": "8ec76699-d380-4634-86f3-cb5b5456946f"}]}, "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": "塩味", "subitem_subject_scheme": "Other"}, {"subitem_subject": "食塩", "subitem_subject_scheme": "Other"}, {"subitem_subject": "corn starch", "subitem_subject_scheme": "Other"}, {"subitem_subject": "viscoelasicity", "subitem_subject_scheme": "Other"}, {"subitem_subject": "taste substances", "subitem_subject_scheme": "Other"}, {"subitem_subject": "saline taste", "subitem_subject_scheme": "Other"}, {"subitem_subject": "salt", "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3報 : 塩味調味料(食塩)", "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3報 : 塩味調味料(食塩)", "subitem_title_language": "ja"}]}, "item_type_id": "10001", "owner": "15", "path": ["585"], "permalink_uri": "http://hdl.handle.net/10076/11195", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2010-06-30"}, "publish_date": "2010-06-30", "publish_status": "0", "recid": "7188", "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3報 : 塩味調味料(食塩)"], "weko_shared_id": -1}
澱粉糊の諸特性に及ぼす呈味物質の影響. 第3報 : 塩味調味料(食塩)
http://hdl.handle.net/10076/11195
http://hdl.handle.net/10076/11195