{"created":"2023-06-19T11:39:13.414306+00:00","id":7190,"links":{},"metadata":{"_buckets":{"deposit":"85717126-b046-4822-bedd-d736c711f6fa"},"_deposit":{"created_by":15,"id":"7190","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"7190"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00007190","sets":["143:584:585"]},"author_link":[],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-08-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"233","bibliographicPageStart":"225","bibliographicVolumeNumber":"36","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 citric acid and acetic acid on the rheological properties of com starch pastes were studied by steady and dynamic viscoelasticity and intrinsic viscosity measurements, and by microscopic observation. The pH value of corn starch dispersion was arbitrarily adjusted to between 6.0 and 3.0. The viscosity of the pastes was increased by decreasing pH value (between 5.5 and 3.8), while the viscosity of samples with a pH value below 3.5 was lower than that of the control (pH = 6.3). Many glucose chains were leached out from the starch granules by adding acid, which led to hydrolysis of glucose chains. No decrease in the viscoelasticity of the com starch pastes was apparent from adding acid at 25°C after gelatinization, indicating that the degree of this hydrolysis was low.","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. I : Sour seasonings (Citric acid and acetic acid)"}]},"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","filename":"20A13311.pdf","filesize":[{"value":"2.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"20A13311.pdf","url":"https://mie-u.repo.nii.ac.jp/record/7190/files/20A13311.pdf"},"version_id":"965fa5b5-11a8-40bb-9091-db8c8b76c370"}]},"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":"酸味酸味料","subitem_subject_scheme":"Other"},{"subitem_subject":"クエン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"酢酸","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1報 : 酸味調味料(クエン酸および酢酸)","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1報 : 酸味調味料(クエン酸および酢酸)","subitem_title_language":"ja"}]},"item_type_id":"10001","owner":"15","path":["585"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-06-30"},"publish_date":"2010-06-30","publish_status":"0","recid":"7190","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1報 : 酸味調味料(クエン酸および酢酸)"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-09-22T00:48:18.373729+00:00"}