{"created":"2023-06-20T14:20:02.208890+00:00","id":2682,"links":{},"metadata":{"_buckets":{"deposit":"a35ea5de-3d9c-4e24-a000-8603ff13f0bb"},"_deposit":{"created_by":3,"id":"2682","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2682"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002682","sets":["190:231:237"]},"author_link":["7522","5444","7523","5443"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1978-10-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"10","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"東海女子短期大学紀要"},{"bibliographic_title":"The journal of Tokai Women's Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ゆでめんに適量の過酸化水素を吸収させるための実験とゆでめん中に残存する過酸化水素の調理時における減少について検討し,さらに市販ゆでめん中の過酸化水素残存量を調査して次の結果を得た。1.ゆでめんの過酸化水素吸収量は浸漬液の過酸化水素濃度,浸漬時間およびゆでめんの形質により影響を受けるが,一般に行われる浸漬液の過酸化水素濃度にて適量の過酸化水素を吸収させるには10秒以内の浸漬にて十分である。2.ゆでめん中の過酸化水素のゆで直しによる溶出量は,ゆで液量の多いほど,またゆで時間の長いほど多くなるが,ゆで時間1～3分の場合溶出量はおよそ41～55%の範囲であった。しょう油やみそを用いる煮込みうどんの調理法では当初ゆでめんに含まれていた過酸化水素のおよそ50%が分解される。しょう油やみそに過酸化水素分解効果があるのはこれらに含まれるアミノ酸によるものであって,特に含硫アミノ酸であるシスティン,シスチンおよびメチオニンに著しい分解効果のあることを確かめた。3.市販ゆでめんの過酸化水素残存量は調査した4店のうち3店のものは1か年間にわたってすべて許容量であったが,残り1店のものは購入月により著しいばらつきがあり,中には基準量を上回るものもあった。本研究を行うにあたり,実験設備その他にご援助いただきました本学理事長神谷一三先生ならびに学長神谷みゑ子先生に対し深く謝意を表します。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075435","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00056115","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02863170","subitem_source_identifier_type":"ISSN"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"北原, 増雄"},{"creatorName":"キタハラ, マスオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5443","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山沢, 和子"},{"creatorName":"ヤマザワ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7522","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kitahara, Masuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5444","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamazawa, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7523","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":"2017-06-27"}],"displaytype":"detail","filename":"KJ00000075435.pdf","filesize":[{"value":"561.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075435.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2682/files/KJ00000075435.pdf"},"version_id":"9284fe30-5090-4b66-875b-76512707a5b8"}]},"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":"めん類中の過酸化水素残存量について : (第2報)ゆでめんにおける過酸化水素の吸収と分解","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"めん類中の過酸化水素残存量について : (第2報)ゆでめんにおける過酸化水素の吸収と分解"},{"subitem_title":"Studies on the Residual Content of Hydrogen Peroxide in Noodles : Part II Absorption and Decomposition of Hydrogen Peroxide in Japanese Noodle","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["237"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"2682","relation_version_is_last":true,"title":["めん類中の過酸化水素残存量について : (第2報)ゆでめんにおける過酸化水素の吸収と分解"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:43:07.413088+00:00"}