{"created":"2023-06-20T14:20:15.053246+00:00","id":2944,"links":{},"metadata":{"_buckets":{"deposit":"7bc9af58-5e3f-48a7-a894-a80ced0191b9"},"_deposit":{"created_by":3,"id":"2944","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2944"},"status":"published"},"_oai":{"id":"oai:tokaigakuin-u.repo.nii.ac.jp:00002944","sets":["190:231:251"]},"author_link":["5870","7916","5869","7915"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"63","bibliographicPageStart":"57","bibliographicVolumeNumber":"20","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":"食用油脂の加熱による酸化を抑制するには,サラダオイル,てんぷら油,コーン油,ごま油をどのように使い分けすればその効果が得られるかを種々の配合油脂を調整し,180℃5分間および10分間加熱した時の油脂の過酸化物価(POV)の測定によって検討した。 1.コーン油に対しては40%のごま油添加で最も酸化安定性が高い油脂となった。 2.サラダオイルとコーン油の配合油脂においてコーン油のみはたいへん酸化されやすい油脂だった。サラダオイルをコーン油に配合することで酸化が抑制された。サラダオイル自身はコーン油,てんぷら油に比較すれば酸化されにくい油脂であった。また,加熱時間による大きな影響はなかった。この配合油脂は保存中の劣化が緩慢であった。 3.サラダオイルとてんぷら油の配合油脂において,サラダオイルの酸化抑制効果は僅かであるが長時間の加熱においてサラダオイルの酸化抑制効果は低くなった。 4.てんぷら油とコーン油の配合油脂において他の配合油脂と比較して酸化抑制効果は低かった。加熱時間の長さによる影響は余り見受けられなかった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000075698","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":"鷲見, 孝子"},{"creatorName":"スミ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5869","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"加藤, 信子"},{"creatorName":"カトウ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"7915","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sumi, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5870","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kato, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"7916","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":"KJ00000075698.pdf","filesize":[{"value":"495.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000075698.pdf","url":"https://tokaigakuin-u.repo.nii.ac.jp/record/2944/files/KJ00000075698.pdf"},"version_id":"7243ef8a-d339-40a3-8045-f2015a58f6c3"}]},"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":"コーン油の酸化に及ぼすゴマ油の酸化抑制効果と混合した各種食用油脂の加熱における酸化状態","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コーン油の酸化に及ぼすゴマ油の酸化抑制効果と混合した各種食用油脂の加熱における酸化状態"},{"subitem_title":"Effect of the Oxidative Supression of Sesame Oil on the Oxidation of Corn Oil, and the Oxidative State of Mixed Edible Oil in Heating","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["251"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-27"},"publish_date":"2017-06-27","publish_status":"0","recid":"2944","relation_version_is_last":true,"title":["コーン油の酸化に及ぼすゴマ油の酸化抑制効果と混合した各種食用油脂の加熱における酸化状態"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:41:23.033873+00:00"}