{"created":"2025-05-29T04:20:08.097949+00:00","id":2000072,"links":{},"metadata":{"_buckets":{"deposit":"9d96b388-9af4-4799-988e-869acb2952a1"},"_deposit":{"created_by":9,"id":"2000072","owner":"9","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"2000072"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:02000072","sets":["1:1748220167971"]},"author_link":[],"control_number":"2000072","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"87","bibliographicPageStart":"83","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究ではヤマモモ果実の糖酸比、ポリフェノール量、抗酸化活性、およびアンジオテンシン変換酵素（ACE）阻害活性を測定し、食品機能性について検討した。ヤマモモ果実は抗酸化活性および ACE 阻害活性を有していた。さらにヤマモモ果汁を用いた酸・アルカリにより色調が変化する起泡性菓子を試作し、その起泡安定性について評価した。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Mutoh,Shingo","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"9199780","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"In this study, we examined the food functionality of the red bayberry extract. We investigated parameters including Brix, Sugar–acid ratio, polyphenol content, antioxidant activity, and angiotensin-converting enzyme inhibitory activity. Red bayberry extract showed antioxidant activity and angiotensin-converting enzyme inhibitory activity. In addition, we made a prototype of a foamy confectionery that changes its color depending on the pH level. We evaluated the foam stability of the confectionery."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"武藤,信吾","creatorNameLang":"ja"},{"creatorName":"ムトウ,シンゴ","creatorNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-06-15"}],"filename":"kiyo32_mutoh.pdf","filesize":[{"value":"840 KB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"url":"https://kamakura-wu.repo.nii.ac.jp/record/2000072/files/kiyo32_mutoh.pdf"},"version_id":"578da879-f6b7-4422-b2b7-6868fec1183c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ヤマモモ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食品機能","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食育","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Red Bayberry","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Food Functionality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Shokuiku","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Food and Nutrition Education","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"ヤマモモ果実の食品機能性および加工特性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ヤマモモ果実の食品機能性および加工特性について","subitem_title_language":"ja"},{"subitem_title":"Food Functionality and Processing Property of Red Bayberry","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"9","path":["1748220167971"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-06-13"},"publish_date":"2025-06-13","publish_status":"0","recid":"2000072","relation_version_is_last":true,"title":["ヤマモモ果実の食品機能性および加工特性について"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2025-06-13T09:30:57.599493+00:00"}