{"created":"2023-05-15T15:01:30.780837+00:00","id":3689,"links":{},"metadata":{"_buckets":{"deposit":"3215b483-ac7e-4c9b-9e34-4763e8134e6d"},"_deposit":{"created_by":9,"id":"3689","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"3689"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00003689","sets":["1:182"]},"author_link":["1977","1981","1982","1978","1983","1984"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"49","bibliographicVolumeNumber":"29","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":"食酢 0％、5％、10％を添加して、キャベツの真空調理を行い、官能特性と香気成分を比較した。その結果、食酢 0％に比べ、食酢10％を添加すると、硫黄臭を呈するジメチルジスルフィドの生成が抑止され、官能的にも硫黄化合物のにおいが少なくなることが明らかになった。食酢の添加により、褐変がすすみ、緑色のあざやかさが失われた。また、加熱中の軟化が抑制された。"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学"}]},"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_value":"Cabbage was vacuum cooked with the addition of 0%, 5%, and 10% vinegar, and the sensory characteristics and aroma components were compared.  Compared with 0% vinegar, when 10% vinegar was added the formation of dimethyl disulfide, which has a sulfur odor, was suppressed and the odor of sulfur compounds was reduced. With the addition of vinegar, browning progressed and the green vividness was lost. In addition,  softening during heating was suppressed."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"河内, 公恵","creatorNameLang":"ja"},{"creatorName":"カワチ, キミエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山口, 真由","creatorNameLang":"ja"},{"creatorName":"ヤマグチ, マユ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大中, 佳子","creatorNameLang":"ja"},{"creatorName":"オオナカ, ヨシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kawachi, Kimie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamaguchi, Mayu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Onaka, Yoshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-06-01"}],"displaytype":"detail","filename":"kawachi.pdf","filesize":[{"value":"683.8 kB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"label":"河内","url":"https://kamakura-wu.repo.nii.ac.jp/record/3689/files/kawachi.pdf"},"version_id":"d53dee9c-7bd2-4dc8-bf6c-64894190bfab"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"官能評価"},{"subitem_subject":"キャベツ"},{"subitem_subject":"真空調理"},{"subitem_subject":"SPME"},{"subitem_subject":"GC/MS"},{"subitem_subject":"sensory analysis"},{"subitem_subject":"cabbage"},{"subitem_subject":"vacuum cooking"},{"subitem_subject":"SPME"},{"subitem_subject":"GC/MS"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"真空調理キャベツの香気成分に対する食酢添加の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"真空調理キャベツの香気成分に対する食酢添加の影響"},{"subitem_title":"Effect of Addition of Vinegar on Vacuum Cooked Cabbage Aroma Compounds"}]},"item_type_id":"10002","owner":"9","path":["182"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2022-03-31"},"publish_date":"2022-03-31","publish_status":"0","recid":"3689","relation_version_is_last":true,"title":["真空調理キャベツの香気成分に対する食酢添加の影響"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-07-10T00:56:21.592057+00:00"}