{"created":"2024-05-17T09:22:06.901943+00:00","id":2005064,"links":{},"metadata":{"_buckets":{"deposit":"b1a3ba4b-855b-441c-b686-8dcfbb0a2de3"},"_deposit":{"created_by":10,"id":"2005064","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2005064"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02005064","sets":["12:14:1716951205920"]},"author_link":["3385","3386"],"control_number":"2005064","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1954-10","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"2","bibliographicPageEnd":"112","bibliographicPageStart":"111","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"内海区水産研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Naikai Regional Fisheries Research Laboratory","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Phenolic-type antioxidants cause undesirable discoloration attributable to the iron in foodstuffs. To prevent this using phytin, we decided its maximum inactivating capacity of iron to isoamyl gallate, ethyl protocatechuate, and butylated. hydroxyanisole. Use of phytin in drying oyster (containing 300 p. p. m. iron), it proved effective. Phytin will be promising as synergist of the phenolic-type antioxidants at use in iron containing foodstuffus by the above-mentioned reason adding its iron inactivating effect.Phenolic-type antioxidants cause undesirable discoloration attributable to the iron in foodstuffs. To prevent this using phytin, we decided its maximum inactivating capacity of iron to isoamyl gallate, ethyl protocatechuate, and butylated. hydroxyanisole. Use of phytin in drying oyster (containing 300 p. p. m. iron), it proved effective. Phytin will be promising as synergist of the phenolic-type antioxidants at use in iron containing foodstuffus by the above-mentioned reason adding its iron inactivating effect.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"内海区水産研究所","subitem_publisher_language":"ja"},{"subitem_publisher":"Naikai Regional Fisheries Research Laboratory","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"nai_k_0607","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"日本農学文献記事索引(agriknowledge)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010841442","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN00176718","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"0497-5022","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tsuruga, Hanato","creatorNameLang":"en","creatorNameType":"Personal"},{"creatorName":"敦賀, 花人","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"ツルガ, ハナト","creatorNameLang":"ja-Kana","creatorNameType":"Personal"}],"familyNames":[{"familyName":"Tsuruga","familyNameLang":"en"},{"familyName":"敦賀","familyNameLang":"ja"},{"familyName":"ツルガ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Hanato","givenNameLang":"en"},{"givenName":"花人","givenNameLang":"ja"},{"givenName":"ハナト","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3385","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nitta, Tadao","creatorNameLang":"en","creatorNameType":"Personal"},{"creatorName":"新田, 忠雄","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"ニッタ, タダオ","creatorNameLang":"ja-Kana","creatorNameType":"Personal"}],"familyNames":[{"familyName":"Nitta","familyNameLang":"en"},{"familyName":"新田","familyNameLang":"ja"},{"familyName":"ニッタ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Tadao","givenNameLang":"en"},{"givenName":"忠雄","givenNameLang":"ja"},{"givenName":"タダオ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3386","nameIdentifierScheme":"WEKO"}]}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Phenolic-type Antioxidants に起因する食品の変色防止に就いて（予報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Phenolic-type Antioxidants に起因する食品の変色防止に就いて（予報）","subitem_title_language":"ja"},{"subitem_title":"Prevention of Discoloration caused by the Use of Phenolic-type Antioxidants in Foodstuffs. (Preliminary Report)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1716951205920"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-05-17"},"publish_date":"2024-05-17","publish_status":"0","recid":"2005064","relation_version_is_last":true,"title":["Phenolic-type Antioxidants に起因する食品の変色防止に就いて（予報）"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-05-27T01:49:38.993872+00:00"}