{"created":"2023-05-15T09:01:22.762289+00:00","id":2138,"links":{},"metadata":{"_buckets":{"deposit":"1b225075-51a7-4b6f-9a0d-90c440899edb"},"_deposit":{"created_by":3,"id":"2138","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2138"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00002138","sets":["375:380:1731462958951:414"]},"author_link":["5277","5280","5283"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Carbohydrate Composition of Major Root Vegetables : Carbohydrate composition of vegetable food (Part II)"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"シュヨウ コンサイルイ ノ タンスイ カブツ ソセイ : ショクブツセイ ショクヒン ノ タンスイ カブツ ソセイ ダイ2ホウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-10-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"74","bibliographicPageEnd":"47","bibliographicPageStart":"37","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"カブ,ダイコン,ゴボウ,ニンジンおよびレンコンの炭水化物組成の比較を行った｡可食部生重量100gあたりの全炭水化物量(内訳,単糖･オリゴ糖:デンプン:細胞壁多糖)は,カブで3,482mg(72.0:微量:28.0),ダイコンで3,246mg(68.1:微量:31.9),ゴボウで3,396mg\n(13.9:0:86.0),ニンジンで5,563mg(67.8:微量:32.2),レンコンで12,923mg(18,8:\n71.2:10.0)であった｡細胞壁多糖はいずれもペクチン様物質(おもに中性糖を含むラムノガ\nラクツロナン),ヘミセルロース(おもにキシログルカン,ガラクタン系多糖およびキシラン系\n多糖)およびセルロースから成っており,これらの比率はカブで47:16:37,ダイコンで52:\nll:38,ゴボウで47:9:44,ニンジンで54:6:39,レンコンで34:21:45であった｡また,\nカブ,ダイコン,ゴボウ,ニンジンおよびレンコンのペクチン様物質の約44%,25%,7%,48\n%および16%が温水(40oC)処理により細胞壁より可溶化した。","subitem_description_type":"Abstract"}]},"item_5_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"弘前大学教育学部紀要. 74, 1995, p.37-47","subitem_description_type":"Other"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5280","nameIdentifierScheme":"WEKO"}],"names":[{"name":"カトウ, ヨウジ"}]}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kato, Yoji"}]}]},"item_5_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前大学教育学部"}]},"item_5_radio_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"Article"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00211590","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0439-1713","subitem_source_identifier_type":"ISSN"}]},"item_5_subject_19":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"464.3","subitem_subject_scheme":"NDC"}]},"item_5_subject_23":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"生物学","subitem_subject_scheme":"Other"}]},"item_5_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前大学教育学部家政学科教室"}]},"item_5_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加藤, 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植物性食品の炭水化物組成（第2報）"}]},"item_type_id":"5","owner":"3","path":["414"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-05-14"},"publish_date":"2008-05-14","publish_status":"0","recid":"2138","relation_version_is_last":true,"title":["主要根菜類の炭水化物組成 : 植物性食品の炭水化物組成（第2報）"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-11-13T03:12:18.421610+00:00"}