{"created":"2023-05-15T09:01:25.103818+00:00","id":2173,"links":{},"metadata":{"_buckets":{"deposit":"6b311f7a-d79f-48e7-b545-b84d87d9d781"},"_deposit":{"created_by":3,"id":"2173","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2173"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00002173","sets":["375:380:1731462958951:420"]},"author_link":["5280","5481","5479","5483","5277","5283"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Influence of Commercial Cellulose Powder and Pectin on in vitro Glucose Diffusion Speed"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"シハン セルロース フンマツ オヨビ ペクチン ガ グルコース ノ  in vitro ニオケル カクサン ソクド ニ アタエル エイキョウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1999-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"81","bibliographicPageEnd":"99","bibliographicPageStart":"93","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":"植物性食品由来の食物繊維の大部分は細胞壁である｡その主要構成多糖ペクチンとセルロー\nスのinuitroにおけるグルコースの拡散阻害作用に対する加熱操作の影響を,市販のペクチン\nおよびセルロース粉末を用いて検討した｡セルロースの場合,加熱(100oC)による影響はまっ\nたく受けなかった｡しかし,ペクチンは加熱時間の増加に伴い阻害率が減少した｡これは,加\n熱によるペクチン分子の粘性消失,すなわちペクチン分子の分子量低下が原因であることがわ\nかった｡このことから,水可溶性および水不溶性食物繊維の物理化学的性質が加熱調理操作に\nより変わり,その生理機能にも大きな影響を与えることが示唆された。","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. 81, 1999, p.93-99","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"}]},{"nameIdentifiers":[{"nameIdentifier":"5481","nameIdentifierScheme":"WEKO"}],"names":[{"name":"タナカ, ジュンコ"}]}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kato, Yoji"}]},{"nameIdentifiers":[{"nameIdentifier":"5483","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tanaka, 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Faculty of Education, Hirosaki University"}]},"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, 陽治"}],"nameIdentifiers":[{"nameIdentifier":"5277","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田中, 順子"}],"nameIdentifiers":[{"nameIdentifier":"5479","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":"2018-03-12"}],"displaytype":"detail","filename":"AN00211590_81_93.pdf","filesize":[{"value":"1.0 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における拡散速度に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販セルロース粉末およびペクチンがグルコースのin vitro における拡散速度に与える影響"}]},"item_type_id":"5","owner":"3","path":["420"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-05-14"},"publish_date":"2008-05-14","publish_status":"0","recid":"2173","relation_version_is_last":true,"title":["市販セルロース粉末およびペクチンがグルコースのin vitro における拡散速度に与える影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-11-13T03:16:34.696944+00:00"}