{"created":"2023-05-15T09:01:40.672647+00:00","id":2428,"links":{},"metadata":{"_buckets":{"deposit":"191c4a3d-eb58-4094-81d3-084d5a02ecc4"},"_deposit":{"created_by":3,"id":"2428","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2428"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00002428","sets":["375:380:1731467314237:444"]},"author_link":["6838","5280","6841","6843","6834","6352","6832","6837","5283","6833","6356","6354","5277","6836","6842"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Banana Starches"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"バナナ ノ デンプン"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-03-23","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"105","bibliographicPageEnd":"79","bibliographicPageStart":"75","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　生産地別のバナナ可食部の追熟に伴う澱粉の変化を調べた。単糖・オリゴ糖と細胞壁・澱粉の含有量から、台湾産は貯蔵８日目では過熟状態、エクアドル産は８日目では未熟、15日目では過熟、フィリピン産は８日目では未熟、15日目では適熟であると示された。すなわち熟成速度は台湾産が最も早く、エグアドル、フィリピンの順であった。\n　熟成過程におけるバナナ澱粉粒の変化を走査型電子顕微鏡観察および散乱式粒度分布測定装置により分析した。形状は長粒型で、追熟０日目では表面が滑らかな状態であったが、３日目では層のような溝ができ、５日目では層状になった。粒子径は追熟０日目で粒度分布3～88μm、平均径29.699μm、3日目で粒度分布3～77μm、平均径23.213μm、５日目で粒度分布2.5～22μm、平均径8.651μm であった。熟成に伴い、澱粉粒の表面形状が変化し、微細化することがわかった。","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. 105, 2011, 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