{"created":"2023-05-15T09:01:44.913992+00:00","id":2503,"links":{},"metadata":{"_buckets":{"deposit":"ae1a679a-0f94-4e4f-9462-b1054124c845"},"_deposit":{"created_by":3,"id":"2503","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2503"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00002503","sets":["375:380:449"]},"author_link":["5676","5280","6841","6832","5670","5283","5673","5277","6836"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Changes in the sugar composition of banana during ripening and cooking"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"バナナ ノ ツイジュク オヨビ カネツ チョウリ ニヨル トウ ソセイ ノ ヘンカ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-10-18","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"110","bibliographicPageEnd":"100","bibliographicPageStart":"93","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":"フィリピン産の高地栽培種（スウィーティオバナナ）および従来の低地栽培バナナ（レギュラーバナナ）を用い追熟過程および加熱（焼く、蒸す）調理過程それぞれでの糖度および糖組成の変化を調べた。高地栽培種、低地栽培種の可溶性糖質含有量は高地栽培種の方が多いことが確認された。また、両者ともその主成分はスクロース、グルコース、フルクトースであるが、追熟とともにスクロースが減少し、グルコースとフルクトースが増加することがわかった。また、微量に含まれるソルビトールは減少し、オリゴ糖は増加する傾向にあった。加熱調理（焼く：180℃のオーブンで20分、30分、40分処理、および蒸す：蒸し器で10分、20分、30分処理）では、いずれも、焼き調理より蒸し調理後の糖度が高くなる傾向がみられた。焼きは30分で最も高く40分では減少していた。また、蒸し調理では10～20分で最も高く、それ以上になると、かなり減少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. 110, 2013, 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of Food and Nutritional Sciences, University of Shizuoka"},{"subitem_text_value":"Laboratory of Food Science, Department of Home Economics, Faculty of Education, Hirosaki University"},{"subitem_text_value":"Laboratory of Food Science, Department of Home Economics, 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":"伊藤, 聖子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"葛西, 麻紀子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 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