{"created":"2023-05-15T15:14:41.852229+00:00","id":84,"links":{},"metadata":{"_buckets":{"deposit":"b96e5dc8-abad-431d-8879-aaee9afef75a"},"_deposit":{"created_by":12,"id":"84","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"84"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000084","sets":["5"]},"author_link":["306","47","65","490"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"馬鈴薯デンプンの特性に及ぼす貯蔵期間と温度の影響","subitem_alternative_title_language":"ja"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"146","bibliographicPageStart":"141","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"農業施設","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of the Society of Agricultural Structures, Japan","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The effect of temperature on the properties of potato starch during storage at 1, 5 and 10 centigrade for 6 months were determined. The Brabender peak viscosity, final viscosity at 92.5 centigrade breakdown, swelling power, solubility and phosphorus content decreased while initial pasting temperature, temperature at peak viscosity and blue value of the starches increased during storage. Phosphorus content was highly correlated with Brabender peak viscosity and breakdown(r =0.92 and 0.82, respectively, p<0.01). Higher rates of decrease in viscosity and phosphorus content occurred at 1 and 10 centigrade during storage. ","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"デンプン原料用馬鈴薯のベニマルを６ヶ月間貯蔵し、貯蔵温度と期間が馬鈴薯より調製したデンプンの品質に及ぼす影響を調べた。デンプンのアミログラム最高粘度、92.5℃における最終粘度、ブレークダウン、膨潤度、溶解度及びリン含量は馬鈴薯を貯蔵することによって減少したが、糊化開始温度、最高粘度到達時の温度と青価は逆に増加した。リン含量とアミログラム最高粘度及びブレークダウンとの間に、高い正の相関が認められた。１℃で貯蔵した馬鈴薯より調製したデンプンの粘度とリン含量は、５℃貯蔵のものより低下した。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Society of Agricultural Structures, Japan","subitem_publisher_language":"en"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Society of Agricultural Structures, Japan","subitem_rights_language":"en"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00201054","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03888517","subitem_source_identifier_type":"PISSN"}]},"item_2_version_type_20":{"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":"Sabiniano, Naomy 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和憲","creatorNameLang":"ja"}],"familyNames":[{"familyName":"Hironaka","familyNameLang":"en"},{"familyName":"弘中","familyNameLang":"ja"}],"givenNames":[{"givenName":"Kazunori","givenNameLang":"en"},{"givenName":"和憲","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"47","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006582767","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006582767"},{"nameIdentifier":"60113700","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60113700"},{"nameIdentifier":"read0167537","nameIdentifierScheme":"researchmap","nameIdentifierURI":"https://researchmap.jp/read0167537"}]},{"creatorNames":[{"creatorName":"Yamamoto, Kazuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"306","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000060143393","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1000060143393"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"hiro080922.pdf","filesize":[{"value":"371.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"hiro080922.pdf","url":"https://obihiro.repo.nii.ac.jp/record/84/files/hiro080922.pdf"},"version_id":"421237bf-ce1f-470f-9fd7-9e9549b2215d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"potato storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"potato starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Brabender viscosity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"swelling power","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"solubility","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"phosphorus","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"blue value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"馬鈴薯貯蔵","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"馬鈴薯デンプン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ブラベンダー粘度","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"膨潤度","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"溶解度","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"リン含量","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"青価","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Effect of Storage Period and Temperature on Some Properties of Potato Starch","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of Storage Period and Temperature on Some Properties of Potato Starch","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-09-22"},"publish_date":"2008-09-22","publish_status":"0","recid":"84","relation_version_is_last":true,"title":["Effect of Storage Period and Temperature on Some Properties of Potato Starch"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-12-04T02:12:38.532405+00:00"}