{"created":"2023-06-19T11:18:04.334822+00:00","id":29,"links":{},"metadata":{"_buckets":{"deposit":"2e4b96e6-5dc1-4244-b357-90294d71f283"},"_deposit":{"created_by":3,"id":"29","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"29"},"status":"published"},"_oai":{"id":"oai:kinran.repo.nii.ac.jp:00000029","sets":["11:12:14"]},"author_link":["34","31","36","33","35","32"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"60","bibliographicPageStart":"55","bibliographicVolumeNumber":"2","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"各家庭で植え継がれ、保存環境の異なる6種のカスピ海ヨーグルトについて、酸度、粘性、pHおよび官能評価を行い比較した。また特異的であった二種のヨーグルトの有機酸の同定ならびに含量の測定を行なった。HPLCを用いた有機酸分析の結果、カスピ海ヨーグルト中に乳酸、酢酸、グルコン酸、プロピオン酸、ピルビン酸の同定が出来た。しかし、その組成は試料によって異なり、植え継がれた環境によって菌叢が変化したことによると考えられ、生成有機酸の違いが香味や食感に影響を与えた。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"10","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004186756","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12002610","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"千里金蘭大学 生活科学部 "},{"subitem_text_value":" 金蘭短期大学 生活科学科 食物科学専攻 "},{"subitem_text_value":" 金蘭短期大学 生活科学科 食物科学専攻"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"児玉, 成一"},{"creatorName":"コダマ, セイイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"31","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"安隨 ゆき枝"},{"creatorName":"アンズイ, ユキエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"32","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"熊川 裕子"},{"creatorName":"クマガワ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"33","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kodama, Seiichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"34","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Anzui Yukie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"35","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kumagawa Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"36","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":"2016-02-25"}],"displaytype":"detail","filename":"KJ00004186756.pdf","filesize":[{"value":"384.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004186756.pdf","url":"https://kinran.repo.nii.ac.jp/record/29/files/KJ00004186756.pdf"},"version_id":"1b3b5ece-bf39-48c4-bd32-1f654defb43c"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"家庭で植え継がれたカスピ海ヨーグルト","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭で植え継がれたカスピ海ヨーグルト"},{"subitem_title":"Changes in Serially Fermented Homemade Caspian Sea Yoghurt","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["14"],"pubdate":{"attribute_name":"公開日","attribute_value":"2005-10-28"},"publish_date":"2005-10-28","publish_status":"0","recid":"29","relation_version_is_last":true,"title":["家庭で植え継がれたカスピ海ヨーグルト"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T11:26:46.039325+00:00"}