{"created":"2023-06-20T13:41:06.445681+00:00","id":231,"links":{},"metadata":{"_buckets":{"deposit":"995c0956-89e2-4599-a490-2cdce169c24d"},"_deposit":{"created_by":14,"id":"231","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"231"},"status":"published"},"_oai":{"id":"oai:kbu.repo.nii.ac.jp:00000231","sets":[]},"author_link":["672","671"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"102","bibliographicPageStart":"93","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"京都文教短期大学研究紀要"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"活性酸素の害を防ぐことでその機能性が注目されている抗酸化食品について、DPPH ラジカル消去能の測定法による探索を試みた。その結果、野菜・果物やそれらの飲料は抗酸化力（Δ吸光度/g（ml））が数十前後から百強だったのに対して、香辛料（粉末）は一部を除き概ね数百から数千と高い値を示した。但し一食分を念頭に置くと両者の抗酸化力にほぼ差はなくなること、また強い抗酸化力を有する食品の摂取がヒトの健康に実効があるとの結論づけは時期尚早であることに言及した。","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"京都文教短期大学"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0389-5467","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"村上　, 俊男"},{"creatorName":"ムラカミ, トシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":" MURAKAMI, Toshio","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-23"}],"displaytype":"detail","filename":"kbc55_19.pdf","filesize":[{"value":"459.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"本文（pdfファイル）","url":"https://kbu.repo.nii.ac.jp/record/231/files/kbc55_19.pdf"},"version_id":"5d3e1f30-47f0-44e5-a367-60fae6b8e786"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"抗酸化食品","subitem_subject_scheme":"Other"},{"subitem_subject":"DPPH ラジカル消去能","subitem_subject_scheme":"Other"},{"subitem_subject":"野菜・果物","subitem_subject_scheme":"Other"},{"subitem_subject":"香辛料","subitem_subject_scheme":"Other"},{"subitem_subject":"酸化還元電位","subitem_subject_scheme":"Other"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"抗酸化食品の探索―DPPH ラジカル消去能による評価とその課題―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"抗酸化食品の探索―DPPH ラジカル消去能による評価とその課題―"},{"subitem_title":"Research for the Antioxidative Foods:Evaluation by DPPH Radical Scavenging Ability and Its Issues","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"14","path":["76"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-31"},"publish_date":"2017-03-31","publish_status":"0","recid":"231","relation_version_is_last":true,"title":["抗酸化食品の探索―DPPH ラジカル消去能による評価とその課題―"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-08-23T08:36:59.591806+00:00"}