{"created":"2023-06-20T14:21:15.612751+00:00","id":1132,"links":{},"metadata":{"_buckets":{"deposit":"0c6e8f94-724f-4613-bf96-ee55e047c9ac"},"_deposit":{"created_by":3,"id":"1132","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1132"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:00001132","sets":["6:129:149"]},"author_link":["1063"],"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"86","bibliographicPageStart":"81","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"愛知教育大学研究報告. 芸術・保健体育・家政・技術科学"}]}]},"item_3_description_27":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Dried onion is one of the dried vegetables which has been widely used for the manufacture of processed food stuffs like canned, frozen foods etc.. This paper is concerned with the change in the contents of vitamins in onion while drying raw onion, storing dried onion and cooking various forms of onion. As a result, retention of vitamin after drying was more than 80% for B2, B6 and C though that for NAD was 60%. On the other hand, storage of dried onion caused a gradual loss for vitamins B1, B2, B6, and C though little loss was observed for NAD. And boiling process for cooking caused the similar loss of vitamins for raw, dried and restored onion.","subitem_description_type":"Abstract"}]},"item_3_link_3":{"attribute_name":"研究者総覧へのリンク","attribute_value_mlt":[{"subitem_link_text":"西村, 敬子","subitem_link_url":"https://souran.aichi-edu.ac.jp/person/96da2f590cd7246bbde0051047b0d6f7ja.html"}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"愛知教育大学"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00006773","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0388-7367","subitem_source_identifier_type":"ISSN"}]},"item_3_text_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"subitem_text_value":"愛知教育大学研究報告, 芸術・保健体育・家政・技術科学. 1981, 30, p.81-86."}]},"item_3_text_26":{"attribute_name":"著者別名","attribute_value_mlt":[{"subitem_text_value":"ニシムラ, タカコ"}]},"item_3_text_4":{"attribute_name":"著者(別言語)","attribute_value_mlt":[{"subitem_text_value":"Nishimura, Takako"}]},"item_3_version_type_14":{"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":"西村, 敬子"}],"nameIdentifiers":[{"nameIdentifier":"1063","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":"2017-03-27"}],"displaytype":"detail","filename":"kengei308186.pdf","filesize":[{"value":"289.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kengei308186.pdf","url":"https://aue.repo.nii.ac.jp/record/1132/files/kengei308186.pdf"},"version_id":"47c4c3e6-d826-49ba-ab7c-9dcc36eefa2d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ビタミンC","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"乾燥玉ねぎのビタミン変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"乾燥玉ねぎのビタミン変化について"}]},"item_type_id":"3","owner":"3","path":["149"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-08-16"},"publish_date":"2010-08-16","publish_status":"0","recid":"1132","relation_version_is_last":true,"title":["乾燥玉ねぎのビタミン変化について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T15:27:03.817517+00:00"}