{"created":"2023-05-15T08:18:45.922324+00:00","id":80,"links":{},"metadata":{"_buckets":{"deposit":"91f34e3d-ae87-4746-9339-118fcacd0738"},"_deposit":{"created_by":4,"id":"80","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"80"},"status":"published"},"_oai":{"id":"oai:mizuho.repo.nii.ac.jp:00000080","sets":["6:9"]},"author_link":["201","189","204","350","205"],"item_3_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"アスキアメセイゾウジニショウジツフクサンブツ`アズキシブキリミズ'"}]},"item_3_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageStart":"4","bibliographic_titles":[{"bibliographic_title":"瀬木学園紀要"}]}]},"item_3_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"伊藤, 友美"},{"creatorName":"イトウ, トモミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"189","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"土田, 廣信"},{"creatorName":"ツチダ, ヒロノブ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"201","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小原, 章裕"},{"creatorName":"オハラ, アキヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"350","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"水野, 雅史"},{"creatorName":"ミズノ, マサシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"204","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"木村, 忠彦"},{"creatorName":"キムラ, タダヒコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"205","nameIdentifierScheme":"WEKO"}]}]},"item_3_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"イトウ,  トモミ"}],"nameIdentifiers":[{"nameIdentifier":"189","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ツチダ, ヒロノブ"}],"nameIdentifiers":[{"nameIdentifier":"201","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"オイバラ, アキヒロ"}],"nameIdentifiers":[{"nameIdentifier":"350","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ミズノ, マサシ"}],"nameIdentifiers":[{"nameIdentifier":"204","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"キムラ, タダシ"}],"nameIdentifiers":[{"nameIdentifier":"205","nameIdentifierScheme":"WEKO"}]}]},"item_3_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_3_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"`Shibukiri Mizu' (SM) is the supernatant containing astringency components obtained from azuki beans that have boiled in water for 6 min and then allowed to stand. Even though this supernatant is expected to contain many bioactive components, such as polyphenol glycosides, oligosaccharide and saponins, SM is currently disposed as food processing waste. In this atudy, we examined the antioxidative effects of SM. SM showed high antioxidative activity. These results indicate that food processing waste SM may be effectively re-utilized as antioxidative material.","subitem_description_type":"Other"}]},"item_3_full_name_8":{"attribute_name":"著者名(英)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"189","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ITO, Tomomi","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"201","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TSUCHIDA, Hironobu","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"350","nameIdentifierScheme":"WEKO"}],"names":[{"name":"OHARA, Akihiro","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"204","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MIZUNO, Masashi","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"205","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KIMURA, Tadahiko","nameLang":"en"}]}]},"item_3_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12198829","subitem_source_identifier_type":"NCID"}]},"item_3_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Human Sciences"},{"subitem_text_language":"en","subitem_text_value":"Department of Human Sciences"},{"subitem_text_language":"en","subitem_text_value":"Graduate School of Agriculture, Meijo University"},{"subitem_text_language":"en","subitem_text_value":"Graduate School of Agriculture, Kobe University"},{"subitem_text_language":"en","subitem_text_value":"Division of Product Development, Hontakasagoya Co"}]},"item_3_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著"}]},"item_3_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"人間科学部人間科学科"},{"subitem_text_value":"人間科学部人間科学科"},{"subitem_text_value":"名城大学大学院農学研究科"},{"subitem_text_value":"神戸大学大学院農学研究科"},{"subitem_text_value":"(株)本高砂屋商品開発部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2009-03-31"}],"displaytype":"detail","filename":"KJ00005571739.pdf","filesize":[{"value":"240.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://mizuho.repo.nii.ac.jp/record/80/files/KJ00005571739.pdf"},"version_id":"0ffeba16-e8ed-48cc-9b31-631d2ba38cc5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アズキ あずき 小豆 副産物"},{"subitem_subject":"Shibukiri Mizu, Antioxidative activity"}]},"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":"アズキ餡製造時に生じる副産物`アズキ渋きり水'の","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アズキ餡製造時に生じる副産物`アズキ渋きり水'の"},{"subitem_title":"Antioxidative Activity of the Secondary Product `Shibukiri Mizu' Produced During Azuki Paste Manufacturing","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-03-31"},"publish_date":"2009-03-31","publish_status":"0","recid":"80","relation_version_is_last":true,"title":["アズキ餡製造時に生じる副産物`アズキ渋きり水'の"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-05-15T08:55:37.883261+00:00"}