{"created":"2023-06-20T13:44:16.773049+00:00","id":2238,"links":{},"metadata":{"_buckets":{"deposit":"bcdf75d6-086b-44bd-8645-2176b925363e"},"_deposit":{"created_by":2,"id":"2238","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"2238"},"status":"published"},"_oai":{"id":"oai:fut.repo.nii.ac.jp:00002238","sets":["1"]},"author_link":["8003","8004"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-10-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"067","bibliographicPageStart":"063","bibliographic_titles":[{}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The protein of rice plays important roles in nutrition and texture of cooked rice. Therefore, we examined the amount of soluble protein after storage of polished rice at 40℃for one month or two months by Lowry method. The soluble protein decreased after storage of polished rice at soaking time from 0.5 h to 16 h. The amount of soluble protein after storage decreased to about 80% in comparison with the amount of soluble protein before storage. There was little deference between one month storage and two months storage. The valance values of cooked rice also decreased after storage. They showed the similar behavior to the soluble protein. In addition, the soluble protein decreased to about 85% by precipitation after heating.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57375/00002228","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"福井工業大学"}]},"item_10002_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":"大能, 俊久/寺岡 若葉/古澤 和也"},{"creatorName":"オオノ, トシヒサ/テラオカ ワカバ/フルサワ カズヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8003","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Toshihisa, Ohno/Wakaba Teraoka/Kazuya Furusawa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8004","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":"2023-04-05"}],"displaytype":"detail","filename":"kiyou5209.pdf","filesize":[{"value":"3.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kiyou5209.pdf","url":"https://fut.repo.nii.ac.jp/record/2238/files/kiyou5209.pdf"},"version_id":"3665235b-a9e2-40d5-912e-a1520efca6e0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Polished Rice, Soluble Protein, Lowry Method, Storage of Rice, Eating Quality","subitem_subject_language":"en","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":"精米貯蔵における可溶性タンパク質の挙動","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"精米貯蔵における可溶性タンパク質の挙動"},{"subitem_title":"Changes of the Soluble Proteins in Polished Rice after Storage","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["1"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-10-31"},"publish_date":"2022-10-31","publish_status":"0","recid":"2238","relation_version_is_last":true,"title":["精米貯蔵における可溶性タンパク質の挙動"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-06-20T13:57:00.431004+00:00"}