{"created":"2024-10-09T05:31:45.228859+00:00","id":2000493,"links":{},"metadata":{"_buckets":{"deposit":"ac3dc00b-ab34-41e2-bc71-2e9a7eff3588"},"_deposit":{"created_by":16,"id":"2000493","owner":"17","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2000493"},"status":"published"},"_oai":{"id":"oai:mukogawa.repo.nii.ac.jp:02000493","sets":["535","535:1719547185150"]},"author_link":["6468"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"21","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"栄養科学研究","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Mukogawa journal of nutrition science research","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"最近の食生活では冷凍食品は不可欠な存在になっている．国内で生産される冷凍食品の大部分は調理食品であるが，農産物や水産物も冷凍食品として役立っている．最近では野菜冷凍食品の生産量が増え，輸入される野菜冷凍食品の量も増えている．しかしながら，大部分の野菜では90％以上が水分であるため，冷凍処理過程で生成した氷結晶が細胞を傷害し，解凍後に大量のドリップを生成して野菜の品質を低下させるというデメリットを生じる．そのため，野菜の種類によって冷凍に不適なものも多く認められる．野菜冷凍時の細胞内氷結晶の成長を抑制すれば，ドリップ量の増加を防ぎ食品テクスチュアの低下を抑制することが可能である．本総説では，野菜の冷凍条件が細胞内の氷結晶と解凍時のドリップ量に及ぼす影響について紹介する．野菜の種類によって細胞内氷結晶の形状が異なり，細胞質氷核成分が氷結晶成長に影響する可能性も示した．細胞内凍結状態およびドリップ量の差異は，野菜の細胞質成分と冷却速度が関係することを述べ，ドリップ量と細胞内氷結晶の間に密接な関係が存在することを解説した．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.14993/0002000493","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"武庫川学院","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12744102","subitem_source_identifier_type":"NCID"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"福田, 満","creatorNameLang":"ja"},{"creatorName":"フクダ, ミツル","creatorNameLang":"ja-Kana"},{"creatorName":"FUKUDA, Mitsuru","creatorNameLang":"en"}],"familyNames":[{"familyName":"福田","familyNameLang":"ja"},{"familyName":"フクダ","familyNameLang":"ja-Kana"},{"familyName":"FUKUDA","familyNameLang":"en"}],"givenNames":[{"givenName":"満","givenNameLang":"ja"},{"givenName":"ミツル","givenNameLang":"ja-Kana"},{"givenName":"Mitsuru","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6468","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-10-09"}],"displaytype":"detail","filename":"P21-27.pdf","filesize":[{"value":"3.5 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://mukogawa.repo.nii.ac.jp/record/2000493/files/P21-27.pdf"},"version_id":"ea4aafa4-7da3-40b8-b84b-3439c5972761"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"野菜","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"冷凍","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"氷結晶","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"細胞傷害","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ドリップ","subitem_subject_language":"ja","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":"野菜冷凍時の細胞傷害とドリップ生成","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜冷凍時の細胞傷害とドリップ生成","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"16","path":["535","1719547185150"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-10-09"},"publish_date":"2024-10-09","publish_status":"0","recid":"2000493","relation_version_is_last":true,"title":["野菜冷凍時の細胞傷害とドリップ生成"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2024-11-05T07:07:09.251218+00:00"}