{"created":"2023-05-15T09:52:12.706399+00:00","id":129,"links":{},"metadata":{"_buckets":{"deposit":"8e86752e-543e-4b78-a7cb-25624a927c07"},"_deposit":{"created_by":8,"id":"129","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"129"},"status":"published"},"_oai":{"id":"oai:ishikawa-pu.repo.nii.ac.jp:00000129","sets":["34:35"]},"author_link":["135","134"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"1","bibliographic_titles":[{"bibliographic_title":"石川県立大学研究紀要"},{"bibliographic_title":"Bulletin of Ishikawa Prefectural University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　液状食品の濃縮法として、凍結濃縮法は蒸発法や膜濃縮法と比較して最も高品質が得られるものの、これまでにあまり実用化されていない。凍結濃縮法の一つである界面前進凍結濃縮法について、そのいくつかの技術的課題を克服することによって、その実用化への可能性を見出すことができた。本方法の最大の特長は濃縮前後において成分分布プロフィールがほとんど変化しないことである。本方法をいくつかの石川県特産品に適用した。その結果、加賀棒茶高品質濃縮品、高濃度濃縮日本酒（アルコール濃度 27.1 vol%）、補糖不要のブルーベリーワイン、ルビーロマンワインなど、これまでにない高品質濃縮食品新素材を提案することができた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"石川県立大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12840922","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-7167","subitem_source_identifier_type":"ISSN"}]},"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":"宮脇, 長人"},{"creatorName":"ミヤワキ, オサト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"134","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MIYAWAKI, Osato","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"135","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":"2019-01-20"}],"displaytype":"detail","filename":"2904BISPU.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文(pdf)","url":"https://ishikawa-pu.repo.nii.ac.jp/record/129/files/2904BISPU.pdf"},"version_id":"d6eb878f-f588-47c5-8656-8324d5cf3a9c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"界面前進凍結濃縮","subitem_subject_scheme":"Other"},{"subitem_subject":"成分プロフィール","subitem_subject_scheme":"Other"},{"subitem_subject":"加賀棒茶","subitem_subject_scheme":"Other"},{"subitem_subject":"ブルーベリーワイン","subitem_subject_scheme":"Other"},{"subitem_subject":"ルビーロマン","subitem_subject_scheme":"Other"},{"subitem_subject":"progressive freeze-concentration","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"component profile","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Kaga roasted stem-tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"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":"新しい高品質濃縮法としての界面前進凍結濃縮法の開発およびその地域食品新素材への応用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"新しい高品質濃縮法としての界面前進凍結濃縮法の開発およびその地域食品新素材への応用"},{"subitem_title":"Development of progressive freeze-concentration as a new method for high-quality concentration","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"8","path":["35"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-01-21"},"publish_date":"2019-01-21","publish_status":"0","recid":"129","relation_version_is_last":true,"title":["新しい高品質濃縮法としての界面前進凍結濃縮法の開発およびその地域食品新素材への応用"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-05-15T10:01:19.204372+00:00"}