{"created":"2021-03-01T07:09:33.424041+00:00","id":30921,"links":{},"metadata":{"_buckets":{"deposit":"65382c45-03de-40c8-b63d-1aca305466bb"},"_deposit":{"id":"30921","owners":[],"pid":{"revision_id":0,"type":"depid","value":"30921"},"status":"published"},"_oai":{"id":"oai:tsukuba.repo.nii.ac.jp:00030921","sets":["160:521","3:62:5588:2684"]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"514","bibliographicPageStart":"507","bibliographicVolumeNumber":"91","bibliographic_titles":[{"bibliographic_title":"Food and bioproducts processing"}]}]},"item_5_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中嶋, 光敏"}],"nameIdentifiers":[{}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The present study systemically decolorized soy sauce using a membrane process to analyze the separation mechanism. An ultrafiltration (UF) membrane (NTU-2120) exhibited only slight decolorization ability. A nanofiltration (NF) membrane with a lower molecular weight cut-off and produced by sulfonated polysulfone (NTR-7400 series) rather than polyvinyl alcohol/polyamide (NTR-7250) had higher decolorization ability. The NF membranes rejected total nitrogen by 17–24%, unsalted soluble solid content by 24–32%, reducing sugar by 25–43%, and amino acids by 10–25%. The NTR-7400 series membrane rejected lactic acid by 6–9%, and pyroglutamic acid by 11–21%; other quality indexes were maintained. In the NF membrane processes, higher rejection of acidic amino acids than neutral and base amino acids was observed. The separation performance was governed by the electrical effect as well as the sieve effect. Soy sauce color could be controlled by blending NF membrane-processed soy sauce with feed soy sauce. Color can be matched to preference in accordance with dishes by suitably blending NF membrane-processed soy sauce with feed soy sauce.","subitem_description_type":"Abstract"}]},"item_5_identifier_34":{"attribute_name":"URI","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/2241/120553"}]},"item_5_publisher_27":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"item_5_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.fbp.2013.05.002","subitem_relation_type_select":"DOI"}}]},"item_5_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2013 The Institution of Chemical Engineers.\nNOTICE: this is the author’s version of a work that was accepted for publication in　Food and bioproducts processing. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in　Food and bioproducts processing, 91, 4, 2013. http://dx.doi.org/10.1016/j.fbp.2013.05.002."}]},"item_5_select_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"author"}]},"item_5_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0960-3085","subitem_source_identifier_type":"ISSN"}]},"item_5_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA1083930X","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Miyagi, Atsushi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Suzuki, Takayuki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nabetani, Hiroshi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakajima, Mitsutoshi"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-05-20"}],"displaytype":"detail","filename":"FBP_91-4.pdf","filesize":[{"value":"353.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"FBP_91-4.pdf","url":"https://tsukuba.repo.nii.ac.jp/record/30921/files/FBP_91-4.pdf"},"version_id":"e2bd028a-4606-4c8a-aeb7-8008f37c90ec"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Color control of Japanese soy sauce (shoyu) using membrane technology","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Color control of Japanese soy sauce (shoyu) using membrane technology"}]},"item_type_id":"5","owner":"1","path":["521","2684"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-01-22"},"publish_date":"2014-01-22","publish_status":"0","recid":"30921","relation_version_is_last":true,"title":["Color control of Japanese soy sauce (shoyu) using membrane technology"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-04-27T08:59:34.059317+00:00"}