{"created":"2021-03-01T07:09:34.866354+00:00","id":30957,"links":{},"metadata":{"_buckets":{"deposit":"4c6b07ae-92b8-42b8-a299-4e9b9899746f"},"_deposit":{"id":"30957","owners":[],"pid":{"revision_id":0,"type":"depid","value":"30957"},"status":"published"},"_oai":{"id":"oai:tsukuba.repo.nii.ac.jp:00030957","sets":["160:531","3:62:5592:415"]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-06","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"95","bibliographicPageStart":"89","bibliographicVolumeNumber":"131","bibliographic_titles":[{"bibliographic_title":"Journal of food engineering "}]}]},"item_5_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"北村, 豊"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"小山, 優"}],"nameIdentifiers":[{}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"“Rice slurry” made from brown rice with wet stone milling, which was developed as a new liquid food material. Raw brown rice is hard to be chewed and eaten unlike cooked rice. Therefore, “rice milk”, a beverage made from rice slurry, was developed to ingest raw brown rice. The rice particles in the rice slurry settled to the bottom when the slurry was allowed to remain for several hours. Two conditions, overly fine particles or an increase in the viscosity, suppress the sedimentation velocity of the particles. A separated milling method was established, which reduced the particle size to less than 20 μm. Moreover, the sedimentation velocity decreased exponentially with the viscosity and was steady at more 80 mPa s when the concentration of xanthan gum exceeded 0.1 wt%. A sensory evaluation indicated a favorable rate of 55.6% for the rice slurry containing 0.3 wt% xanthan gum.","subitem_description_type":"Abstract"}]},"item_5_publisher_27":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":" Elsevier Ltd."}]},"item_5_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.jfoodeng.2014.01.030","subitem_relation_type_select":"DOI"}}]},"item_5_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":" © 2014 Elsevier Ltd. "},{"subitem_rights":"NOTICE: this is the author’s version of a work that was accepted for publication in　Journal of food engineering. 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 Journal of food engineering, 131, 2014 DOI: 10.1016/j.jfoodeng.2014.01.030"}]},"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":" 0260-8774  ","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":"AA10632753 ","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kitamura, Yutaka"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Koyama, Masaru"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-06-12"}],"displaytype":"detail","filename":"JFE_131.pdf","filesize":[{"value":"532.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"JFE_131.pdf ","url":"https://tsukuba.repo.nii.ac.jp/record/30957/files/JFE_131.pdf"},"version_id":"d3694a93-eebe-4b0d-b9b8-668ee5305ae0"}]},"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":"Development of a new rice beverage by improving the physical stability of rice slurry","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Development of a new rice beverage by improving the physical stability of rice slurry"}]},"item_type_id":"5","owner":"1","path":["531","415"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-06-12"},"publish_date":"2014-06-12","publish_status":"0","recid":"30957","relation_version_is_last":true,"title":["Development of a new rice beverage by improving the physical stability of rice slurry"],"weko_creator_id":"1","weko_shared_id":5},"updated":"2022-04-27T08:59:36.385151+00:00"}