{"created":"2021-03-01T07:23:24.922819+00:00","id":43789,"links":{},"metadata":{"_buckets":{"deposit":"84858a86-dc6a-4e42-bd75-c40ed6160ae3"},"_deposit":{"id":"43789","owners":[],"pid":{"revision_id":0,"type":"depid","value":"43789"},"status":"published"},"_oai":{"id":"oai:tsukuba.repo.nii.ac.jp:00043789","sets":["160:531","160:6138","3:62:5592:415"]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"57","bibliographicPageStart":"50","bibliographicVolumeNumber":"217","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":"粉川 美踏"}],"nameIdentifiers":[{}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The aim of this work was to study the effects of multiple micro wet milling (MWM) parameters on particle size reduction and phosphatidic acid (PA) content enrichment of Komatsuna juice. Through an investigation of MWM milling characteristics for Komatsuna juice with different milling conditions, the results showed that milling time, milling rotational speed, gap size, material feeding rate, and interactions among the milling parameters had different significant effects on reduction in particle size. Furthermore, reduction in particle size strongly promoted the increase of PA content in the milled Komatsuna juice, which could improve the bioaccessibility of PA that converts to lysophosphatidic acid in the GI tract for the restoration of GI disorders. The MWM system was able to produce Komatsuna juice with a smaller particle size (approximately 21 μm) and a higher PA content (approximately 70 μg/mL) in a continuous processing system compared to an ordinary grinding mixer.","subitem_description_type":"Abstract"}]},"item_5_publisher_27":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":" Elsevier "}]},"item_5_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.jfoodeng.2017.08.021","subitem_relation_type_select":"DOI"}}]},"item_5_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ ."}]},"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":"02608774","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":"Li, Xinyue"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kokawa, Mito"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kitamura, Yutaka"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-01"}],"displaytype":"detail","filename":"JFE_217.pdf","filesize":[{"value":"977.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"JFE_217","url":"https://tsukuba.repo.nii.ac.jp/record/43789/files/JFE_217.pdf"},"version_id":"65e1c366-8f5d-4472-97b6-63a0f0b686f5"}]},"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":"Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa  var.  perviridis ) juice with rich phosphatidic acid","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa  var.  perviridis ) juice with rich phosphatidic acid"}]},"item_type_id":"5","owner":"1","path":["531","6138","415"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-11-14"},"publish_date":"2017-11-14","publish_status":"0","recid":"43789","relation_version_is_last":true,"title":["Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa  var.  perviridis ) juice with rich phosphatidic acid"],"weko_creator_id":"1","weko_shared_id":5},"updated":"2022-04-27T09:14:54.647574+00:00"}