{"created":"2021-03-01T06:44:01.052536+00:00","id":8585,"links":{},"metadata":{"_buckets":{"deposit":"08fbe5d9-b10c-4d98-923a-cd41aec449d2"},"_deposit":{"id":"8585","owners":[],"pid":{"revision_id":0,"type":"depid","value":"8585"},"status":"published"},"_oai":{"id":"oai:tsukuba.repo.nii.ac.jp:00008585","sets":["3:233:265"]},"author_link":["35364"],"item_12_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003","bibliographicIssueDateType":"Issued"}}]},"item_12_date_granted_46":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2003-03-25"}]},"item_12_degree_grantor_44":{"attribute_name":"学位授与大学","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"筑波大学"},{"subitem_degreegrantor_language":"en","subitem_degreegrantor_name":"University of Tsukuba"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"12102","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_12_degree_name_43":{"attribute_name":"取得学位","attribute_value_mlt":[{"subitem_degreename":"博士（農学）"},{"subitem_degreename":"Doctor of Philosophy in Agricultural Science"}]},"item_12_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"現在、日本では、農畜水産物が年間約6000 万トン生産され、また、ほぼ同量のそれが輸入されている。農畜水産物は保蔵によってその価値を増し、加工によって消費にこたえる形態を与えられている。輸入依存度の高い農畜水産物の保蔵と加工の仕事は国民経済上から見てもそれらの生産に劣らず重要な意義を持っている。食品の加工は、保存性、栄養性、嗜好性、利性、生産性などの向上を目的として行なわれているが、欠かすことのできないのが保存性であり、大量生産や広域販売になればな\nるほど、保存性が重要になってくる。食品の腐敗、変敗を防止するいわゆる保存技術には、腐敗菌、変敗菌、食中毒菌などの\n微生物をの抑制や排除のための、殺菌、除菌、静菌、遮断などがあり、そのための操作として加熱殺菌、低温保存、食品保存剤などの添加物の使用などが一般に行なわれている。食品保存料は食品に添加するだけで、存在する有害微生物の増殖を抑制して腐敗、変敗を防止し、食品の保存性を延長する化合物である。その使用法は簡便であり、食品の品質にあたえる影響が少なく、省エネルギー的でもあり、食品保存料 ...","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_12_description_45":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"2002","subitem_description_type":"Other"}]},"item_12_dissertation_number_47":{"attribute_name":"報告番号","attribute_value_mlt":[{"subitem_dissertationnumber":"乙第1928号"}]},"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":"矢嶋, 瑞夫","creatorNameLang":"ja"},{"creatorName":"Yajima, Mizuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"35364","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":"2013-12-18"}],"displaytype":"detail","filename":"B1928.pdf","filesize":[{"value":"189.0 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"abstract","url":"https://tsukuba.repo.nii.ac.jp/record/8585/files/B1928.pdf"},"version_id":"964b2483-c74c-4e61-aaed-18bf6ef5de28"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-12-18"}],"displaytype":"detail","filename":"1.pdf","filesize":[{"value":"690.1 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://tsukuba.repo.nii.ac.jp/record/8585/files/1.pdf"},"version_id":"8b0e0afc-5e4e-4253-8b03-35108e4e0cc0"}]},"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":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"パプリカ種子からの新規抗菌性物質の分離と食品製造における利用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"パプリカ種子からの新規抗菌性物質の分離と食品製造における利用","subitem_title_language":"ja"}]},"item_type_id":"12","owner":"1","path":["265"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-07-25"},"publish_date":"2007-07-25","publish_status":"0","recid":"8585","relation_version_is_last":true,"title":["パプリカ種子からの新規抗菌性物質の分離と食品製造における利用"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-01T01:04:32.920423+00:00"}