{"created":"2023-05-15T11:44:23.321267+00:00","id":121,"links":{},"metadata":{"_buckets":{"deposit":"6581b97f-837c-4e00-94d5-683b0b219ca9"},"_deposit":{"created_by":3,"id":"121","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"121"},"status":"published"},"_oai":{"id":"oai:musashigaoka.repo.nii.ac.jp:00000121","sets":["6:43"]},"author_link":["302","303"],"control_number":"121","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-12-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"68","bibliographicPageStart":"65","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"武蔵丘短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Musashigaoka College","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Naturally contained curucumin in pre-cooked carried curry packed in a plastic bag or canned and grape skin color in red wine were determined. The results showed that curucumin in one portion of the curry samples have been contained the amount of correspond to 0.3～6 times of acceptable daily intake (ADI) for a man of 50Kg weight, and the amount of grape skin color in the wine corresponded to 3/4 of the ADI. In contrast , artificial color of food red No. 102 in a pickled ginger tuber (Benishoga) and mixture of food blue No. 1 and yellow No.4 in the syrup for shaved ice have been only contained the amount bellow 1/100 of the ADI.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004180509","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10530096","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"斎藤, 勝","creatorNameLang":"ja"},{"creatorName":"サイトウ, マサル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"岡崎, 英規","creatorNameLang":"ja"},{"creatorName":"オカザキ, ヒデキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-01"}],"displaytype":"detail","filename":"KJ00004180509.pdf","filesize":[{"value":"291.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004180509.pdf","url":"https://musashigaoka.repo.nii.ac.jp/record/121/files/KJ00004180509.pdf"},"version_id":"124f831a-a7ee-45ec-8338-c1e21d69a6e6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"天然色素","subitem_subject_scheme":"Other"},{"subitem_subject":"クルクミン","subitem_subject_scheme":"Other"},{"subitem_subject":"ブドウ果皮色素","subitem_subject_scheme":"Other"},{"subitem_subject":"食用タール色素","subitem_subject_scheme":"Other"},{"subitem_subject":"一回摂取量","subitem_subject_scheme":"Other"},{"subitem_subject":"Natural food color","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Curucumin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Grape skin color","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Artificial food color","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Once intake","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":"レトルトカレー中に含まれる天然クルクミンおよび赤ワイン中ブドウ果皮色素の摂取に対する衛生学的評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title_language":"ja"},{"subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["43"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-12-01"},"publish_date":"2016-12-01","publish_status":"0","recid":"121","relation_version_is_last":true,"title":["レトルトカレー中に含まれる天然クルクミンおよび赤ワイン中ブドウ果皮色素の摂取に対する衛生学的評価"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-07-26T06:54:15.500075+00:00"}