{"created":"2023-06-20T15:14:10.173112+00:00","id":935,"links":{},"metadata":{"_buckets":{"deposit":"6094c58e-24c6-482c-bf72-4a9a156d2cb8"},"_deposit":{"created_by":18,"id":"935","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"935"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:00000935","sets":["1:78"]},"author_link":["376"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Development of the new sterilization method of the precut salad using a dolomite"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"83","bibliographicPageStart":"79","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"松本大学研究紀要"},{"bibliographic_title":"The Journal of Matsumoto University","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では特殊ドロマイトを用いたカット野菜の殺菌効果について検討した。ドロマイトは、天然の石灰由来の食品素材である。また、抗ウイルス作用が報告され、インフルエンザ用のマスクに用いられている。ドロマイトが水に溶解することで活性酸素を発生させることが抗ウイルス作用となると考えられる。本研究はその作用機序の応用としてカット野菜の殺菌への適応について検討した。千切りしたキャベツを、未洗浄、水洗浄、またドロマイトを0.14～1.5％の濃度までで処理を行い、一般性菌及び大腸菌群を測定した。ドロマイトの濃度と菌数変化との間には濃度依存性が見られ、静菌効果が認められた。ただし、食味との関係は今後の課題である。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"学校法人松商学園松本大学"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11824385","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-0618","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"矢内, 和博"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-06-29"}],"displaytype":"detail","filename":"matsu_kiyo_15-09.pdf","filesize":[{"value":"752.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"matsu_kiyo_15-09.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/935/files/matsu_kiyo_15-09.pdf"},"version_id":"3f52311e-695b-4743-a1b6-5447aa1b66e9"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ドロマイト","subitem_subject_scheme":"Other"},{"subitem_subject":"カット野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"活性酸素","subitem_subject_scheme":"Other"},{"subitem_subject":"殺菌","subitem_subject_scheme":"Other"},{"subitem_subject":"安全","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":"ドロマイトによるカット野菜の新規殺菌方法の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ドロマイトによるカット野菜の新規殺菌方法の開発"}]},"item_type_id":"2","owner":"18","path":["78"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-29"},"publish_date":"2017-06-29","publish_status":"0","recid":"935","relation_version_is_last":true,"title":["ドロマイトによるカット野菜の新規殺菌方法の開発"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-06-20T15:32:47.973105+00:00"}