{"created":"2023-06-19T10:04:59.587379+00:00","id":14250,"links":{},"metadata":{"_buckets":{"deposit":"b0bb7316-8bff-4d52-bbfb-dd9490593955"},"_deposit":{"created_by":18,"id":"14250","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"14250"},"status":"published"},"_oai":{"id":"oai:kwmw.repo.nii.ac.jp:00014250","sets":["7:257:258"]},"author_link":["63224","63220","63222","63225","63223","63221"],"item_1_alternative_title_20":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Amounts of Phosphorus Contained in Some Sausage Samples from 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journal"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"},{"subitem_text_value":"児島中央病院栄養管理科"},{"subitem_text_value":"庄原赤十字病院栄養課"}]},"item_1_textarea_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_textarea_value":"　過剰なリン摂取は慢性腎臓病の心血管疾患の悪化など健康を害することが知られている．しかし，市販食品ではナトリウム以外のミネラル表示が法制化されていない．国民健康・栄養調査では加工食品に添加されているリンの量は加算されておらず，国民の正確なリン摂取量の把握は難しい．そこで，魚肉ソーセージ5種とウインナーソーセージ22種のリン含有量を乾式灰化法を用いて測定を行った．魚肉ソーセージのリン含有量は77.1±7.6mg /100g で日本食品成分表の値と比べ著しく低かった．ウインナーソーセージのリン含有量は163.0±44.7mg /100g であった．リン酸塩を含むウインナーソーセージ（19種）は，リン酸添加物を含まないもの（2種）に比べリン含有量は有意（p<0.01）に高値を示した．ウインナーソーセージのリン含有量は，調理前に比べ茹で時間が3分で7.9%，10分で12.5%減少した．1本を丸ごとで3分間茹でる場合に比べて，1/2切りで茹でると3.0%，1/8切りで茹でると11.8% 減少した．"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-12-28"}],"displaytype":"detail","filename":"25　武政睦子.pdf","filesize":[{"value":"423.1 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