{"created":"2023-06-19T10:05:07.070357+00:00","id":14431,"links":{},"metadata":{"_buckets":{"deposit":"142ce731-2e54-4908-8f73-07e8ea39a104"},"_deposit":{"created_by":17,"id":"14431","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"14431"},"status":"published"},"_oai":{"id":"oai:kwmw.repo.nii.ac.jp:00014431","sets":["7:280:281"]},"author_link":["63695","63689","63693","63696","63694","63692","63691","63690"],"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":"Effect of Boiling Time to Iron Content in 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Akifumi"}]}]},"item_1_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15112/00014391","subitem_identifier_reg_type":"JaLC"}]},"item_1_publisher_23":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"川崎医療福祉学会"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10375470","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0917-4605","subitem_source_identifier_type":"ISSN"}]},"item_1_text_22":{"attribute_name":"その他(別言語)の雑誌名","attribute_value_mlt":[{"subitem_text_value":"Kawasaki medical welfare 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":"WDB 株式会社"},{"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":"川崎医療福祉大学医療技術学部臨床栄養学科"}]},"item_1_textarea_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_textarea_value":"日本食品標準成分表2015年版において，ひじきの項目は下処理の加熱時に用いる材質がステンレス 製と鉄製に分類されて表記された．しかし，この時の加熱時間は考慮されなかった．そこで，本研究 ではひじきの下処理時の加熱時間が鉄含有量に及ぼす影響について検討した．実験は鹿児島県沿岸 ならびに静岡県沿岸で収穫された下処理等が行われていない未加工のひじきを用い，加熱時間を30～360分間とした．その結果，鉄含有量は両ひじきともステンレス製に比べて鉄製の鍋を用いた方が 高値となった．また，鉄製の鍋を用いた場合，加熱時間が30分間に比べて360分間では30倍以上の高 値となった．日本食品標準成分表2015年版の値に比べてこれらの値は加熱時間が30分間では低値を，\n360分間では高値を示した．以上の結果から，本研究でひじきの鉄含有量がステンレス製より鉄製の 鍋で高値となったことは日本食品標準成分表2015年版と同様であったが，加熱時間によっても値が異 なることが明らかになった．\n"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-12-04"}],"displaytype":"detail","filename":"15　松本義信.pdf","filesize":[{"value":"374.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://kwmw.repo.nii.ac.jp/record/14431/files/15　松本義信.pdf"},"version_id":"55ecb608-2c85-47e4-a61d-375d5ce1d378"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"hijiki","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"iron content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"boiling time","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 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