{"created":"2023-06-20T14:06:34.187182+00:00","id":43,"links":{},"metadata":{"_buckets":{"deposit":"1996bb80-3049-4815-a8e1-43cb60a06883"},"_deposit":{"created_by":2,"id":"43","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"43"},"status":"published"},"_oai":{"id":"oai:maebashi-it.repo.nii.ac.jp:00000043","sets":["8:12"]},"author_link":["206","208","210","209","212","213","214","211","207"],"item_3_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study on usage of mulberry leaf powder  ~Antioxidant activity changes by combination with cocoa drink~"}]},"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-31","bibliographicIssueDateType":"Issued"},"bibliographic_titles":[{}]}]},"item_3_date_61":{"attribute_name":"更新日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2017-11-28","subitem_date_issued_type":"Created"}]},"item_3_description_39":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Thesis or Dissertation","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In order to develop a new utilization method of mulberry leaf powder (MLP), this study tried to combine MLP with cocoa drink and measured antioxidant activity (AA) of combined sample solution expecting a synergistic effect. Contrary to expectation, AA of combined solutions was decreased with increasing in combined quantities of MLP by comparing with AA of each sample solution of MLP and cocoa drink. Reason of this result and effects of combination of MLP with cocoa drink on other functionalities are not yet known, so we cannot yet conclude whether this combination was not good.","subitem_description_type":"Abstract"}]},"item_3_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1343-8867","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大石, 絢菜"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"髙????, 計史"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"本間, 知夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"オオイシ, アヤナ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"タカハシ, ケイジ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ホンマ, トモオ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ooishi, Ayana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takahashi, Keiji"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Homma, Tomoo"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","displaytype":"detail","filename":"052 桑抹茶の利用法に関する研究ココアとの組み合わせによる抗酸化活性の変化について（本間）（P29-P32）.pdf","filesize":[{"value":"422.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://maebashi-it.repo.nii.ac.jp/record/43/files/052 桑抹茶の利用法に関する研究ココアとの組み合わせによる抗酸化活性の変化について（本間）（P29-P32）.pdf"},"version_id":"f6e589e9-84ee-4b84-8ae9-ab7648e6ccc8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"桑抹茶"},{"subitem_subject":"チョコレート"},{"subitem_subject":"ココア"},{"subitem_subject":"カカオポリフェノール"},{"subitem_subject":"組み合わせ"},{"subitem_subject":"抗酸化活性"},{"subitem_subject":"Mulberry leaf powder"},{"subitem_subject":"Cocoa drink"},{"subitem_subject":"Antioxidant activity"},{"subitem_subject":"Combination"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"桑抹茶の利用法に関する研究  ココアとの組み合わせによる抗酸化活性の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"桑抹茶の利用法に関する研究  ココアとの組み合わせによる抗酸化活性の変化について"}]},"item_type_id":"3","owner":"2","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-11-27"},"publish_date":"2017-11-27","publish_status":"0","recid":"43","relation_version_is_last":true,"title":["桑抹茶の利用法に関する研究  ココアとの組み合わせによる抗酸化活性の変化について"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-06-20T14:16:18.585732+00:00"}