{"_buckets": {"deposit": "408594c1-65e3-4202-8b40-90d0597432e1"}, "_deposit": {"created_by": 2, "id": "51", "owners": [2], "pid": {"revision_id": 0, "type": "depid", "value": "51"}, "status": "published"}, "_oai": {"id": "oai:maebashi-it.repo.nii.ac.jp:00000051", "sets": ["13"]}, "author_link": ["260", "262", "256", "259", "261", "255", "254", "257", "258"], "item_3_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Evaluation of anti-nutrient content of gluten-free noodles with soy flour"}]}, "item_3_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2018-03-31", "bibliographicIssueDateType": "Issued"}, "bibliographic_titles": [{}]}]}, "item_3_date_61": {"attribute_name": "更新日", "attribute_value_mlt": [{"subitem_date_issued_datetime": "2018-11-24", "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": "Phytic acid (PA) and trypsin inhibitor (TI) were analyzed for rice flour based gluten-free noodles containing soy flour. Raw noodles and their boiled noodles have PA of 6.33 mg/g and 4.50 mg/g, TI of 8.70 TIU/mg and 0.29 TIU/mg, respectively. Dry noodles and their boiled noodles have PA of 5.93 mg/g and 5.83 mg/g, TI of 2.92 TIU/mg and 0.05 TIU/mg, respectively. And dry noodles added with mulberry flour and its boiled noodles have PA of 6.11 mg/g and 5.77 mg/g, TI of 5.43 TIU/mg and 0.55 TIU/mg, respectively. The above results suggest the following matters. In the manufacturing process of dried noodles from raw noodles, 70% of TI is inactivated and 30% of PA disappears. By boiling of dry noodles, most of TI activity and PA are disappear. On the other hand, when raw noodles are boiled, most of the TI activity is inactivated, but PA remains 70%. Adding of mulberry flour increases the TI activity to about twice.", "subitem_description_type": "Abstract"}]}, "item_3_source_id_10": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA11225201", "subitem_source_identifier_type": "NCID"}]}, "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": "善野, 修平"}], "nameIdentifiers": [{"nameIdentifier": "254", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "原田, 舜典"}], "nameIdentifiers": [{"nameIdentifier": "255", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "小林, 卓"}], "nameIdentifiers": [{"nameIdentifier": "256", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "ゼンノ, シュウヘイ"}], "nameIdentifiers": [{"nameIdentifier": "257", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "ハラダ, シュンスケ"}], "nameIdentifiers": [{"nameIdentifier": "258", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "コバヤシ, スグル"}], "nameIdentifiers": [{"nameIdentifier": "259", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Zenno, Shuhei"}], "nameIdentifiers": [{"nameIdentifier": "260", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Harada, Shunsuke"}], "nameIdentifiers": [{"nameIdentifier": "261", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Kobayashi, Suguru"}], "nameIdentifiers": [{"nameIdentifier": "262", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "28〔研究論文〕大豆粉入りグルテンフリー麺の反栄養素含量の評価(P45-50)（善野）.pdf", "filesize": [{"value": "970.1 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 970100.0, "url": {"url": "https://maebashi-it.repo.nii.ac.jp/record/51/files/28〔研究論文〕大豆粉入りグルテンフリー麺の反栄養素含量の評価(P45-50)（善野）.pdf"}, "version_id": "4bccf5ff-0981-4b0a-9948-0747fcc336bc"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "フィチン酸", "subitem_subject_scheme": "Other"}, {"subitem_subject": "トリプシンインヒビター", "subitem_subject_scheme": "Other"}, {"subitem_subject": "グルテンフリー麺", "subitem_subject_scheme": "Other"}, {"subitem_subject": "大豆粉", "subitem_subject_scheme": "Other"}, {"subitem_subject": "桑粉", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Phytic acid", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Trypsin inhibitor", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Gluten-free noodles", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Soy flour", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Mulberry flour", "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": "大豆粉入りグルテンフリー麺の反栄養素含量の評価", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "大豆粉入りグルテンフリー麺の反栄養素含量の評価"}]}, "item_type_id": "3", "owner": "2", "path": ["13"], "permalink_uri": "https://maebashi-it.repo.nii.ac.jp/records/51", "pubdate": {"attribute_name": "公開日", "attribute_value": "2018-11-23"}, "publish_date": "2018-11-23", "publish_status": "0", "recid": "51", "relation": {}, "relation_version_is_last": true, "title": ["大豆粉入りグルテンフリー麺の反栄養素含量の評価"], "weko_shared_id": 2}