{"created":"2023-07-25T09:03:05.920577+00:00","id":688,"links":{},"metadata":{"_buckets":{"deposit":"07e74b73-5c73-4cfa-9304-435f3df5d34a"},"_deposit":{"created_by":3,"id":"688","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"688"},"status":"published"},"_oai":{"id":"oai:toyama.repo.nii.ac.jp:00000688","sets":["74:77:133:138"]},"author_link":["131324","131322","131323"],"item_3_alternative_title_19":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Influence of preservation conditions on the deterioration of vegetable oils"}]},"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"47","bibliographicPageStart":"39","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"富山大学人間発達科学部紀要"}]}]},"item_3_description_15":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of the research is to clarify the influence of preservation conditions on the deterioration of the vegetable oils used in daily life.\nEach of iodine value for five kinds of vegetable oil, that is, salad oil, olive oil, sesame oil, corn oil, and soy bean germ oil was obtained by the experiment, because iodine value shows the degree of unsaturated fatty acids as the constituents of lipid, and it seems to relate to the deterioration of oil. Then, the changes of the deterioration for five kinds of vegetable oil which were put on the preservation of eight weeks at a constant temperature of 60℃ were examined every week by the rate of weight increase (%), peroxide value (POV) and acid value (AV).\nFurthermore, both samples of salad oil used in frying the sliced potato and an unused salad oil were put on the place of sunlight irradiation and the shade, and were examined every week by peroxide value.\nAs the result, it was concluded that the preservation conditions of a lower temperature and the shade place were extremely important in the preservation of vegetable oils.","subitem_description_type":"Abstract"},{"subitem_description":"本報告では，植物油のサラダ油，コーン油，オリーブ油，ゴマ油，および大豆胚芽油の5種類の植物油を試料として取り上げた。尚，その中の大豆胚芽油は体内レステロール低下の機能をもつ油で，そのような高付加価値をもつ油は人間の健康増進のため，今後益々製造されて行くだろう。\nそれら5種類の植物油の保存期間による油の経時的な変化を，重量増加率，過酸化物量，抗酸化性の定性テスト，および酸価により調べ，また日光照射による油の酸化については過酸化物量の測定により検討した。それらの実験により，油の保存条件が油の酸化や加水分解による油の劣化に及ぼす影響について調べた。","subitem_description_type":"Abstract"}]},"item_3_description_40":{"attribute_name":"資源タイプ(DSpace)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_3_description_6":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"富山大学人間発達科学部紀要, 3巻1号, Page 39-47","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15099/00000682","subitem_identifier_reg_type":"JaLC"}]},"item_3_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"富山大学人間発達科学部"}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12181167","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1881316X","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_16":{"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":"加藤, 征江"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小前, 佳代"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福本, 三紀"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-15"}],"displaytype":"detail","filename":"01-04_3-1_39-47_2008_ver2.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"01-04_3-1_39-47_2008_ver2.pdf","url":"https://toyama.repo.nii.ac.jp/record/688/files/01-04_3-1_39-47_2008_ver2.pdf"},"version_id":"b64591ea-0697-4c03-856f-2634bcc005ea"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"植物油","subitem_subject_scheme":"Other"},{"subitem_subject":"保存","subitem_subject_scheme":"Other"},{"subitem_subject":"劣化","subitem_subject_scheme":"Other"},{"subitem_subject":"過酸化物価","subitem_subject_scheme":"Other"},{"subitem_subject":"酸価","subitem_subject_scheme":"Other"},{"subitem_subject":"vegetable oil","subitem_subject_scheme":"Other"},{"subitem_subject":"preservation","subitem_subject_scheme":"Other"},{"subitem_subject":"deterioration","subitem_subject_scheme":"Other"},{"subitem_subject":"peroxide value","subitem_subject_scheme":"Other"},{"subitem_subject":"acid value","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":"植物油の劣化に及ぼす保存条件の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"植物油の劣化に及ぼす保存条件の影響"}]},"item_type_id":"3","owner":"3","path":["138"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-09-24"},"publish_date":"2010-09-24","publish_status":"0","recid":"688","relation_version_is_last":true,"title":["植物油の劣化に及ぼす保存条件の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-07-25T15:26:09.273951+00:00"}