{"created":"2023-06-20T16:47:15.563929+00:00","id":18900,"links":{},"metadata":{"_buckets":{"deposit":"d30d4803-eb42-4007-a9a3-8f081a266d18"},"_deposit":{"created_by":3,"id":"18900","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"18900"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00018900","sets":["14:2667:4374"]},"author_link":["32020"],"item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"5","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書 (2016)"}]}]},"item_8_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文）：リモネンと炭素数12から16のアルカンを用いて水中油滴型エマルションおよび粉末化脂質の冷凍・解凍後の安定性に及ぼす諸因子の影響についての解明を試みた．エマルション系においては，油相の融点と冷凍時および解凍・保存時の温度との関係，油相成分間の比重，および初期油滴粒子径が，エマルションおよびリモネンの安定性に寄与することが示された．粉末系では，さらに油相成分と包括剤との親和性のリモネン安定性への影響が示唆された．\n研究成果の概要（英文）：The effects of several factors on the stabilities of oil-in-water emulsion and microencapsulated lipid containing limonene and alkane with the carbon number of 12 to 16 after freezing and thawing were examined. In the emulsion system, it was indicated that the relationship between the melting point of component in oil phase and freezing, thawing and storage temperature, the specific gravity of the oil component, and the initial particle size of oil droplets contributed to the stabilities of the emulsion and limonene. In the microcapsule, the effect of the affinity of wall material for oil component on the stability was suggested.","subitem_description_type":"Abstract"}]},"item_8_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究種目：基盤研究(C);  研究期間：2014～2016;   課題番号：26450184;   研究分野：食品工学;   科研費の分科・細目：","subitem_description_type":"Other"}]},"item_8_description_37":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Research Paper","subitem_description_type":"Other"}]},"item_8_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学"}]},"item_8_relation_11":{"attribute_name":"著者 外部リンク","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-26450184/"}]}]},"item_8_text_10":{"attribute_name":"著者 役割","attribute_value_mlt":[{"subitem_text_value":"研究代表者"}]},"item_8_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"WATANABE, Yoshiyuki"}]},"item_8_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学工学部; 教授"}]},"item_8_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kindai University"}]},"item_8_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"渡邉, 義之"},{"creatorName":"ワタナベ, ヨシユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-11-01"}],"displaytype":"detail","filename":"26450184seika.pdf","filesize":[{"value":"166.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"26450184seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/18900/files/26450184seika.pdf"},"version_id":"14b8006e-5d65-4c69-97a7-c93633a49f96"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"O/W型エマルション","subitem_subject_scheme":"Other"},{"subitem_subject":"凍結","subitem_subject_scheme":"Other"},{"subitem_subject":"乳化安定性","subitem_subject_scheme":"Other"},{"subitem_subject":"解凍","subitem_subject_scheme":"Other"},{"subitem_subject":"リモネン","subitem_subject_scheme":"Other"},{"subitem_subject":"噴霧乾燥","subitem_subject_scheme":"Other"},{"subitem_subject":"粉末化脂質","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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"食品としての脂質の高度利用とその品質劣化機構の解明","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品としての脂質の高度利用とその品質劣化機構の解明"},{"subitem_title":"Advanced utilization of lipid in food system and elucidation of its deterioration mechanism","subitem_title_language":"en"}]},"item_type_id":"8","owner":"3","path":["4374"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-11-01"},"publish_date":"2017-11-01","publish_status":"0","recid":"18900","relation_version_is_last":true,"title":["食品としての脂質の高度利用とその品質劣化機構の解明"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T21:51:02.391603+00:00"}