{"created":"2023-10-26T08:43:57.332078+00:00","id":2000011,"links":{},"metadata":{"_buckets":{"deposit":"17d60852-a150-432c-a820-82efbbe3cc96"},"_deposit":{"created_by":3,"id":"2000011","owner":"3","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2000011"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:02000011","sets":["11:1694415468369"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"59","bibliographicPageEnd":"95","bibliographicPageStart":"91","bibliographic_titles":[{"bibliographic_title":"東京家政学院大学紀要"},{"bibliographic_title":"Journal of Tokyo Kasei Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Cheese is a source of calcium and protein and has various functions that improve health and lower the risk of disease. Natural cheeses of good quality have recently produced in Japan. The polyphenol content, 1,1-diphenyl-2-picrylhydrazyl （DPPH） and 2,2 '-azino-bis （3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） radical-scavenging activity were examined to clarify the additional functional properties of Mozzarella, Camembert, Gouda, and Cheddar cheeses produced in Japan. 　The cheeses used included polyphenols; ripened Camembert, Gouda, and Cheddar cheeses had a greater polyphenol content than did unripened Mozzarella cheeses. All of the cheeses had DPPH and ABTS radical-scavenging activity. The ripened cheeses had higher radical-scavenging activity than did the unripened cheeses. 　These findings indicate that polyphenols included in the cheeses are a factor for the antioxidant activity. Japanese natural cheeses are expected to be much consumed as a functional food.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京家政学院大学"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.32295/kaseigakuinkiyo.59.0_91","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-1951","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山田, 正子"},{"creatorName":"ヤマダ, マサコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Yamada, Masako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"細山田, 康恵"},{"creatorName":"ホソヤマダ, ヤスエ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Hosoyamada, Yasue","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-10-26"}],"displaytype":"simple","filename":"21861951_59_91-95.pdf","filesize":[{"value":"410 KB"}],"format":"application/pdf","licensetype":"license_11","url":{"url":"https://kasei-gakuin.repo.nii.ac.jp/record/2000011/files/21861951_59_91-95.pdf"},"version_id":"63185cdf-a87d-43ef-82a8-71651ecae1fa"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"natural cheese","subitem_subject_scheme":"Other"},{"subitem_subject":"ripening","subitem_subject_scheme":"Other"},{"subitem_subject":"polyphenol","subitem_subject_scheme":"Other"},{"subitem_subject":"radical-scavenging activity","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":"ナチュラルチーズのポリフェノール量とラジカル消去活性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ナチュラルチーズのポリフェノール量とラジカル消去活性","subitem_title_language":"ja"},{"subitem_title":"Polyphenol Content and Radical-Scavenging Activities of Natural Cheeses","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["1694415468369"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-10-26"},"publish_date":"2023-10-26","publish_status":"0","recid":"2000011","relation_version_is_last":true,"title":["ナチュラルチーズのポリフェノール量とラジカル消去活性"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-10-26T08:56:46.457711+00:00"}