{"created":"2023-05-15T11:15:56.582854+00:00","id":2050,"links":{},"metadata":{"_buckets":{"deposit":"51c2bc9a-548a-4a9b-bd01-7eb7373a630e"},"_deposit":{"created_by":3,"id":"2050","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2050"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002050","sets":["7:59:80"]},"author_link":["11103","11099","11104","11109","11101","11105","11096","11098","11095","11106","11107","11108","11102","11097","11100"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1990-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"43","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"聖徳栄養短期大学紀要"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鈴木, 和枝"}],"nameIdentifiers":[{"nameIdentifier":"11095","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"篠原, 久恵"}],"nameIdentifiers":[{"nameIdentifier":"11096","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坂本, 真弓"}],"nameIdentifiers":[{"nameIdentifier":"11097","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鈴木, 一正"}],"nameIdentifiers":[{"nameIdentifier":"11098","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"藤波, 襄二"}],"nameIdentifiers":[{"nameIdentifier":"11099","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"スズキ, カズエ"}],"nameIdentifiers":[{"nameIdentifier":"11100","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"シノハラ, ヒサエ"}],"nameIdentifiers":[{"nameIdentifier":"11101","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"サカモト, マユミ"}],"nameIdentifiers":[{"nameIdentifier":"11102","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"スズキ, カズマサ"}],"nameIdentifiers":[{"nameIdentifier":"11103","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"フジナミ, ジョウジ"}],"nameIdentifiers":[{"nameIdentifier":"11104","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"SUZUKI, Kazue","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11105","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SIHNOHARA, Hisae","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11106","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SAKAMOTO, Mayumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11107","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SUZUKI, Kazumasa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11108","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"FUJINAMI, Jouji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11109","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Magnesium loss from foods due to cooking processes such as boiling, soaking (bleaching in water), grating, rubbing with salt, and broiling was investigated through modelled experiments using vegetables. potatoes, fish and dried noodles. Obtained results were as follows : 1. Largest loss of magnesium was observed in boiling process. This is considered to be caused by the maceration of cell walls. 2. In the experiments of boiling and soaking, the higher loss was observed when cut so as to produce the larger contacting surface area with water. The higher loss due to cooking was also observed in foods which have the higher magnesium content. lt is strongly suggested that the running out of maenesium depends on the concentration qradient between the food tissue and its surrounding water. 3 . Higher loss was observed in vegetables which were squeezed after boiling, compared with those not squeezed. The loss of magnesium due to rubbing with salt and qrating was proportional to the weight change by the running out of water from food. It is proved that the destructin of cell walls is the primary factor of the loss of magnesium in foods. 4. In the case of dried raw noodles which have lower content of magnesium, an inverse correlation was observed between magnesium loss and weight change due to boiling. From these results, it is considered that the loss of magnesium due to cooking is related to the physical propertise of foods (water absorption, stiffness, etc.) as well as the constituents of food. In the intake of magnesium, the cooking processes, as well as the oroperties of foods should be flexibly considered.","subitem_description_type":"Other"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00128690","subitem_source_identifier_type":"NCID"}]},"item_2_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Seitoku Junior College of Nutrition"},{"subitem_text_language":"en","subitem_text_value":"Seitoku Junior College of Nutrition"},{"subitem_text_language":"en","subitem_text_value":"Seitoku Junior College of Nutrition"},{"subitem_text_language":"en","subitem_text_value":"Seitoku Junior College of Nutrition"},{"subitem_text_language":"en","subitem_text_value":"Tokyo Medical College"}]},"item_2_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"再録"}]},"item_2_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Reprinted Report"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"東京医科大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-26"}],"displaytype":"detail","filename":"KJ00004086434.pdf","filesize":[{"value":"583.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2050/files/KJ00004086434.pdf"},"version_id":"1eb688ad-0192-4f7a-b0ce-84c981ce4272"}]},"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":"食品中のマグネシウムに与える調理操作の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品中のマグネシウムに与える調理操作の影響"},{"subitem_title":"Effect of Cooking processes on Magnesium Content of Foods","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["80"],"pubdate":{"attribute_name":"公開日","attribute_value":"1990-12-20"},"publish_date":"1990-12-20","publish_status":"0","recid":"2050","relation_version_is_last":true,"title":["食品中のマグネシウムに与える調理操作の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T11:31:09.389253+00:00"}