{"created":"2023-06-19T07:00:09.852849+00:00","id":1380,"links":{},"metadata":{"_buckets":{"deposit":"55b329df-9272-4f09-bc09-7c8a8822d065"},"_deposit":{"created_by":3,"id":"1380","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1380"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00001380","sets":["9:10:18:19"]},"author_link":["3267","3266","2908"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Application of High Hydrostatic Pressure for Food Processing; Pressure-induced Changes in Myofibrillar Proteins"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"132","bibliographicPageStart":"128","bibliographicVolumeNumber":"212","bibliographic_titles":[{"bibliographic_title":"Foods and Food Ingredients Journal of Japan"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Hydrotatic pressure affects muscle proteins in a number of ways.　For exampre, myosin filaments from gels on pressure application which are rather more viscoelastic than those caused by heat treatment.Pressure-treatment thus has potential for production of novel foods, differing from examples due to thermal-processing. Globular proteins, which cinsist of mixtures of α-helix and β-sheets, are susceptible to pressure, while fibrous proteins, which are mainly conposed of α-helix, are not as sensitive bicause of oewer cavities in their molecules. The distinctive effects of heart ond pressure onproteins also can result in defferences in the level of denaturation,so that the rheological propertoes of foods can be modified.","subitem_description_type":"Abstract"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"3267","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yamamoto, Katsuhiro"}]},{"affiliations":[{"affiliationNames":[{"affiliationName":"","lang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"","nameIdentifierScheme":"ISNI","nameIdentifierURI":"http://www.isni.org/isni/"}]}],"familyNames":[{"familyName":"IWASAKI","familyNameLang":"en"},{"familyName":"岩﨑","familyNameLang":"ja"}],"givenNames":[{"givenName":"Tomohito","givenNameLang":"en"},{"givenName":"智仁","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"2908","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9348","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"https://www.rakuno.ac.jp/archives/teacher/9348.html"}],"names":[{"name":"IWASAKI, Tomohito","nameLang":"en"},{"name":"岩﨑, 智仁","nameLang":"ja"}]}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品化学研究振興財団"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0919-9772","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_19":{"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":"山本, 克博"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"IWASAKI, Tomohito","creatorNameLang":"en"},{"creatorName":"岩﨑, 智仁","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-14"}],"displaytype":"detail","filename":"S-29_Yamamoto.pdf","filesize":[{"value":"24.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S-29_Yamamoto.pdf","url":"https://rakuno.repo.nii.ac.jp/record/1380/files/S-29_Yamamoto.pdf"},"version_id":"dfe68f93-6023-4d85-bb37-06e1fc00b752"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"高水圧の食品加工への応用 : 筋肉タンパク質の変化の視点から","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高水圧の食品加工への応用 : 筋肉タンパク質の変化の視点から"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-03-11"},"publish_date":"2010-03-11","publish_status":"0","recid":"1380","relation_version_is_last":true,"title":["高水圧の食品加工への応用 : 筋肉タンパク質の変化の視点から"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-31T00:49:37.828570+00:00"}