{"created":"2023-05-15T16:35:39.482762+00:00","id":8620,"links":{},"metadata":{"_buckets":{"deposit":"a6d05e4e-41e3-4fc7-bdd5-5bd554085a82"},"_deposit":{"created_by":2,"id":"8620","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"8620"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00008620","sets":["50:78:79:633"]},"author_link":["34885","34884","34888","34886","34887","34883"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on Prevention of Moisture Absorption of Seasoned Laver by Means of Locust Bean Gum"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1967-08","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"162","bibliographicPageStart":"145","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"長崎大学水産学部研究報告"},{"bibliographic_title":"Bulletin of the Faculty of Fisheries, Nagasaki University","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study is to prevent moisture absorption of seasoned laver. When seasoned laver is exposed to the air of high humidity, it rapidly absorbs moisture and loses its specific nature. This is caused mostly by the flavoring solution applied to the seasoned laver. However, there has been made no study on the moisture absorption of seasoned laver. In this study, basic experiments on moisture absorption of seasoned laver were performed and improvement of the components of flavoring solution was songht. The results were as follows: 1) The limit of the volume of moisture within which the quality of seasoned laver can be maintained is 5%. 2) In the study of the influence of flavoring solution on moisture absorption, laver can be substituted by filter paper for the base of application. 3) When Locust Bean Gum is mixed with the flavoring stock solution in the ratio of 0.2% to it, the result obtained was excellent. 4) The time required for deterioration of sesoned laver is greatly dependent on the volume of moisture at the time of unsealing. 5) The volume of sugar in flavoring solution has little influence on moisture absorption.","subitem_description_type":"Abstract"}]},"item_3_description_64":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"長崎大学水産学部研究報告, v.23, pp.145-162; 1967","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"34886","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ishihara, Tadashi"}]},{"nameIdentifiers":[{"nameIdentifier":"34887","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yasuda, Masato"}]},{"nameIdentifiers":[{"nameIdentifier":"34888","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tsuchimoto, Mutsuyoshi"}]}]},"item_3_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎大学水産学部"}]},"item_3_relation_29":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40018181030","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00178473","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05471427","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":"石原, 忠"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"保田, 正人"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"槌本, 六良"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-21"}],"displaytype":"detail","filename":"suisan23_145.pdf","filesize":[{"value":"958.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan23_145.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/8620/files/suisan23_145.pdf"},"version_id":"83745bc4-6bab-48f5-9841-80857e269cd8"}]},"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":"ローカストビーンガムによる味付のりの吸湿防止について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ローカストビーンガムによる味付のりの吸湿防止について"}]},"item_type_id":"3","owner":"2","path":["633"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-04-18"},"publish_date":"2013-04-18","publish_status":"0","recid":"8620","relation_version_is_last":true,"title":["ローカストビーンガムによる味付のりの吸湿防止について"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T02:01:55.571637+00:00"}