{"created":"2023-05-15T13:38:50.006106+00:00","id":2871,"links":{},"metadata":{"_buckets":{"deposit":"7f6301cc-ae39-4514-98e8-9a1a6f0cc6fc"},"_deposit":{"created_by":11,"id":"2871","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2871"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002871","sets":["2:581:105","87:627:45"]},"author_link":["1756","1360"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-04","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"136","bibliographicPageStart":"129","bibliographicVolumeNumber":"91","bibliographic_titles":[{"bibliographic_title":"International Dairy Journal"},{"bibliographic_title":"International Dairy Journal","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"A fluorescence fingerprint (FF) was used to develop a quick and non-contact practical method for predicting the sensory evaluation index of cheese texture (cheese body measurement). A partial least-squares (PLS) model was constructed from FF data and cheese body measurements of Cheddar cheeses. The cheese body measurement was successfully predicted by the PLS model with a coefficient of determination for calibration of 0.800. Notably, the reproducibility of the prediction value and the model accuracy were comparable to those of a conventional FF model despite the non-contact measurement. By exploring the variable importance in projection (VIP) and selectivity ratio (SR) of the PLS model, the fluorescence likely corresponding to oxidized lipids, Maillard reaction products, and compounds of proteins and amino acids with oxidized lipids was found to increase in intensity with the progress of ripening. This suggests that the fluorescence of these compounds contributes to the accuracy of the PLS model.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.idairyj.2018.10.001","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC10201907250010"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"NARO成果DBa"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"author manuscript "}]},{"subitem_relation_name":[{"subitem_relation_name_text":"このアーカイブは著者版です。出版社版ではありません。引用の際には出版社版をご利用ください。"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"This is not the published version. Please cite only the published version. "}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Green open Access /This journal has an embargo period of 12 months."}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"International Dairy Journal"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.idairyj.2018.10.001","subitem_relation_type_select":"DOI"}}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"The Author(s) "},{"subitem_rights":"2018 Published by Elsevier Ltd. "}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0958-6946","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"蔦, 瑞樹"},{"creatorName":"ツタ, ミズキ","creatorNameLang":"ja-Kana"},{"creatorName":"TSUTA, Mizuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"等々力, 節子"},{"creatorName":"トドリキ, セツコ","creatorNameLang":"ja-Kana"},{"creatorName":"TODORIKI, Setsuko","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-05-01"}],"displaytype":"detail","filename":"SC10201907250010_PostPrint-a.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC10201907250010_PostPrint","url":"https://repository.naro.go.jp/record/2871/files/SC10201907250010_PostPrint-a.pdf"},"version_id":"20056c16-a671-4b58-ab79-72dab1cdbadc"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre"},{"subitem_title":"Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["45","105"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-04"},"publish_date":"2019-10-04","publish_status":"0","recid":"2871","relation_version_is_last":true,"title":["Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:41:41.847432+00:00"}