{"created":"2023-05-15T13:39:00.520733+00:00","id":3088,"links":{},"metadata":{"_buckets":{"deposit":"8c16831e-aaee-4311-8485-3c08dc5cf528"},"_deposit":{"created_by":12,"id":"3088","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"3088"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003088","sets":["87:627:628:388:403"]},"author_link":["2222"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"47","bibliographicPageStart":"43","bibliographicVolumeNumber":"80","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Furan is classified by the International Agency for Research on Cancer as a Group 2B carcinogen \"possibly carcinogen to humans\". It is contained in many processed foods and cooked foods at low levels which are determined by the balance of degrees of vaporization and generation of furan during heating processes. Three heating conditions were applied to miso soup cooking. The conditions without heating after miso addition were indicated the lower furan amounts than the condition of with heating upto 95°C after miso addition. All cooking were carried out using the pot for home without lid. Based on this result, the furan amounts in cooked miso soup are able to reduce without heating after miso addition.","subitem_description_type":"Abstract"},{"subitem_description":"多くの加工食品や加熱調理された料理に低濃度存在することが知られているフランは, 国際がん研究機関においてヒトに対して発がん性がある化学物質に分類されている. フランは揮発性が高い反面, 加熱により容易に生成することがあるため, 加熱処理食品からの摂取量をより精確に見積もるためには, 加熱調理過程での挙動を把握する必要がある. 本研究では, 味噌を加えた後の加熱操作が異なる３つの条件で調理した味噌汁のフラン量を調べたところ, 味噌を加えてから加熱しない条件では, 味噌を加えてから加熱する条件に比べてフラン量が少ないことが明らかになった. 家庭で使われる鍋で蓋を用いずに実施した試験の結果から, 味噌の加え方によって味噌汁のフラン量を低減できることが明らかになった.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002964","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002964","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"箭田, 浩士"},{"creatorName":"ヤダ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"YADA, Hiroshi","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":"2019-10-09"}],"displaytype":"detail","filename":"nfri_report_No80p43-47p.pdf","filesize":[{"value":"854.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No80p43-47p.pdf","url":"https://repository.naro.go.jp/record/3088/files/nfri_report_No80p43-47p.pdf"},"version_id":"8f51d16a-b6d7-489d-85d8-cd408d151ff7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"フラン","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱調理","subitem_subject_scheme":"Other"},{"subitem_subject":"味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"味噌汁","subitem_subject_scheme":"Other"},{"subitem_subject":"furan","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"heating condition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"miso","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"miso soup","subitem_subject_language":"en","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":"味噌汁の作り方の違いがフラン量低減に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"味噌汁の作り方の違いがフラン量低減に及ぼす影響"},{"subitem_title":"Heating conditions effect the furan amounts in cooked miso soup.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["403"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"3088","relation_version_is_last":true,"title":["味噌汁の作り方の違いがフラン量低減に及ぼす影響"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:27:24.804653+00:00"}