{"created":"2023-05-15T13:36:49.378468+00:00","id":380,"links":{},"metadata":{"_buckets":{"deposit":"84118f05-53e4-4d67-883d-f61ff95e32ef"},"_deposit":{"created_by":11,"id":"380","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"380"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00000380","sets":["87:627:628:17:99"]},"author_link":["2181"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"20","bibliographicPageStart":"15","bibliographic_titles":[{"bibliographic_title":"農研機構研究報告 食品研究部門"},{"bibliographic_title":"Bulletin of the NARO,Food Research","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The outbreak of food poisoning in 2017 was caused by Escherichia coli O157 in potato salad. To inactivate Escherichia coli in potato salad, we deliberated that Radio Frequency (RF) heating in water applied it. The RF heating achieved 5 log reduction of E.coli in potato salad at 80 for 90s, which is time of 1/10 conventional heating. Sliced cucumber in potato salad maintained a breaking strength and color nearly to that of raw cucumber. Our results showed that RF heating process improved the safety of packed potato salad with raw vegetables.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00000357","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立研究開発法人 農業・食品産業技術総合研究機構"},{"subitem_publisher":"National Agriculture and Food Research Organization (NARO)"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00000357 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-7891","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":"植村, 邦彦"},{"creatorName":"ウエムラ, クニヒコ","creatorNameLang":"ja-Kana"},{"creatorName":"UEMURA, Kunihiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2181","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50353967","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50353967"},{"nameIdentifier":"aft-uemura","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/aft-uemura"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-05-16"}],"displaytype":"detail","filename":"nfri_kenkyuhoukoku02_03.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_kenkyuhoukoku02_03.pdf","url":"https://repository.naro.go.jp/record/380/files/nfri_kenkyuhoukoku02_03.pdf"},"version_id":"6099db06-20cc-4edc-bb91-ada4a78aab4d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Potato salad","subitem_subject_scheme":"Other"},{"subitem_subject":"Escherichia coli","subitem_subject_scheme":"Other"},{"subitem_subject":"inactivation","subitem_subject_scheme":"Other"},{"subitem_subject":"Radio Frequency Heating","subitem_subject_scheme":"Other"},{"subitem_subject":"Potato salad","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Escherichia coli","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"inactivation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Radio Frequency Heating","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":"水中短波帯加熱によるポテトサラダの殺菌","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水中短波帯加熱によるポテトサラダの殺菌"},{"subitem_title":"Inactivation of Escherichia coli in potato salad by Radio Frequency heating in water","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["99"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-05-16"},"publish_date":"2018-05-16","publish_status":"0","recid":"380","relation_version_is_last":true,"title":["水中短波帯加熱によるポテトサラダの殺菌"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:02:47.151140+00:00"}