{"created":"2023-05-15T13:40:08.407683+00:00","id":4964,"links":{},"metadata":{"_buckets":{"deposit":"de9ccaaa-6e30-47e8-9d4b-a993f994c4e6"},"_deposit":{"created_by":11,"id":"4964","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"4964"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00004964","sets":["2:581:62","87:591:41","87:627:45"]},"author_link":["1462","1816","1607","2220","2100"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-09","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"52","bibliographicPageStart":"46","bibliographicVolumeNumber":"256","bibliographic_titles":[{"bibliographic_title":"Journal of Food Engineering"},{"bibliographic_title":"Journal of Food Engineering","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The effects of ice crystal formation during freezing using three different methods: slow freezing, air blast freezing and liquid nitrogen spray freezing on the cell membrane state and mechanical property of asparagus stem samples were investigated. X-ray computed tomographic analysis revealed coarser ice crystal growth with slow freezing compared to the rapid freezing methods, which were characterized by fine and homogeneous ice crystal growth. However, electrical impedance analysis clarified that the structural damage and functional decline of cell membranes occurred regardless of the freezing method. Further, the elastic property of each frozen sample declined greatly after thawing and showed little improvement with rapid freezing. These results suggest that the reduction in turgor pressure following changes in the cell membrane state, attributable to the formation of ice crystals during freezing, is a major factor in the mechanical property, and this phenomenon is independent of the freezing rate and ice crystal size.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier"},{"subitem_publisher":"International Society of Food Engineering"}]},"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.jfoodeng.2019.03.019","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC30202003110003"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"NARO成果DBa"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"C30201904050001_6625"}]},{"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":"Journal of Food Engineering"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.jfoodeng.2019.03.019","subitem_relation_type_select":"DOI"}}]},"item_10001_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"PostPrint:The Author(s) "}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0260-8774","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":"安藤, 泰雅"},{"creatorName":"アンドウ, ヤスマサ","creatorNameLang":"ja-Kana"},{"creatorName":"ANDO, Yasumasa","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"蘒原, 昌司","creatorNameLang":"ja"},{"creatorName":"HAGIWARA, Shoji","creatorNameLang":"en"},{"creatorName":"萩原, 昌司","creatorNameLang":"ja"},{"creatorName":"ハギワラ, ショウジ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{},{}],"givenNames":[{},{},{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"鍋谷, 浩志"},{"creatorName":"ナベタニ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"NABETANI, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"奥西, 智哉"},{"creatorName":"オクニシ, トモヤ","creatorNameLang":"ja-Kana"},{"creatorName":"OKUNISHI, Tomoya","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"岡留, 博司"},{"creatorName":"オカドメ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"OKADOME, 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":"2020-10-01"}],"displaytype":"detail","filename":"NARO_postprint_C40201711280001-SC30202003110003.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"NARO_postprint_C40201711280001-SC30202003110003","url":"https://repository.naro.go.jp/record/4964/files/NARO_postprint_C40201711280001-SC30202003110003.pdf"},"version_id":"5feec938-3e01-488f-928b-3bbff0097b1d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Freezing","subitem_subject_scheme":"Other"},{"subitem_subject":"Ice crystal","subitem_subject_scheme":"Other"},{"subitem_subject":"X-ray computed tomography","subitem_subject_scheme":"Other"},{"subitem_subject":"Electrical impedance spectroscopy","subitem_subject_scheme":"Other"},{"subitem_subject":"Mechanical property","subitem_subject_scheme":"Other"},{"subitem_subject":"Asparagus stem","subitem_subject_scheme":"Other"},{"subitem_subject":"Freezing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ice crystal","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"X-ray computed tomography","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Electrical impedance spectroscopy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Mechanical property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Asparagus stem","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems"},{"subitem_title":"Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["41","45","62"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-01-04"},"publish_date":"2021-01-04","publish_status":"0","recid":"4964","relation_version_is_last":true,"title":["Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-07-21T00:35:44.525400+00:00"}