{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1050845763672820992.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"URI","@value":"https://agriknowledge.affrc.go.jp/RN/2010835313"}},{"identifier":{"@type":"NAID","@value":"80012856589"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@language":"ja","@value":"分岐サイクロデキストリンによるニガウリ果汁の苦味低減"},{"@language":"en","@value":"Bitterness Reduction of Nigauri (Momordica Charantia) Juice with Addition of Branched Cyclodextrin"}],"dc:language":"ja","description":[{"type":"Abstract","notation":[{"@language":"ja","@value":"ニガウリの独特の苦味を低減する方法として苦味マスキング剤の効果を検討した。苦味マスキング剤として、酵素分解レシチン製剤と分岐サイクロデキストリン製剤の2種類をニガウリ果汁にそれぞれ添加して官能評価により苦味の低減効果を調べたところ、酵素分解レシチン製剤では5%添加まで行ったが明確な苦味低減は認められなかった。一方、分岐サイクロデキストリン製剤では対照区、0.5%添加区、1.0%添加区のそれぞれの区間で有意水準1%で有意差が認められ、顕著な苦味の低減効果が明らかとなった。"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1070008057570607236","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002479643"}],"foaf:name":[{"@language":"ja","@value":"森下, 敏朗"},{"@language":"en","@value":"Morishita, T."}],"role":"著"},{"@id":"https://cir.nii.ac.jp/crid/1070282813719406465","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000009484528"}],"foaf:name":[{"@language":"ja","@value":"上原, 剛"},{"@language":"en","@value":"Uehara, T."}],"role":"著"},{"@id":"https://cir.nii.ac.jp/crid/1070001338742702082","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000009484543"}],"foaf:name":[{"@language":"ja","@value":"里岡, 嘉宏"},{"@language":"en","@value":"Satooka, Y."}],"role":"著"},{"@id":"https://cir.nii.ac.jp/crid/1070845763672820993","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000006295149"}],"foaf:name":[{"@language":"ja","@value":"河野, 幹雄"},{"@language":"en","@value":"Kawano, M."}],"role":"著"}],"publication":{"publicationIdentifier":[{"@type":"NCID","@value":"AA12152704"}],"prism:publicationName":[{"@language":"ja","@value":"研究報告 / 宮崎県工業技術センター, 宮崎県食品開発センター"}],"dc:publisher":[{"@value":"宮崎県工業技術センター : 宮崎県食品開発センター"}],"prism:publicationDate":"2001-11","prism:number":"45","prism:startingPage":"131","prism:endingPage":"132"},"url":[{"@id":"https://agriknowledge.affrc.go.jp/RN/2010835313"}],"createdAt":"2013-10-08","dataSourceIdentifier":[{"@type":"IRDB","@value":"oai:irdb.nii.ac.jp:03420:0004268299"},{"@type":"CIA","@value":"80012856589"}]}