{"@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/1390282680534670592.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.11428/kasei.54.0.155.0"}},{"identifier":{"@type":"NAID","@value":"130006956362"}}],"dc:title":[{"@language":"en","@value":"The Effects of Calcium ion on Properties of Rice and Cooked Rice during Cooking"},{"@language":"ja","@value":"炊飯過程におけるカルシウムイオンが米および飯の性状に及ぼす影響"}],"description":[{"type":"abstract","notation":[{"@language":"ja","@value":"炊飯過程におけるCaが飯の性状に及ぼす影響を硬さ, 破断応力, 瞬間弾性率(E<SUB>0</SUB>)と定常粘性率(ηN)から調べた結果、0.0018N Ca溶液で炊飯した飯は蒸留水で炊飯した飯に比べ、硬さ, 破断応力, 瞬間弾性率が大きくなり、Ca濃度が濃くなるほどこの傾向は顕著であった。洗米·浸漬時の米へのCaの浸透は、洗米·浸漬時により、Caは米の表面10%の部分では内部より胚乳細胞壁に沿って多く存在していた。また、洗米·浸漬時のCaの存在により、飯の体積増加率は小さく、硬さ, 破断応力, E<SUB>0</SUB>, ηNは大きくなった。糊化度は88.37と洗米·浸漬時にCaが存在しない飯の94.05に比べて小さくなった。飯のCa分布は米の場合と同様の傾向であった。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410572172188951808","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000391800498"}],"foaf:name":[{"@language":"en","@value":"Ogawa Noriko"},{"@language":"ja","@value":"小川 宣子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Nutrition and Food Science, Faculty of Home Economics Gifu Women’s University"},{"@language":"ja","@value":"岐阜女子大学家政学部 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Natsumi"},{"@language":"ja","@value":"山中 なつみ"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Nutrition and Food Science, Faculty of Home Economics Gifu Women’s University"},{"@language":"ja","@value":"岐阜女子大学家政学部 食物栄養学専攻"}]},{"@id":"https://cir.nii.ac.jp/crid/1410572172188951809","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000391800500"}],"foaf:name":[{"@language":"en","@value":"Nagaya Ikuko"},{"@language":"ja","@value":"長屋 郁子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Nutrition and Food Science, Faculty of Home Economics Gifu Women’s University"},{"@language":"ja","@value":"岐阜女子大学家政学部 食物栄養学専攻"}]}],"publication":{"prism:publicationName":[{"@language":"en","@value":"Abstracts of Annual Congress of The Japan Society of Home Economics"},{"@language":"ja","@value":"一般社団法人日本家政学会研究発表要旨集"},{"@language":"ja","@value":"一般社団法人日本家政学会研究発表要旨集"}],"dc:publisher":[{"@language":"en","@value":"The Japan Society of Home Economics"},{"@language":"ja","@value":"一般社団法人 日本家政学会"}],"prism:publicationDate":"2002","prism:volume":"54","prism:number":"0","prism:startingPage":"155","prism:endingPage":"155"},"availableAt":"2002","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=calcium%20ion","dc:title":"calcium ion"},{"@id":"https://cir.nii.ac.jp/all?q=rice%20cooking","dc:title":"rice cooking"},{"@id":"https://cir.nii.ac.jp/all?q=texture","dc:title":"texture"},{"@id":"https://cir.nii.ac.jp/all?q=scanning%20electron%20micrograph","dc:title":"scanning electron 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