{"@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/1390589221600638464.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.34457/ffij.212.5_389"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"8832244"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/8832244"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I8832244"}},{"identifier":{"@type":"NAID","@value":"40015496604"}}],"dc:title":[{"@language":"ja","@value":"サイリウムシードガムの品質管理と機能"},{"@language":"en","@value":"Issues of Process Control and Functions of Psyllium Seed Gum"},{"@language":"ja-Kana","@value":"サイリウム シード ガム ノ ヒンシツ カンリ ト キノウ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Psyllium seed gum is derived from <i>Plantago ovata </i>Forsskal. <i>Plantago ovata </i>or blond psyllium, major raw materials cultivated mainly in India. Psyllium husks are obtained from the seed coats by mechanical milling/grinding of the outer layers of the seeds and form clear gels on absorbing water. The key issue of process control in preparation of psyllium seed gum is to obtain highly purified sterilized husks without losing their original properties. The unique functions of psyllium seed gum are also reviewed."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001206408695936","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004409926"},{"@type":"NRID","@value":"9000256360786"}],"foaf:name":[{"@language":"ja","@value":"大和谷 和彦"},{"@language":"en","@value":"Yamatoya Kazuhiko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Polysaccharide Team, R&DⅠ, Food & Speciality Products, Dainippon Sumitomo Pharma Co., Ltd."},{"@language":"ja","@value":"大日本住友製薬株式会社フード&スペシャリティ･プロダクツ部研究開発第1グループ多糖類チーム"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"09199772"},{"@type":"EISSN","@value":"24365998"},{"@type":"NDL_BIB_ID","@value":"000000090657"},{"@type":"ISSN","@value":"09199772"},{"@type":"LISSN","@value":"09199772"},{"@type":"NCID","@value":"AN10455343"}],"prism:publicationName":[{"@language":"ja","@value":"FFIジャーナル"},{"@language":"en","@value":"Foods & Food Ingredients Journal of Japan"}],"dc:publisher":[{"@language":"en","@value":"Editorial Board of Foods & Food Ingredients Journal of Japan"},{"@language":"ja","@value":"FFIジャーナル編集委員会"}],"prism:publicationDate":"2007-05-01","prism:volume":"212","prism:number":"5","prism:startingPage":"389","prism:endingPage":"397"},"url":[{"@id":"http://id.ndl.go.jp/bib/8832244"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I8832244"}],"availableAt":"2007-05-01","dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2015221660"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I8832244"},{"@type":"CIA","@value":"40015496604"}]}