{"created":"2025-02-21T06:13:43.427209+00:00","id":2011714,"links":{},"metadata":{"_buckets":{"deposit":"bb6a2c0d-7f93-44c5-a91c-f6363e9793c5"},"_deposit":{"created_by":41,"id":"2011714","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2011714"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02011714","sets":["1730444907710"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"マグロ及びカツオ魚骨からの魚油の抽出とその品質に及ぼす凍結粉砕と乾燥操作の影響 <論文>","subitem_title_language":"ja"},{"subitem_title":"Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"羽倉, 義雄","creatorNameLang":"ja"},{"creatorName":"Hagura, Yoshio","creatorNameLang":"en"}],"familyNames":[{"familyName":"羽倉","familyNameLang":"ja"},{"familyName":"Hagura","familyNameLang":"en"}],"givenNames":[{"givenName":"義雄","givenNameLang":"ja"},{"givenName":"Yoshio","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"首藤, 崇宏","creatorNameLang":"ja"},{"creatorName":"Shuto, Takahiro","creatorNameLang":"en"}],"familyNames":[{"familyName":"首藤","familyNameLang":"ja"},{"familyName":"Shuto","familyNameLang":"en"}],"givenNames":[{"givenName":"崇宏","givenNameLang":"ja"},{"givenName":"Takahiro","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"岡田, 真希子","creatorNameLang":"ja"},{"creatorName":"Okada, Makiko","creatorNameLang":"en"}],"familyNames":[{"familyName":"岡田","familyNameLang":"ja"},{"familyName":"Okada","familyNameLang":"en"}],"givenNames":[{"givenName":"真希子","givenNameLang":"ja"},{"givenName":"Makiko","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"鈴木, 寛一","creatorNameLang":"ja"},{"creatorName":"Suzuki, Kanichi","creatorNameLang":"en"}],"familyNames":[{"familyName":"鈴木","familyNameLang":"ja"},{"familyName":"Suzuki","familyNameLang":"en"}],"givenNames":[{"givenName":"寛一","givenNameLang":"ja"},{"givenName":"Kanichi","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"Freeze-grinding","subitem_subject_scheme":"Other"},{"subitem_subject":"Fish born","subitem_subject_scheme":"Other"},{"subitem_subject":"Fish oil","subitem_subject_scheme":"Other"},{"subitem_subject":"Extraction","subitem_subject_scheme":"Other"},{"subitem_subject":"Drying","subitem_subject_scheme":"Other"},{"subitem_subject":"580","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"We extracted fish oil from fish bone that had been mechanically separated by a freeze-grinding method from the backbone offal of yellow-fin tuna. The fish oil content was 16.17% in the spine of yellow-fin tuna, and 15.43% in the fish bone mechanically separated from the backbone offal.    The influence of freeze-grinding on fish oil quality was examined by comparing oil from fresh bonito spine. Freeze-grinding did not affect the fish oil quality without changing the acid value and fatty acid composition of the oil.    The influence of fish bone drying operations on the amount and quality of extracted fish oil was also examined using fresh bonito spine. Extracted fish oil increased up to 6.5-10.9% by the fish bone drying operation. However, prolonged drying accelerated fish oil degradation. Fish oil was found to be less degraded by freeze drying than oven drying.","subitem_description_language":"en"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"粉体工学会"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"0386-6157","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN00222757","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"Page Start","attribute_value_mlt":[{"subitem_start_page":"454"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"458","bibliographicPageStart":"454","bibliographicVolumeNumber":"39","bibliographic_titles":[{"bibliographic_title":"粉体工学会誌"},{"bibliographic_title":"粉体工学会誌"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"JSocPowTecJpn_39-6_454.pdf","filesize":[{"value":"368.9 KB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2011714/files/JSocPowTecJpn_39-6_454.pdf"},"version_id":"92330b58-5e53-4a19-8156-cca39a6d9da9"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"28555"},"item_title":"マグロ及びカツオ魚骨からの魚油の抽出とその品質に及ぼす凍結粉砕と乾燥操作の影響 <論文>","item_type_id":"40003","owner":"41","path":["1730444907710"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2011714","relation_version_is_last":true,"title":["マグロ及びカツオ魚骨からの魚油の抽出とその品質に及ぼす凍結粉砕と乾燥操作の影響 <論文>"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-22T11:26:22.836198+00:00"}