{"created":"2023-07-27T06:53:02.061867+00:00","id":47274,"links":{},"metadata":{"_buckets":{"deposit":"df7eb97b-a02e-419f-a859-fd51b8cf2d52"},"_deposit":{"created_by":18,"id":"47274","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"47274"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00047274","sets":["934:935:937"]},"author_link":["82973","82974","82975","82976","82970","82971","82972","82977"],"item_4_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"703","bibliographicPageStart":"697","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research"}]}]},"item_4_creator_33":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"国本, 浩喜"}],"nameIdentifiers":[{},{}]}]},"item_4_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Water-insoluble gel was prepared from persimmon tannin (PT) solution by the autoxidation process. The gelation reaction proceeded by applying oxygen gas and natural light to the aqueous PT solution, without using harmful reagents or catalysts. Adsorption behavior of the PT gel was assessed using caffeine. Batch adsorption studies were conducted to evaluate the influence of experimental parameters such as contact time, initial concentration of adsorbates, adsorbent dose and temperature. The equilibrium data were analyzed using Freundlich and Langmuir isotherm models. Thermodynamic parameters such as Gibbs free energy, enthalpy, and entropy changes were also calculated, showing that caffeine adsorption on the PT gel is an exothermic process and feasible at lower temperatures. The present results suggest that the PT gel can be used as an effective adsorbent for removing caffeine from solutions.","subitem_description_type":"Abstract"}]},"item_4_description_22":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"出版者照会後に全文公開","subitem_description_type":"Other"}]},"item_4_description_5":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学理工研究域物質化学系","subitem_description_type":"Other"}]},"item_4_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00053601","subitem_identifier_reg_type":"JaLC"}]},"item_4_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会 = Japanese Society for Food Science and Technology  "}]},"item_4_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.3136/fstr.19.697","subitem_relation_type_select":"DOI"}}]},"item_4_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://www.jstage.jst.go.jp/browse/fstr/-char/ja/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/browse/fstr/-char/ja/","subitem_relation_type_select":"URI"}}]},"item_4_rights_23":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright © Japanese Society for Food Science and Technology"}]},"item_4_source_id_11":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344-6606","subitem_source_identifier_type":"ISSN"}]},"item_4_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Ahmad, La Ode"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"My, Linh  Le Hoang"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Akimoto, Mio"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kaneki, Yusuke"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Honda, Mitsunori"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Suda, Mitsuhiro"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kunimoto, Koki"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-04-12"}],"displaytype":"detail","filename":"SC-PR-KUNIMOTO-K-697.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC-PR-KUNIMOTO-K-697.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/47274/files/SC-PR-KUNIMOTO-K-697.pdf"},"version_id":"265d8d2c-b4cf-49f9-9626-acb834faef1d"}]},"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":"Persimmon Tannin Gel: Formation by Autoxidation and Caffeine Adsorption Properties","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Persimmon Tannin Gel: Formation by Autoxidation and Caffeine Adsorption Properties"}]},"item_type_id":"4","owner":"18","path":["937"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-04-12"},"publish_date":"2019-04-12","publish_status":"0","recid":"47274","relation_version_is_last":true,"title":["Persimmon Tannin Gel: Formation by Autoxidation and Caffeine Adsorption Properties"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-07-27T16:33:28.454729+00:00"}