{"created":"2023-07-27T06:24:54.170787+00:00","id":7983,"links":{},"metadata":{"_buckets":{"deposit":"ba774497-21a6-44e9-a8b5-17b07e8c7e24"},"_deposit":{"created_by":3,"id":"7983","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7983"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00007983","sets":["934:935:936"]},"author_link":["10998","604","10999","10997"],"item_4_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"88","bibliographicPageStart":"83","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research"}]}]},"item_4_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The epimerization reaction of tea catechins was investigated at pH 5.5 and 120°C in the absence/presence of cyclodextrins (CDs). In the absence of CDs, a considerable quantity (∼20%) of products originating from reactions other than the epimerization (\"other products\") was formed during the epimerization of gallated catechins. In the case of (-)-EGCg, addition of β-CD to the reaction solution reduced the quantity of these other products to just a few percent, but other CDs with different cavity sizes had little effect. Generally, the addition of β-CD increased the ratio of non-epi type catechins, that is, [non-epi type catechin] / ([epi type catechin]+[non-epi type catechin]). Molecular orbital (MO) calculations using the PM3 method suggested that non-epi type catechins are more thermodynamically stable than their epi-type counterparts, moving the equilibrium position in favor of non-epi type catechins in the epimerization process.","subitem_description_type":"Abstract"}]},"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_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 / Karger"}]},"item_4_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.3136/fstr.14.83","subitem_relation_type_select":"DOI"}}]},"item_4_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://www.jstage.jst.go.jp/article/fstr/14/1/14_83/_article","subitem_relation_type_select":"URI"}}]},"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_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Okumura, Hisako"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ichitani, Masaki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Takihara, Takanobu"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kunimoto, Ko-Ki"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-03"}],"displaytype":"detail","filename":"TE-PR-KUNIMOTO-K-83.pdf","filesize":[{"value":"312.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"TE-PR-KUNIMOTO-K-83.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/7983/files/TE-PR-KUNIMOTO-K-83.pdf"},"version_id":"ba5adb0c-d709-40ba-a224-70e1a391d3f6"}]},"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":"Effect of cyclodextrins on the thermal epimerization of tea catechins","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of cyclodextrins on the thermal epimerization of tea catechins"}]},"item_type_id":"4","owner":"3","path":["936"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-10-03"},"publish_date":"2017-10-03","publish_status":"0","recid":"7983","relation_version_is_last":true,"title":["Effect of cyclodextrins on the thermal epimerization of tea catechins"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-07-28T02:16:15.142647+00:00"}