{"created":"2023-06-19T09:04:44.859982+00:00","id":114,"links":{},"metadata":{"_buckets":{"deposit":"0d685775-2a5a-441d-b3cd-bb48bdda78ef"},"_deposit":{"created_by":14,"id":"114","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"114"},"status":"published"},"_oai":{"id":"oai:nvlu.repo.nii.ac.jp:00000114","sets":["1:20"]},"author_link":["154"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"8","bibliographicVolumeNumber":"62","bibliographic_titles":[{"bibliographic_title":"日本獣医生命科学大学研究報告"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"2002年に高温加熱加工・調理食品中にアクリルアミドの存在が確認されて以来，食品におけるアクリルアミドの生成，様々な食品中の濃度，食品からの摂取量推定に関する研究・調査が進められてきた。日本においても，トータルダイエットスタディに加えて，日本やアジア特有の食品を含めた市販加工品や，炊飯米を含めた調理食品の分析が行われた。アクリルアミドの毒性と摂取量とをあわせて考えると，食品中のアクリルアミドの人の健康に対するリスクは無視できず，低減の努力が必要と考えられる。そこで，食品規格に関する政府間機関Codexでも，2009年にじゃがいも加工品と穀物加工品に関するアクリルアミド低減のための実施規範が採択された。食品におけるアクリルアミドの生成抑制や，食品中のアクリルアミドのリスク管理のためには，簡易迅速な分析方法の確立が望まれていたところ，2011年にアクリルアミドのEIA検出キットが開発された。また，アクリルアミドの分析の精度管理に関しては，加熱食品をマトリクスとした標準物質や分析の技能試験も供給されており，利用しやすい状況になっている。\n","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18827314","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉田, 充"}],"nameIdentifiers":[{"nameIdentifier":"154","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-06-16"}],"displaytype":"simple","filename":"62,8-16,2013..pdf","filesize":[{"value":"2.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://nvlu.repo.nii.ac.jp/record/114/files/62,8-16,2013..pdf"},"version_id":"fe0854ac-c602-4819-b6d5-3a480549e0ac"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アクリルアミド","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱調理","subitem_subject_scheme":"Other"},{"subitem_subject":"発がん性","subitem_subject_scheme":"Other"},{"subitem_subject":"じゃがいも加工品","subitem_subject_scheme":"Other"},{"subitem_subject":"穀物加工品","subitem_subject_scheme":"Other"},{"subitem_subject":"メイラード反応","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"高温加熱加工・調理食品に生じる発がん物質アクリルアミドへの対応","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高温加熱加工・調理食品に生じる発がん物質アクリルアミドへの対応"}]},"item_type_id":"10002","owner":"14","path":["20"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-06-16"},"publish_date":"2016-06-16","publish_status":"0","recid":"114","relation_version_is_last":true,"title":["高温加熱加工・調理食品に生じる発がん物質アクリルアミドへの対応"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-19T09:21:31.036272+00:00"}