{"_buckets": {"deposit": "700ece91-b778-4e33-8750-06d9ffa19455"}, "_deposit": {"id": "24866", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "24866"}, "status": "published"}, "_oai": {"id": "oai:nagoya.repo.nii.ac.jp:00024866"}, "item_10_biblio_info_6": {"attribute_name": "\u66f8\u8a8c\u60c5\u5831", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2017-08", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "8", "bibliographicPageEnd": "1600389", "bibliographicPageStart": "1600389", "bibliographicVolumeNumber": "119", "bibliographic_titles": [{"bibliographic_title": "European Journal of Lipid Science and Technology"}]}]}, "item_10_description_4": {"attribute_name": "\u6284\u9332", "attribute_value_mlt": [{"subitem_description": "Since Z-isomers of lycopene are more bioavailable and show a higher antioxidant\ncapacity than the (all-E)-isomer, it is important to understand foods containing high\namount of the Z-isomer and develop practically feasible method for Z-isomerization of\n(all-E)-lycopene. First, we investigated the E/Z isomer ratio of lycopene in raw and\ncommercially available processed tomato products using an improved normal-phase\nHPLC method. The tomato products contained 4.6\u201333.4% of Z-isomers to the total\nlycopene, (5Z)-lycopene being the most abundant Z-isomer. The oil-containing products\nlike tomato sauce and tomato soup suffered heat processing contained a higher\npercentage of Z-isomers of lycopene (27.4\u201333.4%). Subsequently, the impact of the\namount and types of oils added on thermal Z-isomerization of (all-E)-lycopene\ncontained in tomato puree was investigated. Increased addition of olive oil to tomato\npuree increased the production of lycopene Z-isomers upon heating at 120 \u00b0C. (all-E)-\nLycopene contained in tomato puree was converted to Z-isomers in the range of 39.2\u2013\n50.7%, when 5% of vegetable oil (linseed, soybean, corn, sesame, rapeseed, rice bran,\nsafflower seed, olive, sunflower seed, or coconut oils) or animal fat (beef tallow and\npork lard) was added before heating at 120 \u00b0C for 30 min. When sesame oil was\nemployed, the total Z-isomerization ratio and (5Z)-lycopene content were significantly\nincreased.", "subitem_description_type": "Abstract"}]}, "item_10_identifier_60": {"attribute_name": "URI", "attribute_value_mlt": [{"subitem_identifier_type": "DOI", "subitem_identifier_uri": "http://doi.org/10.1002/ejlt.201600389"}, {"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/2237/27086"}]}, "item_10_publisher_32": {"attribute_name": "\u51fa\u7248\u8005", "attribute_value_mlt": [{"subitem_publisher": "Wiley"}]}, "item_10_rights_12": {"attribute_name": "\u6a29\u5229", "attribute_value_mlt": [{"subitem_rights": "\"This is the peer reviewed version of the following article: [Honda, M., Murakami, K., Watanabe, Y., Higashiura, T., Fukaya, T., Wahyudiono, Kanda, H. and Goto, M. (2017), The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene. Eur. J. Lipid Sci. Technol., 119: n/a, 1600389. doi:10.1002/ejlt.201600389], which has been published in final form at [http://doi.org/10.1002/ejlt.201600389]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.\""}]}, "item_10_select_15": {"attribute_name": "\u8457\u8005\u7248\u30d5\u30e9\u30b0", "attribute_value_mlt": [{"subitem_select_item": "author"}]}, "item_10_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1438-7697", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "\u8457\u8005", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Masaki, Honda"}], "nameIdentifiers": [{"nameIdentifier": "73970", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Kazuya, Murakami"}], "nameIdentifiers": [{"nameIdentifier": "73971", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Yo, Watanabe"}], "nameIdentifiers": [{"nameIdentifier": "73972", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Takuma, Higashiura"}], "nameIdentifiers": [{"nameIdentifier": "73973", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Tetsuya, Fukaya"}], "nameIdentifiers": [{"nameIdentifier": "73974", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Wahyudiono"}], "nameIdentifiers": [{"nameIdentifier": "73975", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Hideki, Kanda"}], "nameIdentifiers": [{"nameIdentifier": "73976", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Motonobu, Goto"}], "nameIdentifiers": [{"nameIdentifier": "73977", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "\u30d5\u30a1\u30a4\u30eb\u60c5\u5831", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2018-08-01"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "20170106_FoodCon_Lyc_EJLST_Rev2.pdf", "filesize": [{"value": "724.3 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 724300.0, "url": {"label": "20170106_FoodCon_Lyc_EJLST_Rev2.pdf \u30d5\u30a1\u30a4\u30eb\u516c\u958b\u65e5:2018/08/01", "url": "https://nagoya.repo.nii.ac.jp/record/24866/files/20170106_FoodCon_Lyc_EJLST_Rev2.pdf"}, "version_id": "4b6bfbe8-4346-48bf-8c69-f812518aa923"}]}, "item_keyword": {"attribute_name": "\u30ad\u30fc\u30ef\u30fc\u30c9", "attribute_value_mlt": [{"subitem_subject": "Normal-phase HPLC analysis", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Tomato", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Lycopene isomers", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Thermal isomerization", "subitem_subject_scheme": "Other"}, {"subitem_subject": "vegetable oils", "subitem_subject_scheme": "Other"}, {"subitem_subject": "animal fats", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "\u8a00\u8a9e", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "\u8cc7\u6e90\u30bf\u30a4\u30d7", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene", "item_titles": {"attribute_name": "\u30bf\u30a4\u30c8\u30eb", "attribute_value_mlt": [{"subitem_title": "The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene"}]}, "item_type_id": "10", "owner": "1", "path": ["320/321/322"], "permalink_uri": "http://hdl.handle.net/2237/27086", "pubdate": {"attribute_name": "\u516c\u958b\u65e5", "attribute_value": "2017-11-08"}, "publish_date": "2017-11-08", "publish_status": "0", "recid": "24866", "relation": {}, "relation_version_is_last": true, "title": ["The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene"], "weko_shared_id": 3}