{"created":"2023-07-25T09:59:00.066960+00:00","id":2221,"links":{},"metadata":{"_buckets":{"deposit":"fd49a4a6-8d64-45ca-95ff-ff7b208900e2"},"_deposit":{"created_by":15,"id":"2221","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2221"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002221","sets":["187:189:377","187:191:345","41:472","70:544"]},"author_link":["3476","2817","2565","3475"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"397","bibliographicPageStart":"389","bibliographicVolumeNumber":"26","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This study aimed to develop a method for the detection of food residues on the surface of stainless steel plates using fluorescence fingerprint (FF). Extracts of 20 food products were dropped on stainless steel plates as a model of food residues. Fluorescence fingerprint measurement of the food residues was carried out; the food residue samples were subsequently collected by swabbing the surface to determine adenosine triphosphate (ATP) luminescence. Partial least squares regression (PLSR) models were constructed to predict ATP luminescence (R2 = 0.60; RMSE = 1.57×105 RLU) and solid content (R2 = 0.46; RMSE = 0.89×10−4 g) on stainless steel surfaces from the FF data. From the coefficients of the prediction model, NADH and NADPH showed the greatest contribution to the prediction of solid content."}]},"item_3_description_63":{"attribute_name":"研究課題番号","attribute_value_mlt":[{"subitem_description":"18K05900"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"The Japan Society for Food Science and Technology"}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/fstr.26.389","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Publisher's Version/PDF (OpenAccess)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/fstr.26.389","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"KAKEN研究課題: 蛍光指紋による環境光下での食品汚れの非破壊検知システムの開発"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-18K05900/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"研究代表者: 柴田真理朗 (東京海洋大学) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://nrid.nii.ac.jp/ja/nrid/1000040590360/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"The Japan Society for Food Science and Technology"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://jsfst.smoosy.atlas.jp/ja","subitem_relation_type_select":"URI"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344-6606","subitem_source_identifier_type":"ISSN"}]},"item_3_subject_62":{"attribute_name":"件名","attribute_value_mlt":[{"subitem_subject":"科学研究費研究成果"}]},"item_3_subject_64":{"attribute_name":"科学研究費研究課題","attribute_value_mlt":[{"subitem_subject":"蛍光指紋による環境光下での食品汚れの非破壊検知システムの開発"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Shibata, Mario"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Chen, Jizhong"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okada, Kai"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hagiwara, Tomoaki"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"excitation-emission matrix (EEM)","subitem_subject_scheme":"Other"},{"subitem_subject":"partial least squares regression (PLSR)","subitem_subject_scheme":"Other"},{"subitem_subject":"food contact surface","subitem_subject_scheme":"Other"},{"subitem_subject":"food fouling","subitem_subject_scheme":"Other"}]},"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"}]},"item_title":"Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint"}]},"item_type_id":"3","owner":"15","path":["345","377","472","544"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-09-22"},"publish_date":"2021-09-22","publish_status":"0","recid":"2221","relation_version_is_last":true,"title":["Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:34:04.526366+00:00"}