Art

J-GLOBAL ID：200902261134066520   Reference number：03A0275314

Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization

発酵した小麦粉で製造した伝統的なアジアの食品における微生物の同定とそれらの低アレルゲン化

Author (7)： NAGANO H (Gifu Univ., Gifu, JPN) ,  KASUYA S (Gifu Univ., Gifu, JPN) ,  SHOJI Z (Akita Univ., Akita, JPN) ,  TAMURA A (Yonezawa Women’s Coll., Yamagata, JPN) ,  OMORI M (Otuma Women’s Univ., Tokyo, JPN) ,  IIBUCHI S (Wayo Women’s Univ., Tokyo, JPN) ,  ARAI M (Osaka Prefecture Univ., Osaka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 9  Issue： 1  Page： 7-10  Publication year： Feb. 2003 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *wheat flour ,...
Semi thesaurus term： mantou ,...

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JST classification (1)： Flour products  (FJ04030P)

Reference (19)：

• Adegoke, G.O. and Babalola, A.K.. (1988). Characteristics of microorganisms of importance in the fermentation of fufu and ogi-two Nigerian foods. J. Appl. Bacteriol., 65, 449–453.
• Barrett, F.F. (1975). Enzymes in Food Processing. G. Reed, Academic Press (Ed), New York. pp. 301–330.
• Blanchard, J.M.V., Frazier, P.J. and Galliard, T.. (1985). Chemistry and Physics of Baking (Materials, Processes, and Products). Ch 8 En-zymes in Baking. The Royal Society of Chemistry (Ed), London, U.K., pp. 105–116.
• Gashe, B.A., Meaza, G. and Abraham, B.. (1982). Tef fermentation. 1. The role of microorganisms in fermentation and their effect on the nitrogen content of tef. An Ethiopian J. Sci., 5, 69–71.
• Laemlli, V.K.. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680–685.

Terms in the title (7)： 発酵 ,  小麦粉 ,  アジア ,  食品 ,  微生物 ,  同定 ,  低アレルゲン化