A survey of crustacean soluble proteins such as “shrimp” and “crab” content in food ingredients

SAKAI SHINOBU; ADACHI REIKO; SHIBAHARA YUSUKE; OKA MICHIHIRO; ABE AKIHISA; SEIKI KOSUKE; ODA HIROSHI; YOSHIOKA HISASHI; SHIOMI KAZUO; URISU ATSUO; AKIYAMA HIROSHI; TESHIMA REIKO

Art

J-GLOBAL ID：200902261940224373 Reference number：08A0548763

A survey of crustacean soluble proteins such as “shrimp” and “crab” content in food ingredients

食品原材料中に含まれる「えび」,「かに」等の甲殻類タンパク質の実態調査

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Material：
Volume： 15 Issue： 1 Page： 12-17 Publication year： Apr. 30, 2008
JST Material Number： L4470A ISSN： 1341-2094 CODEN： NSKGF4 Document type： Article
Article type：短報 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Food chemistry,nutritional value , Preventive medicine in general , Biophylaxis and immune systems in general , Animal aquatic foods

Reference (10)：

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アレルギー物質を含む食品に関する表示について. 厚生労働省医薬食品局食品保健部長通知, 食企発第2号食監発第46号. 2001
EBISAWA, M. Food allergy in Japan. J. World Allergy Org. 2003, 15, 214-217
NAKAMURA, S. Saishin Shokumotsu allergy. 2002, 241-244
IMAI, T. The national survey of immediate type of food allergy. arerugi. 2003, 52, 1006-1013

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