Art
J-GLOBAL ID：200902276483379819   Reference number：08A0485070

食品タンパク質の乳化性の改善と低アレルゲン化

Author (1)：
HATTORI MAKOTO

About HATTORI MAKOTO

(東京農工大 大学院共生科学技術研究院)

About 東京農工大 大学院共生科学技術研究院


Material：
化学と生物

About 化学と生物


Volume： 46  Issue： 5  Page： 323-329  Publication year： May. 01, 2008 
JST Material Number： G0527A  ISSN： 0453-073X  CODEN： KASEAA  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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food

About food

,...
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performance improvement

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Biological function 
(EB03040U)

About Biological function

,  Immunologic diseases,allergic diseases in general. 
(GD04010C)

About Immunologic diseases,allergic diseases in general.

Reference (18)：
  • 1) 稲田祐二:“タンパク質ハイブリッド — ここまできた化学修飾”,共立出版,1987.
  • 2) 稲田祐二,前田 浩(編):“続タンパク質ハイブリッド — これからの化学修飾”,共立出版,1988.
  • 3) 稲田祐二,和田 博(編):“タンパク質ハイブリッド第III巻 — 化学修飾最前線”,共立出版,1990.
  • 4) 稲田祐二,川嵜敏祐(編):“糖鎖ハイブリッド”,共立出版,1995.
  • 5) M. Hattori : Food Sci. Technol. Res., 8, 291 (2002).
ｍore...
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
食品タンパク質

About 食品タンパク質

, 
乳化性

About 乳化性

, 
低アレルゲン化

About 低アレルゲン化


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