Proj
J-GLOBAL ID:200904009986001065  Research Project code:0350011264 Update date:Dec. 01, 2003

The investigation of biologically active substances and allergens in the fermented food

発酵食品の生理活性物質及びアレルゲンの調査
Study period:2002 - 2002
Organization (1):
Investigating Researcher (4):
Research overview:
Allergens contained in the soy sauce and fermented bean paste, Japanese traditional fermented foods, are surveyed and angiotensin converting enzyme (ACE) inhibition peptides are searched.
Keywords (5):
fermented food ,  soy sauce ,  miso ,  allergen ,  ACE inhibitory activity
Research program: The Other Research Programs

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