Art

J-GLOBAL ID：201802226706309294   Reference number：18A2066539

Analysis of the distribution of rice allergens in brown rice grains and of the allergenicity of products containing rice bran

玄米穀粒中の米アレルゲンの分布の分析と米糠を含む製品のアレルゲン性【JST・京大機械翻訳】

Author (5)： Satoh Rie (Division of Food Function Research, Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) ,  Tsuge Ikuya (Department of Pediatrics, Fujita Health University, 1-98 Dengakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan) ,  Tokuda Reiko (Tokuda Family Clinic, 132 Yamatomachi, Ise, Mie 516-0032, Japan) ,  Teshima Reiko (National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki, Kanagawa 210-9501, Japan) ,  Teshima Reiko (Faculty of Veterinary Medicine, Imabari Campus, Okayama University of Science, 1-3 Ikoinooka, Imabari, Ehime 794-8555, Japan)
Material： Food Chemistry  (Food Chem)
Volume： 276  Page： 761-767  Publication year： 2019 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： To understand the allergenicit...

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Thesaurus term： cosmetic ,  *allergen ,  allergic reaction ,  immunoglobulin E ,  food allergy ,  patient ,  *rice bran ,  polishing (machining) ,  Plasma ,  Western blotting ,  Health Food ,  globulin ,  *brown rice ,  binding protein ,  Allergenicity ,  machining ,  bioassay

Author keywords (6)： Food allergy ,  Rice ,  Allergen ,  Rice bran ,  Cosmetics ,  Health foods

JST classification (1)： General  (FJ04010T)

Terms in the title (8)： 玄米 ,  穀粒 ,  米 ,  アレルゲン ,  分布 ,  分析 ,  米糠 ,  アレルゲン性