Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing

Bioscience, Biotechnology and Biochemistry

Volumn 64, Issue 12, 2000, Pages 2663-2667

  Watanabe, Michiko ^a   Watanabe, Jun ^b,c   Sonoyama, Kei ^b   Tanabe, Soichi ^a  

^a TOKYO GAKUGEI UNIVERSITY   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

^c JAPAN SOCIETY FOR THE PROMOTION OF SCIENCE   (Japan)

Author keywords

Hypoallergenic flour; Hypoallergenic food; Wheat allergy

Indexed keywords

ALLERGEN; CELLULASE; GELATIN;

ARTICLE; CHEMISTRY; EVALUATION; FLOUR; FOOD; FOOD ALLERGY; FOOD HANDLING; METABOLISM; METHODOLOGY; WHEAT;

ALLERGENS; CELLULASE; FLOUR; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOODS, SPECIALIZED; GELATIN; TRITICUM;

EID: 0034572197     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.64.2663     Document Type: Article

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