Identification of microorganisms in traditional Asian foods made with fermented wheat flour and their hypoallergenization

Food Science and Technology Research

Volumn 9, Issue 1, 2003, Pages 7-10

  Nagano, Hiroko ^a   Kasuya, Shiro ^g   Shoji, Zenya ^b   Tamura, Asako ^c   Omori, Masashi ^d   Iibuchi, Sadaaki ^e,f   Arai, Motoo ^g  

^a GIFU UNIVERSITY   (Japan)

^b AKITA UNIVERSITY   (Japan)

^c Yonezawa Women's College   (Japan)

^d Osaka Womens University   (Japan)

^e WAYO WOMEN'S UNIVERSITY   (Japan)

^f Osaka Prefecture University   (Japan)

^g NONE

Author keywords

Enzyme; Hypoallergenic foods; Microorganisms; Traditional foods; Wheat flour

Indexed keywords

ENZYMES; FERMENTATION; MICROORGANISMS; YEAST;

WHEAT FLOUR;

FOOD PRODUCTS;

BACILLUS PUMILUS; BACILLUS SP.; ENTEROBACTER CLOACAE; LACTOBACILLUS; LACTOCOCCUS SP.; LEUCONOSTOC; PUMILUS; TRITICUM AESTIVUM;

EID: 0042879877     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.7     Document Type: Article

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