Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains

Food Research International

Volumn 39, Issue 7, 2006, Pages 782-790

  Morita, Naofumi ^a   Maeda, Tomoko ^a,b   Sai, Reimei ^a   Miyake, Kazuyoshi ^a   Yoshioka, Hiroyuki ^a   Urisu, Atsuo ^c   Adachi, Taiji ^a,d  

^a Osaka Prefecture University   (Japan)

^b HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

^c FUJITA HEALTH UNIVERSITY SCHOOL OF MEDICINE   (Japan)

^d OSAKA UNIVERSITY   (Japan)

Author keywords

Allergen; Buckwheat; Fagopyrum esculentum; IgE; SDS PAGE

Indexed keywords

AMINO ACIDS; COMPOSITION; FOOD PRODUCTS; PROTEINS;

ALLERGEN; BUCKWHEAT; FAGOPYRUM ESCULENTUM; IGE; SDS-PAGE;

GRAIN (AGRICULTURAL PRODUCT);

GRAIN;

FAGOPYRUM ESCULENTUM; HUMAN ECHOVIRUS 1;

EID: 33646774692     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.02.005     Document Type: Article

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