Immunoreactivity and amino acid content of fermented soybean products

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 1, 2008, Pages 99-105

  Frias, Juana ^b   Young, Soo Song ^a   Martínez Villaluenga, Cristina ^b   De Mejia, Elvira González ^a   Vidal Valverde, Concepcion ^b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Amino acids; Antigenicity; Fermentation; Genic foods; Hypoaller; Ige immunoreactivity; Immunoreactivity; Soybean

Indexed keywords

ALLERGEN; AMINO ACID; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; ENZYME LINKED IMMUNOSORBENT ASSAY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; IMMUNOLOGY; PLANT SEED; SOYBEAN; WESTERN BLOTTING;

ALLERGENS; AMINO ACIDS; BLOTTING, WESTERN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ENZYME-LINKED IMMUNOSORBENT ASSAY; FERMENTATION; HUMANS; SEEDS; SOYBEAN PROTEINS; SOYBEANS;

ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; GLYCINE MAX; LACTOBACILLUS PLANTARUM; RHIZOPUS ORYZAE;

EID: 38549125419     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072177j     Document Type: Article

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