Hypoallergenic polished-rice by soaking and digestion of that rice. -application to processing and cooking-
| Project/Area Number |
21500767
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nagoya University of Arts and Sciences |
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Principal Investigator |
IZUMI Hidehiko 名古屋学芸大学, 管理栄養学部, 教授 (80351211)
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2011: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2010: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2009: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 精白米 / 浸漬 / 低アレルゲン化 / アレルゲン / 消化性 |
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| Research Abstract |
Hypoallergenic rice was prepared by soaking in acidic solution. The allergens in hypoallergenic rice were easily digested, although prolamins, that were hard to digest, were undigested.
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Report
(4 results)
Research Products
(6 results)
