2011 Fiscal Year Final Research Report

Hypoallergenic polished-rice by soaking and digestion of that rice. -application to processing and cooking-

Research Project

Project/Area Number	21500767
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Eating habits, studies on eating habits
Research Institution	Nagoya University of Arts and Sciences
Principal Investigator	IZUMI Hidehiko 名古屋学芸大学, 管理栄養学部, 教授 (80351211)
Project Period (FY)	2009 – 2011
Keywords	精白米 / 浸漬 / 低アレルゲン化 / アレルゲン / 消化性
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.

(3 results)