Stability of paramylon, a new functional food Ingredient against heat processing

JUNKO NAITO

Presentation information

Oral presentation

B 食品機能 (Food Function)

[3Fp] Other food functions

Sat. Aug 31, 2024 2:15 PM - 5:00 PM Room F (3F N306)

座長:升本早枝子(福島大学)、北越香織(至学館大学)、石川大仁(ヘルスケアシステムズ)

4:15 PM - 4:30 PM

[3Fp-08] Stability of paramylon, a new functional food Ingredient against heat processing

*JUNKO NAITO¹, HANAKO CHIBA², NORIYOSHI MANABE², NORIHISA NISHISA¹, NAOHITO OHNO³, YOSHIKI YAMAGUCHI² (1. Kobelco eco-solutions co.,LTD., 2. Tohoku Med. Pharm. Univ., 3. Tokyo Univ. Pharm. Life Sci.)

Keywords:Paramylon, Euglena gracilis, Heat processing, Dectin-1

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