[3La01-10] Fermentation, Enzyme application

9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3La03] Development of functional chocolate using fermentative ability of basidiomycetes

*Shiori Fukuda¹, Momoka Nakata¹, Yuka Sameshima², Naomi Takemoto³, Tokumitsu Matsui^1,4 (1. Fac. of food sci. and Nut., Mukogawa Women’s Univ., 2. Dept. of Food and Nut., Fac. of Human Life Studies, Hagoromo Univ. of Int’l Studies., 3. Dept. of Health and Nut., Baika Women’s Univ., 4. Grad. School of food Sci. and Nut. Major, Mukogawa Women’s Univ.)

Keywords:

chocolate,mycelium,polyphenol