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9781420058550

Chemical and Biological Properties of Food Allergens

by ;
  • ISBN13:

    9781420058550

  • ISBN10:

    142005855X

  • Format: Hardcover
  • Copyright: 2009-09-28
  • Publisher: CRC Press

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Summary

The problem of food allergies is becoming a significant epidemiological, sociological, and economic issue. Addressing chemical, analytical, and medical aspects, Chemical and Biological Properties of Food Allergens explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. Evaluating the current research literature in a concise and user-friendly format, this book characterizes basic groups of food allergens as well as commonly occurring allergens and describes various technological and biotechnological methods of lowering the immunoreactive and allergenic properties of foods.

Table of Contents

Prefacep. vii
Acknowledgmentsp. ix
Editorsp. xi
Contributorsp. xiii
Abbreviationsp. xvii
Molecular, Cellular, and Physiological Mechanisms of Immunological Hyporesponsiveness/Sensitization to Foodp. 1
Immunomodulating Properties of Food Componentsp. 43
Methods for Detection of Food Allergensp. 83
Recombinant Food Allergens and Their Role in Immunoassay and Immunotherapyp. 169
General Characteristics of Food Allergensp. 185
Milk Allergensp. 193
Egg Allergensp. 213
Fish Allergensp. 223
Seafood Allergen Overview: Focus on Crustaceap. 233
Nut Allergensp. 259
Peanut (Arachis hypogea) Allergensp. 267
Soy (Glycine max) Allergensp. 281
Wheat (Triticum aestivum) Allergensp. 293
Brief Characteristics of Other Important Food Allergensp. 319
Risk Analysis of Food Allergensp. 387
Glossaryp. 399
Appendixp. 405
Indexp. 415
Table of Contents provided by Ingram. All Rights Reserved.

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The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

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