Chemical and biological properties of food allergens

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. INDICE: Molecular, Cellular, and Physiological Mechanisms of ImmunologicalHyporesponsiveness/Sensitization to Food. Immunomodulating Properties of FoodComponents. Methods for Detection of Food Allergens. Recombinant Food Allergens and Their Role in Immunoassay and Immunotherapy. General Characteristics ofFood Allergens. Milk Allergens. Egg Allergens. Fish Allergens. Seafood Allergen Overview: Focus on Crustacea. Nut Allergens. Peanut (Arachis hypogea) Allergens. Soy (Glycine max) Allergens. Wheat (Triticum aestivum) Allergens. Short Characteristics of the Other Important Food Allergens. Risk Analysis of Food Allergens.

• ISBN: 978-1-4200-5855-0
• Editorial: CRC Press
• Encuadernacion: Cartoné
• Páginas: 447
• Fecha Publicación: 01/09/2009
• Nº Volúmenes: 1
• Idioma: Inglés