Chemical and Biological Properties of Food Allergens

Informationen zum Autor Lucjan Jedrychowski, Polish Academy of Sciences, Olsztyn Harry Wichers, Agrotech & Food Sciences Group, Wageningen, The Netherlands Zusammenfassung The problem of food allergies is a significant sociological and economic issue. Addressing chemical, analytical, and medical aspects, this title explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. Inhaltsverzeichnis Molecular, Cellular, and Physiological Mechanisms of Immunological Hyporesponsiveness/Sensitization to Food. Immunomodulating Properties of Food Components. Methods for Detection of Food Allergens. Recombinant Food Allergens and Their Role in Immunoassay and Immunotherapy. General Characteristics of Food 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.

Produktdetails

• Autoren: Lucjan Wichers Jedrychowski
• Mitarbeit: Lucjan Jedrychowski (Herausgeber), Jedrychowski Lucjan (Herausgeber), Harry J. Wichers (Herausgeber)
• Verlag: Taylor & Francis Ltd.
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 28.09.2009
• EAN: 9781420058550
• ISBN: 978-1-4200-5855-0
• Seiten: 450
• Serien: Chemical & Functional Properties of Food Components; Chemical & Functional Properties of Food Components
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Technik > Chemische Technik; Ratgeber > Gesundheit; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General