Printer Friendly

Chemical and biological properties of food allergens.

9781420058550

Chemical and biological properties of food allergens.

Ed. by Lucjan Jedrychowski and Harry J. Wichers.

CRC / Taylor & Francis

2010

425 pages

$159.95

Hardcover

Chemical and functional properties of food components series

QR188

Chemistry, biology, food science, and various permutations of them are the perspectives researchers bring as they explain the mechanisms involved in hypersensitive responses and threats caused by ingesting food-stuffs and their components that are often associated with modern food-processing technologies. They incorporate into their accounts elements of social education, so that the volume could be useful to consumers and other non-technical readers as well as to scientists. They begin by reviewing fundamentals and general features, such as molecular, cellular, and physiological mechanisms of immunological hyper-responsiveness and sensitization to food; immuno-modulating properties of food components; methods for detecting food allergens; recombinant food allergens and their role in immunoassay and immunotherapy; and general characteristics of food allergens. Then they survey allergens in milk, eggs, fish, crustacea and other seafood, nuts, peanuts, soy, wheat, and other foods. A final chapter examines risk analysis.

([c]2009 Book News, Inc., Portland, OR)

COPYRIGHT 2009 Book News, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2009 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Chemical and functional properties of food components series
Publication:SciTech Book News
Article Type:Brief article
Date:Dec 1, 2009
Words:181
Previous Article:Microbial pathogenomics.
Next Article:Calcium and magnesium in drinking-water; public health significance.
Topics:


Related Articles
Chemical and Functional Properties of Food Components. (Bookshelf).
Methods of Analysis of Food Components and Additives.
Carcinogenic and Anticarcinogenic Food Components.
Water properties of food, pharmaceutical, and biological materials.
Chemical and Functional Properties of Food Components, 3d ed.
Mineral components in foods.
Supercritical fluid extraction of nutraceuticals and bioactive compounds.
Oils and fats in the food industry.
Progress is food chemistry.
The food safety hazard guidebook.

Terms of use | Privacy policy | Copyright © 2021 Farlex, Inc. | Feedback | For webmasters