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Chemical and biological properties of food allergens.


Chemical and biological properties of food allergens.

Ed. by Lucjan Jedrychowski and Harry J. Wichers.

CRC / Taylor & Francis


425 pages



Chemical and functional properties of food components series


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.

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Title Annotation:Chemical and functional properties of food components series
Publication:SciTech Book News
Article Type:Brief article
Date:Dec 1, 2009
Previous Article:Microbial pathogenomics.
Next Article:Calcium and magnesium in drinking-water; public health significance.

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