| Description |
1 online resource (238 pages) |
| Contents |
Half title; Title; Contents; Contributors; Preface; 1 Food Allergies: Clinical and Psychosocial Perspectives, Montserrat Fernandez-Rivas et al; 2 The Classification, Functions and Evolutionary Relationships of Plant Proteins in Relation to Food Allergies, Peter R. Shewry et al; 3 The 2S Albumin Proteins, Rafael I. Morion et al; 4 Plant Lipid Transfer Proteins: Relationships between Allergenicity and Structural, Biological and Technological Properties, Didier Marion et al; 5 The Cereal alpha-Amylase/Trypsin Inhibitor Family Associated with Bakers' Asthma and Food Allergy, Gabriel Salcedo et al |
|
6 Latex Allergy and Plant Chitinases, Rosa Sanchez-Monge et al7 Profilins, Christial Radauer et al; 8 Bet v 1-Homologous Allergens, Karin Hoffmann et al; 9 Plant Seed Globulin Allergens, E.N. Clare Mills; 10 The Role of Common Properties in Determining Plant Food Protein Allergenicity, E.N. Clare Mills; 11 Assessing the Allergenicity of Novel and GM Foods, Rene Crevel et al; 12 Monitoring of and Technological |
| Summary |
This volume provides a thorough scientific account of contemporary knowledge of the occurrence, properties and characteristics of plant food allergens. It also thoroughly discusses their properties in relation to dietary exposure, food processing and GM foods |
| Notes |
Print version record |
| Subject |
Food allergy.
|
|
Vegetables.
|
|
Phytochemicals -- Allergenicity
|
|
Food Hypersensitivity
|
|
Vegetables
|
|
Food allergy.
|
|
Phytochemicals -- Allergenicity.
|
|
Vegetables.
|
| Form |
Electronic book
|
| ISBN |
9780470995167 |
|
0470995165 |
|
