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E-book

Title Plant food allergens / edited by E.N. Clare Mills, Peter R. Shewry
Published Oxford ; Malden, MA : Blackwell Science, [2004]
©2004
Online access available from:
Wiley Online Books    View Resource Record  

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Description 1 online resource (xv, 219 pages) : illustrations (some color)
Contents Cover -- Title -- Table of Contents -- Contributors -- Preface -- 1 Food Allergies: Clinical and Psychosocial Perspectives -- 2 The Classification, Functions and Evolutionary Relationships of Plant Proteins in Relation to Food Allergies -- 3 The 2S Albumin Proteins -- 4 Plant Lipid Transfer Proteins: Relationships between Allergenicity and Structural, Biological and Technological Properties -- 5 The Cereal alpha-Amylase/Trypsin Inhibitor Family Associated with Bakers' Asthma and Food Allergy -- 6 Latex Allergy and Plant Chitinases -- 7 Profilins -- 8 Bet v 1-Homologous Allergens -- 9 Plant Seed Globulin Allergens -- 10 The Role of Common Properties in Determining Plant Food Protein Allergenicity -- 11 Assessing the Allergenicity of Novel and GM Foods -- 12 Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry
Summary Food-related allergies have become a highly emotive and widely discussed topic over the past few years, with substantial proportion of the population (up to 30%) considering themselves to be allergic or intolerant to at least one type of food. Also, it is widely considered that the incidence of allergies is increasing in developed countries. Furthermore, it has been suggested that novel, and in particular genetically engineered, crops pose threats of introducing new allergenic proteins into the diet. This book provides a thorough scientific account of contemporary knowledge of the occurance, properties and characteristics of plant food allergens. It also thoroughly discusses their properties in relation to dietary exposure, food processing and GM foods
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Allergens -- immunology.
Food Hypersensitivity -- immunology.
Plant Proteins -- adverse effects.
Plants, Edible -- adverse effects.
Food allergy.
Phytochemicals -- Allergenicity.
Vegetables.
Europe.
Form Electronic book
Author Mills, E. N. Clare.
Shewry, P. R. (Peter R.)
ISBN 0470995173
0632059826 (hbk. ; alk. paper)
1280199318
1405128356 (electronic bk.)
1405128712 (electronic bk.)
9780470995174
9780632059829 (hbk. ; alk. paper)
9781280199318
9781405128353 (electronic bk.)
9781405128711 (electronic bk.)
(hbk. ; alk. paper)