Ch. 1. The early life origins of food allergy -- Ch. 2. Proteins as allergens: a toxilogical perspective -- Ch. 3. Milk allergy -- Ch. 4. Peanut and tree nut allergy: why so scary? -- Ch. 5. Allergeniscity of soya bean lecithins and identification of a pollen related allergen in a commercial soya protein isolate -- Ch. 6. Seafood allergy and allergens -- Ch. 7. Sesame allergy -- Ch. 8. Food allergen risk management - a matter of life or death? -- Ch. 9. Do food additives cause hyperactivity? -- Ch. 10. Lactose intolerance: a summary. Ch. 11. Coelliac disease: a clinical update -- Ch.12. Coelliac disease: a consumer perspective -- Ch. 13. Food Allerfy and intolerance: what challenges do they pose to the food industry? -- Ch. 14. Retailer perspective on food allergy -- Ch. 15. The impact of cooking on protein antigenicity -- Ch. 16. Are novel foods a source of novel allergens? -- Ch. 17. The detection of trace amounts of allergenic proteins in food - towards the development of a dipstick assay
Summary
Contains papers given at a conference in London in 2001
Notes
Contains papers given at a conference in London in 2001