Jedrychowski / Wichers Chemical and Biological Properties of Food Allergens

Erscheinungsjahr 2012
ISBN: 978-1-4200-5857-4
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 447 Seiten

Reihe: Chemical & Functional Properties of Food Components

In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year – unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing.

With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized.

Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. Chemical and Biological Properties of Food Allergens evaluates the current research literature in a concise format – a must for food product developers and biochemists.

Zielgruppe

Food chemists, biochemists, and food product developers.

Autoren/Hrsg.

Jedrychowski, Lucjan

Wichers, Harry J.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Molecular, Cellular, and Physiological Mechanisms of Immunological Hyporesponsiveness/Sensitization to Food, Elzbieta Kucharska, Joanna Bober, and Tadeusz Ogonski
Immunomodulating Properties of Food Components, Lucjan Jedrychowski, Anna Halász, Edina Németh, and András Nagy
Methods for Detection of Food Allergens, Lucjan Jedrychowski, André H. Penninks, Maciej Kaczmarski, Beata Cudowska, Elzbieta Korotkiewicz-Kaczmarska, Andrea Harrer, Anja Maria Erler, Gabriele Gadermaier, Michael Faltlhansl, Fátima Ferreira, and Martin Himly
Recombinant Food Allergens and Their Role in Immunoassay and Immunotherapy, Karin Hoffmann-Sommergruber, Christina Oberhuber, and Merima Bublin
General Characteristics of Food Allergens, Lucjan Jedrychowski
Milk Allergens, Barbara Wróblewska and Lucjan Jedrychowski
Egg Allergens, Sabine Baumgartner
Fish Allergens, Patrick Weber and Angelika Paschke
Seafood Allergen Overview: Focus on Crustacea, Andreas Lopata and Samuel Lehrer
Nut Allergens, Agata Szymkiewicz
Peanut (Arachis hypogea) Allergens, Agata Szymkiewicz
Soy (Glycine max) Allergens, Sabine Baumgartner
Wheat (Triticum aestivum) Allergens, Joanna Leszczynska
Short Characteristics of the Other Important Food Allergens, Lucjan Jedrychowski, Matthias Egger, Michael Hauser, Georg Schmidt, Nicole Wopfner, Fátima Ferreira, Michael Wallner, and Andreas Lopata
Risk Analysis of Food Allergens, M. Q. I. Spanjersberg, N. B. Lucas Luijckx, and G. F. Houben
Glossary
Appendix
Index

Über Autor(innen)

Lucjan Jedrychowski, Polish Academy of Sciences, Olsztyn
Harry Wichers, Agrotech & Food Sciences Group, Wageningen, The Netherlands