Allergens from Novel Foods

Detection, Evaluation, and Control
Erscheinungsjahr 2027
ISBN: 978-981-9243-40-2
Verlag: Springer

Buch, Englisch, 427 Seiten, Format (B × H): 155 mm x 235 mm

This book focuses on the allergy concerns around different types of novel foods, investigating in detail the detection and quantification of allergens in novel foods, allergenicity assessment strategies for novel food proteins, and processing approaches to reduce allergenicity. Studies on novel foods and allergens have attracted engineers and scientists from various disciplines, such as food science and engineering, allergology, protein science, computer appl. in life sciences, and biological techniques. This book emphasizes scientificity and rigor while paying more attention to the versatility of the graphical form including the creation of 3D dynamic models, visual presentation of scientific data, experimental processes and virtualized simulations of scenarios. Meanwhile, establishing the resource platform for allergen research, comprising online databases, technical guidelines, and case studies, would provide a comprehensive information hub for researchers, food engineers and policy makers to achieve precise and systematic breakthroughs in the allergenic risk control of novel foods.

Zielgruppe

Research

Autoren/Hrsg.

Sun, Na

Che, Huilian

Xu, Jiao

Zhou, Cui

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Forschung und Information Forschungsmethodik, Wissenschaftliche Ausstattung
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Klinische und Innere Medizin Allergologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Biowissenschaften Biowissenschaften

Inhaltsverzeichnis

Preface.- Introduction.- Novel foods and allergens.- Detection of allergens from novel foods.- Allergenicity assessment of novel foods.- Allergenicity reduction of novel foods.- Concluding Remarks and Future Prospect.

Über Autor(innen)

Dr. Na Sun received the Ph.D. degree in Nutrition and Food Safety from China Agricultural University, Beijing, China in 2015. She has been working in School of Food Science and Technology, Dalian Polytechnic University since 2015, and is currently a professor and Ph.D. supervisor. From July 2022 to July 2023 she worked as a visiting scholar at the Swiss Institute of Allergy and Asthma, University of Zurich, Switzerland. Dr. Sun serves as the board member of Special Food Branch, Chinese Institute of Food Science and Technology, the vice director of Engineering Research Center of Aquatic Products, Liaoning Province, and the Young Editorial Board member of Journal of Integrative Agriculture, Journal of Chinese Institute of Food Science and Technology, and Science and Technology of Food Industry.

Dr. Huilian Che obtained a Bachelor of Preventive Medicine degree in 2000 and a Doctor of Nutrition and Food Hygiene degree in 2005, both from Harbin Medical University.

Dr. Che is a professor at the College of Food Science and Nutritional Engineering, China Agricultural University, and the director of the Special Food Research Center of China Agricultural University. She also serves as the secretary - general of the Expert Group on School Food Safety and Nutrition and Health of the Ministry of Education, the vice - chairperson of the Special Food Branch of the Chinese Institute of Food Science and Technology, the director of the Nutrition and Health Research Center and the director of the Key Laboratory at the Modern Agricultural Industry Research Institute of China Agricultural University in Chengdu, Sichuan. She is also an expert member of the China Liaison Office of the Codex Alimentarius Commission.

Dr. Jiao Xu, Ph.D. in Nutritional Science, currently serves as the Discipline Inspection Commission Secretary and Associate Research Fellow at the China National Center for Food Safety Risk Assessment. She holds multiple academic appointments including Master's Supervisor at China Agricultural University, Deputy Secretary-General of the Chinese Student Nutrition and Health Promotion Association, and Registered Dietitian with the Chinese Nutrition Society and membership in the Expert Committee of Regulatory Standards at the Chinese Nutrition Society, adjunct professorship in the Ministry of Commerce's "Belt and Road" International Training Program, and editorial board positions for both the Chinese Journal of Food Hygiene and Chinese Journal of Health Supervision.

Dr. Cui Zhou received her B.E. degree in College of Food Science and Engineering from Shandong Agricultural University, Taian, China, in 2009, and the Ph.D. degree in College of Food Science and Nutritional Engineering from China Agricultural University, Beijing, China in 2014. Since Aug. 2014, Dr. Zhou has been in School of Public Health, Capital Medical University as Lecture and Associate Professor.

Dr. Zhou focuses on the research of association between diseases, nutrients and intestinal microbiota and the related mechanism. Her recent research interests include the influence of gut flora on the progress of food allergy, especially the beneficial effect of Clostridia on the ovalbumin induced allergy. Since 2011, Dr. Zhou has published 16 peer-reviewed scientific papers in international journals and conferences. She is a member of Chinese Nutrition Society and served as a reviewer and young editorial member of several international journals. Besides, she presided over the implementation of three scientific research projects and participated in the compilation of three national textbooks.