Chemical and Biological Properties of Food Allergens (Chemical and Functional Properties of Food Components Series)

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.

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.

Molecular, cellular, and physiological mechanisms of immunological hyporesponsiveness/sensitization to food / Elżbieta Kucharska, Joanna Bober, and Tadeusz Ogoński Immunomodulating properties of food components / Lucjan Jędrychowski ... [et al.] Methods for detection of food allergens / Lucjan Jędrychowski ... [et al.] Recombinant food allergens and their role in immunoassay and immunotherapy / Karin Hoffmann-Sommergruber, Christina Oberhuber, and Merima Bublin General characteristics of food allergens / Lucjan Jędrychowski Milk allergens / Barbara Wróblewska and Lucjan Jędrychowski Egg allergens / Sabine Baumgartner and Patricia Schubert-Ullrich 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 and Patricia Schubert-Ullrich Wheat (triticum aestivum) allergens / Joanna Leszczynska Short characteristics of the other important food allergens / Lucjan Jędrychowski ... [et al.] Risk analysis of food allergens / M.Q.I. Spanjersberg, Niels Lucas Luijckx, and Geert Houben. Molecular, cellular, and physiological mechanisms of immunological hyporesponsiveness/sensitization to food / Elżbieta Kucharska, Joanna Bober, and Tadeusz Ogoński -- Immunomodulating properties of food components / Lucjan Jędrychowski [und weitere] -- Methods for detection of food allergens / Lucjan Jędrychowski [und weitere] -- Recombinant food allergens and their role in immunoassay and immunotherapy / Karin Hoffmann-Sommergruber, Christina Oberhuber, and Merima Bublin -- General characteristics of food allergens / Lucjan Jędrychowski -- Milk allergens / Barbara Wróblewska and Lucjan Jędrychowski -- 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 Jędrychowski [und weitere] -- Risk analysis of food allergens / M.Q.I. Spanjersberg, N.B. Lucas Luijckx, and G.F. Houben Molecular, cellular, and physiological mechanisms of immunological hyporesponsiveness/sensitization to food / Elżbieta Kucharska, Joanna Bober, and Tadeusz Ogoński Immunomodulating properties of food components / Lucjan Jędrychowski ... [et al.] Methods for detection of food allergens / Lucjan Jędrychowski ... [et al.] Recombinant food allergens and their role in immunoassay and immunotherapy / Karin Hoffmann-Sommergruber, Christina Oberhuber, and Merima Bublin General characteristics of food allergens / Lucjan Jędrychowski Milk allergens / Barbara Wróblewska and Lucjan Jędrychowski 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 Jędrychowski ... [et al.] Risk analysis of food allergens / M.Q.I. Spanjersberg, N.B. Lucas Luijckx, and G.F. Houben.