Food Allergens Biochemistry and Molecular Nutrition /
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explai...
Call Number: | Libro Electrónico |
---|---|
Main Authors: | Ćirković Veličković, Tanja (Author), Gavrović-Jankulović, Marija (Author) |
Corporate Author: | SpringerLink (Online service) |
Format: | Electronic eBook |
Language: | Inglés |
Published: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
|
Edition: | 1st ed. 2014. |
Series: | Research and Development,
|
Subjects: | |
Online Access: | Texto Completo |
Similar Items
-
Food Biopreservation
by: Galvez, Antonio, et al.
Published: (2014) -
Microwave-assisted Extraction for Bioactive Compounds Theory and Practice /
Published: (2013) -
Safe or Not Safe Deciding What Risks to Accept in Our Environment and Food /
by: Pechan, Paul, et al.
Published: (2011) -
Encapsulation Technologies for Active Food Ingredients and Food Processing
Published: (2010) -
Instant Controlled Pressure Drop (D.I.C.) in Food Processing From Fundamental to Industrial Applications /
Published: (2014)