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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
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| Edición: | 1st ed. 2014. |
| Colección: | Research and Development,
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| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Food allergy and gastrointestinal tract
- Intestinal permeability and transport of food antigens
- Biochemistry and molecular biology of food allergens
- Methods for allergen identification and quantification in food matrices
- Food allergens digestibility
- Micro biota and allergic disease
- Phytochemicals and hypersensitivity disorders
- Predicting potential allergenicity of new proteins introduced by biotechnology.