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Food allergy and intolerance : current issues and concerns /
The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media. Bringing together contributions from leadi...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, U.K. :
Royal Society of Chemistry,
2002.
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| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 285. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media. Bringing together contributions from leading experts in food allergy, this book covers the latest developments in the field of food allergy and intolerance, including the major allergens nuts, milk, soya, seafood, and sesame, and foods to which intolerance is common - gluten, lactose and food additives. Technical aspects of allergens are co. |
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| Notas: | "This book contains [the papers of] the lectues that were given at the conference ... held in London at the end of 2001"--Preface. |
| Descripción Física: | 1 online resource (xviii, 181 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 0854048812 9780854048816 9781847559449 1847559441 |