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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 |
Tabla de Contenidos:
- The Early Life Origins of Food Allergy; Proteins as Allergens: a Toxicological Perspective; Milk Allergy; Peanut and Tree Nut Allergy: Why so Scary?; Allergenicity of Soya Bean Lecithins and Identification of a Pollen-related Allergen in a Commercial Soya Protein Isolate; Seafood Allergy and Allergens; Sesame Allergy; Food Allergen Risk Management
- A Matter of Life or Death?; Do Food Additives Cause Hyperactivity?; Lactose Intolerance: A Summary; Coeliac Disease: A Clinical Update; Coeliac Disease: A Consumer Perspective; Food Allergy and Intolerance: What Challenges do they pose to the Food Industry?; Retailer Perspective on Food Allergy; The Impact of Cooking on Protein Antigenicity; Are Novel Foods a Source of Novel Allergens?; The Detection of Trace Amounts of Allergenic Proteins in Food
- Towards the Development of a Dipstick Assay; Index.