Food Allergy

From Molecular Mechanisms to Control Strategies

Inbunden, Engelska, 2019

AvLinglin Fu,Bobby J. Cherayil,Haining Shi,Yanbo Wang,Yang Zhu

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and risk assessment and control strategies for food allergens.The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions).

Produktinformation

Utgivningsdatum2019-04-15
Mått155 x 235 x 18 mm
Vikt560 g
FormatInbunden
SpråkEngelska
Antal sidor216
FörlagSpringer Verlag, Singapore
ISBN9789811369278

Tillhör följande kategorier

Onkologi inom Medicin
Tillverkningsteknik inom Naturvetenskap och teknik
Samhällsmedicin och preventiv medicin inom Medicin

Dr. Linglin Fu is a Professor at the School of Food Science and Biotechnology, Zhejiang Gongshang University.Dr. Bobby J. Cherayil is an Associate Professor at Harvard Medical School, Mucosal Immunology and Biology Research Center, Massachusetts General Hospital.Dr. Haining Shi, DVM is an Associate Professor of Pediatrics at Harvard Medical School, Mucosal Immunology and Biology Research Center, Massachusetts General Hospital.Dr. Yanbo Wang is a Professor at the School of Food Science and Biotechnology, Zhejiang Gongshang University.Dr. Yang Zhu is a Professor at Wageningen University and Research.

Overview of food allergy and gut mucosal immunity.- Species and structure of food allergens: epitopes and cross-reactivity.- Detection and quantification methods for food allergens.- Allergenicity evaluation of food proteins.- Foodprocessing to eliminate food allergens and development of hypoallergenic foods.- Modulation of food allergy by bioactive natural compounds and development of functional foods.- Food allergy and the microbiota: implications for probiotic use in regulating allergic responses.- Intestinal permeability and transport of food allergens.- Risk assessment and control management of food allergens.