Food Allergy - Linglin Fu Bobby J Cherayil Haining Shi Gebunden

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so it covers a broad range of topics including: the basic immunology of food allergies including crosstalk between gut mucosal immunity and allergens types of food allergens structure of food allergen epitopes and cross-reactivity detection and quantification methods for food allergens in vitro and in vivo models for evaluating allergenicity novel food processing methods for the development of hypoallergenic foods bioactive natural compounds and functional foods for alleviating allergi c reactions modulation of the microbiota in food allergies and use of probiotics in allergic response regulation 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). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies and will provide food producers and processors as well as government inspectors with valuable insights into evaluation risk assessment and control strategies for allergens. Lastly it will benefit upper-level undergraduate and graduate students in food science and safety public health medicine nutrition and related fields.