EAN: 9789811369278

FOOD ALLERGY - LINGLIN FU BOBBY J CHERAYIL HAIN...

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 allergic 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.

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