Chemical and biological properties of food allergens / edited by Lucjan Jedrychowski, Harry J. Wichers. — Boca Raton, Fla. : CRC ; London : Taylor & Francis [distributor], c2010. – (63.178/C517)

Contents

    Contents
    
    Preface
    Acknowledgments
    Editors
    Contributors
    Abbreviations
    Chapter 1 Molecular， Cellular， and Physiological Mechanisms of Immunological Hyporesponsiveness/Sensitization to Food 1
    Chapter 2 Immunomodulating Properties of Food Components 43
    Chapter 3 Methods for Detection of Food Allergens 83
    Chapter 4 Recombinant Food Allergens and Their Role in Immunoassay and Immunotherapy 169
    Chapter 5 General Characteristics of Food Allergens 185
    Chapter 6 Milk Allergens 193
    Chapter 7 Egg Allergens 213
    Chapter 8 Fish Allergens 223
    Chapter 9 Seafood Allergen Overview: Focus on Crustacea 233
    Chapter 10 Nut Allergens 259
    Chapter 11 Peanut (Arachis hypogea) Allergens 267
    Chapter 12 Soy (Glycine max) Allergens 281
    Chapter 13 Wheat (Triticum aestivum) Allergens 293
    Chapter 14 Brief Characteristics of Other Important Food Allergens 319
    Chapter 15 Risk Analysis of Food Allergens 387
    Glossary 399
    Appendix 405
    Index 415