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Plant Food Allergens Book from C.H.I.P.S.

Plant Food Allergens
edited by E.N. Clare Mills
and Peter R. Shewry

Plant Food Allergens provides a thorough, scientific and up-to-date account of the occurrence, properties and characteristics of plant food allergens. Also discussed in the text are the properties of plant food allergens in relation to dietary exposure, food processing and GM foods.

Given that the incidence of allergies is reportedly increasing in developed countries, and the idea that novel and genetically engineered crops pose threats of introducing new allergenic proteins into the diet, Plant Food Allergens is a timely and informative addition to allergen literature.

Contents

  1. Historical and Cultural Background to Plant Food Allergens
  2. Food Allergies: Clinical and Psychological Perspectives
  3. The Classification, Functions and Evolutionary Relationships of Plant Proteins in Relation to Food Allergies
  4. The 2S Albumin Proteins
  5. Plant Lipid Transfer Proteins: Relationships between Allergenicity and Structural, Biological and Technological Properties
  6. The Cereal Amylase/Trypsin Inhibitor Family Associated with Bakers’ Asthma and Food Allergy
  7. Latex Allergy and Plant Chitinases
  8. Profilins
  9. Bet v 1-homologous Allergens
  10. Plant Seed Globulin Allergens
  11. The Role of Common Properties in Determining Plant Food Protein Allergenicity
  12. Assessing the Alergenicity of Novel and GM Foods
  13. Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry

Index

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Plant Food Allergens
edited by E.N. Clare Mills and Peter R. Shewry
219 pages • $199.00 + shipping
Texas residents please add 6.75 % sales tax

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