Plant food allergens /
Food-related allergies have become a highly emotive and widely discussed topic over the past few years, with substantial proportion of the population (up to 30%) considering themselves to be allergic or intolerant to at least one type of food. Also, it is widely considered that the incidence of alle...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Oxford ; Malden, MA :
Blackwell Science,
©2004.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Food-related allergies have become a highly emotive and widely discussed topic over the past few years, with substantial proportion of the population (up to 30%) considering themselves to be allergic or intolerant to at least one type of food. Also, it is widely considered that the incidence of allergies is increasing in developed countries. Furthermore, it has been suggested that novel, and in particular genetically engineered, crops pose threats of introducing new allergenic proteins into the diet. This book provides a thorough scientific account of contemporary knowledge of the occurance, properties and characteristics of plant food allergens. It also thoroughly discusses their properties in relation to dietary exposure, food processing and GM foods. |
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| Physical Description: | 1 online resource (xv, 219 pages) : illustrations (some color) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1405128712 9781405128711 1280199318 9781280199318 1405128356 9781405128353 9780470995174 0470995173 9780632059829 0632059826 |