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...

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Bibliographic Details
Other Authors:	Mills, E. N. Clare, Shewry, P. R. (Peter R.)
Format:	eBook
Language:	English
Published:	Oxford ; Malden, MA : Blackwell Science, ©2004.
Subjects:	Food allergy. Vegetables. Phytochemicals > Allergenicity. Allergens > immunology. Food Hypersensitivity > immunology. Plant Proteins > adverse effects. Plants, Edible > adverse effects. Europe. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

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