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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
Group Author: Mills, E. N. Clare; Shewry, P. R. Peter R
Published:
Literature type: Electronic eBook
Language: English
Subjects:
Food allergy
Vegetables
Phytochemicals > Allergenicity
Allergens > immunology > Europe
Food Hypersensitivity > immunology > Europe
Plant Proteins > adverse effects > Europe
Plants, Edible > adverse effects > Europe
MEDICAL > Immunology
HEALTH & FITNESS > Allergies
HEALTH & FITNESS > Diseases > Immune System
Allergie alimentaire
Légumes
Composés phytochimiques > Allergenicité
Electronic books
Online Access: http://onlinelibrary.wiley.com/book/10.1002/9780470995174
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,
Carrier Form: 1 online resource (xv, 219 pages) : illustrations (some color)
Bibliography: Includes bibliographical references and index.
ISBN: 1405128712
9781405128711
1280199318
9781280199318
1405128356
9781405128353
9780470995174
0470995173
Index Number: RC596
CLC: R155.3
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 S

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