Food Allergy : From Molecular Mechanisms to Control Strategies / by Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu.

Format:

Book

Author/Creator:

Fu, Linglin, author.

Cherayil, Bobby J., author.

Shi, Haining, author.

Wang, Yanbo, author.

Zhu, Yang, author.

Contributor:

SpringerLink (Online service)

Series:

Biomedical and Life Sciences (Springer-11642)

Language:

English

Subjects (All):

Immunology.

Food science.

Food Science.

Public Health.

Local Subjects:

Immunology.

Food Science.

Public Health.

Physical Description:

1 online resource (XIII, 216 pages) : 32 illustrations, 25 illustrations in color

Edition:

First edition 2019.

Contained In:

Springer eBooks

Place of Publication:

Singapore : Springer Singapore : Imprint: Springer, 2019.

System Details:

text file PDF

Summary:

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.

Contents:

Overview of food allergy and gut mucosal immunity

Species and structure of food allergens: epitopes and cross-reactivity

Detection and quantification methods for food allergens

Allergenicity evaluation of food proteins

Foodprocessing to eliminate food allergens and development of hypoallergenic foods

Modulation of food allergy by bioactive natural compounds and development of functional foods

Food allergy and the microbiota: implications for probiotic use in regulating allergic responses

Intestinal permeability and transport of food allergens

Risk assessment and control management of food allergens.

Other Format:

Printed edition:

ISBN:

978-981-13-6928-5

9789811369285

Access Restriction:

Restricted for use by site license.