Chemical and Biological Properties of Food AllergensAuthor:
Publisher: CRC Press
Publish date: April 2008
Explains the basic mechanisms of allergenic reactions in humans Provides epidemiological data on food allergens and information on the incidence of food allergies Reviews the basic foods and food groups that cause most allergic reactions Addresses the problem of cross-contact contamination during product processing Discusses how biotechnological methods could reduce the immunoreactive and allergic properties of foods The problem of food allergies is becoming a significant epidemiological, sociological, and economic issue. Addressing chemical, analytical, and medical aspects, Chemical and Biological Properties of Food Allergens explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. Evaluating the current research literature in a concise and user-friendly format, this book characterizes basic groups of food allergens as well as commonly occurring allergens and describes various technological and biotechnological methods of lowering the immunoreactive and allergenic properties of foods.