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Plant food allergens

Author: E N Clare Mills; P R Shewry
Publisher: Oxford ; Malden, MA : Blackwell Science, ©2004.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

aeowell--known and respected editors in charge of an international team of contributing authors aeothe topic of plant--food allergens is of huge importance to the food industry and medical  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: E N Clare Mills; P R Shewry
ISBN: 0632059826 9780632059829
OCLC Number: 51893249
Description: xv, 219 pages : illustrations (some color) ; 25 cm
Contents: Plant Food Allergens --
Preface: Historical and Cultural Background to Plant Food Allergies --
Food Allergies: Clinical and Psychosocial Perspectives --
The Classification, Functions and Evolutionary Relationships of Plant --
Proteins in Relation to Food Allergies --
The 2S Albumin Proteins --
Plant Lipid Transfer Proteins: Relationships between Allergenicity and Structural, Biological and Technological Properties. --
The Cereal a-Amylase/Trypsin Inhibitor Family Associated with Bakers' Asthma and Food Allergy --
Latex Allergy and Plant Chitinases --
Profilins --
Bet v 1-homologous Allergens --
Plant Seed Globulin Allergens --
The Role of Common Properties in Determining Plant Food Protein --
Allergenicity --
Assessing the Allergenicity of Novel and GM Foods --
Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry.
Responsibility: edited by E.N. Clare Mills, Peter R. Shewry.
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