Linglin Fu; Bobby J. Cherayil; Haining Shi; Yanbo Food Allergy 9789811369278

Варианты приобретения

Цена: 19564.00р.
Кол-во:
Наличие: Поставка под заказ. Есть в наличии на складе поставщика.
Склад Америка: Есть
При оформлении заказа до: 2025-07-28
Ориентировочная дата поставки: Август-начало Сентября
При условии наличия книги у поставщика.

Добавить в корзину

в Мои желания

Автор: Linglin Fu; Bobby J. Cherayil; Haining Shi; Yanbo
Название: Food Allergy
ISBN: 9789811369278
Издательство: Springer
Классификация:

Здравоохранение и профилактическая медицина

Иммунология

Устойчивое развитие

Промышленная химия

Производство продуктов питания и напитков

ISBN-10: 9811369275
Обложка/Формат: Hardcover
Страницы: 216
Вес: 0.60 кг.
Дата издания: 2019
Язык: English
Издание: 1st ed. 2019
Иллюстрации: 25 illustrations, color; 7 illustrations, black and white; xiii, 216 p. 32 illus., 25 illus. in color.
Размер: 238 x 165 x 17
Читательская аудитория: Professional & vocational
Основная тема: Biomedicine
Подзаголовок: From Molecular Mechanisms to Control Strategies
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Германии
Описание: 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.
Дополнительное описание: 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 Allergy, Linglin Fu; Bobby J. Cherayil; Haining Shi; Yanbo