Автор: Tong-Jen Fu; Lauren S. Jackson; Kathiravan Krishna Название: Food Allergens ISBN: 3319882783 ISBN-13(EAN): 9783319882789 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Поставка под заказ.
Описание:
This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels.
Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
Автор: Tanja ?irkovi? Veli?kovi?; Marija Gavrovi?-Jankulo Название: Food Allergens ISBN: 1493945599 ISBN-13(EAN): 9781493945597 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food allergy and gastrointestinal tract.- Intestinal permeability and transport of food antigens.- Biochemistry and molecular biology of food allergens.- Methods for allergen identification and quantification in food matrices.- Food allergens digestibility.- Micro biota and allergic disease.- Phytochemicals and hypersensitivity disorders.- Predicting potential allergenicity of new proteins introduced by biotechnology.
Название: Food Allergens ISBN: 1493908405 ISBN-13(EAN): 9781493908400 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens. Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to digestion and processing, seem to predominate among food allergens. Digestion susceptibility of food allergens that sensitize via the gastrointestinal tract and stability to food processing conditions are inherently related to protein structural features. Thereby, physiological changes in the digestion process, pathological conditions affecting digestion, as well as procedures and food processing conditions that affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals coming from the diet and micro biome can modulate regulatory mechanisms of the mucosal immune system and influence mucosal immunity and intestinal barrier function. The detection of allergenic ingredients in food products has received increased attention from the food industry and legislative and regulatory agencies over recent years. This has resulted in the improvement of applied safety measures that provide protection for food-allergic consumers and development of sensitive and highly specific analytical methods of food allergens detection. Food allergy is an important and common health issue and therefore there is a need to characterize the sensitizing potential of newly introduced proteins in genetically engineered foods. A combination of in vitro and in silico methods provide information that contributes to safety assessment. Suitable in vivo models may provide a more holistic assessment of allergenic potential of novel food proteins.
In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year - unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing.
With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized.
Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. Chemical and Biological Properties of Food Allergens evaluates the current research literature in a concise format - a must for food product developers and biochemists.
Автор: Tong-Jen Fu; Lauren Jackson; Kathiravan Krishnamur Название: Food Allergens ISBN: 3319665855 ISBN-13(EAN): 9783319665856 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
Автор: Jedrychowski, Lucjan Название: Chemical and Biological Properties of Food Allergens ISBN: 142005855X ISBN-13(EAN): 9781420058550 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Поставка под заказ.
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