Описание: The Sixth edition of Lockey and Ledford`s Allergens and Allergen Immunotherapy continues to provide comprehensive coverage of all types of allergens and allergen vaccines, providing clinicians the essential information they need to accurately diagnose and manage all allergic conditions.
Название: Determination Of Target Xenobiotics ISBN: 149878013X ISBN-13(EAN): 9781498780131 Издательство: Taylor&Francis Рейтинг: Цена: 41342.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Xenobiotics are chemical compounds foreign to a given biological system. This reference will help the analyst develop effective and validated analytical strategies for the analysis of hundreds of different xenobiotics on hundreds of different sample types, quickly, accurately and at acceptable cost.
Автор: Singh, A.B. Название: Allergy and Allergen Immunotherapy ISBN: 1774636654 ISBN-13(EAN): 9781774636657 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Поставка под заказ.
Автор: Shibamoto, Takayuki Название: Chromatographic Analysis of Environmental and Food Toxicants ISBN: 0824701453 ISBN-13(EAN): 9780824701451 Издательство: Taylor&Francis Рейтинг: Цена: 41342.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Gray Christina Название: Be Free Cooking: The Allergen Aware Cook ISBN: 0990702308 ISBN-13(EAN): 9780990702306 Издательство: Неизвестно Рейтинг: Цена: 2757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Klimov Название: Textbook of Allergen Tolerance ISBN: 3031043081 ISBN-13(EAN): 9783031043086 Издательство: Springer Рейтинг: Цена: 11179.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Allergies are a significant health issue, yet few books exist on allergen tolerance of separation; here the author classifies allergen tolerance breakdown in specific types, according to the possibility that the autonomic breakdown of allergen tolerance in the unified airway depends on a deficit of pro-tolerogenic neurotransmitters at the local level. This paradigm, which explains the pathogenesis of allergic disorders, opens to new approaches to allergen-specific immunotherapy (AIT). While focusing on the new atopic disorders of the unified airway, such as local allergic rhinitis, "dual" allergic rhinitis, local allergic asthma, and local allergic conjunctivitis, the work combines clinical examples of allergic diseases and their treatment with their immunological background. The topics range from the specific immune-derived maintenance of allergen tolerance and the role of the neuroimmune network in allergic inflammation to conventional atopic diseases and more particular issues of local atopic disorders in the unified airway, oral tolerance, and its breakdown, and its translation in genitourinary aspects of allergic inflammation. Specific chapters are also devoted to allergen-specific immunotherapy (AIT) and anti-allergy treatments. Thought for upper graduate students, it will also be a valued resource for allergy practitioners, pulmonologists, ENT specialists, pediatricians, and translational researchers. Textbook of Allergen Tolerance includes classical didactic features such as abstracts, keywords, background notes, discussion points, and Q&A., as well as 20 audio files Text-to-Speech for the visually impaired, and 10 video to support the readers.
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.
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.
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.
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: Nollet, Leo M.L. Название: Food Allergens ISBN: 1439815038 ISBN-13(EAN): 9781439815038 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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