Food allergies and intolerances : Deutsche Forschungsgemeinschaft symposium
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Bibliographic Information
Food allergies and intolerances : Deutsche Forschungsgemeinschaft symposium
VCH , DFG, c1996
- : pbk
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Text in English and German
"ISSN 0070-3982."
Papers presented at a symposium held in May 1995
Includes bibliographical references
Description and Table of Contents
Description
This text summarizes the new results of international scientists and physicians engaged in studying food allergies. Topics covered include: the molecular basis for allergenicity and modern allergen characterization; prospective testing; clinical aspects; epidemiology; validity of data; allergenic potential of transgenic organisms; the risk of food additives; food-processing and labelling; and labile and stable allergens. A German researcher has received a medical award for his contribution. This text is intended for allergologists, food chemists, forensic scientists and biochemists.
Table of Contents
- Part 1 Clinical aspects, epidemiology, validity of data: epidemiology of allergies and food intolerances caused by foods and food additives - the problem of data validity, Brunello Wuethrich
- epidemiology of adverse food reactions due to allergy of other forms of hypersensitivity, Torsten Schaefer and Johannes Ring
- classification of adverse food reactions, Johannes Ring
- discussion of methods for detection of food allergies, Juergen Knop and Joachim Saloga
- allergy to food - the significance of route of sensitization to risk assessment, Charlotte Madsen. Part 2 Molecular basis of allergenicity and allergen characterization: physiological function of MHC molecules, Hans-Georg Rammensee
- strategies for prospective testing, Andreas Radbruch
- molecular basis of allergen characterization, Kjell Aas
- characterization of allergens from plants, Wolf-Meinhard Becker
- characterization of labile and stable allergens in foods of plant origin, Stefan Vieths et al
- allergens from micro-organisms, Martin Schata. Part 3 The input of molecular biology - transgenic foods: allergenic proteins in rice - strategies for reduction and evaluation, Tsukasa Matsuda et al
- current status of the transgenic fish research, Thomas T. Chen. Part 4 Strategies of safety evaluation: evaluation of the allergenicity of food proteins - current testing possibilities and new developments focused on the role of the gastro-intestinal tract physiology, Geert F. Houben and Andre Hendrikus Penninks
- transgenic soybeans containing brazil nut 2S storage protein - issues regarding allergenicity, J.A. Nordlee et al
- safety strategies regarding allergy to bioindustrial enzymes in food processing, Torben B. Sorenson
- assessment of the allergenic potential of foods derived from genetically engineered plants - glyphosate tolerant soybean as a case study. Part 5 Main conclusions and recommendations.
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