Food allergy : molecular and clinical practice
Author(s)
Bibliographic Information
Food allergy : molecular and clinical practice
（A Science Publishers book）
CRC Press, Taylor & Francis Group, c2017
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches.
This book describes the molecular biology and immunology of major food allergens, from laboratory based science to clinical immunology, encompassing novel characterisation and quantification methods, the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers, students and allergy clinicians to accurately diagnose and manage food allergies.
Table of Contents
Biomolecular Aspects of Food Allergens. Nomenclature of Food Allergens. Nut Allergy. Egg Allergy. Fish Allergy. Recent Advances in Diagnosis and Management of Shellfish Allergy. Anisakis, Allergy and the Globalization of Food. Occupational Allergy and Asthma associated with Inhalant Food Allergens. The influence of Dietary Protein Modification during Food Processing on Food Allergy. Detection of Food Allergen Residues by Immunoassays and Mass Spectrometry. Recombinant Food Allergens for Diagnosis and Therapy. Peanut Allergy: Biomolecular Characterization for Development of a Peanut T Cell Epitope Peptide Therapy.
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