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Author:   EN Mills ,  Peter R. Shewry
Publisher:   John Wiley and Sons Ltd
Imprint:   Blackwell Science Ltd
Dimensions:   Width: 17.70cm , Height: 2.00cm , Length: 25.00cm
Weight:   0.700kg
ISBN:  

9780632059829

ISBN 10:   0632059826
Pages:   248
Publication Date:   10 December 2003
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Unknown
Availability:   Out of stock  

Table of Contents

Contributors. Preface: Historical and Cultural Background to Plant Food Allergens. Chapter 1: Food Allergies- Clinical and Psychological Perspectives. Chapter 2: The Classification, Functions and Evolutionary Relationships of Plant Proteins in Relation to Food Allergies. Chapter 3: The 2S Albumin Proteins. Chapter 4: Plant Lipid Transfer Proteins: Relationships between Allergenicity and Structural, Biological and Technological Properties. Chapter 5: The Cereal Amylase/Trypsin Inhibitor Family Associated with Bakers? Asthma and Food Allergy. Chapter 6: Latex Allergy and Plant Chitinases. Chapter 7: Profilins. Chapter 8: Bet v 1-homologous Allergens. Chapter 9: Plant Seed Globulin Allergens. Chapter 10: The Role of Common Properties in Determining Plant Protein Allergenicity. Chapter 11: Assessing the Alergenicity of Novel and GM Foods. Chapter 12: Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry. Index

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E. N. Clare Mills is the editor of Plant Food Allergens, published by Wiley. Peter R. Shewry is the editor of Plant Food Allergens, published by Wiley.

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