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Food Allergy: Molecular and Clinical Practice

50,00

Εκδόσεις:
ISBN: 9780367781996

Επιπλέον πληροφορίες

Εκδόσεις

Ημ. Έκδοσης

2017/08

Σελίδες

390

Μορφή

Έντυπο

23-28 ημέρες

Περιγραφή

Features

  • Covers methods used to characterize allergenic proteins, including chemical, genetic, immunological approaches and animal models
  • Discusses the interaction of allergenic proteins with the immune system
  • Discusses immunological cross-reactivity among allergens and impact on clinical reactivity
  • Provides epidemiological data on food allergies
  • Reviews different clinical and molecular diagnostic approaches in determining allergic sensitization
  • Presents current literature in the field of molecular immunology and clinical allergology
  • Serves as a guide for laboratory and clinical based scientist in the field of food allergy

Summary

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.

Περιεχόμενα

Biommolecular and Clinical Aspects of Food Allergy

 

Heimo Breiteneder

 

 

Nomenclature of Food Allergens

 

Christian Radauer

 

 

Nut Allergy

 

Dwan Price, Wesley Burks and Cenk Suphioglu

 

 

Egg Allergy

 

Paul J. Turner and Dianne E. Campbell

 

 

Fish Allergy

 

Annette Kuehn and Karthik Arumugam

 

 

Recent advances in Diagnosis and Management of Shellfish Allergy

 

Sandip D. Kamath, Roni Nugraha and Andreas L. Lopata

 

 

Anisakis, Allergy and the Globalization of Food

 

Fiona J. Baird, Yasuyuki Morishima and Hiromu Sugiyama

 

 

Occupational Allergy and Asthma Associated with Inhalant Food Allergens

 

Mohamed F. Jeebhay and Berit Bang

 

 

The Influence of Dietary Protein Modification during Food Processing on Food Allergy

 

Anna Ondracek and Eva Untersmayr

 

 

Detection of Food Allergen Residues by Immunoassays and Mass Spectrometry

 

Sridevi Muralidharan, Yiqing Zhao, Steve L. Taylor and Nanju A. Lee

 

 

Recombinant Food Allergens for Diagnosis and Therapy

 

Heidi Hofer, Anargyros Roulias, Claudia Asam, Stephanie Eichhorn, Fátima Ferreira, Gabriele Gadermaier and Michael Wallner

 

 

Peanut Allergy – Biomolecular Characterization for Development of a Peanut T-Cell Epitope Peptide Therapy

 

Jennifer M. Rolland, Sara R. Prickett and Robyn E. OHehir

 

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