Plant food allergens
| Otros Autores: | , |
|---|---|
| Formato: | Libro |
| Idioma: | Inglés |
| Publicado: |
Oxford [etc.] :
Blackwell Science
cop. 2004.
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| Materias: | |
| Ver en Universidad de Navarra: | https://unika.unav.edu/discovery/fulldisplay?docid=alma991010433099708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es |
Tabla de Contenidos:
- Preface: Historical and Cultural Background to Plant Food Allergies. Chapter 1. Food Allergies - Clinical and Psychosocial 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 a-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 Food Protein Allergenicity. Chapter 11. Assessing the Allergenicity of Novel and GM Foods. Chapter 12. Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry.
