Plant Food Allergens / Edition 1

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Overview

Food-related allergies have become a highly emotive and widely discussed topic over the past few years, with substantial proportion of the population (up to 30%) considering themselves to be allergic or intolerant to at least one type of food. Also, it is widely considered that the incidence of allergies is increasing in developed countries. Furthermore, it has been suggested that novel, and in particular genetically engineered, crops pose threats of introducing new allergenic proteins into the diet. This important book provides a thorough scientific account of the current knowledge of the occurance , properties and characteristics of plant food allergens. The book also thoroughly discusses their properties in relation to dietary exposure, food processing and GM foods.

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Product Details

  • ISBN-13: 9780632059829
  • Publisher: Wiley
  • Publication date: 1/28/2004
  • Edition number: 1
  • Pages: 248
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.75 (d)

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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