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.