| View Larger Image | Chemical and Biological Properties of Food Allergens (Chemical & Functional Properties of Food Components) | Hardcoverby Lucjan Jedrychowski (Author)
| List Price: | $159.95 | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | CRC | | Edition: | 1st Edition | | Page Count: | 447 Pages | | Publication Date: | September 28, 2009 | | Sales Rank: | 2,390,678nd |
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EDITORIAL REVIEWS |
Product Description
Introduces Ways to Lower Immuno-Reactive and Allergenic Properties In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year – unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing.Reviews the Common Food Culprits for Most Allergic ReactionsWith contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized. Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. Chemical and Biological Properties of Food Allergens evaluates the current research literature in a concise format – a must for food product developers and biochemists. |
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