Plant Food Allergens

ISBN: 9780632059829 出版年：2008 页码：238 E N Clare Mills Peter R Shewry Wiley

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