Food Allergies
portes grátis
Food Allergies
Processing Technologies for Allergenicity Reduction
Lajnaf, Roua
Taylor & Francis Ltd
10/2024
330
Dura
9781032556963
Pré-lançamento - envio 15 a 20 dias após a sua edição
Descrição não disponível.
About the Editor. List of Contributors. Preface. Acknowledgements. Section I Food Allergy and Allergens: An Overview. Chapter 1 Food Allergies: Recent Advances about Prevalence, Allergens, Physicopathologic Mechanism, Diagnosis and Immunotherapy. Chapter 2 Food Allergens: History, Physical Examination and Molecular Structure. Section II Food Processing Technologies and Allergenicity. Chapter 3 Cow's Milk Allergy: From Allergens to Cross-Reactivity and Effect of Thermal and Nonthermal Processing Technologies on Allergenicity of Dairy Products. Chapter 4 A Journey through Peanut Processing Techniques for Mitigating Allergenicity: Unveiling Hypoallergenic Alternatives for Peanut-Allergic Patients. Chapter 5 Effect of Food Processing on Allergenicity of Egg Proteins. Chapter 6 Sesame Allergy: Presentation, Prevalence and Effect of Processing on the Allergenicity of Proteins. Chapter 7 Lupine Allergy: Prevalence, Cross-Reactivity and Effect of Food Processing. Chapter 8 Tree Nut Allergy: Effect of Thermal and Non-Thermal Processing on Allergenicity of Tree Nuts. Chapter 9 Processing Wheat Foods and Allergenicity. Chapter 10 Food Allergies and Processing of Soy Products. Chapter 11 Mustard Allergy and Allergens: Effect of Processing on Allergenicity. Chapter 12 Food Processing and Allergens of Fish and Shellfish. Chapter 13 Mushroom Allergy, Allergens, Cross-Reactivity and Processing Effects on Allergenicity. Section III Food Allergy Management in the Food Industry. Chapter 14 Principles for Allergen Management, Control in the Food Industry and Allergenic Food Additives. Chapter 15 Food Processing Technology to Produce Hypoallergenic Food with High Quality. Chapter 16 Promising Processing Technologies for Allergenicity Reduction and Their Limitations and Perspectives. Index.
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peanuts;tree nuts;shellfish;allergenic potential;cross contamination;hypoallergenic food
About the Editor. List of Contributors. Preface. Acknowledgements. Section I Food Allergy and Allergens: An Overview. Chapter 1 Food Allergies: Recent Advances about Prevalence, Allergens, Physicopathologic Mechanism, Diagnosis and Immunotherapy. Chapter 2 Food Allergens: History, Physical Examination and Molecular Structure. Section II Food Processing Technologies and Allergenicity. Chapter 3 Cow's Milk Allergy: From Allergens to Cross-Reactivity and Effect of Thermal and Nonthermal Processing Technologies on Allergenicity of Dairy Products. Chapter 4 A Journey through Peanut Processing Techniques for Mitigating Allergenicity: Unveiling Hypoallergenic Alternatives for Peanut-Allergic Patients. Chapter 5 Effect of Food Processing on Allergenicity of Egg Proteins. Chapter 6 Sesame Allergy: Presentation, Prevalence and Effect of Processing on the Allergenicity of Proteins. Chapter 7 Lupine Allergy: Prevalence, Cross-Reactivity and Effect of Food Processing. Chapter 8 Tree Nut Allergy: Effect of Thermal and Non-Thermal Processing on Allergenicity of Tree Nuts. Chapter 9 Processing Wheat Foods and Allergenicity. Chapter 10 Food Allergies and Processing of Soy Products. Chapter 11 Mustard Allergy and Allergens: Effect of Processing on Allergenicity. Chapter 12 Food Processing and Allergens of Fish and Shellfish. Chapter 13 Mushroom Allergy, Allergens, Cross-Reactivity and Processing Effects on Allergenicity. Section III Food Allergy Management in the Food Industry. Chapter 14 Principles for Allergen Management, Control in the Food Industry and Allergenic Food Additives. Chapter 15 Food Processing Technology to Produce Hypoallergenic Food with High Quality. Chapter 16 Promising Processing Technologies for Allergenicity Reduction and Their Limitations and Perspectives. Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
