02865nam 2200937z- 450 9910619471603321202210253-0365-5348-7(CKB)5670000000391558(oapen)https://directory.doabooks.org/handle/20.500.12854/93249(oapen)doab93249(EXLCZ)99567000000039155820202210d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierUpdate on Nutrition and Food AllergyMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (202 p.)3-0365-5347-9 This book describes the causes, diagnosis, and effects of food allergy. It goes deeper into the molecular and cellular mechanisms of food allergy and, in particular, into effects of the processing of certain nutrients, e.g., cow's milk on the allergenicity of proteins. The book also focuses on new nutrients, e.g., seaweed, and possible effects on allergy and inflammation.ChemistrybicsscResearch & information: generalbicsscallergenic proteinallergenicityallergic reactionallergyatopic dermatitisbaked milkBet v 1birch pollenbite sizeCaco-2 cellchildrencow's milkcow's milk proteincutaneous sensitizationdiagnosisdiet historyeliciting doseextractsfood allergygluteninglycationgut microflorahazelnutheat-processinghen's egghens eggimmunogenicityinflammationmethylglyoxalmicrobiotan/aOASoraloral allergy syndromeoral challengeoral food challengepeanutpearpeptidesseaweedskin prick testskin-gut-axisspecific IgEsuccessful introductionthresholdstoleranceChemistryResearch & information: generalDe Jong Nicolette Wedt1320376Wichers Harry JedtDe Jong Nicolette WothWichers Harry JothBOOK9910619471603321Update on Nutrition and Food Allergy3034206UNINA