02830nam 2200913z- 450 991061947160332120231214133027.03-0365-5348-7(CKB)5670000000391558(oapen)https://directory.doabooks.org/handle/20.500.12854/93249(EXLCZ)99567000000039155820202210d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierUpdate on Nutrition and Food AllergyMDPI - Multidisciplinary Digital Publishing Institute20221 electronic 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.Research & information: generalbicsscChemistrybicssccow's milk proteinpeptidesCaco-2 cellimmunogenicityallergenicityglycationoral food challengesuccessful introductionchildrenfood allergyallergycow's milkhens eggpeanuthazelnutgluteninmethylglyoxalallergic reactiongut microfloraheat-processingskin-gut-axiscutaneous sensitizationatopic dermatitismicrobiotadiet historyallergenic proteinthresholdseliciting dosebite sizehen's eggbirch pollenBet v 1OASpearoral challengeseaweedinflammationoraldiagnosisextractsoral allergy syndromeskin prick testspecific IgEbaked milktoleranceResearch & information: generalChemistryDe Jong Nicolette Wedt1320376Wichers Harry JedtDe Jong Nicolette WothWichers Harry JothBOOK9910619471603321Update on Nutrition and Food Allergy3034206UNINA