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Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others]
| Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others] |
| Edizione | [Fifth edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (626 p.) |
| Disciplina | 616.97/5 |
| Altri autori (Persone) | MetcalfeDean D |
| Soggetto topico |
Al·lèrgia alimentària
Additius alimentaris Food allergy Food additives - Health aspects |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
1-118-74414-4
1-118-74418-7 1-118-74416-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Allergy; Contents; List of Contributors; Preface to the Fifth Edition; Abbreviations; 1 Adverse Reactions to Food Antigens: Basic Science; 1 The Mucosal Immune System; Introduction; Mucosal immunity is associated with suppression: the phenomena of controlled inflammation and oral tolerance; Controlled/physiologic inflammation; Oral tolerance; The nature of antibody responses in the gut-associated lymphoid tissue; The anatomy of the gut-associated lymphoid tissue: antigen trafficking patterns; References; 2 The Immunological Basis of IgE-Mediated Reactions; Introduction
Route of sensitizationAllergen uptake in the intestine; T-cell response in IgE-mediated allergy; B-cell response in IgE-mediated allergy; Allergen-specific IgG and IgA; Genes and environment; Innate immune recognition of allergens; Allergic inflammation; IgE receptors; Mast cells; Basophils; Eosinophils; Conclusion; References; 3 The Immunological Basis of Non-IgE-Mediated Reactions; Introduction; Development of food allergy; Gut anatomy; Defense mechanisms; Oral tolerance; Antigen transport; Antigen processing and presentation; T cells; Eosinophils Food protein-induced enterocolitis and proctocolitisCeliac disease; Allergic eosinophilic esophagitis and gastroenteritis; Conclusions; Acknowledgment; References; 4 Food Allergens-Molecular and Immunological Characteristics; Introduction; Food allergen protein families; Food allergens of animal origin (Table 4.2); Tropomyosins; Parvalbumins; Caseins; Minor families; Food allergens of plant origin (Table 4.3); The prolamin superfamily; The cupin superfamily; The Bet v 1 family; Minor families; Allergen databases; What does this mean?; Acknowledgment; References 5 Biotechnology and Genetic EngineeringIntroduction; Plant biotechnology; Roundup Ready soybeans: a case study in food safety assessment; Development and benefits of Roundup Ready soybeans; Safety assessment of Roundup Ready soybeans; General assessment strategy for food allergy; Analyzing the sources of introduced genes; Amino acid sequence comparisons to known allergens; Protein stability; in vitroimmunoassays of allergenicity; in vivoassays of allergenicity; Changes in endogenous allergens (substantial equivalence); Allergy assessment summary: Roundup Ready soybeans Trends in the science of risk assessmentAnimal models for predicting allergenicity; Refinements of in vitropepsin digestion assay; Value of measuring allergen expression levels as part of the allergy risk assessment of biotech crops; Removing allergens from foods; International consensus: a common strategy; Conclusion and future considerations; References; 6 Food Allergen Thresholds of Reactivity*; Definition of threshold; Thresholds for sensitization versus elicitation; Clinical determination of individual threshold doses; Clinical correlates of thresholds of reactivity MEDs for specific foods |
| Record Nr. | UNINA-9910138993903321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others]
| Food allergy : adverse reactions to foods and food additives / / edited by Dean D. Metcalfe [and three others] |
| Edizione | [Fifth edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (626 p.) |
| Disciplina | 616.97/5 |
| Altri autori (Persone) | MetcalfeDean D |
| Soggetto topico |
Al·lèrgia alimentària
Additius alimentaris Food allergy Food additives - Health aspects |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
1-118-74414-4
1-118-74418-7 1-118-74416-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Allergy; Contents; List of Contributors; Preface to the Fifth Edition; Abbreviations; 1 Adverse Reactions to Food Antigens: Basic Science; 1 The Mucosal Immune System; Introduction; Mucosal immunity is associated with suppression: the phenomena of controlled inflammation and oral tolerance; Controlled/physiologic inflammation; Oral tolerance; The nature of antibody responses in the gut-associated lymphoid tissue; The anatomy of the gut-associated lymphoid tissue: antigen trafficking patterns; References; 2 The Immunological Basis of IgE-Mediated Reactions; Introduction
Route of sensitizationAllergen uptake in the intestine; T-cell response in IgE-mediated allergy; B-cell response in IgE-mediated allergy; Allergen-specific IgG and IgA; Genes and environment; Innate immune recognition of allergens; Allergic inflammation; IgE receptors; Mast cells; Basophils; Eosinophils; Conclusion; References; 3 The Immunological Basis of Non-IgE-Mediated Reactions; Introduction; Development of food allergy; Gut anatomy; Defense mechanisms; Oral tolerance; Antigen transport; Antigen processing and presentation; T cells; Eosinophils Food protein-induced enterocolitis and proctocolitisCeliac disease; Allergic eosinophilic esophagitis and gastroenteritis; Conclusions; Acknowledgment; References; 4 Food Allergens-Molecular and Immunological Characteristics; Introduction; Food allergen protein families; Food allergens of animal origin (Table 4.2); Tropomyosins; Parvalbumins; Caseins; Minor families; Food allergens of plant origin (Table 4.3); The prolamin superfamily; The cupin superfamily; The Bet v 1 family; Minor families; Allergen databases; What does this mean?; Acknowledgment; References 5 Biotechnology and Genetic EngineeringIntroduction; Plant biotechnology; Roundup Ready soybeans: a case study in food safety assessment; Development and benefits of Roundup Ready soybeans; Safety assessment of Roundup Ready soybeans; General assessment strategy for food allergy; Analyzing the sources of introduced genes; Amino acid sequence comparisons to known allergens; Protein stability; in vitroimmunoassays of allergenicity; in vivoassays of allergenicity; Changes in endogenous allergens (substantial equivalence); Allergy assessment summary: Roundup Ready soybeans Trends in the science of risk assessmentAnimal models for predicting allergenicity; Refinements of in vitropepsin digestion assay; Value of measuring allergen expression levels as part of the allergy risk assessment of biotech crops; Removing allergens from foods; International consensus: a common strategy; Conclusion and future considerations; References; 6 Food Allergen Thresholds of Reactivity*; Definition of threshold; Thresholds for sensitization versus elicitation; Clinical determination of individual threshold doses; Clinical correlates of thresholds of reactivity MEDs for specific foods |
| Record Nr. | UNINA-9910813701203321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbes for Natural Food Additives / / edited by Ashok Kumar Nadda, Gunjan Goel
| Microbes for Natural Food Additives / / edited by Ashok Kumar Nadda, Gunjan Goel |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (234 pages) |
| Disciplina | 780 |
| Collana | Microorganisms for Sustainability |
| Soggetto topico |
Microbiology
Food - Microbiology Food - Analysis Chemistry Food Microbiology Food Chemistry Additius alimentaris Aliments naturals Microbiologia dels aliments Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-19-5711-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Microbial Food additives: Types, Functions and challenges -- 2. Applications of enzymes in food industries as additives -- 3. Microbial antioxidants in food products -- 4. Microbial and bio-based preservatives:recent advances in antimicrobial compounds -- 5. Prebiotic and Synbiotic Foods -- 6. Microbial stablizers in food processing -- 7. Biosurfactants: promising biomolecules in the food industry -- 8. Additives in Dairy Based Food -- 9. Hypersensitivity associated with food additives. |
| Record Nr. | UNINA-9910637729203321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
