Chemical and Biological Properties of Food Allergens

L. Jedrychowski (Editor), H.J. Wichers (Editor)

Research output: Book/ReportBook editingAcademic

Abstract

This book provides epidemiological data on food allergens and information on the incidence of food allergies. It discusses the link between hypersensitivity and immune system health and covers methods used for assays on allergenic components, animal models for allergen analysis, and clinical methods for diagnosis. Furthermore, it highlights future trends in applying recombinant food allergens.
Original languageEnglish
Place of PublicationBoca Raton
PublisherCRC Press
Number of pages447
ISBN (Print)9781420058550
DOIs
Publication statusPublished - 2009

Publication series

NameChemical and functional properties of food components
PublisherCRC Press

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Keywords

  • food allergies
  • allergens
  • food
  • hypersensitivity

Cite this

Jedrychowski, L., & Wichers, H. J. (Eds.) (2009). Chemical and Biological Properties of Food Allergens. (Chemical and functional properties of food components). Boca Raton: CRC Press. https://doi.org/10.1201/9781420058574