364 pages | 6 Color Illus. | 17 B/W Illus.
Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches.
This book describes the molecular biology and immunology of major food allergens, from laboratory based science to clinical immunology, encompassing novel characterisation and quantification methods, the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers, students and allergy clinicians to accurately diagnose and manage food allergies.
Biommolecular and Clinical Aspects of Food Allergy
Nomenclature of Food Allergens
Dwan Price, Wesley Burks and Cenk Suphioglu
Paul J. Turner and Dianne E. Campbell
Annette Kuehn and Karthik Arumugam
Recent advances in Diagnosis and Management of Shellfish Allergy
Sandip D. Kamath, Roni Nugraha and Andreas L. Lopata
Anisakis, Allergy and the Globalization of Food
Fiona J. Baird, Yasuyuki Morishima and Hiromu Sugiyama
Occupational Allergy and Asthma Associated with Inhalant Food Allergens
Mohamed F. Jeebhay and Berit Bang
The Influence of Dietary Protein Modification during Food Processing on Food Allergy
Anna Ondracek and Eva Untersmayr
Detection of Food Allergen Residues by Immunoassays and Mass Spectrometry
Sridevi Muralidharan, Yiqing Zhao, Steve L. Taylor and Nanju A. Lee
Recombinant Food Allergens for Diagnosis and Therapy
Heidi Hofer, Anargyros Roulias, Claudia Asam, Stephanie Eichhorn, Fátima Ferreira, Gabriele Gadermaier and Michael Wallner
Peanut Allergy - Biomolecular Characterization for Development of a Peanut T-Cell Epitope Peptide Therapy
Jennifer M. Rolland, Sara R. Prickett and Robyn E. O’Hehir