Plant Food Allergens
January 2004, Wiley-Blackwell
Written by over 30 acknowledged experts and carefully edited
by Dr Clare Mills and Professor Peter Shewry, themselves well known
internationally; this important work covers all major aspects of
the subject. Commencing with introductory chapters, the
comprehensive contents of Plant Food Allergens includes details of
the major allergens including: plant lipid transfer proteins, the
2S albumin proteins, the cereal á-amylase/trypsin family,
latex and plant chitinases, profilins, bet v 1-homologous allergens
and plant seed globulins. The book concludes with important
chapters on the assessment of the allergenicity of novel and GM
foods, and the monitoring of and technological effects on
allergenicity of proteins in the food industry.
Plant Food Allergens is an essential purchase for a wide
range of scientists and clinicians including plant and agricultural
scientists, chemists, allergy specialists, food scientists and
technologists, pharmacologists, physiologists and nutritionists.
Libraries in all research establishments and universities
researching and teaching these subjects will need copies of this
important book on their shelves
Dr Clare Mills is based at The Institute of Food
Research, Norwich, UK.
Professor Peter Shewry is based at Rothamsted Research, Harpenden, UK.
Preface: Historical and Cultural Background to Plant Food Allergens.
Chapter 1: Food Allergies- Clinical and Psychological Perspectives.
Chapter 2: The Classification, Functions and Evolutionary Relationships of Plant Proteins in Relation to Food Allergies.
Chapter 3: The 2S Albumin Proteins.
Chapter 4: Plant Lipid Transfer Proteins: Relationships between Allergenicity and Structural, Biological and Technological Properties.
Chapter 5: The Cereal Amylase/Trypsin Inhibitor Family Associated with Bakers’ Asthma and Food Allergy.
Chapter 6: Latex Allergy and Plant Chitinases.
Chapter 7: Profilins.
Chapter 8: Bet v 1-homologous Allergens.
Chapter 9: Plant Seed Globulin Allergens.
Chapter 10: The Role of Common Properties in Determining Plant Protein Allergenicity.
Chapter 11: Assessing the Alergenicity of Novel and GM Foods.
Chapter 12: Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry.
*the topic of plant-food allergens is of huge importance to the food industry and medical professions
*a 'must have' reference for all personnel involved in food formulation
*includes information on the effects of genetically modified foods
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