عنوان

Food allergy :

شابک

9789811369285

شابک

9789811369292

شابک

9789811369308

شابک

9811369283

شابک

9811369291

شابک

9811369305

شابک اشتباه

9789811369278

شابک اشتباه

9811369275

عنوان اصلي

Food allergy :

نام عام مواد

[Book]

ساير اطلاعات عنواني

from molecular mechanisms to control strategies /

نام نخستين پديدآور

Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu.

محل نشرو پخش و غیره

Singapore :

نام ناشر، پخش کننده و غيره

Springer,

تاریخ نشرو بخش و غیره

2019.

نام خاص و کميت اثر

1 online resource (xiii, 216 pages) :

ساير جزييات

illustrations (some color)

متن يادداشت

Includes bibliographical references.

متن يادداشت

Intro; Contents; Abbreviations; Chapter 1: Overview of the Immunology of Food Allergy; 1.1 Immunopathogenesis of Food Allergy; 1.1.1 Oral Tolerance; 1.1.2 Oral Tolerance Failure and the Development of Food Allergy; 1.2 Diagnosis of Food Allergy; 1.3 Management of Food Allergy; 1.4 Conclusion; References; Chapter 2: Species and Structure of Food Allergens: Epitopes and Cross-Reactivity; 2.1 Plant Food Allergens and Corresponding Epitopes; 2.1.1 The Cupin Superfamily; 2.1.2 The Prolamin Superfamily; 2.1.3 The Bet v 1 Superfamily; 2.1.4 The Profilins; 2.1.5 Other Plant-Derived Allergen Families

متن يادداشت

2.1.6 Epitopes in Plant Food Allergens2.2 Animal Food Allergens; 2.2.1 Calcium-Binding Proteins; 2.2.2 Tropomyosin; 2.2.3 Caseins; 2.2.4 Other Animal Food Allergens; 2.2.4.1 Allergens in Seafood; 2.2.4.2 Allergens in Milk; 2.2.4.3 Allergens in Egg; 2.2.5 Epitopes in Animal Food Allergens; References; Chapter 3: Intestinal Permeability and Transport of Food Allergens; 3.1 Protein Digestion in Gastrointestinal Tract; 3.1.1 The Structure of Gastrointestinal Tract; 3.1.2 Protein Digestion Process; 3.1.3 Digestion Resistance of Allergens

متن يادداشت

3.2 Intestinal Permeability and Transporting of Food Proteins3.2.1 Mucus Layer Permeation; 3.2.2 Intestinal Epithelial Cell Permeation; 3.2.3 Paracellular Transport; 3.2.4 Regulation of Paracellular Transport; 3.2.5 Transcellular Transport; 3.2.6 Antibody-Mediated Transport; 3.3 Allergen Recognition and Presentation in Intestine; 3.3.1 Allergen Recognition and Presentation by DC; 3.3.2 Allergen Recognition and Presentation by Epithelia; 3.3.3 Allergen Recognition and Presentation by Other Cell Types; 3.4 Intestinal Barrier Defects and Food Allergy

متن يادداشت

3.5 Food Allergy Control by Changing Allergen Permeability3.5.1 Direct Treatment of Intestinal Barrier Defect; 3.5.2 Restoring Barrier Defect by Treating Diseases; References; Chapter 4: Detection and Quantification Methods for Food Allergens; 4.1 Immunoanalytical Methods; 4.1.1 ELISA; 4.1.2 Immunoblots; 4.1.3 Lateral Flow Immunoassay; 4.2 DNA-Based Methods; 4.2.1 Endpoint Quantitative PCR; 4.2.2 Real-Time PCR; 4.2.3 PCR-ELISA; 4.3 Mass Spectrometry-Based Techniques; 4.3.1 Selection of Specific Peptides; 4.3.2 Peptide Specificity Verification; 4.3.3 Targeted Method Development

متن يادداشت

4.3.4 Quantitation of Food Allergen4.4 Sensor-Based Technique; 4.4.1 Optical Biosensors; 4.4.2 Electrochemical Biosensor; References; Chapter 5: Allergenicity Evaluation of Food Proteins; 5.1 Bioinformatics Analysis; 5.2 In Vitro Experiments; 5.2.1 Physiological and Biochemical Tests; 5.2.1.1 Pepsin Resistance Test; 5.2.1.2 Serological Analysis; 5.2.2 Cell Model; 5.3 In Vivo Experiments; 5.3.1 Human Experiment; 5.3.1.1 Skin Test; 5.3.1.2 Food Challenge Experiment; 5.3.2 Animal Experiments; 5.3.2.1 Mouse Model; 5.3.2.2 Rat Model; 5.3.2.3 Other Animal Models; 5.3.2.4 Sensitization Route

بدون عنوان

0

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8

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8

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8

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8

متن يادداشت

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.

منبع سفارش / آدرس اشتراک

Springer Nature

شماره انبار

com.springer.onix.9789811369285

عنوان

Food allergy.

شماره استاندارد بين المللي کتاب و موسيقي

9789811369278

موضوع مستند نشده

Food allergy.

موضوع مستند نشده

Food allergy.

موضوع مستند نشده

MED044000

موضوع مستند نشده

MJCM

موضوع مستند نشده

MJCM

شماره

ويراست

شماره رده

مستند نام اشخاص تاييد نشده

Fu, Linglin

مستند نام اشخاص تاييد نشده

Cherayil, Bobby J.

مستند نام اشخاص تاييد نشده

Shi, Haining

مستند نام اشخاص تاييد نشده

Wang, Yanbo,1978-

مستند نام اشخاص تاييد نشده

Zhu, Yang,1955-

تاريخ عمليات

20200823233000.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y