LIBRO 2010 - CHEMICAL AND BIOLOGICAL PROPERTIES OF FOOD ALLERGENS

 Si tratta di un testo in lingua inglese importante e aggiornato: è sufficiente leggere i titoli dei vari capitoli dall'Indice.

1. Molecular, cellular, and psysiological mechanism of immunological hyporesponsiveness/sensitization fo food

2. Immunomodulating properties od food components

3. Methods for detection of food allergens

4. Recombinant food allergens and their role in immunoassay and immunotherapy

5. General characteristics of food allergens

6. Milk allergens

7. Egg allergens

8. Fish allergens

9. Seafood allergens overview: focus on Crustacea

10. Nut allergens

11. Peanut (Arachis hypogea) allergens

12. Soy (Glycine max) allergens

13. Wheat (Triticum aestivum) allergens

14. Brief characteristics of other important food allergens

15. Risk analysis of food allergens

 

libro_chemical_and_biological_proprerties

 

425 pagine, 2010, editore CRC PRESS, costo circa 132 euro