Table of Contents: Plant food allergens/

Other Authors:	Mills, E. N. Clare, Shewry, Peter R., Shewry, P. R.
Format:	Book
Language:	English
Published:	Oxford Malden, MA: Blackwell Science, c2004
Subjects:	Food allergy Vegetables Phytochemicals > Allergenicity Allergens > Immunology > Europe Food Hypersensitivity > Immunology > Europe Plant proteins > Adverse effects > Europe Plants, Edible > Adverse effects > Europe Αλλεργία, Τροφική Λαχανικά Αλλεργία > Ανοσολογία > Ευρώπη Φυτοχημικά > Αλλεργία Αλλεργιογόνα > Ανοσολογία > Ευρώπη Τροφή, Ευαισθησία στην > Ανοσολογία > Ευρώπη Φυτά, Πρωτεί?νες των > Δυσμενείς επιπτώσεις > Ευρώπη Φυτά, Βρώσιμα > Δυσμενείς επιπτώσεις > Ευρώπη

Table of Contents:

Preface: Historical and Cultural Background to Plant Food Allergies
1. Food Allergies: Clinical and Psychosocial Perspectives
2. The Classification, Functions and Evolutionary Reletionships of Plant Proteins in Relation to Food Allergies
3. The 2S Albumin Proteins
4. Plant Lipid Transfer Proteins: Relationships between Allergenicity and Structural, Biological and Technological Properties
5. The Cereal Amylase/Trypsin Inhibitor Family Associated with Baker's Asthma and Food Allergy
6. Latex Allergy and Plant Chitinases
7. Profilins
8. Bet v1- Homologous Allergens
9. Plant Seed Globulin Allergens
10. The Role of Common Properties in Determining Plant Food Protein Allergenicity
11. Assessing the Allerginicity of Novel and GM Foods
12. Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry
Index