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000868002 019__ $$a1096494694$$a1099733328
000868002 020__ $$a9789811369285$$q(electronic book)
000868002 020__ $$a9811369283$$q(electronic book)
000868002 020__ $$z9789811369278
000868002 020__ $$z9811369275
000868002 0247_ $$a10.1007/978-981-13-6928-5$$2doi
000868002 035__ $$aSP(OCoLC)on1096282061
000868002 035__ $$aSP(OCoLC)1096282061$$z(OCoLC)1096494694$$z(OCoLC)1099733328
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000868002 049__ $$aISEA
000868002 050_4 $$aRC596
000868002 08204 $$a616.97/5$$223
000868002 1001_ $$aFu, Linglin,$$eauthor.
000868002 24510 $$aFood allergy :$$bfrom molecular mechanisms to control strategies /$$cLinglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu.
000868002 264_1 $$aSingapore :$$bSpringer,$$c2019.
000868002 300__ $$a1 online resource (xiii, 216 pages) :$$billustrations.
000868002 336__ $$atext$$btxt$$2rdacontent
000868002 337__ $$acomputer$$bc$$2rdamedia
000868002 338__ $$aonline resource$$bcr$$2rdacarrier
000868002 347__ $$atext file$$bPDF$$2rda
000868002 504__ $$aIncludes bibliographical references.
000868002 506__ $$aAccess limited to authorized users.
000868002 520__ $$aThis book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the development of hypoallergenic foods; bioactive natural compounds and functional foods for alleviating allergic reactions; modulation of the microbiota in food allergies and use of probiotics in allergic response regulation; and risk assessment and control strategies for food allergens. The information provided will enable food scientists/specialists to design safer and more functional food products, and will help regulatory agencies identify and label food allergens (and thus help consumers avoid allergic reactions). It will help clinicians and public health investigators prevent or treat outbreaks of food allergies, and will provide food producers and processors, as well as government inspectors, with valuable insights into evaluation, risk assessment and control strategies for allergens. Lastly, it will benefit upper-level undergraduate and graduate students in food science and safety, public health, medicine, nutrition and related fields.
000868002 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed April 10, 2019).
000868002 650_0 $$aFood allergy.
000868002 7001_ $$aCherayil, Bobby J.$$eauthor.
000868002 7001_ $$aShi, Haining,$$eauthor.
000868002 7001_ $$aWang, Yanbo,$$d1978-$$eauthor.
000868002 7001_ $$aZhu, Yang,$$d1955-$$eauthor.
000868002 77608 $$iPrint version:$$z9811369275$$z9789811369278$$w(OCoLC)1084333818
000868002 852__ $$bebk
000868002 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-981-13-6928-5$$zOnline Access$$91397441.1
000868002 909CO $$ooai:library.usi.edu:868002$$pGLOBAL_SET
000868002 980__ $$aEBOOK
000868002 980__ $$aBIB
000868002 982__ $$aEbook
000868002 983__ $$aOnline
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