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Food Allergy

From Molecular Mechanisms to Control Strategies

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

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 1-11
  3. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 13-39
  4. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 41-67
  5. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 69-91
  6. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 93-122
  7. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 123-146
  8. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 147-177
  9. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 179-194
  10. Linglin Fu, Bobby J. Cherayil, Haining Shi, Yanbo Wang, Yang Zhu
    Pages 195-216

About this book

Introduction

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.

Keywords

Food allergy/allergens Molecular mucosal immunity Allergen identification and quantification Hypoallergenic foods Allergen risk assessment and control

Authors and affiliations

  • Linglin Fu
    • 1
  • Bobby J. Cherayil
    • 2
  • Haining Shi
    • 3
  • Yanbo Wang
    • 4
  • Yang Zhu
    • 5
  1. 1.School of Food Science and BiotechnologyZhejiang Gongshang UniversityHanghzouChina
  2. 2.Mucosal Immunology and Biology ResearchHarvard Medical SchoolCharlestownUSA
  3. 3.Mucosal Immunology and Biology ResearchHarvard Medical SchoolCharlestownUSA
  4. 4.School of Food Science and BiotechnologyZhejiang Gongshang UniversityHanghzouChina
  5. 5.Bioprocess Engineering Group, Agrotechnology and Food SciencesWageningen University and ResearchWageningenThe Netherlands

Bibliographic information

Industry Sectors
Pharma
Health & Hospitals
Biotechnology
Consumer Packaged Goods