| 书目名称 | Food Allergens |
| 副标题 | Biochemistry and Mol |
| 编辑 | Tanja Ćirković Veličković,Marija Gavrović-Jankulov |
| 视频video | |
| 概述 | Identifies the components of foods that can influence food allergy development.Discusses ‘molecular nutrition‘ as it relates to food allergies.Provides a detailed study of the most important and commo |
| 丛书名称 | Food Microbiology and Food Safety |
| 图书封面 |  |
| 描述 | .A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens..Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to digestion and processing, seem to predominate among food allergens. Digestion susceptibility of food allergens that sensitize via the gastrointestinal tract and stability to food processing conditions are inherently related to protein structural features. Thereby, physiological changes in the digestion process, pathological conditions affecting digestion, as well as procedures and food processing conditions that affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals coming from the diet and micro biome can modulate regulat |
| 出版日期 | Book 2014 |
| 关键词 | biochemistry; food allergens; food allergy; molecular nutrition; biochemical engineering |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4939-0841-7 |
| isbn_softcover | 978-1-4939-4559-7 |
| isbn_ebook | 978-1-4939-0841-7Series ISSN 2629-1010 Series E-ISSN 2629-1029 |
| issn_series | 2629-1010 |
| copyright | Springer Science+Business Media New York 2014 |
发表于 2025-3-21 17:05:43
