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Titlebook: Food Allergens; Biochemistry and Mol Tanja ?irkovi? Veli?kovi?,Marija Gavrovi?-Jankulov Book 2014 Springer Science+Business Media New York

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書目名稱Food Allergens
副標題Biochemistry and Mol
編輯Tanja ?irkovi? Veli?kovi?,Marija Gavrovi?-Jankulov
視頻videohttp://file.papertrans.cn/345/344929/344929.mp4
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
叢書名稱Food Microbiology and Food Safety
圖書封面Titlebook: Food Allergens; Biochemistry and Mol Tanja ?irkovi? Veli?kovi?,Marija Gavrovi?-Jankulov Book 2014 Springer Science+Business Media New York
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
關(guān)鍵詞biochemistry; food allergens; food allergy; molecular nutrition; biochemical engineering
版次1
doihttps://doi.org/10.1007/978-1-4939-0841-7
isbn_softcover978-1-4939-4559-7
isbn_ebook978-1-4939-0841-7Series ISSN 2629-1010 Series E-ISSN 2629-1029
issn_series 2629-1010
copyrightSpringer Science+Business Media New York 2014
The information of publication is updating

書目名稱Food Allergens影響因子(影響力)




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