Food Allergens Biochemistry and Molecular Nutrition /

• Κύριοι συγγραφείς: Ćirković Veličković, Tanja (Συγγραφέας), Gavrović-Jankulović, Marija (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2014.
• Σειρά: Food Microbiology and Food Safety
• Θέματα: Chemistry.; Biotechnology.; Biochemical engineering.; Food > Biotechnology.; Nutrition.; Food Science.; Biochemical Engineering.; Chemistry/Food Science, general.

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 explai...