Food Allergy and Intolerance
The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media. Bringing together contributions from leading experts in food allergy, this book covers the latest developments in the field of food allergy and intolerance, including the major allergens nuts, milk, soya, seafood, and sesame, and foods to which intolerance is common - gluten, lactose and food additives. Technical aspects of allergens are covered, including the effect of cooking on allergenicity of proteins, the assessment of novel foods for allergenicity, development of a dipstick assay for allergens, and the food industry perspective on food allergy and intolerance. Consumers' first-hand experience of food allergy and intolerance are included, as well as the latest thinking behind sensitisation to allergens, both in utero and postnatally. All nutritionists, dietitians and health professionals interested in or dealing with those with food allergy should have a copy of this book, as well as universities and medical schools. Professionals in the food industry, to whom food allergy is an important factor in all aspects of food manufacture, from product development and food labelling to good manufacturing practice, should not be without access to this book. This book is published in association with Leatherhead Food International.
Food Allergy and Intolerance, The Royal Society of Chemistry, 2002.
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Table of contents
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Front coverByVictoria EmertonVictoria EmertonSenior ReporterSearch for other works by this author on:
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Front matterByVictoria EmertonVictoria EmertonSenior ReporterSearch for other works by this author on:
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ContentsByVictoria EmertonVictoria EmertonSenior ReporterSearch for other works by this author on:
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ContributorsByVictoria EmertonVictoria EmertonSenior ReporterSearch for other works by this author on:
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PrefaceByVictoria EmertonVictoria EmertonSenior ReporterSearch for other works by this author on:
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The early life origins of food allergyp1-13By
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Proteins as allergens: A toxicological perspectivep14-25By
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Milk allergyp26-38By
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Peanut and tree nut allergy: Why so scary?p39-50By
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Allergenicity of soya bean lecithins and identification of a pollen-related allergen in a commercial soya protein isolatep51-63By
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Seafood allergy and allergensp64-72By
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Sesame allergyp73-80ByDenise-Anne Moneret-VautrinDenise-Anne Moneret-VautrinSearch for other works by this author on:
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Food allergen risk management–a matter of life or death?p81-92By
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Do food additives cause hyperactivity?p93-101By
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Lactose intolerance: A summaryp102-113By
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Coeliac disease: A clinical updatep114-126By
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Coeliac disease: A consumer perspectivep127-135By
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Food allergy and intolerance: What challenges do they pose to the food industry?p136-142By
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Retailer perspective on food allergyp143-149By
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The impact of cooking on protein antigenicityp150-161By
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Are novel foods a source of novel allergens?p162-173By
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The detection of trace amounts of allergenic proteins in food–towards the development of a dipstick assayp174-177By
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Indexp178-182ByVictoria EmertonVictoria EmertonSenior ReporterSearch for other works by this author on:
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Back coverpX003-X004ByVictoria EmertonVictoria EmertonSenior ReporterSearch for other works by this author on:
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