Managing allergens in food:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Pr.
2007
Cambridge [u.a.] Woodhead Publ. |
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVIII, 315 S. |
| ISBN: | 0849391539 9780849391538 1845690281 9781845690281 |
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| 264 | 1 | |a Cambridge [u.a.] |b Woodhead Publ. | |
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Datensatz im Suchindex
| _version_ | 1804135637167636480 |
|---|---|
| adam_text | ....................................... CONTRIB~~TOR CONTACT DETAILS XI
PREFAW ...................................................... XVII
...................... PART I WHAT ARE FOOD ALLERGENS AND ALLERGIES? 1
................. 1 FOOD ALLERGY: CURRENT DIAGNOSIS AND RNANAGEMENT 3 M
. FERNDNCLEZ.RIVAS. HOSPITAL CLINICO SAN CARLOS. SPAIN; AND B .
BALLRNER- WEBER. UNIVERSITY HOSPITAL OF ZURICH. SWITZERLAND
.............................. 1.1 INTRODUCTION: KEY DEFINITIONS 3
........................................ 1.2 OFFENDING FOODS 4
.................................. 1.3 CLINICAL RNANIFESTATIONS 6
.......................... 1.4 CLINICAL DIAGNOSIS OF FOOD ALLERGY 8
............................. 1.5 MANAGEMENT OF FOOD ALLERGY 14
................... 1.6 KEY ISSUES IN DIAGNOSIS AND MANAGEMENT 19
......................................... 1.7 FUTURE TRENDS 19
.................. 1.8 SOURCES OF FURTHER INFORMATION AND ADVICE 21
........................................... 1.9 REFERENCES 21
............... 2 THE IMMUNE SYSTEM AND ALLERGIC RESPONSES TO FOOD 29 C
. NICOLETTI. J . N . TENZBLAY ANCL K . IVORY. INSTITUTE OF FOOCL
RESEARCH. UK .......................................... 2.1 INTRODUCTION
29 ....................... 2.2 THE PHYSIOLOGICAL IMMUNE RESPONSE 30
.............................. 2.3 TYPES OF ALLERGIC REACTIONS 31
........................................ 2.4 ORAL TOLERANCE 33 ... 2.5
THE ROLE OF THE GUT IMMUNE SYSTEM IN FOOD ALLERGIC REACTIONS 35
.................................... 2.6 CROSSING THE BARRIER 37 VI
CONTENTS ...................... 2.7 ALTERED IMMUNOREGULATION IN ALLERGY
39 .......................................... 2.8 CONCLUSIONS 42
.................................... 2.9 ACKNOWLEDGEMENTS 42
........................................... 2.10 REFERENCES 42
....................... 3 IMPACT OF FOOD ALLERGIES ON QUALITY OF LIFE 47
B . M . J . DE BLOK AND A . E . J. DUBOIS. UNIVERSITY MEDICAL CENTRE.
GRONINGEN. THE NETHERLANDS; AND J . Q B . HOURIHANE. CORK UNIVERSITY
HOSPITAL. IRELAND .......................................... 3.1
INTRODUCTION 47 ........................ 3.2 APPROACHES TO STUDY QUALITY
OF LIFE 50 ... 3.3 CURRENT KNOWLEDGE REGARDING FOOD ALLERGY AND QUALITY
OF LIFE 54 ............................. 3.4 FUTURE PRIORITIES FOR
RESEARCH 57 ........................................... 3.5 REFERENCES
59 ........................................... 4 ALLERGENS IN FOODS 62 H
. BREITENEDER. MEDICAL UNIVERSITY OF VIENNA. AUSTRIA; AND J . A .
JENKINS UND E . N . CLARE MILLS. INSTITUTE OF FOOD RESEARCH. UK
.......................................... 4.1 INTRODUCTION 62 ..... 4.2
THE MAJOR PLANT AND ANIMAL FOOD ALLERGEN PROTEIN FARNILIES 63
.................... 4.3 CROSS-REACTIVITY WITHIN PROTEIN FAMILIES 68
.......... 4.4 PROTEIN STRUCTURE AND ALLERGENIC POTENTIAL OF PROTEINS 70
4.5 STRUCTURAL APPROACHES TO REDUCING ALLERGENIC POTENTIAL OF FOODS . .
75 .......................................... 4.6 CONCLUSIONS 77
.................................... 4.7 ACKNOWLEDGEMENTS 78
........................................... 4.8 REFERENCES 78
............................. 5 CROSS-REACTIVITY OF PLANT ALLERGENS 83 R
. VAN REE. UNIVERSITY OF AMSTERDAM. TLZE NETHERLANDS
.......................................... 5.1 INTRODUCTION 83
............................... 5.2 ANALYSING CROSS-REACTIVITY 85
......... 5.3 APPLICATIONS: ANTICIPATING RISKS FROM CROSS-REACTIVITY 86
......................................... 5.4 FUTURE TRENDS 87
.......................................... 5.5 CONCLUSIONS 88
........................................... 5.6 REFERENCES 88
............... 6 INTESTINAL MICROBIOTA AND ALLERGIC RESPONSE TO FOOD 91
C . A . EDWARDS AND S . KHANNA. UNIVERSITY OF GLASGOW. UK; S . A M ARRI
. AZIENDA OSPEDALIERA SMN. REGGIO EMILIA. ITALY; J . DOD. NATIONAL
INSTITUTE OF AGRONONZIC RESEARCH. JOUY.EN.JOSAS. FRANCE; A . GIL.
UNIVERSITY OF GRANADA. SPAIN; R . ADAM. DUESSELDO$ UNIVERSITY CHILDREN S
HOSPITAL. GEMZANY; AND E . NORRIN. KNROLINSKA INSTITUTE. SWEDEN
.......................................... 6.1 INTRODUCTION 91
................................... 6.2 INFECTION AND ALLERGY 95
CONTENTS VII ..................... 6.3 INTESTINAL MICROBIOTA IN ALLERGIC
INFANTS 99 6.4 MODIFYING THE GUT MICROBIOTA IN INFANTS TO PREVENT THE
....... DEVELOPRNENT OF ALLERGENICITY AND SYMPTOMS OF ALLERGY 103
........................................ 6.5 FUTURE TRENDS 103
................. 6.6 SOURCES OF FURTHER INFORMATION AND ADVICE 106
.......................................... 6.7 REFERENCES 107 PART I1
ALLERGENS IN FOODS . FROM RAW TO PROCESSED FOODS ........... 115
..................... 7 THE EFFECTS OF FOOD PROCESSING ON ALLERGENS 117
E . N . CLARE MILLS. A . I . SANCLZO AND J . MORENO. INSTITUTE OF FOOD
RESEARCH. NORWICH. UK; AND H . KOSTYRA. POLISH ACADEMY OF SCIENCES.
OLSZTYN. POLAND ......................................... 7.1
INTRODUCTION 117 7.2 EFFECTS OF FOOD PROCESSING ON ALLERGEN STRUCTURE
AND .................... INTERACTIONS BETWEEN FOOD COMPONENTS 119
........ 7.3 PROCESSING-INDUCED COVALENT MODIFICATION OF PROTEINS 126
......... 7.4 FOOD PROCESSING. THE MATRIX AND ALLERGENIC POTENTIAL 130
................................... 7.5 ACKNOWLEDGEMENTS 130
.......................................... 7.6 REFERENCES 131 8
LDENTIFYING FRUIT. NUT AND VEGETABLE CULTIVARS WITH LOW ALLERGEN
................... LEVELS AND EFFECTS OF POST-HARVEST TREATMENTS 134 K
. HOFIANN.SORNMERGRUBER. MEDICAL UNIVERSITY OF VIENNA. AUSTRIA; A . I .
SANCHO. INSTITUTE OF FOOD RESEARCH. UK; AND L . J . W . J . GILISSEN.
PLANT RESEARCH INTERNATIONAL. THE NETHERLANDS
......................................... 8.1 INTRODUCTION 134
..................................... 8.2 APPLE AS A MODEL 136 ......
8.3 TECHNIQUES FOR DETECTING AND MEASURING ALLERGEN LEVELS 137
.............. 8.4 IDENTIFICATION OF CULTIVARS LOW IN ALLERGENICITY 140
................ 8.5 POST-HARVEST TREATMENTS AND ALLERGEN LEVELS 142
........................................ 8.6 FUTURE TRENDS 143
................. 8.7 SOURCES OF FURTHER INFORMATION AND ADVICE 143
................................... 8.8 ACKNOWLEDGEMENTS 144
.......................................... 8.9 REFERENCES 144 ..........
9 DEVELOPING ALLERGEN-FREE FOODS BY GENETIC MANIPULATION 147 P . R .
SHEWRY AND H . D . JONES. ROTHAMSTED RESEARCH. UK
......................................... 9.1 INTRODUCTION 147
............. 9.2 MANIPULATION OF GENE EXPRESSION IN CROP PLANTS 148
....... 9.3 THE APPLICATION OF GM TECHNOLOGY TO ALLERGEN REMOVAL 151 9.4
WHY HAS GM TECHNOLOGY NOT BEEN ADOPTED FOR COMMERCIAL PRODUCTION?
......................................... 153
................................... 9.5 ACKNOWLEDGEMENTS 154
.......................................... 9.6 REFERENCES 155 VIII
CONTENTS .................. 10 REDUCING ALLERGENS IN MILK AND MILK
PRODUCTS 159 L . SCHUETTE UND A . PASCHKE. UNIVERSI~ OFLIRNMBURG. GERMANY
.................................. 10.1 COW S MILK PROTEINS 159
................. 10.2 FACTORS AFFECTING COW S MILK ALLERGENICITY 163
....................................... 10.3 MILK PRODUCTS 167
........................................ 10.4 FUTURE TRENDS 170
.......................................... 10.5 REFERENCES 170
.................... 11 REDUCING ALLERGENS IN EGG AND EGG PRODUCTS 178 S
. GRE M MEL AND A . PASCHKE. UNIVERSIQ OF HAMBURG. GERMANY
......................................... 11.1 EGG PROTEINS 178
........................................... 1 1.2 EGG WHITE 178 11.3
EGGYOLK ........................................... 180
................................... 1 1.4 BIRD-EGG SYNDROME 181
...................................... 1 1.5 CROSS-REACTIVITY 182
........................... 1 1.6 FACTORS AFFECTING ALLERGENICITY 183
......................................... 11.7 CONCLUSIONS 186
.......................................... 11.8 REFERENCES 186 ........
12 MINIMAL PROCESSING AND THE ALLERGENIC PROPERTIES OF FOOD 190 H . J .
WICHERS. WAGENINGEN UNIVERSITY AND RESEARCH CENTRE. THE NETHERLANDS
......................................... 12.1 INTRODUCTION 190 12.2
EXAMPLES OF THE IMPACT OF TRADITIONAL PROCESSING ON
......................................... ALLERGENICITY 191 12.3 OPTIONS
FOR NOVEL PROCESSING TECHNOLOGY TO REDUCE
......................................... ALLERGENICITY 193 12.4 THE
NEED FOR STANDARDISATION OF AN ASSESSMENT SYSTEM TO
............................. EVALUATE PROCESSING EFFECTS 198
......................................... 12.5 CONCLUSIONS 200
.......................................... 12.6 REFERENCES 200 PART 111
ASSESSING ALLERGIC RISKS AND PRACTICAL MANAGEMENT OF
...................................... ALLERGENS IN FOOD 205 ..... 13
INTEGRATIVE APPROACHES TO ASSESSING THE ALLERGENICITY OF FOODS 207 J . M
. WAL. LABORATOIRE D LMMUNO-ALLERGIE ALI ME NTAIRE. INRA-CEA. FRANCE AND
M . L$VIK. NORWEGIAN INSTITUTE OF PUBLIC HEALTH AND NORWEGIAN UNIVERSITY
FOR TECHNO LOGY AND SCIENCES. NORWAY
......................................... 13.1 INTRODUCTION 207
.................... 13.2 ALLERGENIC FOODS VS . ALLERGENS IN FOODS 209
13.3 EFFECTS OF PROCESSING AND DIGESTION ON THE STRUCTURE OF
........................ THE ALLERGENS AND ON ALLERGENICITY 211 CONTENTS
IX ..... 13.4 FACTORS INFLUENCING THE DEVELOPMENT OF ALLERGIC REACTIONS
213 ......... 13.5 MEASURES OF ALLERGENICITY (IN VITRO AND IN VIVO
TESTS) 214 ......................... 13.6 ASSESSING INDIVIDUAL
THRESHOLDS 217 ......... 13.7 FROM INDIVIDUAL THRESHOLDS TO REGULATORY
THRESHOLDS 220 13.8 POST-MARKET MONITORING AS AN ADDITIONAL STEP TO
INCREASE ...... THE LIKELIHOOD OF LO W/ NON-ALLERGENICITY OF (NOVEL)
FOODS 222 .......................................... 13.9 CONCLUSION 224
.......................................... 13.10 REFERENCES 225
................................. 14 DETECTING ALLERGENS IN FOODS 228 S
. BAUMG A RTNER. R . KRSKA AND E . WELZIG. UNIVERSIIY OF NATURNZ
RESOURCES UND APPLIED LIFE SCIENCES. AUSTRIN
......................................... 14.1 INTRODUCTION 228
................. 14.2 METHODS FOR ANALYSING ALLERGENIC PROTEINS 231
..................... 14.3 METHODS FOR DETECTING FOOD ALLERGENS 236
........ 14.4 DEVELOPING NEW RAPID TESTS: DIPSTICKS AND BIOSENSORS 242
........................................ 14.5 FUTURE TRENDS 244
................. 14.6 SOURCES OF FIRTHER INFOSMATION AND ADVICE 244
.......................................... 14.7 REFERENCES 245 15
PRACTICAL APPLICATION OF ALLERGENIC RISK ASSESSMENT OF PROTEINS .....
251 L . K . POULSEN. NATIONAL UNIVERSITY HOSPITAL. DENMARK; UND C .
BINDSLEV-JENSEN. ODENSE UNIVERSITY HOSPITAL. DENMARK
......................................... 15.1 INTRODUCTION 251 15.2
QUALITATIVE CONSIDERATIONS - SHOULD THE PROTEIN IN QUESTION
............................. BE CONSIDERED AN ALLERGEN? 252 15.3
QUANTITATIVE CONSIDERATIONS - IS THE PROTEIN IN QUESTION PRESENT IN
CONCENTRATIONS THAT MAY ELICIT S YMPTOMS IN
.................................... SENSITISED PEOPLE? 255
....................... 15.4 CASE STUDIES RELATING TO FISH ALLERGY 256
............................... 15.5 TRENDS IN RISK EVALUATION 259
.......................................... 15.6 REFERENCES 259
..................... 16 ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY 262 R
. W . R . CREVEL. SAFETY & ENVIRONMENTAL ASSU RAN CE CENTRE. UNILEVER
COHVORTH. UK ......................................... 16.1 INTRODUCTION
262 ........................................... 16.2 PRINCIPLES 263
.......................................... 16.3 OBJECTIVES 265
............... 16.4 ISSUES ASSOCIATED WITH ALLERGEN MANAGEMENT 270
......................................... 16.5 APPLICATION 272
........................................ 16.6 FUTURE TRENDS 277
....................... 16.7 SOURCES OF INFORMATION AND ADVICE 278
.......................................... 16.8 REFERENCES 278 X
CONTENTS ..................... 17 RISK COMMUNICATION ISSUES IN FOOD
ALLERGY 280 L . FREWER. MARKETING AND CONSUMER BEHAVIOUR GROUP. THE
NETHER- EANDS; UND S . PFAFL FIS EUROPE. GERRNANY ..... INTRODUCTION:
EFFECTIVE COMMUNICATION ABOUT FOOD ALLERGY 280 ......................
RISK COMMUNICATION . AN OVERVIEW 281 ................ COMMUNICATION WITH
FOOD ALLERGIC PATIENTS 281 ............. COMMUNICATION WITH THE
POPULATION IN GENERAL 284 ................. COMMUNICATION WITH HEALTH
PROFESSIONALS 285 ..................... COMMUNICATION WITH FOOD
AUTHORITIES 285 ....................... COMMUNICATION WITH FOOD
RETAILERS 286 .................. COMMUNICATION WITH FOOD MANUFACTURERS
287 ......................................... CONCLUSIONS 287
FUTURETRENDS ........................................ 288
................. SOURCES OF FURTHER INFORMATION AND ADVICE 288
................................... ACKNOWLEDGEMENTS 288
.......................................... REFERENCES 289 18 CONSUMER
ACCEPTANCE OF NEW TECHNOLOGIES FOR MANAGING ALLERGENS
................................................... INFOOD 291 S . MI
EES. UNIVERSITY OF ENST ANGLIA. UK
......................................... INTRODUCTION 291 KEY FACTORS
DETERMINING CONSUMER ACCEPTANCE OF NEW
......................................... TECHNOLOGIES 293 STRATEGIES TO
I M PROVE ACCEPTANCE OF NEW TECHNOLOGIES TO ............................
MANIPULATE ALLERGENS IN FOOD 298 FUTURETRENDS
........................................ 303 ................. SOURCES
OF FURTHER INFORMATION AND ADVICE 305
................................... ACKNOWLEDGEMENTS 305 REFERENCES
......................................... 305
........................................................ INDEX 309
|
| adam_txt |
. CONTRIB~~TOR CONTACT DETAILS XI
PREFAW . XVII
. PART I WHAT ARE FOOD ALLERGENS AND ALLERGIES? 1
. 1 FOOD ALLERGY: CURRENT DIAGNOSIS AND RNANAGEMENT 3 M
. FERNDNCLEZ.RIVAS. HOSPITAL CLINICO SAN CARLOS. SPAIN; AND B .
BALLRNER- WEBER. UNIVERSITY HOSPITAL OF ZURICH. SWITZERLAND
. 1.1 INTRODUCTION: KEY DEFINITIONS 3
. 1.2 OFFENDING FOODS 4
. 1.3 CLINICAL RNANIFESTATIONS 6
. 1.4 CLINICAL DIAGNOSIS OF FOOD ALLERGY 8
. 1.5 MANAGEMENT OF FOOD ALLERGY 14
. 1.6 KEY ISSUES IN DIAGNOSIS AND MANAGEMENT 19
. 1.7 FUTURE TRENDS 19
. 1.8 SOURCES OF FURTHER INFORMATION AND ADVICE 21
. 1.9 REFERENCES 21
. 2 THE IMMUNE SYSTEM AND ALLERGIC RESPONSES TO FOOD 29 C
. NICOLETTI. J . N . TENZBLAY ANCL K . IVORY. INSTITUTE OF FOOCL
RESEARCH. UK . 2.1 INTRODUCTION
29 . 2.2 THE PHYSIOLOGICAL IMMUNE RESPONSE 30
. 2.3 TYPES OF ALLERGIC REACTIONS 31
. 2.4 ORAL TOLERANCE 33 . 2.5
THE ROLE OF THE GUT IMMUNE SYSTEM IN FOOD ALLERGIC REACTIONS 35
. 2.6 CROSSING THE BARRIER 37 VI
CONTENTS . 2.7 ALTERED IMMUNOREGULATION IN ALLERGY
39 . 2.8 CONCLUSIONS 42
. 2.9 ACKNOWLEDGEMENTS 42
. 2.10 REFERENCES 42
. 3 IMPACT OF FOOD ALLERGIES ON QUALITY OF LIFE 47
B . M . J . DE BLOK AND A . E . J. DUBOIS. UNIVERSITY MEDICAL CENTRE.
GRONINGEN. THE NETHERLANDS; AND J . Q'B . HOURIHANE. CORK UNIVERSITY
HOSPITAL. IRELAND . 3.1
INTRODUCTION 47 . 3.2 APPROACHES TO STUDY QUALITY
OF LIFE 50 . 3.3 CURRENT KNOWLEDGE REGARDING FOOD ALLERGY AND QUALITY
OF LIFE 54 . 3.4 FUTURE PRIORITIES FOR
RESEARCH 57 . 3.5 REFERENCES
59 . 4 ALLERGENS IN FOODS 62 H
. BREITENEDER. MEDICAL UNIVERSITY OF VIENNA. AUSTRIA; AND J . A .
JENKINS UND E . N . CLARE MILLS. INSTITUTE OF FOOD RESEARCH. UK
. 4.1 INTRODUCTION 62 . 4.2
THE MAJOR PLANT AND ANIMAL FOOD ALLERGEN PROTEIN FARNILIES 63
. 4.3 CROSS-REACTIVITY WITHIN PROTEIN FAMILIES 68
. 4.4 PROTEIN STRUCTURE AND ALLERGENIC POTENTIAL OF PROTEINS 70
4.5 STRUCTURAL APPROACHES TO REDUCING ALLERGENIC POTENTIAL OF FOODS . .
75 . 4.6 CONCLUSIONS 77
. 4.7 ACKNOWLEDGEMENTS 78
. 4.8 REFERENCES 78
. 5 CROSS-REACTIVITY OF PLANT ALLERGENS 83 R
. VAN REE. UNIVERSITY OF AMSTERDAM. TLZE NETHERLANDS
. 5.1 INTRODUCTION 83
. 5.2 ANALYSING CROSS-REACTIVITY 85
. 5.3 APPLICATIONS: ANTICIPATING RISKS FROM CROSS-REACTIVITY 86
. 5.4 FUTURE TRENDS 87
. 5.5 CONCLUSIONS 88
. 5.6 REFERENCES 88
. 6 INTESTINAL MICROBIOTA AND ALLERGIC RESPONSE TO FOOD 91
C . A . EDWARDS AND S . KHANNA. UNIVERSITY OF GLASGOW. UK; S . A M ARRI
. AZIENDA OSPEDALIERA SMN. REGGIO EMILIA. ITALY; J . DOD. NATIONAL
INSTITUTE OF AGRONONZIC RESEARCH. JOUY.EN.JOSAS. FRANCE; A . GIL.
UNIVERSITY OF GRANADA. SPAIN; R . ADAM. DUESSELDO$ UNIVERSITY CHILDREN 'S
HOSPITAL. GEMZANY; AND E . NORRIN. KNROLINSKA INSTITUTE. SWEDEN
. 6.1 INTRODUCTION 91
. 6.2 INFECTION AND ALLERGY 95
CONTENTS VII . 6.3 INTESTINAL MICROBIOTA IN ALLERGIC
INFANTS 99 6.4 MODIFYING THE GUT MICROBIOTA IN INFANTS TO PREVENT THE
. DEVELOPRNENT OF ALLERGENICITY AND SYMPTOMS OF ALLERGY 103
. 6.5 FUTURE TRENDS 103
. 6.6 SOURCES OF FURTHER INFORMATION AND ADVICE 106
. 6.7 REFERENCES 107 PART I1
ALLERGENS IN FOODS . FROM RAW TO PROCESSED FOODS . 115
. 7 THE EFFECTS OF FOOD PROCESSING ON ALLERGENS 117
E . N . CLARE MILLS. A . I . SANCLZO AND J . MORENO. INSTITUTE OF FOOD
RESEARCH. NORWICH. UK; AND H . KOSTYRA. POLISH ACADEMY OF SCIENCES.
OLSZTYN. POLAND . 7.1
INTRODUCTION 117 7.2 EFFECTS OF FOOD PROCESSING ON ALLERGEN STRUCTURE
AND . INTERACTIONS BETWEEN FOOD COMPONENTS 119
. 7.3 PROCESSING-INDUCED COVALENT MODIFICATION OF PROTEINS 126
. 7.4 FOOD PROCESSING. THE MATRIX AND ALLERGENIC POTENTIAL 130
. 7.5 ACKNOWLEDGEMENTS 130
. 7.6 REFERENCES 131 8
LDENTIFYING FRUIT. NUT AND VEGETABLE CULTIVARS WITH LOW ALLERGEN
. LEVELS AND EFFECTS OF POST-HARVEST TREATMENTS 134 K
. HOFIANN.SORNMERGRUBER. MEDICAL UNIVERSITY OF VIENNA. AUSTRIA; A . I .
SANCHO. INSTITUTE OF FOOD RESEARCH. UK; AND L . J . W . J . GILISSEN.
PLANT RESEARCH INTERNATIONAL. THE NETHERLANDS
. 8.1 INTRODUCTION 134
. 8.2 APPLE AS A MODEL 136 .
8.3 TECHNIQUES FOR DETECTING AND MEASURING ALLERGEN LEVELS 137
. 8.4 IDENTIFICATION OF CULTIVARS LOW IN ALLERGENICITY 140
. 8.5 POST-HARVEST TREATMENTS AND ALLERGEN LEVELS 142
. 8.6 FUTURE TRENDS 143
. 8.7 SOURCES OF FURTHER INFORMATION AND ADVICE 143
. 8.8 ACKNOWLEDGEMENTS 144
. 8.9 REFERENCES 144 .
9 DEVELOPING ALLERGEN-FREE FOODS BY GENETIC MANIPULATION 147 P . R .
SHEWRY AND H . D . JONES. ROTHAMSTED RESEARCH. UK
. 9.1 INTRODUCTION 147
. 9.2 MANIPULATION OF GENE EXPRESSION IN CROP PLANTS 148
. 9.3 THE APPLICATION OF GM TECHNOLOGY TO ALLERGEN REMOVAL 151 9.4
WHY HAS GM TECHNOLOGY NOT BEEN ADOPTED FOR COMMERCIAL PRODUCTION?
. 153
. 9.5 ACKNOWLEDGEMENTS 154
. 9.6 REFERENCES 155 VIII
CONTENTS . 10 REDUCING ALLERGENS IN MILK AND MILK
PRODUCTS 159 L . SCHUETTE UND A . PASCHKE. UNIVERSI~ OFLIRNMBURG. GERMANY
. 10.1 COW'S MILK PROTEINS 159
. 10.2 FACTORS AFFECTING COW ' S MILK ALLERGENICITY 163
. 10.3 MILK PRODUCTS 167
. 10.4 FUTURE TRENDS 170
. 10.5 REFERENCES 170
. 11 REDUCING ALLERGENS IN EGG AND EGG PRODUCTS 178 S
. GRE M MEL AND A . PASCHKE. UNIVERSIQ OF HAMBURG. GERMANY
. 11.1 EGG PROTEINS 178
. 1 1.2 EGG WHITE 178 11.3
EGGYOLK . 180
. 1 1.4 BIRD-EGG SYNDROME 181
. 1 1.5 CROSS-REACTIVITY 182
. 1 1.6 FACTORS AFFECTING ALLERGENICITY 183
. 11.7 CONCLUSIONS 186
. 11.8 REFERENCES 186 .
12 MINIMAL PROCESSING AND THE ALLERGENIC PROPERTIES OF FOOD 190 H . J .
WICHERS. WAGENINGEN UNIVERSITY AND RESEARCH CENTRE. THE NETHERLANDS
. 12.1 INTRODUCTION 190 12.2
EXAMPLES OF THE IMPACT OF TRADITIONAL PROCESSING ON
. ALLERGENICITY 191 12.3 OPTIONS
FOR NOVEL PROCESSING TECHNOLOGY TO REDUCE
. ALLERGENICITY 193 12.4 THE
NEED FOR STANDARDISATION OF AN ASSESSMENT SYSTEM TO
. EVALUATE PROCESSING EFFECTS 198
. 12.5 CONCLUSIONS 200
. 12.6 REFERENCES 200 PART 111
ASSESSING ALLERGIC RISKS AND PRACTICAL MANAGEMENT OF
. ALLERGENS IN FOOD 205 . 13
INTEGRATIVE APPROACHES TO ASSESSING THE ALLERGENICITY OF FOODS 207 J . M
. WAL. LABORATOIRE D'LMMUNO-ALLERGIE ALI ME NTAIRE. INRA-CEA. FRANCE AND
M . L$VIK. NORWEGIAN INSTITUTE OF PUBLIC HEALTH AND NORWEGIAN UNIVERSITY
FOR TECHNO LOGY AND SCIENCES. NORWAY
. 13.1 INTRODUCTION 207
. 13.2 ALLERGENIC FOODS VS . ALLERGENS IN FOODS 209
13.3 EFFECTS OF PROCESSING AND DIGESTION ON THE STRUCTURE OF
. THE ALLERGENS AND ON ALLERGENICITY 211 CONTENTS
IX . 13.4 FACTORS INFLUENCING THE DEVELOPMENT OF ALLERGIC REACTIONS
213 . 13.5 MEASURES OF ALLERGENICITY (IN VITRO AND IN VIVO
TESTS) 214 . 13.6 ASSESSING INDIVIDUAL
THRESHOLDS 217 . 13.7 FROM INDIVIDUAL THRESHOLDS TO REGULATORY
THRESHOLDS 220 13.8 POST-MARKET MONITORING AS AN ADDITIONAL STEP TO
INCREASE . THE LIKELIHOOD OF LO W/ NON-ALLERGENICITY OF (NOVEL)
FOODS 222 . 13.9 CONCLUSION 224
. 13.10 REFERENCES 225
. 14 DETECTING ALLERGENS IN FOODS 228 S
. BAUMG A RTNER. R . KRSKA AND E . WELZIG. UNIVERSIIY OF NATURNZ
RESOURCES UND APPLIED LIFE SCIENCES. AUSTRIN
. 14.1 INTRODUCTION 228
. 14.2 METHODS FOR ANALYSING ALLERGENIC PROTEINS 231
. 14.3 METHODS FOR DETECTING FOOD ALLERGENS 236
. 14.4 DEVELOPING NEW RAPID TESTS: DIPSTICKS AND BIOSENSORS 242
. 14.5 FUTURE TRENDS 244
. 14.6 SOURCES OF FIRTHER INFOSMATION AND ADVICE 244
. 14.7 REFERENCES 245 15
PRACTICAL APPLICATION OF ALLERGENIC RISK ASSESSMENT OF PROTEINS .
251 L . K . POULSEN. NATIONAL UNIVERSITY HOSPITAL. DENMARK; UND C .
BINDSLEV-JENSEN. ODENSE UNIVERSITY HOSPITAL. DENMARK
. 15.1 INTRODUCTION 251 15.2
QUALITATIVE CONSIDERATIONS - SHOULD THE PROTEIN IN QUESTION
. BE CONSIDERED AN ALLERGEN? 252 15.3
QUANTITATIVE CONSIDERATIONS - IS THE PROTEIN IN QUESTION PRESENT IN
CONCENTRATIONS THAT MAY ELICIT S YMPTOMS IN
. SENSITISED PEOPLE? 255
. 15.4 CASE STUDIES RELATING TO FISH ALLERGY 256
. 15.5 TRENDS IN RISK EVALUATION 259
. 15.6 REFERENCES 259
. 16 ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY 262 R
. W . R . CREVEL. SAFETY & ENVIRONMENTAL ASSU RAN CE CENTRE. UNILEVER
COHVORTH. UK . 16.1 INTRODUCTION
262 . 16.2 PRINCIPLES 263
. 16.3 OBJECTIVES 265
. 16.4 ISSUES ASSOCIATED WITH ALLERGEN MANAGEMENT 270
. 16.5 APPLICATION 272
. 16.6 FUTURE TRENDS 277
. 16.7 SOURCES OF INFORMATION AND ADVICE 278
. 16.8 REFERENCES 278 X
CONTENTS . 17 RISK COMMUNICATION ISSUES IN FOOD
ALLERGY 280 L . FREWER. MARKETING AND CONSUMER BEHAVIOUR GROUP. THE
NETHER- EANDS; UND S . PFAFL FIS EUROPE. GERRNANY . INTRODUCTION:
EFFECTIVE COMMUNICATION ABOUT FOOD ALLERGY 280 .
RISK COMMUNICATION . AN OVERVIEW 281 . COMMUNICATION WITH
FOOD ALLERGIC PATIENTS 281 . COMMUNICATION WITH THE
POPULATION IN GENERAL 284 . COMMUNICATION WITH HEALTH
PROFESSIONALS 285 . COMMUNICATION WITH FOOD
AUTHORITIES 285 . COMMUNICATION WITH FOOD
RETAILERS 286 . COMMUNICATION WITH FOOD MANUFACTURERS
287 . CONCLUSIONS 287
FUTURETRENDS . 288
. SOURCES OF FURTHER INFORMATION AND ADVICE 288
. ACKNOWLEDGEMENTS 288
. REFERENCES 289 18 CONSUMER
ACCEPTANCE OF NEW TECHNOLOGIES FOR MANAGING ALLERGENS
. INFOOD 291 S . MI
EES. UNIVERSITY OF ENST ANGLIA. UK
. INTRODUCTION 291 KEY FACTORS
DETERMINING CONSUMER ACCEPTANCE OF NEW
. TECHNOLOGIES 293 STRATEGIES TO
I M PROVE ACCEPTANCE OF NEW TECHNOLOGIES TO .
MANIPULATE ALLERGENS IN FOOD 298 FUTURETRENDS
. 303 . SOURCES
OF FURTHER INFORMATION AND ADVICE 305
. ACKNOWLEDGEMENTS 305 REFERENCES
. 305
. INDEX 309 |
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| id | DE-604.BV021770116 |
| illustrated | Not Illustrated |
| index_date | 2024-07-02T15:38:06Z |
| indexdate | 2024-07-09T20:43:40Z |
| institution | BVB |
| isbn | 0849391539 9780849391538 1845690281 9781845690281 |
| language | English |
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| series2 | Woodhead Publishing in food science, technology and nutrition |
| spelling | Managing allergens in food ed. by Clare Mills ... 1. publ. Boca Raton [u.a.] CRC Pr. 2007 Cambridge [u.a.] Woodhead Publ. XVIII, 315 S. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science, technology and nutrition Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelallergie (DE-588)4034871-4 gnd rswk-swf Allergen (DE-588)4001255-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Aufsatzsammlung - Lebensmittelallergie Lebensmittel (DE-588)4034870-2 s Allergen (DE-588)4001255-4 s DE-604 Lebensmittelallergie (DE-588)4034871-4 s b DE-604 Mills, Clare Sonstige oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014983050&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Managing allergens in food Lebensmittel (DE-588)4034870-2 gnd Lebensmittelallergie (DE-588)4034871-4 gnd Allergen (DE-588)4001255-4 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4034871-4 (DE-588)4001255-4 (DE-588)4143413-4 |
| title | Managing allergens in food |
| title_auth | Managing allergens in food |
| title_exact_search | Managing allergens in food |
| title_exact_search_txtP | Managing allergens in food |
| title_full | Managing allergens in food ed. by Clare Mills ... |
| title_fullStr | Managing allergens in food ed. by Clare Mills ... |
| title_full_unstemmed | Managing allergens in food ed. by Clare Mills ... |
| title_short | Managing allergens in food |
| title_sort | managing allergens in food |
| topic | Lebensmittel (DE-588)4034870-2 gnd Lebensmittelallergie (DE-588)4034871-4 gnd Allergen (DE-588)4001255-4 gnd |
| topic_facet | Lebensmittel Lebensmittelallergie Allergen Aufsatzsammlung Aufsatzsammlung - Lebensmittelallergie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014983050&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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