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Plant Food Allergens Edited by E.N. CLARE MILLS Institute of Food Research Norwich, UK PETER R. SHEWRY Rothamsted Research Harpenden, UK 2004 by Blackwell Science Ltd a Blackwell Publishing Company Contents Contributors vi Preface: Historical and Cultural Background to Plant Food Allergies ix 1 Food Allergies: Clinical and Psychosocial Perspectives 1 2 The Classification, Functions and Evolutionary Relationships of Plant Proteins in Relation to Food Allergies 24 3 The 2S Albumin Proteins 42 4 Plant Lipid Transfer Proteins: Relationships between Allergenicity and Structural, Biological and Technological Properties 57 5 The Cereal α-Amylase/Trypsin Inhibitor Family Associated with Bakers’ Asthma and Food Allergy 70 6 Latex Allergy and Plant Chitinases 87 7 Profilins 105 8 Bet v 1-Homologous Allergens 125 9 Plant Seed Globulin Allergens 141 10 The Role of Common Properties in Determining Plant Food Protein Allergenicity 158 11 Assessing the Allergenicity of Novel and GM Foods 171 12 Monitoring of and Technological Effects on Allergenicity of Proteins in the Food Industry 196 Index 213 [search]Allergens[/search] [ Last edited by kidy008 on 2008-6-15 at 00:00 ] |
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