Food allergies affect as many as 2-3% of adults and 5-6% of children. Recently, we have discovered more about the identity and biochemical properties of food allergen proteins. This discovery impacts our understanding of the etiology of food allergy, our ability to detect allergens, ourability to assess the potential allergenicity in bioengineered foods, and the development of allergen control strategies in food processing environments. Food Allergens will present an overview of food allergy and allergens. It will also include descriptions of the latest technology for thedetection and control of food allergens.
- 2018 Springer
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- Springer International Publishing, Cham
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- This is a copyrighted book.
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