Chemical and Biological Properties of Food Allergens

Lucjan Jedrychowski, Harry J. Wichers

September 28, 2009 by CRC Press
Reference - 447 Pages - 25 B/W Illustrations
ISBN 9781420058550 - CAT# 5855X
Series: Chemical & Functional Properties of Food Components


Add to Wish List
FREE Standard Shipping!


  • Provides epidemiological data on food allergens and information on the incidence of food allergies
  • Discusses the link between hypersensitivity and immune system health
  • Covers methods used for assays on allergenic components, animal models for allergen analysis, and clinical methods for diagnosis
  • Highlights future trends in applying recombinant food allergens


In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year – unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing.

With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized.

Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. Chemical and Biological Properties of Food Allergens evaluates the current research literature in a concise format – a must for food product developers and biochemists.

Share this Title