Food Allergy provides clinicians, scientists, educators, and regulators with an authoritative, state-of-the-art review of the field. This book combines the current knowledge and hypotheses about food allergy treatments, research directions, bioinformatics tools, and industry and government regulation guidelines into one valuable reference source.
Written by acknowledged experts in the areas of medicine, biochemistry, immunology, bioinformatics, and food science, this new work examines the identification and characterization of allergenic proteins within food sources, the underlying mechanisms of action, and treatment options. Particular emphasis is placed on the following topics: clinical aspects of food allergy and advances in diagnosis; cutting edge immunochemical theories and molecular mechanisms; immunotherapy and the role of animal models in advancing food allergy research; the effects of food processing on allergenicity; and methods for preparing hypoallergenic foods.
An important feature of the book is its in-depth coverage of bioinformatics tools. Three chapters offer details on how to find and properly implement existing bioinformatics tools, including current websites and sample uses of databases.
