Food Allergy & Food Allergens
Само за регистроване кориснике
2021
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Food carries risks. Food allergies are risk that comes from certain food proteins (food allergens). These are natural constituents of food that can provokes life threatening conditions in significant part of population. With this chapter attempt is made to introduce basic data about food allergies and allergens. Focused to the question what makes a food protein an allergen, properties of certain allergens from dominant food allergen families are presented. Those parts of allergen molecule structure responsible for interactions with components of immune system are described. These information are important for understanding molecular mechanisms of allergy, assessment of risks, quality and safety control, and finding a best way for treatment and cure. Some of methods for prediction of allergenicity of food proteins emerged from the current knowledge are described. Food processing methods as a source of potential for increase or reduction of food allergenicity are listed in brief. Most pr...omising strategies for treatment of food allergies are explained.
Кључне речи:
Food allergies / Food allergens / T-cell epitopes / B-cell epitopes / Prediction of allergenicity / Food processing / Food allergy treatmentИзвор:
Comprehensive Foodomics, 2021, 3, 157-174Издавач:
- Elsevier
Институција/група
IHTMTY - CHAP AU - Anđelković, Uroš PY - 2021 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/4231 AB - Food carries risks. Food allergies are risk that comes from certain food proteins (food allergens). These are natural constituents of food that can provokes life threatening conditions in significant part of population. With this chapter attempt is made to introduce basic data about food allergies and allergens. Focused to the question what makes a food protein an allergen, properties of certain allergens from dominant food allergen families are presented. Those parts of allergen molecule structure responsible for interactions with components of immune system are described. These information are important for understanding molecular mechanisms of allergy, assessment of risks, quality and safety control, and finding a best way for treatment and cure. Some of methods for prediction of allergenicity of food proteins emerged from the current knowledge are described. Food processing methods as a source of potential for increase or reduction of food allergenicity are listed in brief. Most promising strategies for treatment of food allergies are explained. PB - Elsevier T2 - Comprehensive Foodomics T1 - Food Allergy & Food Allergens VL - 3 SP - 157 EP - 174 DO - 10.1016/B978-0-08-100596-5.22844-8 ER -
@inbook{ author = "Anđelković, Uroš", year = "2021", abstract = "Food carries risks. Food allergies are risk that comes from certain food proteins (food allergens). These are natural constituents of food that can provokes life threatening conditions in significant part of population. With this chapter attempt is made to introduce basic data about food allergies and allergens. Focused to the question what makes a food protein an allergen, properties of certain allergens from dominant food allergen families are presented. Those parts of allergen molecule structure responsible for interactions with components of immune system are described. These information are important for understanding molecular mechanisms of allergy, assessment of risks, quality and safety control, and finding a best way for treatment and cure. Some of methods for prediction of allergenicity of food proteins emerged from the current knowledge are described. Food processing methods as a source of potential for increase or reduction of food allergenicity are listed in brief. Most promising strategies for treatment of food allergies are explained.", publisher = "Elsevier", journal = "Comprehensive Foodomics", booktitle = "Food Allergy & Food Allergens", volume = "3", pages = "157-174", doi = "10.1016/B978-0-08-100596-5.22844-8" }
Anđelković, U.. (2021). Food Allergy & Food Allergens. in Comprehensive Foodomics Elsevier., 3, 157-174. https://doi.org/10.1016/B978-0-08-100596-5.22844-8
Anđelković U. Food Allergy & Food Allergens. in Comprehensive Foodomics. 2021;3:157-174. doi:10.1016/B978-0-08-100596-5.22844-8 .
Anđelković, Uroš, "Food Allergy & Food Allergens" in Comprehensive Foodomics, 3 (2021):157-174, https://doi.org/10.1016/B978-0-08-100596-5.22844-8 . .