Online Public Access Catalogue (OPAC)
Library,Documentation and Information Science Division

“A research journal serves that narrow

borderland which separates the known from the unknown”

-P.C.Mahalanobis


Normal view MARC view ISBD view

Food allergy and intolerance [electronic resource] : current issues and concerns / edited by Victoria Emerton.

Contributor(s): Emerton, Victoria [].
Material type: TextTextSeries: Special publication: v. 285.Publisher: Cambridge, Royal Society of Chemistry, 2007Description: 1 online resource (190 p.).ISBN: 9781847559449 (electronic bk.); 1847559441 (electronic bk.).Subject(s): Food allergy -- Congresses | Food & beverage technology | Allergies | Serials, periodicals, abstracts, indexes | Technology | HEALTH & FITNESS / Allergies | HEALTH & FITNESS / Diseases / Immune System | MEDICAL / ImmunologyGenre/Form: Electronic books.DDC classification: 616.97/5 Online resources: EBSCOhost Summary: All nutritionists, dietitians and health professionals interested in or dealing with those with food allergy should have a copy of this book. The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media. Bringing together contributions from leading experts in food allergy, this book covers the latest developments in the field of food allergy and intolerance, including the major allergens nuts, milk, soya, seafood, and sesame, and foods to which intolerance is common - gluten, lactose and food additives. Technical aspects of allergens are covered, including the effect of cooking on allergenicity of proteins, the assessment of novel foods for allergenicity, development of a dipstick assay for allergens, and the food industry perspective on food allergy and intolerance. Consumers' first-hand experience of food allergy and intolerance are included, as well as the latest thinking behind sensitisation to allergens, both in utero and postnatally. All nutritionists, dietitians and health professionals interested in or dealing with those with food allergy should have a copy of this book, as well as universities and medical schools. Professionals in the food industry, to whom food allergy is an important factor in all aspects of food manufacture, from product development and food labelling to good manufacturing practice, should not be without access to this book. This book is published in association with Leatherhead Food International.
Tags from this library: No tags from this library for this title. Log in to add tags.
No physical items for this record

All nutritionists, dietitians and health professionals interested in or dealing with those with food allergy should have a copy of this book. The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media. Bringing together contributions from leading experts in food allergy, this book covers the latest developments in the field of food allergy and intolerance, including the major allergens nuts, milk, soya, seafood, and sesame, and foods to which intolerance is common - gluten, lactose and food additives. Technical aspects of allergens are covered, including the effect of cooking on allergenicity of proteins, the assessment of novel foods for allergenicity, development of a dipstick assay for allergens, and the food industry perspective on food allergy and intolerance. Consumers' first-hand experience of food allergy and intolerance are included, as well as the latest thinking behind sensitisation to allergens, both in utero and postnatally. All nutritionists, dietitians and health professionals interested in or dealing with those with food allergy should have a copy of this book, as well as universities and medical schools. Professionals in the food industry, to whom food allergy is an important factor in all aspects of food manufacture, from product development and food labelling to good manufacturing practice, should not be without access to this book. This book is published in association with Leatherhead Food International.

There are no comments for this item.

Log in to your account to post a comment.

Other editions of this work

Food allergy and intolerance ©2007
Library, Documentation and Information Science Division, Indian Statistical Institute, 203 B T Road, Kolkata 700108, INDIA
Phone no. 91-33-2575 2100, Fax no. 91-33-2578 1412, ksatpathy@isical.ac.in


Visitor Counter