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Chemical and Biological Properties of Food Allergens

Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and;

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Chemical and Biological Properties of Food Allergens

Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and;

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Molecular Biological and Immunological Techniques and Applications for Food Chemists

Molecular Biology and Immunology for Food Chemists focuses on biological techniques to measure chemical constituents, giving food chemists;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties;

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Food Allergens: Analysis Instrumentation and Methods

. Maintaining a consistent structure and format, each chapter describes the properties of the allergen, and demonstrates the appropriate sample;

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Chemical and Functional Properties of Food Components

processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal;

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Chemical and Functional Properties of Food Components

processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal;

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Handbook of Polysaccharides

properties have made them useful in a variety of food, pharmaceutical and industrial applications. These properties determine their biological;

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Handbook of Food Enzymology

do, their importance to feed and food production, their chemical and biological properties, and measurement of their activity.;

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The Chemistry of Food

authors highlight food's structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The;

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Peanut Allergies

of peanut allergy and the components of peanuts which cause allergic reactions. The basic concepts of clinical aspects, peanut allergens properties;

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Physical-Chemical Properties of Foods

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries;

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Wild Plants, Mushrooms and Nuts

on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).;

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Food Allergy

This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics;

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Handbook of Food Allergen Detection and Control

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms;

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Applied Food Protein Chemistry

in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological;

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Dimensions of Food

of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural;

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Dimensions of Food

of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural;

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Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures;

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Practical Patch Testing and Chemical Allergens in Contact Dermatitis

Practical Patch Testing and Chemical Allergens in Contact Dermatitis covers the most relevant allergens in a concise and algorithmic;

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Food Process Engineering Principles and Data

covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to;

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Food Process Engineering Operations

field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists;

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Engineering Properties of Foods

revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and;

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Food Allergy: Molecular and Clinical Practice

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food;

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Food Allergy

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food;

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Proteomics Applications in Food Science

between the food protein content and the nutritional properties. Moreover, quality control during food production can be monitored with proteomics;

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