Food Allergens Biochemistry and Molecular Nutrition
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an ope
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Series Editor Michael P. Doyle, Georgia, USA Editorial Board Francis F. Busta, Director, National Center for Food Protection and Defense, University of Minnesota, Minneapolis, MN, USA Bruce R. Cords, Vice President, Environment, Food Safety & Public Health, Ecolab Inc., St. Paul, MN, USA Catherine W. Donnelly, Professor of Nutrition and Food Science, University of Vermont, Burlington, VT, USA Paul A. Hall, President, AIV Microbiology and Food Safety Consultants, LLC, Hawthorn Woods, IL, USA Ailsa D. Hocking, Chief Research Scientist, CSIRO—Food Science Australia, North Ryde, Australia Thomas J. Montville, Professor of Food Microbiology, Rutgers University, New Brunswick, NJ, USA R. Bruce Tompkin, Formerly Vice President-Product Safety, ConAgra Refrigerated Prepared Foods, Downers Grove, IL, USA
Food Microbiology and Food Safety publishes valuable, practical, and timely resources for professionals and researchers working on microbiological topics associated with foods as well as food safety issues and problems. The series is co-published with the IAFP. The International Association for Food Protection is a non-profit association of food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides Members with an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia along with international interaction between food safety professionals. More information about this series at http://www.springer.com/series/7131
Tanja Ćirković Veličković Marija Gavrović-Jankulović
Food Allergens Biochemistry and Molecular Nutrition
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Tanja Ćirković Veličković Department of Biochemistry Faculty of Chemistry University of Belgrade Belgrade Serbia
Marija Gavrović-Jankulović Department of Biochemistry Faculty of Chemistry University of Belgrade Belgrade Serbia
ISBN 978-1-4939-0840-0 ISBN 978-1-4939-0841-7 (eBook) DOI 10.1007/978-1-4939-0841-7 Springer New York Heidelberg Dordrecht London Library of Congress Control Number: 2014942308 © Springer Science+Business Media New York 2014 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission
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