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669 --- (03):669 --- materialen --- metalen --- staal --- toegepaste mechanica --- warmtebehandeling --- werkplaatstechniek --- Metallurgy --- 669 Metallurgy --- Métallurgie --- Métallurgie --- Durcissage --- Traitement thermique --- Cast iron heat treatment --- Stainless steel heat treatment --- Heat resistant alloy heat treatment --- Furnace carbon control --- Non-ferrous metal heat treatment --- Heat treatment of steel --- Powder metallurgy part heat treatment --- Steel heat treatment --- Steel case hardening --- Steel heat treatment(Localized-) --- Furnace atmosphere control --- Furnace control instrumentation --- Heat processing equipment
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This book describes the causes, diagnosis, and effects of food allergy. It goes deeper into the molecular and cellular mechanisms of food allergy and, in particular, into effects of the processing of certain nutrients, e.g., cow’s milk on the allergenicity of proteins. The book also focuses on new nutrients, e.g., seaweed, and possible effects on allergy and inflammation.
Research & information: general --- Chemistry --- cow’s milk protein --- peptides --- Caco-2 cell --- immunogenicity --- allergenicity --- glycation --- oral food challenge --- successful introduction --- children --- food allergy --- allergy --- cow’s milk --- hens egg --- peanut --- hazelnut --- glutenin --- methylglyoxal --- allergic reaction --- gut microflora --- heat-processing --- skin-gut-axis --- cutaneous sensitization --- atopic dermatitis --- microbiota --- diet history --- allergenic protein --- thresholds --- eliciting dose --- bite size --- hen’s egg --- birch pollen --- Bet v 1 --- OAS --- pear --- oral challenge --- seaweed --- inflammation --- oral --- diagnosis --- extracts --- oral allergy syndrome --- skin prick test --- specific IgE --- baked milk --- tolerance --- n/a --- cow's milk protein --- cow's milk --- hen's egg
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