chemical and biological properties of food allergens

[...]... nology, food sciences, and food allergies, and is the head of the Department of Food Enzymes and Allergens at The Polish Academy of Sciences’ Institute of Animal Reproduction and Food Research in Olsztyn His research interests include the investigation and determination of radionuclide contamination of food, exploring possibilities for the decontamination and application of radionuclides S-35 and P-32... evaluation of properties of enzymes and applications of enzyme preparation in the food industry and in food analysis, food allergens, the application of immunological methods (ELISA, ELISPOT) for investigating biologically active compounds in food (mainly allergens) , and the investigation of biologically active compounds in food for both their positive and negative effects in an organism He is a coauthor of. .. Department of Pathophysiology Medical University of Vienna Vienna, Austria Geert Houben Department of Food and Chemical Risk Analysis TNO Quality of Life Utrecht, Netherlands Lucjan Jedrychowski ˛ Department of Food Enzymes and Allergens Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn, Poland Maciej Kaczmarski IIIrd Department of Pediatrics Medical University of Bialystok... Leszczynska Faculty of Biotechnology and Food Sciences Technical University of Lodz Lodz, Poland Andreas Lopata College of Science, Engineering and Health School of Applied Sciences Royal Melbourne Institute of Technology Melbourne, Victoria, Australia Niels Lucas Luijckx Department of Food and Chemical Risk Analysis TNO Quality of Life Utrecht, Netherlands András Nagy Department of Biology Central Food Research... Spanjersberg Department of Food and Chemical Risk Analysis TNO Quality of Life Utrecht, Netherlands xv Agata Szymkiewicz Department of Food Enzymes and Allergens Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn, Poland Michael Wallner Department of Molecular Biology Christian Doppler Laboratory for Allergy Diagnosis and Therapy University of Salzburg Salzburg, Austria... Department of Food Chemistry Institute of Biochemistry and Food Chemistry University of Hamburg Hamburg, Germany Nicole Wopfner Department of Molecular Biology Christian Doppler Laboratory for Allergy Diagnosis and Therapy University of Salzburg Salzburg, Austria Barbara Wróblewska Department of Food Enzymes and Allergens Institute of Animal Reproduction and Food Research Polish Academy of Sciences... Foods .20 Influence of Several Factors: Genetic Background; Age Dependence in Food Allergy, First Exposure; Food Allergy in Children and Allergy March; Nature, Dose, and Balance between Tolerance (Suppression) and Sensitization (Priming) 21 1 2 Chemical and Biological Properties of Food Allergens 1.2.1 Genetic Background 21 1.2.2 Age Dependence in Food Allergy, First Exposure... Faculty of Veterinary Science Department of Pharmacology and Toxicology Szent Istvána University Budapest, Hungary Christina Oberhuber Biomay AG Vienna, Austria Contributors Tadeusz Ogon ´ski Faculty of Biotechnology and Animal Breeding Department of Physiological Chemistry West Pomeranian University of Technology Szczecin, Poland Angelika Paschke Department of Chemistry, Food Chemistry University of Hamburg... biochemical characterization of food quality parameters Wichers has been program leader of research on the relationship between food and health In this research, data on the physiological effects of food constituents are integrated with data of their characteristics in the raw materials and their behavior during processing in order to develop foods that are attractive to the senses and have a positive impact... (TCR) are produced and type IV allergy develops according to Gell Coombs Symptoms of type II and type III food allergies occur much more rarely A common feature of allergens is that they comprise a fairly broad range of particle of sizes ranging from 3 to 160 kDa, usually 20–40 kDa Some of them show enzymatic activity which enables passage through the mucous membrane barrier (Rolland and O’Hehir, 2001) . Chemical and Biological Properties of Food Allergens Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzisław E. Sikorski Chemical and Biological Properties of Food. biotech- nology, food sciences, and food allergies, and is the head of the Department of Food Enzymes and Allergens at The Polish Academy of Sciences’ Institute of Animal Reproduction and Food Research. Spanjersberg Department of Food and Chemical Risk Analysis TNO Quality of Life Utrecht, Netherlands Agata Szymkiewicz Department of Food Enzymes and Allergens Institute of Animal Reproduction and Food Research