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Food Allergens

Overview of attention for book
Cover of 'Food Allergens'

Table of Contents

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    Book Overview
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    Chapter 1 Overview of the Commonly Used Methods for Food Allergens
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    Chapter 2 Allergen Extraction and Purification from Natural Products: Main Chromatographic Techniques
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    Chapter 3 Recombinant Allergen Production in E. coli
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    Chapter 4 Recombinant Allergens Production in Yeast
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    Chapter 5 2D-Electrophoresis and Immunoblotting in Food Allergy
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    Chapter 6 Two-Dimensional Electrophoresis and Identification by Mass Spectrometry
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    Chapter 7 Enzyme-Linked Immunosorbent Assay (ELISA)
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    Chapter 8 Detection of Food Allergens by Taqman Real-Time PCR Methodology
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    Chapter 9 Detection of Food Allergens by Phage-Displayed Produced Antibodies
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    Chapter 10 Protein Microarray-Based IgE Immunoassay for Allergy Diagnosis
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    Chapter 11 Basophil Degranulation Assay
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    Chapter 12 Use of Humanized RS-ATL8 Reporter System for Detection of Allergen-Specific IgE Sensitization in Human Food Allergy
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    Chapter 13 Assessment of IgE Reactivity of β-Casein by Western Blotting After Digestion with Simulated Gastric Fluid
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    Chapter 14 IgE Epitope Mapping Using Peptide Microarray Immunoassay
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    Chapter 15 T-Cell Proliferation Assay: Determination of Immunodominant T-Cell Epitopes of Food Allergens
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    Chapter 16 Tetramer-Guided Epitope Mapping: A Rapid Approach to Identify HLA-Restricted T-Cell Epitopes from Composite Allergens
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    Chapter 17 T-Cell Epitope Prediction
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    Chapter 18 An Overview of Bioinformatics Tools and Resources in Allergy
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    Chapter 19 The Use of a Semi-Automated System to Measure Mouse Natural Killer T (NKT) Cell Activation by Lipid-Loaded Dendritic Cells
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    Chapter 20 Recent Advances in the Detection of Allergens in Foods
Attention for Chapter 11: Basophil Degranulation Assay
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