It is a out -of -print food engineering book. It is becoming difficult to get. Only the stock will be handed over at the list price this time. (Brand new)

Food Industry NEO series Allergy and food

Allergic control and inspection technology for food development

Compilation of the Food Industry Editorial Department

1. Hiroyuki Yano (Germany) Agriculture and Food Industrial Technology Research Organization Food Research Institute
2. Mao Goto 〃
3. Product Development Center, Calpis Co., Ltd.
4. President and CEO Fasmax Co., Ltd.
5. Kimiko Uchiyama Kameda Confectionery Co., Ltd. U.S. Research Institute
6. Takeshi Kumagaya 〃
7. Sumiko Otani Koukasu Gakuen Women's University Faculty of Human Life
8. Masaru Ogawa (jointly) Low allergic food development research institute
9. Tatsuya Moriyama Kinki University Faculty of Agriculture
10. Hiroshi Shida Co., Ltd. Yakult Headquarters Central Research Institute
11. Morinaga Morinaga Co., Ltd. Food Institute Research Institute of Bio Functional Research
12. Noritoshi Takahashi
13. Shimizu (Shinmizu) Kin Tada 〃
14. Yamamoto (Maeda) Mari (Germany) Agriculture and Food Industrial Technology Research Organization Vegetable Tea Research Institute

Introducing the forefront of allergic measures in food manufacturers. Chapter 1, the detection of food allergens and the development of low -allergen foods first. Allergen detection 1-1 Why is it allergen? 1-2 In detection of allergens, 1-3 Cause structure that generates protease resistance 2. 3. Decrease in allergens. End of application to non -food fields, Chapter 2, Food anti -allergic function evaluation technology using transgenic mice first. The mechanism of the onset of allergies 2. 3. Test of food anti -allergic functions New food allergy model mouse system 4. End of the anti-allergic activity of coffee, Chapter 3, Lactobacillus Acidophilus L-92 anti-allergic action begins. Lactobacillus Acidophilus L-92 stock 2. Efficacy of L-92 shares 2-1 Symptoms improvement of hay fever 2-2 Effect on hay fever prevention effects using pollen exposure facilities 2-3 Annual allergic rhinitis improvement effect 2-4 Atopic dermatitis improvement improvement Effect 3. Antiallergic mechanism of L-92 stocks 3-1 Improvement of TH1/TH2 balance 3-2 T-cells control 3-3 Involved in control T cells. Chapter 4 in the future, testing technology for allergic foods 1. 2. Display system of foods (allergic foods) containing allergic substances Allergic food detection technique 2-1 How to detect allergic foods by immunological method 2-1-1 Enzyme antibody method (ELISA; enzyme-linked imunosorbent assay) 2-1-2 Imnochromat Law (Lateral Flow Law) 2-2 How to detect DNA and genes derived from allergies 2-2-1 PCR method 3. The Ministry of Health, Labor and Welfare (Consumer Affairs Agency) Notification Inspection Law 4. 5. Development status of allergic food new inspection technology Questions for allergic food tests Chapter 5, vegetable lactic acid bacteria K -2 allergic symptoms easing and secretion type IGA Increased 1. Effect on allergic sensitivity mice 2. Improvement of Hitatopic dermatitis 3. Relieving symptoms 4. Increase in SIGA in saliva 5. From the viewpoint of hygiene hypotheses, the development of K-2 bacterial foods is the end of the development of foods, low-allergenization of foods using high pressure-developing egg allergies- Introduction 1. Mechanism of onset of food allergies 2. 3. Low allergenization law of food 3. Low allergens using high -pressure 3-1 high -pressure treatment technology and high -pressure under high pressure, allergic reaction suppression mechanism 3-2 High -pressure treatment and the principle of enzyme decomposition under high pressure 3-3 Low -allergenization method of food by high -pressure processing technology low -allergen method 3-4 A low -allergen method of food by enzyme treatment technology 3-4. Low allergens using high pressure 4-1 high -voltage processing method 4-2 Low allergens of egg whites Obomcoid by high -pressure processing technology 4-3 High -voltage processing/enzyme processing of chicken egg white obomcoid is low allergen 4-3- 1 Bomcooid hydrolysis of bomcoid and enzyme treatment combined with enzyme treatment 4-3-2 Obomco -id IgG and IgE antibody binding ability that were treated under high pressure and IgE antibody binding capacity 4-3-3 Kimotripusine -treated Obomcooid Dosination. End of the reaction is the creation of low -allergen soybean varieties (Yumeminori) and the development of processed foods 1. Soybean allergic entertainment 1-1 GLY M BD 30k 1-2 Gly M BD 28K 1-3 Gly M BD 60K 3. Reduction strategy of soy allergens 3. Creation of allergen lost soybeans. 5. The properties of "Yumeminori" Development of low -allergen soy -processed foods with "Yumeminori" (Tohoku 124) as raw material 5-1 Fermented Low allergen 5-2 Low allergen boiled beans processing (Ministry of Agriculture, Forestry and Fisheries Report Lee Fluet) 5-3 Low allergen miso 5-4 Enzyme digestive soy milk and tofu -like foods 5-5 Production of low -allergen SPI, soy milk and tofu 5-6 Evaluation of safety ─ Challenge tests Finally Chapter 8, soy allergic diversity And its risk reduction strategy -A trial of development of low -allergen soy -processed foods and the construction of distribution systems -First. 2. Diversity of food allergies Class 1 food allergy and class 2 food allergy 3. 4. Diversity of soy allergies The main soy allergen 4-1 glymbd30K 4-2 7S Globulin (β-conglycinine) 4-3 Glym4 4-4 Glym3 5. Development of low -allergens soy -chopped foods and construction of distribution systems 5-1 Low allergen chicken miso 5-2 Low allergen chemical soy milk 5-3 Low allergen -boiled beans 5-4 Soy cookies 5-5 Low allergen co -processed food distribution system Is building a lactic acid bacterium, especially Lactobacillus Casei, allergic control. Causes of allergies 2. Intestinal flora and allergies 3. Probiotics and allergies 4. Lactobacillus Casei Silota 5. 6. L.Casei Silota shares TH1 cell differentiation induction effect 7. L.CASEI IgE production in suppression of L.Casei Silota L.CASEI Silota's allergy suppression effect ends over 10 chapters, BB536 yogurt's cedar pollen symptoms improvement and its mechanism of action 1. Increase in allergies and hygiene hypothesis 2. Allergies and intestinal bacteria 3. 4. Trial of allergic prevention and improvement by probiotics 5. Improvement of cedar pollinosis symptoms by consuming yogurt intake of bifidobacteria BB536. BB536 Action of pollinosis ease effect Machine analysis 5-1 BB536 immune adjustment effect by bacterial components 5-2 Intestinal bacterial flora of hay fever during the pollen scattering Chapter 11, "Benifuki" research on green tea Spread of product development 1. "Beni Fuuki" functionality of green tea 1-1 Methylation Catechins 1-2 "Benifuki" tea leaves characteristics and human intervention test 2. "Beni Fuki" Research results related to green tea 2-1 Low caffeine " Benifuki "Study of Green Tea Method 2-2 Relationship between the particle diameter and absorption of" Benifuki "Green Tea (Beni Fuki" Relationship of "Benifuki", "Beni Fuki" 3. "Beni Fuki" Green Tea Product development using 4. Endful index writer

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