Allergens from Novel Foods

This book focuses on the allergy concerns around different types of novel foods, investigating in detail the detection and quantification of allergens in novel foods, allergenicity assessment strategies for novel food proteins, and processing approaches to reduce allergenicity. Studies on novel foods and allergens have attracted engineers and scientists from various disciplines, such as food science and engineering, allergology, protein science, computer appl. in life sciences, and biological techniques. This book emphasizes scientificity and rigor while paying more attention to the versatility of the graphical form including the creation of 3D dynamic models, visual presentation of scientific data, experimental processes and virtualized simulations of scenarios. Meanwhile, establishing the resource platform for allergen research, comprising online databases, technical guidelines, and case studies, would provide a comprehensive information hub for researchers, food engineers and policy makers to achieve precise and systematic breakthroughs in the allergenic risk control of novel foods.