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Providing the clear-cut information necessary to conduct an effective allergen risk analysis, this book examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing. With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized.
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