مشخصات کتاب

Food Allergy: Adverse Reactions to Foods and Food Additives, Fourth Edition

ویرایش:  
 
سری:  
ISBN (شابک) : 9781405151290, 9781444300062 
ناشر: Wiley-Blackwell 
سال نشر: 2008 
تعداد صفحات: 622 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 10 مگابایت 

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توجه داشته باشید کتاب آلرژی غذایی: واکنش های نامطلوب به غذاها و افزودنی های غذایی، ویرایش چهارم نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.

توضیحاتی در مورد کتاب آلرژی غذایی: واکنش های نامطلوب به غذاها و افزودنی های غذایی، ویرایش چهارم

توضیحاتی درمورد کتاب به خارجی

Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens.

Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.Content:
Chapter 1 Mucosal Immunity (pages 1–14): Shradha Agarwal and Lloyd Mayer
Chapter 2 The Immunological Basis of IgE?Mediated Reactions (pages 15–28): Gernot Sellge and Stephan C. Bischoff
Chapter 3 The Immunologic Basis of Non?IgE?Mediated Reactions (pages 29–42): Ashraf Uzzaman and Hirsh D. Komarow
Chapter 4 Food Allergens: Molecular and Immunological Characteristics (pages 43–61): Heimo Breiteneder and E.N. Clare Mills
Chapter 5 Biotechnology and Genetic Engineering (pages 62–81): Gary A. Bannon, James D. Astwood, Raymond C. Dobert and Roy L. Fuchs
Chapter 6 Food Allergen Thresholds of Reactivity (pages 82–89): Steve L. Taylor and Jonathan O'B. Hourihane
Chapter 7 Development of Immunological Tolerance to Food Antigens (pages 90–98): Bengt Bjorksten
Chapter 8 The Spectrum of Allergic Reactions to Foods (pages 99–109): Stacie M. Jones and A. Wesley Burks
Chapter 9 Eczema and Food Hypersensitivity (pages 110–123): David M. Fleischer and Donald Y. M. Leung
Chapter 10 Other IgE? and Non?IgE?Mediated Reactions of the Skin (pages 124–132): Carsten Bindslev?Jensen and Morten Osterballe
Chapter 11 Oral Allergy Syndrome (pages 133–143): Julie Wang
Chapter 12 The Respiratory Tract and Food Hypersensitivity (pages 144–156): Philippe A. Eigenmann and John M. James
Chapter 13 Anaphylaxis and Food Allergy (pages 157–170): Hugh A. Sampson
Chapter 14 Infantile Colic and Food Allergy (pages 171–181): Ralf G. Heine, David J. Hill and Clifford S. Hosking
Chapter 15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis (pages 182–194): James P. Franciosi, Jonathan E. Markowitz and Chris A. Liacouras
Chapter 16 Food Protein?Induced Enterocolitis and Enteropathies (pages 195–210): Anna Nowak?Wegrzyn
Chapter 17 Gluten?Sensitive Enteropathy (pages 211–222): Alberto Rubio?Tapia and Joseph A. Murray
Chapter 18 Occupational Reactions to Food Allergens (pages 223–250): Maxcie Sikora, Andre Cartier, Matthew Aresery, Laurianne Wild and Samuel B. Lehrer
Chapter 19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity (pages 251–266): Staffan Ahlstedt, Lars Soderstrom and Anita Kober
Chapter 20 In Vivo Diagnosis: Skin Testing and Challenge Procedures (pages 267–277): Scott H. Sicherer
Chapter 21 IgE Tests: In Vitro Diagnosis (pages 278–284): Kirsten Beyer
Chapter 22 Atopy Patch Testing (pages 285–289): Bodo Niggemann
Chapter 23 Elimination Diets and Oral Food Challenges (pages 290–297): Scott H. Sicherer
Chapter 24 General Approach to Diagnosis: IgE? and Non?IgE?Mediated Reactions (pages 298–309): S. Allan Bock and Hugh A. Sampson
Chapter 25 Hidden and Cross?Reacting Food Allergens (pages 310–322): Scott H. Sicherer
Chapter 26 Controversial Practices and Unproven Methods in Allergy (pages 323–331): Jennifer A. Namazy and Ronald A. Simon
Chapter 27 Asthma and Food Additives (pages 333–339): Robert K. Bush and Michelle M. Montalbano
Chapter 28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives (pages 340–352): John V. Bosso and Ronald A. Simon
Chapter 29 Sulfites (pages 353–368): Steve L. Taylor, Robert K. Bush and Julie A. Nordlee
Chapter 30 Monosodium Glutamate (pages 369–376): Katharine M. Woessner
Chapter 31 Tartrazine, Azo, and Non?Azo Dyes (pages 377–385): Donald D. Stevenson
Chapter 32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene (pages 386–393): Richard W. Weber
Chapter 33 Adverse Reactions to Benzoates and Parabens (pages 394–402): John M. Fahrenholz and Keegan M. Smith
Chapter 34 Food Colorings and Flavors (pages 403–428): Matthew Greenhawt and James L. Baldwin
Chapter 35 Pharmacologic Food Reactions (pages 429–442): Robert W. Keeton, James L. Baldwin and Andrew M. Singer
Chapter 36 The Management of Food Allergy (pages 443–460): Anne Munoz?Furlong and Hugh A. Sampson
Chapter 37 The Natural History of Food Allergy (pages 461–469): Robert A. Wood
Chapter 38 Prevention of Food Allergy (pages 470–481): Gideon Lack and George Du Toit
Chapter 39 Diets and Nutrition (pages 482–497): Marion Groetch
Chapter 40 Food Toxicology (pages 498–507): Steve L. Taylor
Chapter 41 Seafood Toxins (pages 508–530): Soheil Chegini and Dean D. Metcalfe
Chapter 42 Neurological Reactions to Foods and Food Additives (pages 531–542): Richard W. Weber
Chapter 43 Experimental Approaches to the Study of Food Allergy (pages 543–553): M. Cecilia Berin
Chapter 44 Food Allergy: Psychological Considerations (pages 554–562): Lourdes B. de Asis and Ronald A. Simon
Chapter 45 Foods and Rheumatological Diseases (pages 563–574): Lisa K. Stamp and Leslie G. Cleland
Chapter 46 Therapeutic Approaches Under Development (pages 575–583): Miae Oh, Hugh A. Sampson and Xiu?Min Li
Chapter 47 Food?Dependent Exercise? and Pressure?Induced Syndromes (pages 584–595): Adam N. Williams and Ronald A. Ronald A. Simon Simon

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