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Peanuts: Bioactivities and Allergies
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Editors: Iván López Expósito and Ana Belen Blazquez (Dept. of Bioactivity and Food Analysis, Institute for Food Science Research (CIAL), Madrid. Spain, and others)
Book Description:
The peanut is an important crop grown on over 21 million hectares worldwide. Although peanuts have had an adverse image due to their content in saturated fatty acids, it is important to mention they also are an excellent source of protein, vitamins, and minerals for human nutrition. In addition, peanuts contain relevant bioactive constituents that can provide a wide range of health benefits. Unfortunately, peanuts are also one, if not, the most allergenic vegetables and the most common food-related cause of IgE-mediated allergic reactions, mainly in westernized countries. This book will present an up-to-date overview regarding peanut composition, physical characteristics and bioactive properties. The second part will cover peanut and legume allergen characteristics, together with their prevalence. In addition, the therapeutic strategies to treat peanut allergy and the problem regarding the cross-reactivity of peanut and other allergens will be discussed. (Imprint: Nova)

Table of Contents:
Preface pp. i-viii

PART 1. PEANUT COMPOSITION AND BIOLOGICAL ACTIVITY pp. 1-2

Chapter 1. An Overview of Peanuts and their By-Products: Production and Chemical Composition
(Y. Aguilera, V. Benítez, R.M. Esteban, F.J. López-Andréu, E. Mollá and M.A. Martín-Cabrejas, Department of Agrochemistry, Institute for Food Science Research (CIAL) CSIC-UAM, Madrid, Spain)pp. 3-20

Chapter 2. Physico-Mechanical, Aerodynamic, Thermodynamic and Thermal Properties of Peanut Pods, Kernels, and Shells
(V.S.P. Bitra, College of Agricultural Engineering, Sangareddy,
Medak Dist., A.P., India)pp. 21-76

Chapter 3. The Peanut Used as a Source of Phytochemicals
(A.O. Cherif, Laboratoire de Biochimie, des Lipides et des Protéines, Département de Biologie, Faculté des Sciences de Tunis, Tunis, Tunisia)pp. 77-92

Chapter 4. Phenolic Compounds: Functional Components in Peanuts
(E. Vázquez Rodríguez and I. López Expósito, Institute for Food Science Research (CIAL) CSIC-UAM, Madrid, Spain)pp. 93-114

PART 2. PEANUT ALLERGY pp. 115-116

Chapter 5. Legumes Allergy: Clinical Symptoms and Cross-Reactivity
(M. Reche, T. Valbuena and C. Y. Pascual, Allergy Service, Infanta Sofía Hospital, San Sebastián de los Reyes, Madrid, Spain)pp. 117-136

Chapter 6. Peanut Allergy: Allergens and Etiology
(R. Jiménez-Saiz, E. Molina and I. López-Expósito, Institute of Food Science Research (CIAL) CSIC-UAM, Madrid, Spain)pp. 137-152

Chapter 7. Peanut Allergy in the Mediterranean Area
(C. Mayorga, M. J. Torres and A. B. Blázquez, Research Laboratory, IMABIS Foundation-Carlos Haya Hospital, Carlos Haya Hospital, Málaga, Spain and others)pp. 153-170

Chapter 8. Current Understanding of Cross-Reactivity of Peanut and Pollen Allergens
(C. Yang and T. Zhang, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China and others)pp. 171-178

Index pp. 179-189

   Series:
      Allergies and Infectious Diseases
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2013- February
   Pages: 197, 6x9 (NBC - C)
   ISBN: 978-1-62417-387-5
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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