Food allergies and intolerances

Food allergies and intolerances can have a significant impact on an individual's health and well-being, often requiring careful dietary management and avoidance of specific allergens or intolerant substances to prevent adverse reactions and promote overall health. This book sheds light on the complex topic of food allergies and intolerances. It provides a comprehensive overview of common allergens and the physiological mechanisms behind allergic reactions. The book also explores diagnostic methods, treatment options, and strategies for managing food-related allergies and intolerances in various settings.

Print ISBN: 9781682508909 | $ 165 | 2024 | Hardcover

Subject: Food Science and Nutrition

Editor: Zongbao Liang

About the Editor: Zongbao Liang, PhD, an Associate Professor in the Department of Food Technology, has 28 years of experience in education and research. Her focus area is food chemistry, and she has been involved in several academic and research projects. She has also developed affordable food products using traditional grains, underutilized plant species, and byproducts of the food industry. Zongbao Liang has an impressive portfolio of over 40 research papers and eight books published by reputable publishers.