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1 – 10 of 58Abstract
Human diet consists of an enormous variety of both plants and animal proteins, many of which are potentially immunogenic. Industrial processing of foods and digestion in the gastrointestinal tract causes changes and breakdown of proteins into peptides, which are also potential immunogens. Foods commonly known to cause allergic reactions are fish, milk, eggs, fruits, vegetables, nuts, legumes and meat. Once sensitised to a particular antigen, subsequent exposure may result in a marked and immediate reaction characterised by vomiting, diarrhoea, abdominal cramps, itching and swelling of the mouth and skin, dizziness and occasionally systemic anaphylaxis. Allergic reactions involve complex processes and interactions between the allergen and immunological components in the digestive tract such as antigen absorption, processing and presentation, T cell and B cell activation, development of oral tolerance or allergic sensitivity, antigen‐specific IgE antibody synthesis. Allergen binding to allergen‐specific mast cell membrane‐bound IgE antibodies triggers mast cell degranulation. This results in the release of histamine and other chemotactic mediators responsible for clinical symptoms.
L.H. Foster and S. Sumar
Describes the importance of selenium (Se) for human health.Outlines the sources of Se in the environment and food. Gives UKrecommended intakes. Calls for further research into the…
Abstract
Describes the importance of selenium (Se) for human health. Outlines the sources of Se in the environment and food. Gives UK recommended intakes. Calls for further research into the nutritional significance of Se.
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The adulteration of food has progressed from being a simple meansof fraud to a highly sophisticated and lucrative business. The problemis further compounded by the lack of clear…
Abstract
The adulteration of food has progressed from being a simple means of fraud to a highly sophisticated and lucrative business. The problem is further compounded by the lack of clear international definitions for enforcement purposes. Reviews some examples of food adulteration and methods of analysis used to determine authenticity. Adulteration of food has ramifications within society and cannot be ignored since interference with foodstuffs may potentially lead to the production of food which is harmful to health.
T.P. Coultate, S. Sumar and F.G. Davies
Provides an overview of the analytical methods used to quantifymicronutrients (metals, non‐metals and vitamins) present in food.Considers the principles of the methods of analysis…
Abstract
Provides an overview of the analytical methods used to quantify micronutrients (metals, non‐metals and vitamins) present in food. Considers the principles of the methods of analysis employed.
S. Sumar, T.P. Coultate and J. Davies
Provides an overview of the analytical methods used to quantify themacronutrients (protein, water, lipids and carbohydrates) present infood. Considers principles of the methods of…
Abstract
Provides an overview of the analytical methods used to quantify the macronutrients (protein, water, lipids and carbohydrates) present in food. Considers principles of the methods of analysis employed.
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R. Rahman, A.K.M.M. Haque and S. Sumar
Irradiating food can reduce the incidence of food borne diseasesand extend its shelf life. Provides a summary of the different methodsof irradiating food and their effects.
The right-wing opposition People’s Party (PP) is in a strong position to win the election but will need the support of the far-right Vox to govern. The recently announced pact to…
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DOI: 10.1108/OXAN-DB279758
ISSN: 2633-304X
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Geographic
Topical
Sanchez’s Socialist Party (PSOE) will form a minority government with the left-wing Sumar party in the wake of July's election. The government’s survival is contingent on the…
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DOI: 10.1108/OXAN-DB283500
ISSN: 2633-304X
Keywords
Geographic
Topical
Paul Amuna, Francis Zotor, Sam Sumar and Yvonne Tswelelo Chinyanga
The weaning period is a crucial stage in the growth and development of the infant and child. The timing of weaning, the choice of foods, their methods of preparation, and how…
Abstract
The weaning period is a crucial stage in the growth and development of the infant and child. The timing of weaning, the choice of foods, their methods of preparation, and how weanlings are fed, all affect the outcome. The commercial preparation of weaning foods and the fortification of some traditional foods are seen by some as the most sustainable and cost‐effective means of alleviating micronutrient deficiencies among infants and children. This may be true in industrialized countries, but the same cannot necessarily be said of poor, developing countries. Demonstrates that, even in poor communities, it is possible to combine scant food resources in a cost‐effective way to formulate multimixes which would meet energy, protein and micronutrient needs, without fortification. Proposes that such approaches can be used in community nutrition education programmes to help reduce childhood malnutrition and in emergency feeding programmes.
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