Κλίμακες περιεκτικότητας των αλλεργιογόνων γάλακτος και αυγού σε Ελληνικά τρόφιμα και η χρησιμότητα τους στην κλινική πράξη (Bachelor thesis)
Κωνσταντινίδου, Ειρήνη/ Παπαδοπούλου, Μαρία - Χριστίνα
Food Allergy occurs when the immune system reacts aggressively to a
substance (or food) that is usually harmless because it incorrectly recognizes it as dangerous. The symptoms of the individual and the variation of their severity vary as well as the type and segregation of food allergy divided into IgE and non-IgE mediated or mixed type food allergy mediated by IgE and non-IgE antibodies. The creation of a scale for each allergen which is contained in standard
foods but also in recipes containing milk and egg. The purpose of creating this file is to be a functional and useful tool for people suffering from allergies to one of the two allergens we are considering.
| Institution and School/Department of submitter: | Πτυχιακή εργασία-Σχολή Επιστημών Υγείας - Τμήμα Διατροφής και Διαιτολογίας, 2020 (12155) |
| Subject classification: | Τροφική αλλεργία Food allergy Γάλα Milk Αυγά Eggs Αλλεργιογόνα Allergens |
| Keywords: | Γάλα;Αυγό;Τροφική αλλεργία;Κλίμακα;Milk;Egg;Food allergy;Scale |
| Description: | Πτυχιακή εργασία - Τμήμα Επιστημών Υγείας - Σχολή Διατροφής και Διαιτολογίας , 2020 (α/α 12155) |
| URI: | http://195.251.240.227/jspui/handle/123456789/16382 |
| Appears in Collections: | Πτυχιακές Εργασίες |
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