This book addresses the molecular mechanisms of food allergies and related control strategies. To do so, it covers a broad range of topics, including: the basic immunology of food allergies, including crosstalk between gut mucosal immunity and allergens; types of food allergens, structure of food allergen epitopes and cross-reactivity; detection and quantification methods for food allergens; in vitro and in vivo models for evaluating allergenicity; novel food processing methods for the dev...

This book conducts a systematic research on the basic theoretical system of ethnogeography, area differentiation and spatial changes of ethnic community, national ecological outlook on human-land relations, geographical distribution of various nationalities in the world, and historical geographical background of regional ethnic composition. From the perspective of the development of the discipline, through comprehensive review of the basic materials, development process, and research statu...

This book constitutes the refereed proceedings of the 10th Asia-Pacific Services Computing Conference, APSCC 2016, held in Zhangjiajie, China, in November 2016.The 38 revised full papers presented in this book were carefully reviewed and selected from 107 submissions. The papers cover a wide range of topics in the fields of cloud/utility/Web computing/big data; foundations of services computing; social/peer-to-peer/mobile/ubiquitous/pervasive computing; service-centric computing mo...

This book comprehensively addresses advanced nanofiber manufacturing based on electrospinning technology. The principles, relationships between process parameters and structure, morphology and performance of electrospun nanofibers and nanomaterials, and the methods for enhanced field intensity and uniform distribution are discussed. The electric field intensity and distribution during electrospinning is also analyzed based on finite element analysis on both the needle and the needleless el...

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits...