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Boye, Joyce I.

Allergen Management in the Food Industry

Boye, Joyce I. - Allergen Management in the Food Industry, ebook

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This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

Keywords: latest findings; allergen; food; strategies; full; eliminate allergens; book; spectrum; products; contaminants; allergenic; sources; occurrence; measures; fate; allergens; safe; allergies; develop; consumers, Plant Science, Allergy, Plant Science, Allergy

Author(s)
 
Publisher
John Wiley and Sons, Inc.
Publication year
2010
Language
en
Edition
1
Page amount
528 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118060285
Printed ISBN
9780470227350

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