Allergen Management in the Food Industry

Joyce I Boye author Samuel Benrejeb Godefroy author

Format:Hardback

Publisher:John Wiley & Sons Inc

Published:10th Sep '10

Currently unavailable, and unfortunately no date known when it will be back

Allergen Management in the Food Industry cover

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.

“In this valuable contribution to a complex field, [the editors] introduce the food industry’s challenges and best practice guidelines in producing such foods. International scientists provide up-to-date information on the nature of food allergies…”(SciTech Book News, December 2010)

ISBN: 9780470227350

Dimensions: 242mm x 163mm x 36mm

Weight: 1066g

624 pages