ENGLISH

Allergen Management in the Food Industry

By Joyce I. Boye , Samuel Benrejeb Godefroy

Book information

Year
2010
ISBN
0470227354, 9780470227350, 9780470644577
LCC
RC596 .A557 2010
Open Library ID
OL24538826M
Language
english
Format
PDF
Filesize
4 MB (4336759 bytes)
Edition
1
Pages
624\624
Time added
2011-06-04 13:46:07

Description

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.

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