Allergen Management in the Food Industry

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Allergen Management in the Food Industry by Joyce I. Boye, Samuel Benrejeb Godefroy, Wiley
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Author: Joyce I. Boye, Samuel Benrejeb Godefroy ISBN: 9781118060285
Publisher: Wiley Publication: January 14, 2011
Imprint: Wiley Language: English
Author: Joyce I. Boye, Samuel Benrejeb Godefroy
ISBN: 9781118060285
Publisher: Wiley
Publication: January 14, 2011
Imprint: Wiley
Language: English

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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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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