Allergen management in the food industry

"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"--Provided by publisher

Bibliographic Details
Main Authors: Boye, Joyce I. (Author), Godefroy, Samuel Benrejeb (Author)
Format: Book
Language:English
Published: Hoboken, New Jersey : John Wiley & Sons , c2010
Subjects:
Online Access:Cover image

MARC

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008 110525s2010 nju eng
020 |a 0470227354 (hardback : alk. paper) 
020 |a 9780470227350 (hardback : alk. paper) 
050 0 0 |a RC596   |b .A45 2010 
090 0 0 |a RC596   |b .A45 2010 
245 0 0 |a Allergen management in the food industry   |c edited by Joyce I. Boye, Samuel Benrejeb Godefroy 
260 |a Hoboken, New Jersey :   |b John Wiley & Sons ,   |c c2010 
300 |a xxvii, 593 p. :   |b ill ;   |c 24 cm. 
504 |a Includes bibliographical references and index 
505 0 |a 1. Food allergy and the consumer -- 2. General principles for allergen management and control -- 3. Processing foods free from specific allergens -- 4. Risk assessment and risk menagement 
520 |a "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"--Provided by publisher 
520 |a "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"--Provided by publisher 
520 |a Focusing on the harvesting, processing, and marketing of allergenic foods, Allergen Management in the Food Industry 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 
650 0 |a Food allergy   |x Prevention 
650 0 |a Food industry and trade 
700 1 |a Boye, Joyce I. ,   |e author 
700 1 |a Godefroy, Samuel Benrejeb ,   |e author 
856 4 2 |3 Cover image   |u http://catalogimages.wiley.com/images/db/jimages/9780470227350.jpg 
999 |a 1000139485   |b Book   |c OPEN SHELF (30 DAYS)   |e Gong Badak Campus