Library of American University of Madaba
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Allergen management in the food industry /
edited by Joyce I. Boye, Samuel Benrejeb Godefroy.
- Hoboken, N.J. : Wiley, 2010.
- xxvii, 593 p. : ill. ; 25 cm.
Includes bibliographical references and index.
Assessment for Food Allergy (Rene; Crevel). -- 16. The Challenges of Precautionary Labelling (Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, Maria Said). -- 17. Certification Programs for Foods Labelled as "Free from" Specific Allergens (Christine Dupuis and Ferdinand Tchounkeu). -- 18. Emerging Allergens and the Future (Allaoua Achouri and Joyce I. Boye). -- 19. Managing risks and preventing food allergy incidents: a regulator's perspective (Samuel Benrejeb Godefroy, Sheila Dubois and Se;bastien La Vieille). -- Index.
"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. "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.
9780470227350 (hardback) 0470227354 (hardback)
Food allergy--Prevention.
Food industry and trade.
Food Hypersensitivity--prevention & control.
Food Industry--standards.
Food Labeling.
RC596
616.975 / A557
Includes bibliographical references and index.
Assessment for Food Allergy (Rene; Crevel). -- 16. The Challenges of Precautionary Labelling (Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, Maria Said). -- 17. Certification Programs for Foods Labelled as "Free from" Specific Allergens (Christine Dupuis and Ferdinand Tchounkeu). -- 18. Emerging Allergens and the Future (Allaoua Achouri and Joyce I. Boye). -- 19. Managing risks and preventing food allergy incidents: a regulator's perspective (Samuel Benrejeb Godefroy, Sheila Dubois and Se;bastien La Vieille). -- Index.
"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. "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.
9780470227350 (hardback) 0470227354 (hardback)
Food allergy--Prevention.
Food industry and trade.
Food Hypersensitivity--prevention & control.
Food Industry--standards.
Food Labeling.
RC596
616.975 / A557