Managing allergens in food / edited by Clare Mills, Harry Wichers, and Karin Hoffmann-Sommergruber.

Contributor(s):

Series: Woodhead Publishing in food science, technology, and nutrition2007Description: 1 online resource (xviii, 315 pages) : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781845692278
1845692276

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Managing allergens in food.LOC classification:

RC596 .M36 2007

NLM classification:

2007 B-228
WD 310

Online resources:

Click here to access online

Contents:

pt. 1. What are food allergens and allergies? -- pt. 2. Allergens in foods -- from raw to processed foods -- pt. 3. Assessing allergic risks and practical management of allergens in food.

Action note:

digitized 2010 HathiTrust Digital Library committed to preserve

Summary: Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens. Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed. With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry. Presents a cohesive summary of recent research into safer food productionDiscusses the effects of food processing on allergensAn international team of editors.

Item type:

eBooks

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Includes bibliographical references and index.

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Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL

Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. MiAaHDL

http://purl.oclc.org/DLF/benchrepro0212

digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL

pt. 1. What are food allergens and allergies? -- pt. 2. Allergens in foods -- from raw to processed foods -- pt. 3. Assessing allergic risks and practical management of allergens in food.

Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens. Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed. With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry. Presents a cohesive summary of recent research into safer food productionDiscusses the effects of food processing on allergensAn international team of editors.

Print version record.

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