Allergen Management In The Food Industry 1st Edition Joyce I Boye by Joyce I. Boye, Samuel Benrejeb Godefroy 9780470227350, 9780470644584, 0470227354, 0470644583 instant download after payment.

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.Content:
Chapter 1 Immune?Mediated Adverse Reactions to Dietary Proteins (pages 1–32): Olga M. Pulido
Chapter 2 Protecting Food?Allergic Consumers: Managing Allergens across the Food Supply Chain (pages 33–52): Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Domotor, Audrey Dunngalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tomoskozi and Bert Popping
Chapter 3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review (pages 53–74): Jupiter M. Yeung
Chapter 4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insufficient Evidences for Garlic and Onion as Priority Allergens in Canada (pages 75–130): Olga M. Pulido, Zoe Gillespie and Samuel Benrejeb Godefroy
Chapter 5 Allergen Management and Control as Part of Agricultural Practices (pages 131–144): Vernon D. Burrows
Chapter 6 Principles and Practices for Allergen Management and Control in Processing (pages 145–165): Warren E. Stone and Jupiter M. Yeung
Chapter 7 Allergen Management and Control in the Foodservice Industry (pages 167–204): M. Hazel Gowland
Chapter 8 Processing Foods Free from Dairy Proteins (pages 205–257): Joyce I. Boye, Sahul H. Rajamohamed and Michel Britten
Chapter 9 Processing of Egg?Free Foods (pages 259–269): Valery Dumont and Philippe Delahaut
Chapter 10 Fish and Shellfish Allergens (pages 271–287): Angelina O. Danquah, Joyce I. Boye and Benjamin K. Simpson
Chapter 11 Processing Foods without Peanuts and Tree Nuts (pages 289–331): Sahul H. Rajamohamed and Joyce I. Boye
Chapter 12 Processing Gluten?Free Foods (pages 333–354): Elke K. Arendt and Maria Helena B. Nunes
Chapter 13 Processing Foods without Soybean Ingredients (pages 355–391): Joyce I. Boye, Lamia L'Hocine and Sahul H. Rajamohamed
Chapter 14 Manufacturing a Biscuit that does not use Milk, Eggs, or Soybeans (pages 393–419): Masahiro Shoji and Takahide Obata
Chapter 15 Risk Assessment for Food Allergy (pages 421–451): Rene W.R. Crevel
Chapter 16 The Challenges of Precautionary Labeling (pages 453–472): Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston and Maria Said
Chapter 17 Certification Programs for Foods Labeled as “Free From” Specific Allergens (pages 473–494): Christine Dupuis and Ferdinand Tchounkeu
Chapter 18 Emerging Allergens and the Future (pages 495–535): Allaoua Achouri and Joyce I. Boye
Chapter 19 Managing Risks and Preventing Food Allergy Incidents: A Regulator's Perspective (pages 537–573): Samuel Benrejeb Godefroy, Sheila Dubois and Sebastien La Vieille