04169nam 2200733Ia 450 991081492360332120200520144314.0978661270784197811180602851118060288978128270784912827078419780470644584047064458397804706445770470644575(CKB)2670000000034154(EBL)564936(OCoLC)664233126(SSID)ssj0000411580(PQKBManifestationID)11281434(PQKBTitleCode)TC0000411580(PQKBWorkID)10355954(PQKB)11563440(MiAaPQ)EBC564936(Au-PeEL)EBL564936(CaPaEBR)ebr10411509(CaONFJC)MIL270784(OCoLC)643569282(FINmELB)ELB178602(Perlego)1013156(EXLCZ)99267000000003415420100615d2010 uy 0engur|n|---|||||txtccrAllergen management in the food industry /edited by Joyce I. Boye, Samuel Benrejeb Godefroy1st ed.New York Wileyc20101 online resource (623 p.)Description based upon print version of record.9780470227350 0470227354 Includes bibliographical references and index.ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY; CONTENTS; PREFACE; CONTRIBUTORS; GLOSSARY OF TERMS; PART I: FOOD ALLERGY AND THE CONSUMER; 1: IMMUNE-MEDIATED ADVERSE REACTIONS TO DIETARY PROTEINS; 2: PROTECTING FOOD-ALLERGIC CONSUMERS: MANAGING ALLERGENS ACROSS THE FOOD SUPPLY CHAIN; 3: CRITERIA TO DETERMINE PRIORITY ALLERGENS: TREE NUT ALLERGY REVIEW; 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 CANADAPART II: GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL5: ALLERGEN MANAGEMENT AND CONTROL AS PART OF AGRICULTURAL PRACTICES; 6: PRINCIPLES AND PRACTICES FOR ALLERGEN MANAGEMENT AND CONTROL IN PROCESSING; 7: ALLERGEN MANAGEMENT AND CONTROL IN THE FOODSERVICE INDUSTRY; PART III: PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS; 8: PROCESSING FOODS FREE FROM DAIRY PROTEINS; 9: PROCESSING OF EGG-FREE FOODS; 10: FISH AND SHELLFISH ALLERGENS; 11: PROCESSING FOODS WITHOUT PEANUTS AND TREE NUTS; 12: PROCESSING GLUTEN-FREEFOODS; 13: PROCESSING FOODS WITHOUT SOYBEAN INGREDIENTS14: MANUFACTURING A BISCUIT THAT DOES NOT USE MILK, EGGS, OR SOYBEANSPART IV: RISK ASSESSMENT AND RISK MANAGEMENT; 15: RISK ASSESSMENT FOR FOOD ALLERGY; 16: THE CHALLENGES OF PRECAUTIONARY LABELING; 17: CERTIFICATION PROGRAMS FOR FOODS LABELED AS "FREE FROM" SPECIFIC ALLERGENS; 18: EMERGING ALLERGENS AND THE FUTURE; 19: MANAGING RISKS AND PREVENTING FOOD ALLERGY INCIDENTS: A REGULATOR'S PERSPECTIVE; INDEXThis 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 sFood allergyPreventionFood industry and tradeFood allergyPrevention.Food industry and trade.616.97/5Boye Joyce I1683628Godefroy Samuel Benrejeb1683629MiAaPQMiAaPQMiAaPQBOOK9910814923603321Allergen management in the food industry4054518UNINA