LEADER 03933nam 2200625Ia 450 001 9910140821003321 005 20230515044456.0 010 $a1-118-06028-8 010 $a1-282-70784-1 010 $a9786612707841 010 $a0-470-64458-3 010 $a0-470-64457-5 035 $a(CKB)2670000000034154 035 $a(EBL)564936 035 $a(OCoLC)664233126 035 $a(SSID)ssj0000411580 035 $a(PQKBManifestationID)11281434 035 $a(PQKBTitleCode)TC0000411580 035 $a(PQKBWorkID)10355954 035 $a(PQKB)11563440 035 $a(MiAaPQ)EBC564936 035 $a(Au-PeEL)EBL564936 035 $a(CaPaEBR)ebr10411509 035 $a(CaONFJC)MIL270784 035 $a(EXLCZ)992670000000034154 100 $a20100615d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAllergen management in the food industry$b[electronic resource] /$fedited by Joyce I. Boye, Samuel Benrejeb Godefroy 210 $aNew York $cWiley$dc2010 215 $a1 online resource (623 p.) 300 $aDescription based upon print version of record. 311 $a0-470-22735-4 320 $aIncludes bibliographical references and index. 327 $aALLERGEN 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 CANADA 327 $aPART 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 INGREDIENTS 327 $a14: 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; INDEX 330 $aThis 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 s 606 $aFood allergy$xPrevention 606 $aFood industry and trade 615 0$aFood allergy$xPrevention. 615 0$aFood industry and trade. 676 $a616.97/5 701 $aBoye$b Joyce I$0963024 701 $aGodefroy$b Samuel Benrejeb$0963025 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910140821003321 996 $aAllergen management in the food industry$92183609 997 $aUNINA