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Allergen management in the food industry [[electronic resource] /] / edited by Joyce I. Boye, Samuel Benrejeb Godefroy
| Allergen management in the food industry [[electronic resource] /] / edited by Joyce I. Boye, Samuel Benrejeb Godefroy |
| Pubbl/distr/stampa | New York, : Wiley, c2010 |
| Descrizione fisica | 1 online resource (623 p.) |
| Disciplina | 616.97/5 |
| Altri autori (Persone) |
BoyeJoyce I
GodefroySamuel Benrejeb |
| Soggetto topico |
Food allergy - Prevention
Food industry and trade |
| ISBN |
1-118-06028-8
1-282-70784-1 9786612707841 0-470-64458-3 0-470-64457-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 CANADA
PART 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 14: 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 |
| Record Nr. | UNINA-9910140821003321 |
| New York, : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Allergen management in the food industry / / edited by Joyce I. Boye, Samuel Benrejeb Godefroy
| Allergen management in the food industry / / edited by Joyce I. Boye, Samuel Benrejeb Godefroy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Wiley, c2010 |
| Descrizione fisica | 1 online resource (623 p.) |
| Disciplina | 616.97/5 |
| Altri autori (Persone) |
BoyeJoyce I
GodefroySamuel Benrejeb |
| Soggetto topico |
Food allergy - Prevention
Food industry and trade |
| ISBN |
1-118-06028-8
1-282-70784-1 9786612707841 0-470-64458-3 0-470-64457-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 CANADA
PART 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 14: 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 |
| Record Nr. | UNINA-9910814923603321 |
| New York, : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||