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Opis

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.

Szczegóły książki

Kategoria Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Pełny tytuł: Allergen Management in the Food Industry
• Autor: Joyce I. Boye, Samuel B. Godefroy
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 624
• EAN: 9780470227350
• ISBN: 0470227354
• ID: 01388166
• Wydawca: John Wiley & Sons Inc
• Waga: 1052 g
• Wymiary: 240 × 167 × 37 mm
• Data wydania: 10. September 2010

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