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Allergen Management in the Food Industry
"The challenges faced by allergic consumers, including those with celiac disease or gluten-intolerance, are complex. The challenges faced by industries and governments striving to meet the needs of such allergic consumers are no less complex. This book provides a variety of perspectives on the management of allergens from 'farm-to-fork'. We commend Joyce Boye and Dr. Samuel Godefroy in their editing of this reference publication."
—Nick Jennery, Canadian Council of Grocery Distributors
Joyce I. Boye (Author), Samuel Benrejeb Godefroy (Author)
9780470227350, Wiley
Hardback, published 10 September 2010
624 pages
24.2 x 16.3 x 3.6 cm, 1.066 kg
“In this valuable contribution to a complex field, [the editors] introduce the food industry’s challenges and best practice guidelines in producing such foods. International scientists provide up-to-date information on the nature of food allergies…”(SciTech Book News, December 2010)
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.
Preface xi Contributors xv Glossary of Terms xix Part I Food Allergy and The Consumer 1 1 Immune-Mediated Adverse Reactions to Dietary Proteins 3 2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33 3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53 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 75 Part II General Principles for Allergen Management and Control 131 5 Allergen Management and Control as Part of Agricultural Practices 133 6 Principles and Practices for Allergen Management and Control in Processing 145 7 Allergen Management and Control in the Foodservice Industry 167 Part III Processing Foods Free From Specific Allergens 205 8 Processing Foods Free from Dairy Proteins 207 9 Processing of Egg-Free Foods 259 10 Fish and Shellfish Allergens 271 11 Processing Foods Without Peanuts and Tree Nuts 289 12 Processing Gluten-Free Foods 333 13 Processing Foods Without Soybean Ingredients 355 14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393 Part IV Risk Assessment and Risk Management 421 15 Risk Assessment for Food Allergy 423 16 The Challenges of Precautionary Labeling 453 17 Certification Programs for Foods Labeled as “Free From” Specific Allergens 473 18 Emerging Allergens and the Future 495 19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective 537 Index 575
Olga M. Pulido
Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping
Jupiter M. Yeung
Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy
Vernon D. Burrows
Warren E. Stone and Jupiter M. Yeung
M. Hazel Gowland
Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten
Valéry Dumont and Philippe Delahaut
Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson
Sahul H. Rajamohamed and Joyce I. Boye
Elke K. Arendt and Maria Helena B. Nunes
Joyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed
Masahiro Shoji and Takahide Obata
Rene W.R. Crevel
Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said
Christine Dupuis and Ferdinand Tchounkeu
Allaoua Achouri and Joyce I. Boye
Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille
Subject Areas: Business & management [KJ]
