{"product_id":"allergen-management-in-the-food-industry-hardback-9780470227350","title":"Allergen Management in the Food Industry (Hardback) 9780470227350","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAllergen Management in the Food Industry\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"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.\"\u003cbr\u003e —\u003cb\u003eNick Jennery\u003c\/b\u003e, Canadian Council of Grocery Distributors\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eJoyce I. Boye (Author), Samuel Benrejeb Godefroy (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470227350, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 10 September 2010\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e624 pages\u003cbr\u003e24.2 x 16.3 x 3.6 cm, 1.066 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e“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…”(\u003ci\u003eSciTech Book News,\u003c\/i\u003e December 2010)\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThis 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eContributors xv\u003c\/p\u003e \u003cp\u003eGlossary of Terms xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Food Allergy and The Consumer 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Immune-Mediated Adverse Reactions to Dietary Proteins 3\u003cbr\u003e\u003ci\u003eOlga M. Pulido\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33\u003cbr\u003e\u003ci\u003eSandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills,\u003c\/i\u003e \u003ci\u003eSylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53\u003cbr\u003e\u003ci\u003eJupiter M. Yeung\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 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\u003cbr\u003e\u003ci\u003eOlga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II General Principles for Allergen Management and Control 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5 Allergen Management and Control as Part of Agricultural Practices 133\u003cbr\u003e\u003ci\u003eVernon D. Burrows\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Principles and Practices for Allergen Management and Control in Processing 145\u003cbr\u003e\u003ci\u003eWarren E. Stone and Jupiter M. Yeung\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Allergen Management and Control in the Foodservice Industry 167\u003cbr\u003e\u003ci\u003eM. Hazel Gowland\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Processing Foods Free From Specific Allergens 205\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8 Processing Foods Free from Dairy Proteins 207\u003cbr\u003e\u003ci\u003eJoyce I. Boye, Sahul H. Rajamohamed, and Michel Britten\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Processing of Egg-Free Foods 259\u003cbr\u003e\u003ci\u003eValéry Dumont and Philippe Delahaut\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Fish and Shellfish Allergens 271\u003cbr\u003e\u003ci\u003eAngelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Processing Foods Without Peanuts and Tree Nuts 289\u003cbr\u003e\u003ci\u003eSahul H. Rajamohamed and Joyce I. Boye\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Processing Gluten-Free Foods 333\u003cbr\u003e\u003ci\u003eElke K. Arendt and Maria Helena B. Nunes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Processing Foods Without Soybean Ingredients 355\u003cbr\u003e\u003ci\u003eJoyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393\u003cbr\u003e\u003ci\u003eMasahiro Shoji and Takahide Obata\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Risk Assessment and Risk Management 421\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15 Risk Assessment for Food Allergy 423\u003cbr\u003e\u003ci\u003eRene W.R. Crevel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 The Challenges of Precautionary Labeling 453\u003cbr\u003e\u003ci\u003eFiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Certification Programs for Foods Labeled as “Free From” Specific Allergens 473\u003cbr\u003e\u003ci\u003eChristine Dupuis and Ferdinand Tchounkeu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Emerging Allergens and the Future 495\u003cbr\u003e\u003ci\u003eAllaoua Achouri and Joyce I. Boye\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective 537\u003cbr\u003e\u003ci\u003eSamuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 575\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Business \u0026amp; management [\u003ca title=\"See our other books on Business \u0026amp; management\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Business%20\u0026amp;%20management%20%5BKJ%5D%22\"\u003eKJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52257216594200,"sku":"9780470227350","price":155.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470227350.jpg?v=1781278033","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/allergen-management-in-the-food-industry-hardback-9780470227350","provider":"Freshly Printed Books","version":"1.0","type":"link"}