عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0470227354
(Number (ISBN
9780470227350
NATIONAL BIBLIOGRAPHY NUMBER
Number
dltt
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Allergen management in the food industry
General Material Designation
[Book]
First Statement of Responsibility
edited by Joyce I. Boye, Samuel Benrejeb Godefroy.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Hoboken, N.J. :
Name of Publisher, Distributor, etc.
Wiley,
Date of Publication, Distribution, etc.
c2010.
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Assessment for Food Allergy (Rene; Crevel). -- 16. The Challenges of Precautionary Labelling (Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, Maria Said). -- 17. Certification Programs for Foods Labelled as "Free from" Specific Allergens (Christine Dupuis and Ferdinand Tchounkeu). -- 18. Emerging Allergens and the Future (Allaoua Achouri and Joyce I. Boye). -- 19. Managing risks and preventing food allergy incidents: a regulator's perspective (Samuel Benrejeb Godefroy, Sheila Dubois and Se;bastien La Vieille). -- Index.
0
SUMMARY OR ABSTRACT
Text of Note
"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"--Provided by publisher.
Text of Note
"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"--Provided by publisher.
TOPICAL NAME USED AS SUBJECT
Food allergy-- Prevention.
Food industry and trade.
Food Hypersensitivity-- prevention & control.
Food Industry-- standards.
Food Labeling.
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Boye, Joyce I.
Godefroy, Samuel Benrejeb.
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
Wiley Online Library (Online service)
ORIGINATING SOURCE
Date of Transaction
20190423125010.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
