عنوان

Managing allergens in food /

شابک

1845692276

شابک

9781845692278

شابک اشتباه

0849391539

شابک اشتباه

1845690281

شابک اشتباه

9780849391538

شابک اشتباه

9781845690281

شماره

b705224

عنوان اصلي

Managing allergens in food /

نام عام مواد

[Book]

نام نخستين پديدآور

edited by Clare Mills, Harry Wichers, and Karin Hoffmann-Sommergruber.

محل نشرو پخش و غیره

Cambridge, England :

نام ناشر، پخش کننده و غيره

Woodhead Pub.,

تاریخ نشرو بخش و غیره

2007.

نام خاص و کميت اثر

1 online resource (xviii, 315 pages) :

ساير جزييات

illustrations.

عنوان فروست

Woodhead Publishing in food science, technology and nutrition

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

pt. 1. What are food allergens and allergies? -- pt. 2. Allergens in foods -- from raw to processed foods -- pt. 3. Assessing allergic risks and practical management of allergens in food.

بدون عنوان

0

متن يادداشت

Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens. Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed. With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry. Presents a cohesive summary of recent research into safer food productionDiscusses the effects of food processing on allergensAn international team of editors.

متن يادداشت

Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.

عنوان

Managing allergens in food.

موضوع مستند نشده

Food allergy.

موضوع مستند نشده

Food contamination-- Prevention.

موضوع مستند نشده

Food handling-- Safety measures.

موضوع مستند نشده

Allergens-- adverse effects.

موضوع مستند نشده

Food-- adverse effects.

موضوع مستند نشده

Food Hypersensitivity-- prevention & control.

موضوع مستند نشده

Food Industry.

موضوع مستند نشده

Food allergy.

موضوع مستند نشده

Food contamination-- Prevention.

موضوع مستند نشده

Food handling-- Safety measures.

شماره

ويراست

شماره رده

نشانه اثر

شماره رده

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Hoffmann-Sommergruber, Karin.

مستند نام اشخاص تاييد نشده

Mills, E. N. Clare.

مستند نام اشخاص تاييد نشده

Wichers, Harry.

تاريخ عمليات

20201207203501.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y