Bokus
Joyce I. Boye, Samuel Benrejeb Godefroy - Allergen Management in the Food Industry, Inbunden

Inbunden, Engelska, 2010

Allergen Management in the Food Industry

Av Joyce I. Boye, Samuel Benrejeb Godefroy

2181 kr

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Beskrivning
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.
Produktinformation
  • Utgivningsdatum: 2010-10-05
  • Mått: 163 x 242 x 36 mm
  • Vikt: 1 066 g
  • Format: Inbunden
  • Språk: Engelska
  • Antal sidor: 624
  • Förlag: John Wiley & Sons Inc
  • ISBN: 9780470227350
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Mer om författaren

JOYCE I. BOYE, PHD, is a Research Scientist at the Food R & D Centre of Agriculture and Agri-Food Canada (AAFC). AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in plant protein research and food allergies at the research centre in St Hyacinthe, Quebec. SAMUEL BENREJEB GODEFROY, PHD, is the Director General of the Food Directorate in the Health Products and Food Branch of Health Canada. The Food Directorate is the federal food standard setting authority in Canada, which develops and administers standards, policies, guidelines, and regulations of foods available for sale in Canada. The Directorate manages a food research program that supports its standard-setting mandate. Dr. Godefroy has led the food allergen method development program at Health Canada since 2001.

Recensioner i media

“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)

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