Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudesCovers allergen management throughout the food chain and reviews current and emerging methods of allergen detectionExamines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens INDICE: Part 1 Managing allergens in the food chain: Introduction; Regulatory aspects; Traceability; Developing management thresholds; Risk assessment; Labelling; Consumer attitudes. Part 2 Detecting allergens in food: Sampling; ELISA assays; Lateral flow devices; Biosensors; PCR methods; Optical thin film biochips; IgE analysis; Validation and standardisation of methods. Part 3 Methods of reducing and eliminating allergens: Hygienic design; Quality control systems. Part 4 Control and detection of specific allergens: Milk; Eggs; Peanuts and tree nuts; Soybeans; Gluten; Fish, shellfish and molluscs; Mustard and sesame; Emerging allergens.
- ISBN: 978-1-78242-012-5
- Editorial: Woodhead Publishing
- Encuadernacion: Cartoné
- Páginas: 435
- Fecha Publicación: 24/09/2014
- Nº Volúmenes: 1
- Idioma: Inglés