《Allergen Management in the Food Industry》是2010年出版的圖書，作者是Boye, Joyce I.、 Godefroy, Samuel Benrejeb。
基本介紹
- 外文名：Allergen Management in the Food Industry
- 作者：Boye, Joyce I.、Godefroy, Samuel Benrejeb
- 出版時間：2010年10月
- 頁數：624 頁
- ISBN：9780470227350
- 定價：1308.00 元
內容簡介
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.
