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 production
- Discusses the effects of food processing on allergens
- An international team of editors
from raw to processed foods: The effects of food processing on allergens; Identifying fruit, nut and vegetable cultivars with low allergenic levels and effects of post-harvest treatments; Developing allergen-free foods by genetic manipulation; Reducing allergens in milk and milk products; Reducing allergens in eggs and egg products; Minimal processing and the allergenic properties of food. Part 3 Assessing allergenic risks and practical management of allergens in food: Integrative approaches to assessing the allergenicity of foods; Detecting allergens in foods; Practical application of allergenic risk assessment of proteins; Allergen management in the food industry; Risk communication issues in food allergy; Consumer acceptance of new technologies for manipulating allergens in food.
Wichers, HarryDr Harry Wichers works at Agrotechnology & Food Innovations, Wageningen University, The Netherlands.
Hoffmann-Sommergruber, KarinDr Karin Hoffmann-Sommergruber is at the Medical University of Vienna, Austria.