{"product_id":"allergen-management-in-the-food-industry-isbn-9780470227350","title":"Allergen Management in the Food Industry","description":"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. \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eContributors xv\u003c\/p\u003e \u003cp\u003eGlossary of Terms xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Food Allergy and The Consumer 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Immune-Mediated Adverse Reactions to Dietary Proteins 3\u003cbr\u003e\u003ci\u003eOlga M. Pulido\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain 33\u003cbr\u003e\u003ci\u003eSandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills,\u003c\/i\u003e \u003ci\u003eSylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review 53\u003cbr\u003e\u003ci\u003eJupiter M. Yeung\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insufficient Evidences for Garlic and Onion as Priority Allergens in Canada 75\u003cbr\u003e\u003ci\u003eOlga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II General Principles for Allergen Management and Control 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5 Allergen Management and Control as Part of Agricultural Practices 133\u003cbr\u003e\u003ci\u003eVernon D. Burrows\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Principles and Practices for Allergen Management and Control in Processing 145\u003cbr\u003e\u003ci\u003eWarren E. Stone and Jupiter M. Yeung\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Allergen Management and Control in the Foodservice Industry 167\u003cbr\u003e\u003ci\u003eM. Hazel Gowland\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Processing Foods Free From Specific Allergens 205\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8 Processing Foods Free from Dairy Proteins 207\u003cbr\u003e\u003ci\u003eJoyce I. Boye, Sahul H. Rajamohamed, and Michel Britten\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Processing of Egg-Free Foods 259\u003cbr\u003e\u003ci\u003eValéry Dumont and Philippe Delahaut\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Fish and Shellfish Allergens 271\u003cbr\u003e\u003ci\u003eAngelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Processing Foods Without Peanuts and Tree Nuts 289\u003cbr\u003e\u003ci\u003eSahul H. Rajamohamed and Joyce I. Boye\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Processing Gluten-Free Foods 333\u003cbr\u003e\u003ci\u003eElke K. Arendt and Maria Helena B. Nunes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Processing Foods Without Soybean Ingredients 355\u003cbr\u003e\u003ci\u003eJoyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans 393\u003cbr\u003e\u003ci\u003eMasahiro Shoji and Takahide Obata\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Risk Assessment and Risk Management 421\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15 Risk Assessment for Food Allergy 423\u003cbr\u003e\u003ci\u003eRene W.R. Crevel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 The Challenges of Precautionary Labeling 453\u003cbr\u003e\u003ci\u003eFiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Certification Programs for Foods Labeled as “Free From” Specific Allergens 473\u003cbr\u003e\u003ci\u003eChristine Dupuis and Ferdinand Tchounkeu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Emerging Allergens and the Future 495\u003cbr\u003e\u003ci\u003eAllaoua Achouri and Joyce I. Boye\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective 537\u003cbr\u003e\u003ci\u003eSamuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 575\u003c\/p\u003e  “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…”(\u003ci\u003eSciTech Book News,\u003c\/i\u003e December 2010)  \u003cp\u003e\u003cb\u003eJOYCE I. BOYE, P\u003csmall\u003eH\u003c\/small\u003eD,\u003c\/b\u003e is a Research Scientist at the Food R \u0026amp; 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eSAMUEL BENREJEB GODEFROY, P\u003csmall\u003eH\u003c\/small\u003eD,\u003c\/b\u003e 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.   \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eREVIEWS THE LATEST FINDINGS, CONCERNS, AND STRATEGIES IN FOOD ALLERGEN MANAGEMENT \u003c\/p\u003e\u003cp\u003eWith its \"farm-to-fork\" approach, this book presents the full spectrum of allergen management issues and strategies needed to eliminate allergens from food products. Beginning with the sources of allergenic contaminants, the book then explores the fate of allergens during processing as well as measures to minimize their occurrence, enabling food processors to develop food products that are safe for consumers with food allergies. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eAllergen Management in the Food Industry\u003c\/i\u003e is divided into four sections: \u003c\/p\u003e\u003cul\u003e \u003cli\u003e\n\u003ci\u003eFood Allergy and the Consumer\u003c\/i\u003e begins with an overview of food allergy and food intolerance; it then sets forth the major issues in food allergen management and the criteria for determining priority allergens\u003c\/li\u003e \u003cli\u003e\n\u003ci\u003eGeneral Principles for Allergen Management and Control\u003c\/i\u003e addresses allergen management in agricultural practices, food processing, and food service\u003c\/li\u003e \u003cli\u003e\n\u003ci\u003eProcessing Foods Free from Specific Allergens\u003c\/i\u003e reviews the processing of foods to eliminate the presence of priority allergens, including dairy, eggs, fish, crustaceans, peanuts, tree nuts, gluten, and soy\u003c\/li\u003e \u003cli\u003e\n\u003ci\u003eRisk Assessment and Risk Management\u003c\/i\u003e addresses allergen risk assessment, risk management, precautionary labeling, and allergen-free certification\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eEach chapter has been written by one or more leading experts in food allergen management. The authors include active researchers in Africa, Asia, Australia, Europe, and North America, who provide a global perspective on this hot-button issue. \u003c\/p\u003e\u003cp\u003eFood allergic reactions, which affect four to eight percent of children and two to four percent of adults, have become a growing challenge to the food industry. Now food scientists, processors, regulators, inspectors, and policy makers have a single reference that helps them protect the health of consumers with food allergies.    \"The challenges faced by allergic consumers, including those with celiac disease or gluten-intolerance, are complex. The challenges faced by industries and governments striving to meet the needs of such allergic consumers are no less complex. This book provides a variety of perspectives on the management of allergens from 'farm-to-fork'. We commend Joyce Boye and Dr. Samuel Godefroy in their editing of this reference publication.\"\u003cbr\u003e —\u003cb\u003eNick Jennery\u003c\/b\u003e, Canadian Council of Grocery Distributors\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988714864869,"sku":"NP9780470227350","price":203.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470227350.jpg?v=1761781302","url":"https:\/\/k12savings.com\/es\/products\/allergen-management-in-the-food-industry-isbn-9780470227350","provider":"K12savings","version":"1.0","type":"link"}