{"product_id":"food-allergen-testing-isbn-9781118519202","title":"Food Allergen Testing","description":"\u003cb\u003eAn in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens.\u003c\/b\u003e \u003cp\u003eFood allergens are a series of agents, mainly proteins, which cause various unpleasant and sometimes clinical symptoms in humans through consumption of foods.\u003c\/p\u003e \u003cp\u003ePerhaps surprisingly, there are no treatments against food allergies which have been found to be 100% effective. The scope for individual difference in terms of how a person reacts to a given allergen is massive, making it incredibly difficult and complex to try and medicate against allergies.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Allergens Testing\u003c\/i\u003e takes a thorough look at modern molecular biology and immunochemical techniques used to detect food allergens. The eleven chapters constitute an in-depth review of the current scientific knowledge on food allergens, covering the major methodologies and techniques used in validated analytical approaches.\u003c\/p\u003e \u003cp\u003eThe book is aimed at scientists and technical staff in the food industry and analytical laboratories who need an up-to-date treatment of both fundamental and applied research goals on food allergens, as well as a report on the validated methods currently in use for food allergens testing.\u003c\/p\u003e  List of contributors ix  \u003cp\u003e\u003cb\u003e1 Introduction 1\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDimosthenis Kizis and George Siragakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Adverse reactions to food 1\u003c\/p\u003e \u003cp\u003e1.2 Manifestation mechanisms and symptoms of food allergy 2\u003c\/p\u003e \u003cp\u003e1.3 Diagnosis and treatment of food allergy 3\u003c\/p\u003e \u003cp\u003e1.4 Food allergy prevalence 4\u003c\/p\u003e \u003cp\u003e1.5 Allergenic foods: an increasing list 4\u003c\/p\u003e \u003cp\u003e1.6 Methods for food allergen detection 5\u003c\/p\u003e \u003cp\u003eReferences 9\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Immunodiagnostics in food allergen testing 13\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJennifer Anne Rice and Anthony Joseph Lupo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Immunoassays for detection of food allergens 14\u003c\/p\u003e \u003cp\u003e2.2 Enzyme-linked immunosorbent assay (ELISA) 15\u003c\/p\u003e \u003cp\u003e2.3 Lateral-flow devices (LFDs) 17\u003c\/p\u003e \u003cp\u003e2.4 Antibodies utilized in immunoassays 19\u003c\/p\u003e \u003cp\u003e2.5 Sampling and extraction methods for immunoassays 21\u003c\/p\u003e \u003cp\u003e2.6 Limitations of immunoassays 23\u003c\/p\u003e \u003cp\u003e2.7 Commercial immunoassays for allergen detection in food 23\u003c\/p\u003e \u003cp\u003e2.8 Conclusion 27\u003c\/p\u003e \u003cp\u003eReferences 27\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Molecular testing for food allergens 29\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eTerence Lok Ting Lau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Nucleic-acid amplification methods 30\u003c\/p\u003e \u003cp\u003e3.2 Food allergen testing by PCR 33\u003c\/p\u003e \u003cp\u003e3.3 DNA extraction from food samples 36\u003c\/p\u003e \u003cp\u003e3.4 Establishing a food allergen PCR test 38\u003c\/p\u003e \u003cp\u003e3.5 DNA testing and food allergen management 44\u003c\/p\u003e \u003cp\u003e3.6 Conclusion 44\u003c\/p\u003e \u003cp\u003eReferences 45\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 LC–MS\/MS techniques for food allergen testing 49\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eManos Christofakis and Aglaia Xila\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction to analytical techniques and allergen testing 50\u003c\/p\u003e \u003cp\u003e4.2 Food sample preparation techniques 52\u003c\/p\u003e \u003cp\u003e4.3 Liquid chromatography techniques 56\u003c\/p\u003e \u003cp\u003e4.4 Implementation of LC–MS\/MS techniques in allergen detection 60\u003c\/p\u003e \u003cp\u003e4.5 Evaluation of LC–MS\/MS methodologies 60\u003c\/p\u003e \u003cp\u003e4.6 Conclusion 63\u003c\/p\u003e \u003cp\u003eReferences 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Detection of animal allergens in foods 67\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKaterina Rizou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 67\u003c\/p\u003e \u003cp\u003e5.2 Food allergens of animal origin 69\u003c\/p\u003e \u003cp\u003e5.3 Egg 69\u003c\/p\u003e \u003cp\u003e5.4 Milk 76\u003c\/p\u003e \u003cp\u003e5.5 Fish, crustaceans, molluscs 84\u003c\/p\u003e \u003cp\u003eAcknowledgements 92\u003c\/p\u003e \u003cp\u003eReferences 92\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Detection of plant allergens in foods 105\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDimosthenis Kizis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 105\u003c\/p\u003e \u003cp\u003e6.2 Determination of plant allergens in foods 106\u003c\/p\u003e \u003cp\u003e6.3 Future prospects 123\u003c\/p\u003e \u003cp\u003eReferences 127\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Gluten testing in foods, pharmaceuticals and cosmetics 151\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJoanna Leszczynska, Iwona Majak and Adrian Bartos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Allergy and intolerance to wheat proteins 151\u003c\/p\u003e \u003cp\u003e7.2 The permissible dose of gluten 153\u003c\/p\u003e \u003cp\u003e7.3 Structure of wheat proteins 154\u003c\/p\u003e \u003cp\u003e7.4 Changes in gluten structure during technological processing 156\u003c\/p\u003e \u003cp\u003e7.5 Immunological methods for gluten determination 157\u003c\/p\u003e \u003cp\u003e7.6 PCR methods 164\u003c\/p\u003e \u003cp\u003e7.7 Other methods 168\u003c\/p\u003e \u003cp\u003e7.8 Determination of gluten content in pharmaceuticals and cosmetics 170\u003c\/p\u003e \u003cp\u003eReferences 173\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Food allergen testing in alcoholic and other beverages 185\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRebecca Kokkinofta and George Siragakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Alcohol allergy 185\u003c\/p\u003e \u003cp\u003e8.2 Detection of allergens in wine 186\u003c\/p\u003e \u003cp\u003e8.3 Facing beer allergy 190\u003c\/p\u003e \u003cp\u003e8.4 Nonalcoholic beverages and allergy 192\u003c\/p\u003e \u003cp\u003e8.5 Conclusion 194\u003c\/p\u003e \u003cp\u003eReferences 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Allergens in the food industry: customer and legislation demands 197\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAntonis Lampidonis and George Siragakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Food allergy: a worldwide problem 197\u003c\/p\u003e \u003cp\u003e9.2 Consumers' demands on food allergy 198\u003c\/p\u003e \u003cp\u003e9.3 Food allergy management 200\u003c\/p\u003e \u003cp\u003e9.4 Legislation and labelling guide 203\u003c\/p\u003e \u003cp\u003e9.5 New EU food labelling rules 208\u003c\/p\u003e \u003cp\u003e9.6 Food allergen regulatory thresholds 210\u003c\/p\u003e \u003cp\u003e9.7 Conclusion 211\u003c\/p\u003e \u003cp\u003eReferences 212\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Reference materials for food allergen testing 215\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSandor Tomoskozi, Kitti Torok, Zsuzsanna Bugyi and Lyvia Hajas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Regulatory environment of food allergens 215\u003c\/p\u003e \u003cp\u003e10.2 Reference materials and the related problems 218\u003c\/p\u003e \u003cp\u003e10.3 Availability of reference materials – current commercial possibilities and scientific efforts 220\u003c\/p\u003e \u003cp\u003e10.4 Practical application of reference materials 227\u003c\/p\u003e \u003cp\u003e10.5 Development of an incurred reference material containing gliadin – a case study 229\u003c\/p\u003e \u003cp\u003e10.6 Conclusion 232\u003c\/p\u003e \u003cp\u003eAcknowledgements 233\u003c\/p\u003e \u003cp\u003eReferences 233\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Proficiency schemes for food allergen testing 237\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eCharalampos Alexopoulos, Elias Kakoulides and Evgenia Lampi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction – food allergens 237\u003c\/p\u003e \u003cp\u003e11.2 Methods for the detection of food allergens 237\u003c\/p\u003e \u003cp\u003e11.3 Interlaboratory comparisons and proficiency-testing schemes 250\u003c\/p\u003e \u003cp\u003e11.4 Proficiency-testing schemes for food allergen determinations 258\u003c\/p\u003e \u003cp\u003e11.5 Conclusion\/discussion 264\u003c\/p\u003e \u003cp\u003eAcknowledgements 264\u003c\/p\u003e \u003cp\u003eReferences 265\u003c\/p\u003e \u003cp\u003eIndex 273\u003c\/p\u003e \u003cb\u003eGeorge Siragakis\u003c\/b\u003e is Technical Director of Food Allergens Laboratory in Athens, Greece. \u003cp\u003e\u003cb\u003eDimosthenis Kizis\u003c\/b\u003e is Research Associate of Food Allergens Laboratory in Larnaca, Cyprus.\u003c\/p\u003e Food allergens are a series of agents, mainly proteins, which cause various unpleasant and often clinical symptoms in humans through consumption of foods. In recent years, the fields of molecular biology and immunology have offered alternative approaches to food allergens testing. Molecular and immunochemical techniques are most widely used to detect allergenic products at trace levels, for example through screening or multiple-allergen detection (the development of methods in which several allergens or allergenic compounds can be detected simultaneously). Both techniques are useful in ensuring that food allergens are monitored and accounted for throughout the food production process. Recently, chromatographic techniques have also started to be used for food allergen testing, offering researchers a variety of novel ways to detect allergen contamination. \u003cp\u003e\u003ci\u003eFood Allergen Testing: Molecular, Immunochemical and Chromatographic Techniques\u003c\/i\u003e is an in-depth review of the current scientific knowledge on food allergens, covering the major methodologies and techniques used in validated analytical approaches. Bringing together a host ofinternational experts, this book provides food scientists and technicians with a contemporary and much-needed tool to assist them in testing foods for the presence of allergens and contaminants.\u003c\/p\u003e \u003cp\u003eThis book will be required reading in academic settings where courses on food technology and related fields are offered. It will also be valued by research institutions that are engaged in providing food analysis services or are carrying out innovative research on food testing techniques.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989225586917,"sku":"NP9781118519202","price":198.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118519202.jpg?v=1761783279","url":"https:\/\/k12savings.com\/products\/food-allergen-testing-isbn-9781118519202","provider":"K12savings","version":"1.0","type":"link"}