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020 a| 9780470227350 (hardback);

020 a| 0470227354 (hardback);

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245 00 a| Allergen management in the food industryh| [electronic resource] /c| edited by Joyce I. Boye, Samuel Benrejeb Godefroy.;

260 a| Hoboken, N.J. :b| Wiley,;

300 a| xxvii, 593 p. :b| ill. ;c| 25 cm.;

504 a| Includes bibliographical references and index.;

505 0 a| Assessment for Food Allergy (Rene; Crevel). -- 16. The Challenges of Precautionary Labelling (Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, Maria Said). -- 17. Certification Programs for Foods Labelled as "Free from" Specific Allergens (Christine Dupuis and Ferdinand Tchounkeu). -- 18. Emerging Allergens and the Future (Allaoua Achouri and Joyce I. Boye). -- 19. Managing risks and preventing food allergy incidents: a regulator's perspective (Samuel Benrejeb Godefroy, Sheila Dubois and Se;bastien La Vieille). -- Index.;

506 a| Available only to authorized users.;

520 a| "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"--Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Food allergyx| Prevention.=| ^A6205;

650 0 a| Food industry and trade.=| ^A3301;

650 12 a| Food Hypersensitivityx| prevention & control.=| ^A1362098;

650 22 a| Food Industryx| standards.=| ^A1037517;

650 22 a| Food Labeling.=| ^A962236;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Boye, Joyce I.?| UNAUTHORIZED;

700 1 a| Godefroy, Samuel Benrejeb.?| UNAUTHORIZED;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=564936;

947 a| (OCoLC)ocn643569282;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

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949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

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998 a| 3968886;

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Allergen management in the food industry / edited by Joyce I. Boye, Samuel Benrejeb Godefroy.

Other author	Boye, Joyce I.
Other author	Godefroy, Samuel Benrejeb.
Format	Electronic
Publication Info	Hoboken, N.J. : Wiley,
Description	xxvii, 593 p. : ill. ; 25 cm.
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Food allergy--Prevention. Food industry and trade. Food Hypersensitivity--prevention & control. Food Industry--standards. Food Labeling.

Contents	Assessment for Food Allergy (Rene; Crevel). -- 16. The Challenges of Precautionary Labelling (Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, Maria Said). -- 17. Certification Programs for Foods Labelled as "Free from" Specific Allergens (Christine Dupuis and Ferdinand Tchounkeu). -- 18. Emerging Allergens and the Future (Allaoua Achouri and Joyce I. Boye). -- 19. Managing risks and preventing food allergy incidents: a regulator's perspective (Samuel Benrejeb Godefroy, Sheila Dubois and Se;bastien La Vieille). -- Index.
Abstract	"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"--Provided by publisher.
Abstract	"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"--Provided by publisher.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2010024927
ISBN	9780470227350 (hardback)
ISBN	0470227354 (hardback)

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Allergen management in the food industry / edited by Joyce I. Boye, Samuel Benrejeb Godefroy.

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