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Allergens in food and their detection, management and elimination
constitute a key issue for food manufacturers, especially in terms
of safety. This book reviews current and emerging technologies for
detecting and reducing allergens, as well as issues such as
traceability, regulation and consumer attitudes. Following an
introductory chapter by a distinguished expert, part one covers
allergen management throughout the food chain. Part two details
current and emerging methods of allergen detection in food, and
part three covers methods for reducing and eliminating allergens in
food. Finally, part four focuses on the control and detection of
individual food allergens and the risks each one presents in food
manufacture.
Reviews current and emerging technologies for detecting and
reducing allergens, as well as issues such as traceability,
regulation and consumer attitudesCovers allergen management
throughout the food chain and reviews current and emerging methods
of allergen detectionExamines methods for reducing and eliminating
allergens in food and provides a detailed overview of the control
and detection of individual food allergens
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