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Handbook of Food Allergen Detection and Control

Handbook of Food Allergen Detection and Control
  • Author : Simon Flanagan
  • Publsiher : Elsevier
  • Release : 25 September 2014
  • ISBN : 1782420215
  • Pages : 448 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKHandbook of Food Allergen Detection and Control

Summary:
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 attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens


Handbook of Food Allergen Detection and Control

Handbook of Food Allergen Detection and Control
  • Author : Simon Flanagan
  • Publisher : Elsevier
  • Release : 25 September 2014
GET THIS BOOKHandbook of Food Allergen Detection and Control

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

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Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector
  • Author : M Swainson
  • Publisher : Woodhead Publishing
  • Release : 15 November 2018
GET THIS BOOKSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations

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Food Allergens

Food Allergens
  • Author : Tong-Jen Fu,Lauren S. Jackson,Kathiravan Krishnamurthy,Wendy Bedale
  • Publisher : Springer
  • Release : 16 November 2017
GET THIS BOOKFood Allergens

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations

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Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
  • Author : M Taylor
  • Publisher : Elsevier
  • Release : 04 November 2014
GET THIS BOOKHandbook of Natural Antimicrobials for Food Safety and Quality

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of

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Handbook of Food Powders

Handbook of Food Powders
  • Author : Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
  • Publisher : Elsevier
  • Release : 31 August 2013
GET THIS BOOKHandbook of Food Powders

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and

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Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants
  • Author : Yiu-Chung Wong,Richard J. Lewis, Sr.
  • Publisher : John Wiley & Sons
  • Release : 03 July 2017
GET THIS BOOKAnalysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals.

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Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
  • Author : Fereidoon Shahidi
  • Publisher : Woodhead Publishing
  • Release : 25 February 2015
GET THIS BOOKHandbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies

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Satiation, Satiety and the Control of Food Intake

Satiation, Satiety and the Control of Food Intake
  • Author : John E Blundell,France Bellisle
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOKSatiation, Satiety and the Control of Food Intake

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus

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Food Allergy

Food Allergy
  • Author : Andreas L. Lopata
  • Publisher : CRC Press
  • Release : 07 September 2017
GET THIS BOOKFood Allergy

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens, from laboratory based science to clinical immunology, encompassing novel characterisation and quantification methods, the application of recombinant food allergens in molecular diagnosis and the development of

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The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
  • Author : Persis Subramaniam,Peter Wareing
  • Publisher : Woodhead Publishing
  • Release : 24 May 2016
GET THIS BOOKThe Stability and Shelf Life of Food

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage.

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Food Bioactives

Food Bioactives
  • Author : Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
  • Publisher : CRC Press
  • Release : 28 October 2019
GET THIS BOOKFood Bioactives

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and

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Food Analysis

Food Analysis
  • Author : S. Suzanne Nielsen
  • Publisher : Springer
  • Release : 06 June 2017
GET THIS BOOKFood Analysis

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages,

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Functional Foods and Beverages

Functional Foods and Beverages
  • Author : Nicolas Bordenave,Mario G. Ferruzzi
  • Publisher : John Wiley & Sons
  • Release : 22 June 2018
GET THIS BOOKFunctional Foods and Beverages

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current

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Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOKInstrumental Assessment of Food Sensory Quality

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour,

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Global Safety of Fresh Produce

Global Safety of Fresh Produce
  • Author : Jeffrey Hoorfar
  • Publisher : Woodhead Publishing
  • Release : 14 February 2014
GET THIS BOOKGlobal Safety of Fresh Produce

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to

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