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Risk Management for Food Allergy by Charlotte Madsen (National Food Institute, Technical University of Denmark, Soborg, Denmark) at Abbey's Bookshop,
Risk Management for Food Allergy
— —
Charlotte Madsen (National Food Institute, Technical University of Denmark, Soborg, Denmark) Rene Crevel (Unilever, Safety & Environmental Assurance Centre, Bedford, UK)

Risk Management for Food Allergy

Charlotte Madsen (National Food Institute, Technical University of Denmark, Soborg, Denmark),  Rene Crevel (Unilever, Safety & Environmental Assurance Centre, Bedford, UK),  Clare Mills (Manchester Institute of Biotechnology, University of Manchester, UK) ,  Steve Taylor (University of Nebraska, Lincoln, NE, USA)

$256.95

Hardback

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English
Academic Press Inc
25 November 2013
Food manufacturing & related industries; Food & beverage technology
Series: Food Science and Technology
RISK MANAGEMENT IN FOOD ALLERGY
Edited by:   , , , , , , , , , , ,
Imprint:   Academic Press Inc
Country of Publication:   United States
Dimensions:   Height: 229mm,  Width: 152mm,  Spine: 18mm
Weight:   660g
ISBN:   9780123819888
ISBN 10:   0123819881
Series:   Food Science and Technology
Pages:   330
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
"Section 1: Food Allergy: causes, prevalence and impacts Chapter 1: Living with Food Allergy: Cause for concern Chapter 2: Which foods cause food allergy and how is food allergy treated? Chapter 3: The Epidemiology of Food Allergy Section 2: Allergen thresholds & risk assessment Chapter 4: How to determine thresholds clinically Chapter 5: Thresholds or ""how much is too much"" Chapter 6: From hazard to risk - Assessing the risk Section 3: Risk management of gluten Chapter 7: Coeliac disease and risk management of gluten Section 4: Practical food allergen risk management Chapter 8: Food Allergen Risk Management in the Factory - from ingredients to products Chapter 9: Managing food allergens. Case histories and how they were handled Chapter 10: Catering – how to keep allergic customers happy and safe? Chapter 11: Food Allergen Risk Management in the United States and Canada Chapter 12: The importance of food allergy training for Environmental Health Service professionals Chapter 13: Detecting and measuring allergens in food Chapter 14: Effect of Processing on the Allergenicity of Foods Chapter 15: Communication with Food Allergic Consumers: A Win-Win Experience Chapter 16: May contain – to use or not? Chapter 17: Regulatory Controls for Food Allergens Chapter 18: Keeping updated"

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