Food Allergies:Processing Technologies for Allergenicity Reduction

by: Roua Lajnaf (Editor)

Publisher: CRC Press

Edition: 1st

Publication Date: 2024/10/29

Language: English

Print Length: 330 pages

ISBN-10: 103255696X

ISBN-13: 9781032556963

Book Description

Much has been written about food allergies in scientific jouals and in the lay press, but Food Allergies:Processing Technologies for Allergenicity Reduction approaches the issue of food allergies from an industrial processing rather than a clinical perspective.Indeed, industrial food processing technologies can have many beneficial effects to obtain various food products and to preserve foods from physical, chemical and microbiological alterations. However, processing technologies, including thermal and non‑thermal technologies, can also alter the allergenic properties of food proteins.This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, wheat, mustard, mushroom, fish and shellfish, as well as the importance of processing these when producing hypoallergenic foods.Key Features:Presents food allergies with recent advances and statistics conceing prevalence, physiopathologic mechanism, diagnosis and anaphylaxisDiscusses food allergies in the food industry and investigates the effect of processing on allergenicity of foods during manufacturingProvides food processing and promising technologies to produce hypoallergenic food with high qualityCovers the allergenic effect of different food additives with an investigation of cross‑reaction risksThis unique book is an indispensable guide for allergic patients, production managers, scientists and nutritionists within the food industry as well as covering a range of critical topics in this area for all those conceed with understanding and managing food allergies.

About the Author

Much has been written about food allergies in scientific jouals and in the lay press, but Food Allergies:Processing Technologies for Allergenicity Reduction approaches the issue of food allergies from an industrial processing rather than a clinical perspective.Indeed, industrial food processing technologies can have many beneficial effects to obtain various food products and to preserve foods from physical, chemical and microbiological alterations. However, processing technologies, including thermal and non‑thermal technologies, can also alter the allergenic properties of food proteins.This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, wheat, mustard, mushroom, fish and shellfish, as well as the importance of processing these when producing hypoallergenic foods.Key Features:Presents food allergies with recent advances and statistics conceing prevalence, physiopathologic mechanism, diagnosis and anaphylaxisDiscusses food allergies in the food industry and investigates the effect of processing on allergenicity of foods during manufacturingProvides food processing and promising technologies to produce hypoallergenic food with high qualityCovers the allergenic effect of different food additives with an investigation of cross‑reaction risksThis unique book is an indispensable guide for allergic patients, production managers, scientists and nutritionists within the food industry as well as covering a range of critical topics in this area for all those conceed with understanding and managing food allergies.