{"product_id":"food-allergies-processing-technologies-for-allergenicity-reduction-9781032556963","title":"Food Allergies: Processing Technologies for Allergenicity Reduction","description":"\u003cp\u003e • Author(s): Roua Lajnaf\u003cbr\u003e • Publisher: Taylor \u0026amp; Francis\u003cbr\u003e • Publisher Imprint: CRC Press\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMuch has been written about food allergies in scientific journals and in the lay press, but \u003ci\u003eFood Allergies: Processing Technologies for Allergenicity Reduction \u003c\/i\u003eapproaches the issue of food allergies from an industrial processing rather than a clinical perspective.\u003c\/p\u003e\u003cp\u003eIndeed, 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eKey Features: \u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e \u003cli\u003ePresents food allergies with recent advances and statistics concerning prevalence, physiopathologic mechanism, diagnosis and anaphylaxis\u003c\/li\u003e \u003cli\u003eDiscusses food allergies in the food industry and investigates the effect of processing on allergenicity of foods during manufacturing\u003c\/li\u003e \u003cli\u003eProvides food processing and promising technologies to produce hypoallergenic food with high quality\u003c\/li\u003e \u003cli\u003eCovers the allergenic effect of different food additives with an investigation of cross-reaction risks\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThis 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 concerned with understanding and managing food allergies.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Hardcover","offer_id":45243632386199,"sku":"9781032556963","price":15082.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781032556963.webp?v=1769235399","url":"https:\/\/atlanticbooks.com\/products\/food-allergies-processing-technologies-for-allergenicity-reduction-9781032556963","provider":"Atlantic Books","version":"1.0","type":"link"}