by
Boye, Joyce I.
Call Number
664.07
Publication Date
2011
Summary
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Format:
Electronic Resources
Relevance:
0.1031
by
Bryła, Paweł.
Call Number
664
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0776
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by
Hill, Victoria.
Call Number
664
Publication Date
2014
Summary
This book examines food quality, product conformance, reliability and safety, starting with wheat and ending with its value chain transformation into bread. Shows how to apply Kaizen with classic quality improvement methods to strengthen food safety systems.
Format:
Electronic Resources
Relevance:
0.0469
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