Food Allergies: Processing Technologies for Allergenicity Reduction

Much has been written about food allergies in scientific journals 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, cows milk, eggs, sesame, lupine, soy, wheat, mustard, mushroom, fish and shellfish, as well as the importance processing these when producing hypoallergenic foods.

Key Features:
Presents food allergies with recent advances and statistics concerning prevalence, physio-pathologic mechanism, diagnosis and anaphylaxis
Discusses food allergies in food industry and investigates effect of processing on allergenicity of foods during manufacturing
Provides food processing and promising technologies to produce hypoallergenic food with high quality
Covers the allergenic effect of different food additives with an investigation of cross reactions risks

This 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.