Cargando…
Allergen Management in the Food Industry.
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 al...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
John Wiley & Sons,
2010.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn664233126 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n|---||||| | ||
| 008 | 100905s2010 xx ob 001 0 eng d | ||
| 010 | |z 2010024927 | ||
| 040 | |a MERUC |b eng |e pn |c MERUC |d UBY |d OCLCQ |d EBLCP |d IDEBK |d OCLCQ |d OCLCF |d OCLCQ |d AU@ |d OCLCO |d YDXCP |d DEBSZ |d OCLCQ |d ZCU |d OCLCQ |d MERUC |d OCLCQ |d OCLCA |d U3W |d ICG |d INT |d VT2 |d OCLCO |d OCLCQ |d WYU |d UWO |d G3B |d TKN |d DKC |d OCLCQ |d UX1 |d UHL |d OCLCQ |d OCLCA |d VLY |d OCLCQ |d OCLCO |d OCL |d OCLCQ |d OCLCO |d OCLCL | ||
| 016 | 7 | |a 101546791 |2 DNLM | |
| 019 | |a 781334724 |a 1055360078 |a 1063909642 |a 1113134438 |a 1162568829 |a 1228535243 |a 1290031984 |a 1303526040 | ||
| 020 | |a 9780470644577 | ||
| 020 | |a 0470644575 | ||
| 020 | |a 0470227354 | ||
| 020 | |a 9780470227350 | ||
| 020 | |z 9780470227350 |q (hardback) | ||
| 020 | |a 1118060288 | ||
| 020 | |a 9781118060285 | ||
| 020 | |a 1282707841 | ||
| 020 | |a 9781282707849 | ||
| 020 | |a 9786612707841 | ||
| 020 | |a 6612707844 | ||
| 020 | |a 0470644583 | ||
| 020 | |a 9780470644584 | ||
| 029 | 1 | |a AU@ |b 000048810595 | |
| 029 | 1 | |a AU@ |b 000055743389 | |
| 029 | 1 | |a DEBBG |b BV044146176 | |
| 029 | 1 | |a DEBSZ |b 43087717X | |
| 035 | |a (OCoLC)664233126 |z (OCoLC)781334724 |z (OCoLC)1055360078 |z (OCoLC)1063909642 |z (OCoLC)1113134438 |z (OCoLC)1162568829 |z (OCoLC)1228535243 |z (OCoLC)1290031984 |z (OCoLC)1303526040 | ||
| 050 | 4 | |a RC596 |b .A557 2010 | |
| 060 | 4 | |a 2010 L-467 | |
| 060 | 4 | |a WD 310 | |
| 082 | 0 | 4 | |a 664.07 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Boye, Joyce I. | |
| 245 | 1 | 0 | |a Allergen Management in the Food Industry. |
| 260 | |a Hoboken : |b John Wiley & Sons, |c 2010. | ||
| 300 | |a 1 online resource (623 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY; CONTENTS; PREFACE; CONTRIBUTORS; GLOSSARY OF TERMS; PART I: FOOD ALLERGY AND THE CONSUMER; 1: IMMUNE-MEDIATED ADVERSE REACTIONS TO DIETARY PROTEINS; 2: PROTECTING FOOD-ALLERGIC CONSUMERS: MANAGING ALLERGENS ACROSS THE FOOD SUPPLY CHAIN; 3: CRITERIA TO DETERMINE PRIORITY ALLERGENS: TREE NUT ALLERGY REVIEW; 4: THE CANADIAN CRITERIA FOR THE ESTABLISHMENT OF NEW PRIORITY FOOD ALLERGENS: EVIDENCE FOR THE INCLUSION OF MUSTARD AND INSUFFICIENT EVIDENCES FOR GARLIC AND ONION AS PRIORITY ALLERGENS IN CANADA. | |
| 505 | 8 | |a PART II: GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL5: ALLERGEN MANAGEMENT AND CONTROL AS PART OF AGRICULTURAL PRACTICES; 6: PRINCIPLES AND PRACTICES FOR ALLERGEN MANAGEMENT AND CONTROL IN PROCESSING; 7: ALLERGEN MANAGEMENT AND CONTROL IN THE FOODSERVICE INDUSTRY; PART III: PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS; 8: PROCESSING FOODS FREE FROM DAIRY PROTEINS; 9: PROCESSING OF EGG-FREE FOODS; 10: FISH AND SHELLFISH ALLERGENS; 11: PROCESSING FOODS W. | |
| 520 | |a 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 s. | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food allergy |x Prevention. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food |x Labeling. | |
| 650 | 1 | 2 | |a Food Hypersensitivity |x prevention & control |
| 650 | 2 | 2 | |a Food Industry |x standards |
| 650 | 2 | 2 | |a Food Labeling |
| 650 | 6 | |a Aliments |x Étiquetage. | |
| 650 | 7 | |a Food |x Labeling |2 fast | |
| 650 | 7 | |a Food allergy |x Prevention |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 700 | 1 | |a Godefroy, Samuel Benrejeb. | |
| 758 | |i has work: |a Allergen management in the food industry (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFtYvVmCV3tWGRXPkQyQmb |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Boye, Joyce I. |t Allergen Management in the Food Industry. |d Hoboken : John Wiley & Sons, Inc., ©2010 |z 9780470227350 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=564936 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL564936 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n 270784 | ||
| 938 | |a YBP Library Services |b YANK |n 3234030 | ||
| 938 | |a YBP Library Services |b YANK |n 12669817 | ||
| 994 | |a 92 |b IZTAP | ||