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Full Description
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, 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 concerning prevalence, physiopathologic mechanism, diagnosis and anaphylaxis
Discusses food allergies in the food industry and investigates the 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‑reaction 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.
Contents
About the Editor. List of Contributors. Preface. Acknowledgements. Section I Food Allergy and Allergens: An Overview. Chapter 1 Food Allergies: Recent Advances about Prevalence, Allergens, Physicopathologic Mechanism, Diagnosis and Immunotherapy. Chapter 2 Food Allergens: History, Physical Examination and Molecular Structure. Section II Food Processing Technologies and Allergenicity. Chapter 3 Cow's Milk Allergy: From Allergens to Cross‑Reactivity and Effect of Thermal and Nonthermal Processing Technologies on Allergenicity of Dairy Products. Chapter 4 A Journey through Peanut Processing Techniques for Mitigating Allergenicity: Unveiling Hypoallergenic Alternatives for Peanut‑Allergic Patients. Chapter 5 Effect of Food Processing on Allergenicity of Egg Proteins. Chapter 6 Sesame Allergy: Presentation, Prevalence and Effect of Processing on the Allergenicity of Proteins. Chapter 7 Lupine Allergy: Prevalence, Cross‑Reactivity and Effect of Food Processing. Chapter 8 Tree Nut Allergy: Effect of Thermal and Non‑Thermal Processing on Allergenicity of Tree Nuts. Chapter 9 Processing Wheat Foods and Allergenicity. Chapter 10 Food Allergies and Processing of Soy Products. Chapter 11 Mustard Allergy and Allergens: Effect of Processing on Allergenicity. Chapter 12 Food Processing and Allergens of Fish and Shellfish. Chapter 13 Mushroom Allergy, Allergens, Cross‑Reactivity and Processing Effects on Allergenicity. Section III Food Allergy Management in the Food Industry. Chapter 14 Principles for Allergen Management, Control in the Food Industry and Allergenic Food Additives. Chapter 15 Food Processing Technology to Produce Hypoallergenic Food with High Quality. Chapter 16 Promising Processing Technologies for Allergenicity Reduction and Their Limitations and Perspectives. Index.
