This book, which includes a contribution co-authored by several MoniQA partners, 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.
Chapter 2, entitled "Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain", includes several MoniQA partners as co-authors.
More information: http://eu.wiley.com/WileyCDA/WileyTitle/productCd-0470227354.html
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