Chemical And Biological Properties Of Food Allergens PDF Download
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| Author | : Lucjan Jedrychowski |
| Publisher | : CRC Press |
| Total Pages | : 452 |
| Release | : 2009-09-28 |
| Genre | : Medical |
| ISBN | : 1420058576 |
Download Chemical and Biological Properties of Food Allergens Book in PDF, ePub and Kindle
In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year - unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information
| Author | : Joyce I. Boye |
| Publisher | : John Wiley & Sons |
| Total Pages | : 628 |
| Release | : 2011-01-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1118060288 |
Download Allergen Management in the Food Industry Book in PDF, ePub and Kindle
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.
| Author | : Hanna Staroszczyk |
| Publisher | : CRC Press |
| Total Pages | : 561 |
| Release | : 2023-05-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1000864545 |
Download Chemical and Functional Properties of Food Components Book in PDF, ePub and Kindle
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.
| Author | : Zdzislaw Z. E. Sikorski |
| Publisher | : CRC Press |
| Total Pages | : 500 |
| Release | : 2010-11-04 |
| Genre | : Technology & Engineering |
| ISBN | : 1439802386 |
Download Chemical, Biological, and Functional Aspects of Food Lipids Book in PDF, ePub and Kindle
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko
| Author | : Grzegorz Bartosz |
| Publisher | : CRC Press |
| Total Pages | : 571 |
| Release | : 2013-06-21 |
| Genre | : Medical |
| ISBN | : 143988241X |
Download Food Oxidants and Antioxidants Book in PDF, ePub and Kindle
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.
| Author | : Lucjan Jedrychowski |
| Publisher | : |
| Total Pages | : 425 |
| Release | : 2010 |
| Genre | : Food allergy |
| ISBN | : |
Download Chemical and Biological Properties of Food Allergenes Book in PDF, ePub and Kindle
| Author | : Waldemar M. Dabrowski |
| Publisher | : CRC Press |
| Total Pages | : 376 |
| Release | : 2004-11-15 |
| Genre | : Medical |
| ISBN | : 0203502353 |
Download Toxins in Food Book in PDF, ePub and Kindle
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To
| Author | : A. Witczak |
| Publisher | : CRC Press |
| Total Pages | : 509 |
| Release | : 2017-01-12 |
| Genre | : Medical |
| ISBN | : 1498748538 |
Download Toxins and Other Harmful Compounds in Foods Book in PDF, ePub and Kindle
Presents information, based on scientific evidence, on the contents of harmful compounds in food raw materials and products, such as grains, fruits and vegetables, mushrooms, seafood, milk and dairy products, meats, and various processed foods Shows the effects of environmental pollution and the conditions of harvesting and storage of the raw materials on food contamination Discusses the real food safety hazards to the consumers caused by toxins of microbial origin and chemical contamination Describes the beneficial role of processing to decrease the contents of harmful components in food products Presents the role of legislation, quality assurance systems, and available analytical techniques in assuring food safety
| Author | : Seyyed Shamsadin Athari |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 162 |
| Release | : 2017-10-04 |
| Genre | : Medical |
| ISBN | : 9535135678 |
Download Allergen Book in PDF, ePub and Kindle
Allergy is a main problem of public health in the world. Many people in all countries are suffering from this problem. Some diseases (i.e. allergic rhinitis, allergic asthma, food allergy, urticaria, eczema, etc.) have allergic reaction pathophysiology, and with control of allergic mechanisms, these diseases can be controlled and cured. The current book entitled Allergen has focused on allergy, mechanism, diagnosis, treatment, and other related problems. Chapters of the book have good data on allergy-based medical sciences and would be a benefit for all researchers in immunology, allergy, and asthma fields. Current discussions would be useful for prevention, diagnosis, treatment, and follow-up of atopic patients. We hope these chapters could be a new approach in immunotherapy of allergic diseases and help in the progress of healthy system.
| Author | : George Siragakis |
| Publisher | : John Wiley & Sons |
| Total Pages | : 351 |
| Release | : 2013-12-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1118519248 |
Download Food Allergen Testing Book in PDF, ePub and Kindle
An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens. Food allergens are a series of agents, mainly proteins, which cause various unpleasant and sometimes clinical symptoms in humans through consumption of foods. Perhaps surprisingly, there are no treatments against food allergies which have been found to be 100% effective. The scope for individual difference in terms of how a person reacts to a given allergen is massive, making it incredibly difficult and complex to try and medicate against allergies. Food Allergens Testing takes a thorough look at modern molecular biology and immunochemical techniques used to detect food allergens. The eleven chapters constitute an in-depth review of the current scientific knowledge on food allergens, covering the major methodologies and techniques used in validated analytical approaches. The book is aimed at scientists and technical staff in the food industry and analytical laboratories who need an up-to-date treatment of both fundamental and applied research goals on food allergens, as well as a report on the validated methods currently in use for food allergens testing.
