 |
Chocolates and Confections
March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. |
|
Sweeteners Handbook, 3rd Edition
November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs |
|
 |
 |
  |
|
 |
|
Detecting allergens in food
|
|
|
| Koppelman, Hefle |
| Woodhead Publishing Limited |
| ISBN
NO: 1855737280 |
Published:
January 2006 |
UK
Price: £145
(
€195.75
,
$288.50
) |
|
|
 |
| Contents PART 1 THE BASICS OF FOOD ALLERGY PART 2 TYPES OF DETECTION METHOD PART 3 DETECTION METHODS FOR PARTICULAR ALLERGENS PART 4 ISSUES IN USING ALLERGEN DETECTION METHODS PART 1 THE BASICS OF FOOD ALLERGY The nature of food allergy S Taylor, University of Nebraska, USA - Introduction: defining food allergy - Mechanisms of food allergy - Avoidance diets and treatment for IgE-mediated food allergies - Future trends - Sources of further information and advice - References Classifying food allergens H Breiteneder, University of Vienna, Austria - Introduction - Plant food allergens - Animal derived food allergens - Future trends - Sources of further information and advice - References PART 2 TYPES OF DETECTION METHOD The use of antibodies to detect allergens in food S Heflé, University of Nebraska, J Yeung, National Food Processors Association and R Helm, University of Arkansas, USA - Introduction: the nature of antibodies - Immunogens and antigens - Antibody production - Producing monoclonal or polyclonal antibodies - References Allergen-specific human IgE antibody-based analysis of food R Hamilton, Johns Hopkins University School of Medicine, USA - Introduction - IgE antibody-based in vivo assay - IgE antibody-based in vitro assay for food allergen detection - Applications - RAST inhibition assay strengths and weaknesses - Future trends - References Immunoblotting in allergen detection R van Ree, J Akkerdaas and L Zuidmeer, Sanquin Research, The Netherlands - Introduction - Mono-specific antibody reagents - Critical assessment of mono-specificity - Food processing and antibody specificity - Future trends - References Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods J Yeung, National Food Processors Association, USA - Introduction - Principles of ELISAs - Applications - Future trends - Conclusions - References Polymerase chain reaction (PCR) methods for the detection of allergenic foods T Holzhauser, O Stephan and S Vieths, Paul-Ehrlich-Institut, Germany - Introduction - PCR principles - Application of PCR for the detection of allergenic foods - Advantages and disadvantages of PCR compared to ELISA - Future trends - References Proteomic assessment of allergens in food M Zeece, J Markwell, G Sarath and X Gu, University of Nebraska, USA - Introduction - Key issues in proteomic assessment of allergens - Applications of proteomics for detection of allergens - Future trends - Conclusions - References Detecting food allergens with a surface plasmon resonance immunoassay H Jonsson and A Eriksson, Biacore AB and I Malmheden Yman, National Food Administration, Sweden - Introduction - Biosensors and SPR technology - Developing a food allergen SPR immunoassay - Published methods - Experimental data - Conclusions - Sources of further information and advice - References The use of lateral flow devices to detect food allergens R Verheijen and S Baumgartner, IFA-Tulln, Austria - Introduction - Antibodies - Constructing a lateral flow device - Running a sample - Methods available - Future trends - References PART 3 DETECTION METHODS FOR PARTICULAR ALLERGENS Methods for detecting peanuts in food S Heflé, University of Nebraska, USA - Introduction: peanut allergy - Allergenic peanut proteins - Peanut detection methods - Appropriate detection limits for peanut methods - Future trends - References Detecting tree nuts and seeds in food S Koppelman, TNO Nutrition and Food Research and Utrecht University Medical Centre, The Netherlands - Introduction - Prevalence of nut and seed allergies - Thresholds - Allergenic proteins in nuts and seeds - Effect of food processing on allergenicity - Detecting nut and seed residues in food: selecting a method - Conclusions - References Detecting dairy and egg residues in food C Demeulemester and V Leduc, Centre Technique de la Salaison, de la Charcuterie and des Conserves de Viandes (CTSCCV) and I Giovannacci, Allerbio, France - Introduction - Milk - Egg - Types of detection methods - Future trends - References Detecting wheat gluten in food F Janssen, Fascoda FAS Food Consultancy, The Netherlands - Introduction - Key requirements for detection and quantisation - Types of detection methods - Non-antibody-based techniques - Selecting a method - Future trends - Sources of further information and advice - References Detecting soy, fish and crustaceans in food S Koppelman, TNO Nutrition and Food Research and Utrecht University Medical Centre, The Netherlands and S. Heflé, University of Nebraska, USA - Introduction - Soy - Crustaceans - Fish - Future trends - References PART 4 ISSUES IN USING ALLERGEN DETECTION METHODS Allergen quality assurance for hypoallergenic formula C Cordle, Abbott Laboratories, USA - Introduction - Key terms and clinical and analytical performance targets - Analytical methods - Applications - Summary and future trends - References Common issues in detecting allergenic residues on equipment and in processed foods R Crevel, Unilever R&D Colworth, UK - Introduction - Food allergy and product safety - Management of food allergy risks - Role of allergen detection and other considerations - Future trends - References Factors affecting the effectiveness of allergen detection U Immer, R-Biopharm AG, Germany - Introduction - Factors affecting the determination of allergenic residues - Troubleshooting - Future trends - Summary - References Reference materials and method validation in allergen detection R Poms, International Association for Cereal Science and Technology, Austria, H Emons and E Anklam, Institute for Reference Materials and Measurements, Belgium - Introduction - Quality assurance for the analysis of allergens - Towards validated methods for allergen determination - Characteristics and use of reference materials - Towards reference materials for allergens - References US regulation of undeclared allergens in food products M Hahn, Hogan & Hartson LLP, USA - Introduction - Regulatory liability - Legal grounds for product liability actions - Future trends - Conclusion - Sources of further information and advice - References - Appendix I: summary of cases involving known allergens - Appendix II: summary of cases involving ingredients that are not allergens EU regulation of undeclared allergens in food products H Heeres, TNO Quality of Life, The Netherlands - Introduction - Food legislation concerning the labelling of ingredients - Food legislation concerning the labelling of allergens - Legislation concerning general product safety (Directive 2001/95/EC) - Legislation concerning food safety (Regulation (EC) No - 2002/178/EC) - Legislation concerning product liability - Key issues in labelling of allergens, undeclared allergens, food safety and product liability - Future trends - Sources of further information and advice - References |
 |
|
|
 |
 |
|
|
|
|
|
|
.gif)
.gif)
(1).bmp)
.gif)
