Detecting allergens in food
著者
書誌事項
Detecting allergens in food
（Woodhead Publishing series in food science and technology）
Woodhead Pub. , CRC Press, 2006
- : Woodhead
- : CRC
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
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: CRC ISBN 9780849325748
内容説明
Allergens pose a serious risk to consumers, making effective detection methods a priority for the food industry. Bringing together key experts in the field, this important collection reviews the range of analytical techniques available and their use in detecting specific allergens such as nuts, dairy and wheat products. The first part of the book discusses established methods of detection such as the use of antibodies and ELISA techniques. Part 2 reviews techniques for particular allergens. The final part of the book explores how detection methods can be most effectively applied and includes discussions on factors that affect test performance and allergen analysis from a legal perspective.
目次
The Basics of Food Allergy. Types of Detection Method. Detection Methods for Particular Allergens. Issues in Using Allergen Detection Methods.
- 巻冊次
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: Woodhead ISBN 9781855737280
内容説明
Food allergies are an increasing health issue in Western societies, presenting a major challenge for the food industry. As a result there has been a wealth of research into developing effective methods for detecting allergenic residues in food. Detecting allergens in food reviews the range of detection techniques and their application to all the main allergens in food.
The first part of the book introduces the nature of food allergy and the range of plant and animal-derived food allergens. Part two reviews the range of detection methods from the use of antibodies in immunoblotting and enzyme-linked immunosorbent assays (ELISAs) to polymerase chain reaction (PCR) methods and the use of lateral flow devices. Building on this foundation, Part three looks at detection methods for particular allergenic foods, from peanuts, tree nuts and seeds to dairy and egg residues, wheat gluten, soy, fish and crustaceans. The final part of the book looks at key issues in using detection methods effectively and the regulatory context in the USA and EU.
With its distinguished editors and international team of contributors, Detecting allergens in food is a standard reference work for the food industry.
目次
- Part 1 The basics of food allergy: The nature of food allergy
- Classifying food allergens. Part 2 Types of detection method: Antibodies
- Allergen-specific human IgE antibody-based analysis of food
- Immunoblotting in allergen detection
- Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods
- Polymerase chain reaction (PCR) methods for the detection of allergenic foods
- Proteomic assessment of allergens in food
- Detecting food allergens with a surface plasmon resonance immunoassay
- The use of lateral flow devices to detect food allergens. Part 3 Detection methods for particular allergens: Methods for detecting peanuts in food
- Detecting tree nuts and seeds in food
- Detecting dairy and egg residues in food
- Detecting wheat gluten in food
- Detecting soy, fish and crustaceans in food. Part 4 Issues in using allergen detection methods: Allergen quality assurance for hypoallergenic formula
- Common issues in detecting allergenic residues on equipment and in processed foods
- Factors affecting the effectiveness of allergen detection
- Reference materials and method validation in allergen detection
- US regulation of undeclared allergens in food products
- EU regulation of undeclared allergens in food products.
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