rocky
Member
- Joined
- Apr 5, 2011
- Messages
- 105
- Reaction score
- 9
- Points
- 18
[TABLE="width: 100%"]
[TR]
[TD="class: itemviewrow"]Detecting allergens in food
[/TD]
[TD="class: itemviewrow, width: 150"] [/TD]
[/TR]
[TR]
[TD] by: Stef J. Koppelman, Sue L. Hefle (Editors)[/TD]
[/TR]
[/TABLE]
Hardcover: 422 pages
Publisher: CRC (February 3, 2006), Woodhead Publishing
ISBN: 0849325749, 1855737280Woodhead Publishing ISBN-13: 9781855737280 (book)
Woodhead Publishing ISBN-10: 1855737280 (book)
Woodhead Publishing ISBN-13: 9781845690557 (ebook)
Woodhead Publishing ISBN-10: 1845690559 (ebook)
CRC Press ISBN-10: 0849325749
Book Description
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 both reviews the range of analytical techniques available and their use to detect 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.
Table of Contents Pt. I The basics of food allergy 1 1 The nature of food allergy 3 2 Classifying food allergens 21 Pt. II Types of detection method 63 3 Antibodies 65 4 Allergen-specific human IgE antibody-based analysis of food 79 5 Immunoblotting in allergen detection 98 6 Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods 109 7 Polymerase chain reaction (PCR) methods for the detection of allergenic foods 125 8 Proteomic assessment of allergens in food 144 9 Detecting food allergens with a surface plasmon resonance immunoassay 158 10 The use of lateral flow devices to detect food allergens 175 Pt. III Detection methods for particular allergens 183 11 Methods for detecting peanuts in food 185 12 Detecting tree nuts and seeds in food 201 13 Detecting dairy and egg residues in food 219 14 Detecting wheat gluten in food 244 15 Detecting soy, fish and crustaceans in food 273 Pt. IV Issues in allergen detection methods 291 16 Allergen quality assurance for hypoallergenic formula 293 17 Common issues in detecting allergenic residues on equipment and in processed foods 315 18 Factors affecting the effectiveness of allergen detection 330 19 Reference materials and method validation in allergen detection 348 20 US regulation of undeclared allergens in food products 357 21 EU regulation of undeclared allergens in food products 378 22 Conclusions 405
[TR]
[TD="class: itemviewrow"]Detecting allergens in food
[/TD]
[TD="class: itemviewrow, width: 150"] [/TD]
[/TR]
[TR]
[TD] by: Stef J. Koppelman, Sue L. Hefle (Editors)[/TD]
[/TR]
[/TABLE]
Hardcover: 422 pages
Publisher: CRC (February 3, 2006), Woodhead Publishing
ISBN: 0849325749, 1855737280Woodhead Publishing ISBN-13: 9781855737280 (book)
Woodhead Publishing ISBN-10: 1855737280 (book)
Woodhead Publishing ISBN-13: 9781845690557 (ebook)
Woodhead Publishing ISBN-10: 1845690559 (ebook)
CRC Press ISBN-10: 0849325749
Book Description
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 both reviews the range of analytical techniques available and their use to detect 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.
Table of Contents Pt. I The basics of food allergy 1 1 The nature of food allergy 3 2 Classifying food allergens 21 Pt. II Types of detection method 63 3 Antibodies 65 4 Allergen-specific human IgE antibody-based analysis of food 79 5 Immunoblotting in allergen detection 98 6 Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods 109 7 Polymerase chain reaction (PCR) methods for the detection of allergenic foods 125 8 Proteomic assessment of allergens in food 144 9 Detecting food allergens with a surface plasmon resonance immunoassay 158 10 The use of lateral flow devices to detect food allergens 175 Pt. III Detection methods for particular allergens 183 11 Methods for detecting peanuts in food 185 12 Detecting tree nuts and seeds in food 201 13 Detecting dairy and egg residues in food 219 14 Detecting wheat gluten in food 244 15 Detecting soy, fish and crustaceans in food 273 Pt. IV Issues in allergen detection methods 291 16 Allergen quality assurance for hypoallergenic formula 293 17 Common issues in detecting allergenic residues on equipment and in processed foods 315 18 Factors affecting the effectiveness of allergen detection 330 19 Reference materials and method validation in allergen detection 348 20 US regulation of undeclared allergens in food products 357 21 EU regulation of undeclared allergens in food products 378 22 Conclusions 405
Last edited: