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Food Allergies: Processing Technologies for Allergenicity Reduction
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Food Allergies: Processing Technologies for Allergenicity Reduction
This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, wheat and more, as well as the importance processing these when producing hypoallergenic foods.
344 pages, 25 Tables, black and white; 6 Line drawings, color; 3 Line drawings, black and white; 25
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 29 de octubre de 2024 |
| ISBN13 | 9781032556963 |
| Editores | Taylor & Francis Ltd |
| Páginas | 330 |
| Dimensiones | 150 × 220 × 20 mm · 700 g |
| Lengua | Inglés |
| Editor | Lajnaf, Roua |
