食物过敏：降低致敏性的加工技术

English | 2025 | ISBN: 9781032556963 | 349 pages | True PDF EPUB | 23.93 MB

Much has been written about food allergies in scientific journals and in the lay press, but Food Allergies: Processing Technologies for Allergenicity Reduction approaches the issue of food allergies from an industrial processing rather than a clinical perspective.

Indeed, industrial food processing technologies can have many beneficial effects to obtain various food products and to preserve foods from physical, chemical and microbiological alterations. However, processing technologies, including thermal and non‑thermal technologies, can also alter the allergenic properties of food proteins.

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, mustard, mushroom, fish and shellfish, as well as the importance of processing these when producing hypoallergenic foods.

Key Features

Presents food allergies with recent advances and statistics concerning prevalence, physiopathologic mechanism, diagnosis and anaphylaxis

Discusses food allergies in the food industry and investigates the effect of processing on allergenicity of foods during manufacturing

Provides food processing and promising technologies to produce hypoallergenic food with high quality

Covers the allergenic effect of different food additives with an investigation of cross‑reaction risks

This unique book is an indispensable guide for allergic patients, production managers, scientists and nutritionists within the food industry as well as covering a range of critical topics in this area for all those concerned with understanding and managing food allergies.

English | 2025 | ISBN:9781032556963 | 349页| True PDF EPUB | 23.93 MB科学期刊和非专业媒体上关于食物过敏的文章很多，但《食物过敏：降低过敏原性的加工技术》从工业加工而不是临床角度处理食物过敏问题。 事实上，工业食品加工技术可以产生许多有益的效果，以获得各种食品，并保护食品免受物理、化学和微生物的改变。然而，加工技术，包括热技术和非热技术，也会改变食物蛋白质的致敏特性。 本书提供了关于食品加工技术与食品过敏原之间关系的权威信息来源，研究了更多种类的过敏原，包括花生、树坚果、牛奶、鸡蛋、芝麻、羽扇豆、大豆、小麦、芥末、蘑菇、鱼类和贝类，以及在生产低致敏食品时加工这些过敏原的重要性。 主要特点 介绍食物过敏的最新进展和统计数据，包括患病率、生理病理机制、诊断和过敏反应 讨论食品工业中的食物过敏，并调查加工过程中对食品过敏性的影响 提供食品加工和有前景的技术，生产高质量的低过敏性食品 涵盖不同食品添加剂的致敏作用，并调查交叉反应风险 这本独特的书是食品行业过敏患者、生产经理、科学家和营养学家不可或缺的指南，也涵盖了所有关心理解和管理食物过敏的人在这一领域的一系列关键主题。

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