Food Allergies: Processing Technologies for Allergenicity Reduction

By: Lajnaf, Roua

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.

• Format: Paperback
• Language: English
• ISBN: 1032560797
• ISBN13: 9781032560793
• Release Date: January 1
• Publisher: CRC Press
• Length: 330 Pages
• Weight: 1.07 lbs.
• Dimensions: 0.7" x 6.1" x 9.2"