Food Allergens : Analysis Instrumentation and Methods book cover
1st Edition

Food Allergens
Analysis Instrumentation and Methods

ISBN 9781439815038
Published December 13, 2010 by CRC Press
232 Pages 16 B/W Illustrations

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Book Description

While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods used in this analysis. Covering all of the major recognized food allergens in the US and EU, Food Allergens: Analysis Instrumentation and Methods begins with an introduction to the problem and prevalence of food allergens. It discusses health issues and the presence of allergens in various food products, examines methodologies for analysis and detection, and details specific methods for each food type.

Maintaining a consistent structure and format, each chapter describes the properties of the allergen, and demonstrates the appropriate sample extraction and clean-up, separation and analysis, and detection and quantification techniques. With discussions of health implications and the presence of plant food and animal-derived allergens in different foodstuffs, the book covers allergens in:

  • Peanut, soybean, and lupin
  • Tree nuts, sesame seeds, mustard, and celery
  • Milk and eggs
  • Cereals
  • Fish, crustaceans, and mollusks

A compilation of information about the instrumentation and methods of analyzing allergens, the book provides insight into the extent of problems caused by food allergens. Concise and compact, it provides guidance on how to choose quantitative analyses in order to detect threshold values properly.

Table of Contents

Introduction, Arjon J. van Hengel
Detection of Allergens in Foods, Phil E. Johnson, Ana I. Sancho, Rene W. R. Crevel, and E. N. Clare Mills
Allergens in Peanut, Soybean, and Lupin, Christiane K. Fæste
Allergens in Tree Nuts, Sesame Seeds, Mustard, and Celery, Thomas Holzhauser and Martin Röder
Allergens in Milk and Eggs, Mirva Steinhoff and Angelika Paschke-Kratzin
Detection of Allergens in Cereals, Dimosthenis Kizis and George Siragakis
Fish, Crustaceans, and Mollusks, Poi-Wah Lee and Steve L. Taylor

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