1st Edition

Food Allergies Processing Technologies for Allergenicity Reduction

Edited By Roua Lajnaf Copyright 2025
    344 Pages 31 Color & 3 B/W Illustrations
    by CRC Press

    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 processing these when producing hypoallergenic foods.

    Key Features:
    • Presents food allergies with recent advances and statistics concerning prevalence, physio-pathologic mechanism, diagnosis and anaphylaxis
    • Discusses food allergies in food industry and investigates 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 reactions 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.

    Section I: Food allergy and allergens: An overview 1. Food allergies: Recent advances about prevalence, allergens, physicopathologic mechanism, diagnosis and immunotherapy Section II: Food Processing technologies and allergenicity 2. Food allergens: history, physical examination and molecular structure 3. Cow’s Milk Allergy: From allergens to cross-reactivity and effect of thermal and non-thermal processing technologies on allergenicity of dairy products 4. A Journey through Peanut Processing Techniques for Mitigating Allergenicity Unveiling Hypoallergenic Alternatives for Peanut Allergy Patients 5. Effect of food processing on allergenicity of eggs proteins 6. Sesame allergy: presentation, prevalence and effect of processing on the allergenicity of proteins 7. Lupine allergy: cross reactivity and effect of manufacturing processes 8. Effect of thermal and non-thermal processing on allergenicity of tree nuts allergens 9. Processing wheat foods and allergenicity 10. Food allergies and processing of soy products 11. Mustard allergy and allergens : Effect of processing on allergenicity 12. Food Processing and allergens of fish and shellfish 13. Mushroom Allergy, Allergens, Cross Reactivity and Processing Effects on Allergenicity Section III: Food allergy management in the food industry 14. Principles for allergen management, control in food industry and allergenic food additives 15. Food processing technologies to produce hypoallergenic food with high quality 16. Promising processing technologies for allergenicity reduction, and their limitations and perspective


    Dr. Roua Lajnaf received the Engineer and MSc degrees in Biological Engineering from National Engineering School of Sfax, Tunisia, in 2011 and 2012, respectively, and the PhD degree in biochemistry and Food Technology from University of Montpellier, France, in 2017. Her areas of expertise include the purification of milk proteins from different mammalian species and the study of the effect of different food processinf technologies (heat treatment, high pressure, acidification, enzymatic hydrolysis, fermentation) on their properties, including techno-functional properties and allergenicity.

    Dr. Lajnaf has worked in academics as well as in Food Engineering Processes at universities of Sfax, Monastir and Tunis El-Manar in Tunisia teaching students about different fields including food technology, management quality and nutritional pathologies : food allergies. She has participated in numerous conferences, seminars, and congresses and has authored many research papers, review articles, book chapters, books and patents on different subjects in food engineering and food allergies. She is also a reviewer for various journals in food biochemistry and toxicology. She was the lead Guest Editor for many journals in nutrition and allergy sciences.

    Dr. Roua Lajnaf was awarded a L’Oréal UNESCO For Women in Science Prize in 2022, in the field of Biological Sciences for the invention of suitable alternative to children with cow's milk protein.