1st Edition
Food Allergies Processing Technologies for Allergenicity Reduction
About the Editor
List of Contributors
Preface
Acknowledgements
Section I Food Allergy and Allergens: An Overview
Chapter 1 Food Allergies: Recent Advances about Prevalence, Allergens, Physicopathologic Mechanism, Diagnosis and Immunotherapy
Roua Lajnaf, Sawsan Feki, Salma Ben Ameur, Hamadi Attia, Thouraya Kammoun, Mohamed Ali Ayadi and Hatem Masmoudi
Chapter 2 Food Allergens: History, Physical Examination and Molecular Structure
Nesara Mime Ramesh, Radhakrishna Shetty, Pavan Kumar S.V., J. Ram Kumar and Kiran Kumar Mudnakudu-Nagaraju
Section II Food Processing Technologies and Allergenicity
Chapter 3 Cow’s Milk Allergy: From Allergens to Cross‑Reactivity and Effect of Thermal and Nonthermal Processing Technologies on Allergenicity of Dairy Products
Roua Lajnaf, Sawsan Feki, Salma Ben Ameur, Hamadi Attia Thouraya Kammoun, Mohamed Ali Ayadi and Hatem Masmoudi
Chapter 4 A Journey through Peanut Processing Techniques for Mitigating Allergenicity: Unveiling Hypoallergenic Alternatives for Peanut‑Allergic Patients
Elissa Haidar, Cedric Mhasseb, Jana Khalil, Sarah Saleh, Ghady Al Rassy, Nicolas Louka and Espérance Debs
Chapter 5 Effect of Food Processing on Allergenicity of Egg Proteins
Alcides Vapor, Antonio. Mendonça and Candida T. Tomaz
Chapter 6 Sesame Allergy: Presentation, Prevalence and Effect of Processing on the Allergenicity of Proteins
Caterina Villa, Joana Costa and Isabel Mafra
Chapter 7 Lupine Allergy: Prevalence, Cross‑Reactivity and Effect of Food Processing
Caterina Villa, Joana Costa and Isabel Mafra
Chapter 8 Tree Nut Allergy: Effect of Thermal and Non‑Thermal Processing on Allergenicity of Tree Nuts
Carmen Cuadrado
Chapter 9 Processing Wheat Foods and Allergenicity
Nair Chithra Harinarayanan, E.P. Bhavya and Menassery Lakshmi
Chapter 10 Food Allergies and Processing of Soy Products
Prem Rajak, Abhratanu Ganguly, Sayantani Nanda and Siddhartha Ghanty
Chapter 11 Mustard Allergy and Allergens: Effect of Processing on Allergenicity
Neelakanta Sarvashiva Kiran, Chandrashekar Yashaswini, Akash Kumar, Sudarshan Singh and Bhupendra Gopalbhai Prajapati
Chapter 12 Food Processing and Allergens of Fish and Shellfish
Nehal Stalekar, Yuvaraj Sivamani, Afrah Kounin P., Meghashree and Sumitha Elayaperumal
Chapter 13 Mushroom Allergy, Allergens, Cross‑Reactivity and Processing Effects on Allergenicity
Pankaj Kumar Chaurasia and Shashi Lata Bharati
Section III Food Allergy Management in the Food Industry
Chapter 14 Principles for Allergen Management, Control in the Food Industry and Allergenic Food Additives
Soniya Goyal, Mahiti Gupta and Vikas Beniwal
Chapter 15 Food Processing Technology to Produce Hypoallergenic Food with High Quality
Raja Shekhar Nunavath, Madhu Tanya Singh, Ajaykumar Chittipolu and Goutham Yerrakula
Chapter 16 Promising Processing Technologies for Allergenicity Reduction and Their Limitations and Perspectives
Ghumika Pandita, Irin Elsa Oommen and Yuvraj Khasherao Bhosale
Index
Biography
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.
