rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Detecting allergens in food
  name:
    name part: Koppelman, Stef J.
  name:
    name part: Hefle, Sue L.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, FL
    place:
      place term: CRC Press
    place:
      place term: Cambridge, England
    publisher: Woodhead Pub.
    date issued: 2006
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xvi, 422 pages : illustrations).
  abstract: Food allergies are an increasing health issue in Western societies, presenting a major challenge for the food industry. As a result there has been a wealth of research into developing effective methods for detecting allergenic residues in food. Detecting allergens in food reviews the range of detection techniques and their application to all the main allergens in food. The first part of the book introduces the nature of food allergy and the range of plant and animal-derived food allergens. Part two reviews the range of detection methods from the use of antibodies in immunoblotting and enzyme-linked immunosorbent assays (ELISAs) to polymerase chain reaction (PCR) methods and the use of lateral flow devices. Building on this foundation, Part three looks at detection methods for particular allergenic foods, from peanuts, tree nuts and seeds to dairy and egg residues, wheat gluten, soy, fish and crustaceans. The final part of the book looks at key issues in using detection methods effectively and the regulatory context in the USA and EU. With its distinguished editors and international team of contributors, Detecting allergens in food is a standard reference work for the food industry. Reviews the range of detection techniques and their application to the main allergens in foodLooks at specific allergens such as nuts, dairy and wheat productsExplores the regulatory framework of the USA and the EU.
  table of contents: Prelium; The nature of food allergy; Classifying food allergens; Types of detection method; Allergen-specific human IgE antibody-based analysis of food; Immunoblotting in allergen detection; Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods; Polymerase chain reaction (PCR) methods for the detection of allergenic foods; Proteomic assessment of allergens in food; Detecting food allergens with a surface plasmon resonance immunoassay; The use of lateral flow devices to detect food allergens; Detection methods for particular allergens.
  table of contents: Detecting tree nuts and seeds in foodDetecting dairy and egg residues in food; Detecting wheat gluten in food; Detecting soy, fish and crustaceans in food; Issues in allergen detection methods; Common issues in detecting allergenic residues on equipment and in processed foods; Factors affecting the effectiveness of allergen detection; Reference materials and method validation in allergen detection; US regulation of undeclared allergens in food products; EU regulation of undeclared allergens in food products; Conclusions.
  note: edited by Stef J. Koppelman and Sue L. Hefle.
  note: Title from e-book title screen (viewed Dec. 27, 2007).
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Allergens
  subject:
    topic: Chemical tests and reagents
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Food allergy
    topic: Prevention
  subject:
    topic: Food allergy
  related item:
    title info:
      title: Detecting allergens in food
    origin info:
      publisher: Boca Raton, FL ; CRC Press ; Cambridge, England : Woodhead Pub., 2006
    identifier: (OCoLC)64268552
  related item:
    title info:
      title: Woodhead Publishing in food science and technology
  identifier: 1845690559
  identifier: 9781845690557
  identifier: 1591249775
  identifier: 9781591249771
  identifier: 1855737280
  identifier: 9781855737280
  identifier: 0849325749
  identifier: 9780849325748
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: UK-RwCLS
    record creation date: 060815
    record change date: 20240717213016.0
    record identifier: kn-ocn317384312
    language of cataloging:
      language term: eng