One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of west… Mehr…
One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future. This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials. Buch (fremdspr.) Jacqueline (EDT)/ Fielder, Richard (EDT) Coutts gebundene Ausgabe, John Wiley & Sons Inc, 01.10.2009, John Wiley & Sons Inc, 2009<
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One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of west… Mehr…
One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future. This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials. Buch (fremdspr.) Jacqueline Coutts#Richard Fielder gebundene Ausgabe, John Wiley & Sons Inc, 01.10.2009, John Wiley & Sons Inc, 2009<
Orellfuessli.ch
Nr. 17359788. Versandkosten:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , Versandfertig innert 6 - 9 Werktagen, zzgl. Versandkosten. (EUR 16.47) Details...
(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of west… Mehr…
One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future. This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials. Buch (fremdspr.) Jacqueline (EDT)/ Fielder, Richard (EDT) Coutts gebundene Ausgabe, John Wiley & Sons Inc, 01.10.2009, John Wiley & Sons Inc, 2009<
Nr. 17359788. Versandkosten:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , Versandfertig innert 6 - 9 Werktagen, zzgl. Versandkosten. (EUR 16.85)
One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of west… Mehr…
One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future. This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials. Buch (fremdspr.) Jacqueline Coutts#Richard Fielder gebundene Ausgabe, John Wiley & Sons Inc, 01.10.2009, John Wiley & Sons Inc, 2009<
Nr. 17359788. Versandkosten:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , Versandfertig innert 6 - 9 Werktagen, zzgl. Versandkosten. (EUR 16.47)
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One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain. Approximately 2-4% of western adults and up to 10% of children are currently thought to be sensitive to food allergens, and the issue is of major commercial significance to food manufacturers. The market for 'free-from' foods has grown dramatically in recent years and the demand for gluten- and dairy-free foods shows no sign of abating in the foreseeable future.
This volume provides an overview of the safe management of food allergens, aiming to help all those with a vested interest in understanding how to protect consumer health through good manufacturing practice and clear labelling advice. It examines the risk management systems and practices being adopted by the food industry to tackle the growing hypersensitivity of consumers to a range of food proteins. The various aspects of the subject are addressed from a range of perspectives including that of researcher, food manufacturer, enforcement officer, clinician and consumer. There will be an emphasis on the scientific analysis of food and environmental samples and their use in verifying in-process controls and finished-product labelling claims. The book is directed at food scientists and technologists based in industry and research, quality assurance personnel, clinicians and public health officials.
Detailangaben zum Buch - Management of Food Allergens
EAN (ISBN-13): 9781405167581 ISBN (ISBN-10): 1405167580 Gebundene Ausgabe Erscheinungsjahr: 2009 Herausgeber: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd) 272 Seiten Gewicht: 0,744 kg Sprache: eng/Englisch
Buch in der Datenbank seit 2008-02-17T16:52:26+01:00 (Berlin) Detailseite zuletzt geändert am 2022-12-06T11:36:15+01:00 (Berlin) ISBN/EAN: 1405167580
ISBN - alternative Schreibweisen: 1-4051-6758-0, 978-1-4051-6758-1 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: coutts, bacchiocchi, jacqueline, fielder, field richard Titel des Buches: food management
Daten vom Verlag:
Autor/in: Jacqueline Coutts; Richard Fielder Titel: Management of Food Allergens Verlag: John Wiley & Sons 272 Seiten Erscheinungsjahr: 2009-09-11 Gewicht: 0,746 kg Sprache: Englisch 205,00 € (DE) Not available (reason unspecified) 180mm x 253mm x 19mm
Part I: Risk Assessment 1. The Reality of Food Allergy - the Patients' Perspective 2. Clinical Incidence of Food Allergy 3. Identification and Characterisation of Food Allergens 4. Coeliac Disease: Allergy or Intolerance? Part II: Risk Management 5. Risk Management - The Principles 6. Risk Management - Operational Implications 7. Choices for Cleaning and Cross-Contact 8. Validation of Cleaning and Cross-Contact 9. Validation, Standardisation and Harmonisation of Allergen Activities in Europe and Worldwide 10. Standardisation of Analytical Methodology with Special Reference to Gluten Analysis 11. Analytical Choices 12. Food Allergen Method Development Program at Health Canada: Support to Standard Setting and Consumer Protection Part III: Risk Communication 13. Finished Product Labelling and Legislation 14. Guidelines for Manufacturing and Certification Programmes 15. Risk Communication - A Manufacturer's Perspective
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