Food Allergies : Processing Technologies for Allergenicity Reduction

ISBN : 9781032556963

Author : Roua Lajnaf

Publisher : CRC Press

Year : 2025

Language : English

Type : Book

Description : 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

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