Detecting allergens in food 2006 1st Edition by Stef Koppelman, Sue Hefle ISBN 9781855737280 1855737280
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Product details:
ISBN 10: 1855737280
ISBN 13: 9781855737280
Author: Stef J. Koppelman, Sue L. Hefle
Detecting Allergens in Food (2006), edited by Stef J. Koppelman and Sue L. Hefle, is a comprehensive resource addressing the growing concern of food allergies and the need for effective detection methods in the food industry. With food allergies on the rise in Western societies, the book delves into the challenges faced by the food industry in ensuring allergen-free products for consumers.
Table of contents:
Chapter 1
Professor Steve L. Taylor – Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, USA
Chapter 2
Professor Dr. Heimo Breiteneder – Department of Pathophysiology, Medical University of Vienna, Vienna, Austria
Chapter 3
Professor Sue L. Hefle – Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, USA
Chapter 4
Dr. Robert G. Hamilton – Johns Hopkins University School of Medicine, Johns Hopkins DACI Reference Laboratory, Baltimore, MD, USA
Chapter 5
Dr. Ronald van Ree – Department of Immunopathology, Sanquin Research, Amsterdam, The Netherlands
Chapter 6
Dr. Jupiter Yeung – Food Products Association, Washington, DC, USA
Chapter 7
Dr. Stefan Vieths – Paul-Ehrlich-Institut, Langen, Germany
Chapter 8
Professor Michael G. Zeece – Department of Food Science & Technology, University of Nebraska, Lincoln, NE, USA
Chapter 9
Dr. Ingrid Malmheden Yman – Swedish National Food Administration, Uppsala, Sweden
Chapter 10
Dr. Sabine Baumgartner – BOKU University of Natural Resources and Applied Life Sciences, Vienna, Austria
Dr. Rob van Herwijnen – Netherlands
Chapter 11
Professor Sue L. Hefle – Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, USA
Chapter 12
Dr. Stef Koppelman – Department of Dermatology/Allergology, University Medical Centre Utrecht, The Netherlands
Chapter 13
Dr. Claude Demeulemester – CTSCCV, Maisons-Alfort, France
Dr. Ines Giovannacci – CTSCCV, Maisons-Alfort, France
Dr. Virginie Leduc – Allerbio, Paris, France
Chapter 14
Frederik W. Janssen, M.Sc. – Fascoda FAS Food Consultancy, Zutphen, The Netherlands
Chapter 15
Dr. Stef Koppelman – Department of Dermatology/Allergology, University Medical Centre Utrecht, The Netherlands
Professor Sue L. Hefle – Food Allergy Research & Resource Program, University of Nebraska, Lincoln, NE, USA
Chapter 16
Dr. Chris Cordle – Ross Products Division, Abbott Laboratories, Columbus, OH, USA
Chapter 17
Dr. René Crevel – Safety & Environmental Assurance Centre, Unilever Research and Development, Colworth, UK
Chapter 18
Dr. Ulrike Immer – R-Biopharm AG, Darmstadt, Germany
Chapter 19
Dr. Roland E. Poms – International Association for Cereal Science and Technology (ICC), Vienna, Austria
Chapter 20
Mr. Martin J. Hahn – Hogan & Hartson LLP, Washington, DC, USA
Chapter 21
Heereluurt Heeres, LL.M., B.Sc. – TNO Quality of Life, Zeist, The Netherlands
Chapter 22
Dr. Stef Koppelman – Department of Dermatology/Allergology, University Medical Centre Utrecht, The Netherlands
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