Food Allergies

Discover the essential insights into food allergies with Food Allergies by Roua Lajnaf, published by Taylor & Francis Ltd in 2024. This comprehensive hardback edition spans 330 pages and serves as an authoritative resource on the intricate relationship between food processing technologies and allergens. Delve into a wide variety of studied allergens, including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, and wheat. The book emphasizes the critical importance of processing techniques in the production of hypoallergenic foods, making it a must-read for healthcare professionals, food scientists, and anyone interested in the complexities of food allergies. Equip yourself with the knowledge to navigate this vital topic and enhance your understanding of food safety and allergen management.