Food allergy, safety and analytics
Food allergy, safety and analytics
Fájlok
Dátum
Szerzők
Tömösközi, Sándor
Hajas, Lívia
Langó, Tamás
Török, Kitti
Bugyi, Zsuzsanna
Folyóirat címe
Folyóirat ISSN
Kötet címe (évfolyam száma)
Kiadó
Faculty of Agricultural and Food Sciences and Enviromental Management of the Debrecen University, Debrecen.
Absztrakt
Leírás
The food allergy is a hypersensitivity reaction against naturally occurring proteins in food. These types of disease can cause not only personal inconvenience to the patient but serious health, food safety and food analysis, social-economic problems. The only effective treatment for these illnesses is a life-long diet avoiding the allergenic foods or components of food. In the interest of the patients’ health 14 allergenic components must be labeled on the food packaging. To meet the requirement of regulation reliable and valid analytical methods are necessary which for the most allergenic foods are not available.
Kulcsszavak
allergy, food safety, food analysis