Identificador persistente para citar o vincular este elemento:
http://hdl.handle.net/10553/45853
Campo DC | Valor | idioma |
---|---|---|
dc.contributor.author | Raposo, António | en_US |
dc.contributor.author | Pérez García, Esteban | en_US |
dc.contributor.author | de Faria, Catarina Tinoco | en_US |
dc.contributor.author | Carrascosa Iruzubieta, Conrado Javier | en_US |
dc.date.accessioned | 2018-11-22T13:06:39Z | - |
dc.date.available | 2018-11-22T13:06:39Z | - |
dc.date.issued | 2017 | en_US |
dc.identifier.isbn | 9781498762885 | en_US |
dc.identifier.uri | http://hdl.handle.net/10553/45853 | - |
dc.description.abstract | Current food safety development not only takes into account microbiological, physical, and chemical food hazards, but also addresses the problem of food allergy because it has become a health problem due to the increasing prevalence and complexity of modern food and its globalization. In the last two decades, huge efforts have been made to assess the risk that arises from allergenic ingredients in food products for consumers with food allergy (Mourano et al., 2014b). Nevertheless, food allergy is an increasingly prevalent global health problem in both the industrialized world and in less developed countries, where, owing to poor labeling and awareness, a major challenge may exist (Gowland and Walker, 2015). | en_US |
dc.language | eng | en_US |
dc.relation.ispartof | Food Safety and Protection | |
dc.source | Food Safety and Protection, p. 195-241 | en_US |
dc.subject | 3309 Tecnología de los alimentos | en_US |
dc.subject | 330915 Higiene de los alimentos | en_US |
dc.subject.other | Food Allergies | en_US |
dc.subject.other | Anaphylaxis | en_US |
dc.subject.other | Nut Hypersensitivity | en_US |
dc.subject.other | Chemical hazards | en_US |
dc.subject.other | Developing countries | en_US |
dc.subject.other | Food products | en_US |
dc.subject.other | Food safety | en_US |
dc.subject.other | Health hazards | en_US |
dc.subject.other | Risk assessment | en_US |
dc.title | Allergen management as a key issue in food safety | en_US |
dc.type | info:eu-repo/semantics/bookPart | en_US |
dc.type | Book | en_US |
dc.identifier.doi | 10.1201/9781315153414 | en_US |
dc.identifier.scopus | 85045038579 | - |
dc.contributor.authorscopusid | 55257860600 | - |
dc.contributor.authorscopusid | 57190512704 | - |
dc.contributor.authorscopusid | 57202778648 | - |
dc.contributor.authorscopusid | 55243552300 | - |
dc.description.lastpage | 241 | en_US |
dc.description.firstpage | 195 | en_US |
dc.investigacion | Ciencias de la Salud | en_US |
dc.type2 | Capítulo de libro | en_US |
dc.utils.revision | Sí | en_US |
dc.date.coverdate | Enero 2017 | en_US |
dc.identifier.ulpgc | Sí | en_US |
dc.contributor.buulpgc | BU-VET | en_US |
item.grantfulltext | none | - |
item.fulltext | Sin texto completo | - |
crisitem.author.dept | GIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación | - |
crisitem.author.dept | Departamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos | - |
crisitem.author.orcid | 0000-0003-2802-7873 | - |
crisitem.author.parentorg | Departamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos | - |
crisitem.author.fullName | Carrascosa Iruzubieta, Conrado Javier | - |
Colección: | Capítulo de libro |
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