Books by Joyce I. Boye

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products.

Focusing on the harvesting, processing, and marketing of allergenic foods, Allergen Management in the Food Industry comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods.