Chapter 1

: Introduction
1.1 Background of the Study
1.2 Research Objectives
1.3 Scope and Significance
1.4 Research Questions
1.5 Definition of Terms
1.6 Overview of Methodology

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Chapter 2

: Mechanisms of Food Allergen Reactions
2.1 Introduction to Food Allergens
2.2 Immunological Basis of Food Allergies
2.3 Major Food Allergens and Sensitization Pathways
2.4 Factors Influencing Allergenicity
2.5 Cross-Reactivity and Allergen Families
2.6 Genetic and Environmental Factors

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Chapter 3

: Current Food Processing Techniques
3.1 Overview of Food Processing Methods
3.2 Heat Treatment and Allergen Denaturation
3.3 Mechanical Processing and Allergen Fragmentation
3.4 Chemical Treatment and Allergen Modification
3.5 Emerging Technologies in Food Processing
3.6 Challenges and Limitations

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Chapter 4

: Evaluation of Allergen Removal Techniques
4.1 Analytical Methods for Allergen Detection
4.2 In vitro Assessment of Allergenicity
4.3 In vivo Studies and Clinical Trials
4.4 Regulatory Considerations
4.5 Comparative Analysis of Processing Techniques
4.6 Case Studies and Practical Applications

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Chapter 5

: Future Directions and Recommendations
5.1 Advances in Food Allergen Research
5.2 Novel Approaches to Allergen Management
5.3 Integration of Allergen Control Measures
5.4 Education and Training Initiatives
5.5 Policy Implications and Industry Standards
5.6 Collaborative Strategies for Allergen-Free Food Production
5.7 Conclusion and Final Remarks