Improving the Safety and Quality of Nuts

Herausgegeben:Harris, Linda J

• Gebundenes Buch

Produktbeschreibung

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management.Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts.Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area.

Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlag: Elsevier Science & Technology / Woodhead Publishing
• Artikelnr. des Verlages: C2013-0-16213-7
• Englisch
• Abmessung: 233mm x 155mm x 234mm
• Gewicht: 790g
• ISBN-13: 9780857092663
• Artikelnr.: 36819583

Autorenporträt

Dr Linda Harris is a Specialist in Microbial Food Safety at the Department of Food Science and Technology, UC Davis, USA.

Inhaltsangabe

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Production and processing practices and influence on nut contaminants

Chapter 1: Agricultural practices to reduce microbial contamination of nuts

Abstract:

1.1 Introduction

1.2 Tree nut production systems

1.3 Good Agricultural Practices (GAPs) for nut production

1.4 Conclusion

Chapter 2: Impact of nut postharvest handling, de-shelling, drying and storage on quality

Abstract:

2.1 Quality attributes of nuts

2.2 Impact of maturity at harvest and harvesting procedures on quality

2.3 Impact of postharvest handling operations on the quality of raw nuts

2.4 Impact of processing operations

2.5 Impact of marketing operations

Chapter 3: Non-thermal processing technologies to improve the safety of nuts

Abstract:

3.1 Introduction

3.2 Propylene oxide (PPO)

3.3 High pressure processing (HPP)

3.4 Irradiation and ultraviolet radiation

3.5 Ozone, cold plasma, high pressure carbon dioxide (HPCD) and sanitizer treatments

3.6 Conclusion

Chapter 4: Pest control in postharvest nuts

Abstract:

4.1 Introduction

4.2 Common postharvest pests of tree nuts

4.3 Orchard pest management strategies

4.4 Processing facility pest management strategies

4.5 Commodity treatments

4.6 Future trends

4.7 Sources of further information and advice

Chapter 5: Mycotoxin contamination of nuts

Abstract:

5.1 Introduction

5.2 Aflatoxin regulations and analysis in nuts

5.3 From fungal spoilage to aflatoxin contamination in groundnuts

5.4 Prevention and control of pre-harvest aflatoxin contamination in groundnuts

5.5 Post-harvest strategies for preventing and reducing aflatoxin contamination in groundnuts

5.6 Aflatoxin risk management in groundnuts

5.7 Sources of further information and advice

Chapter 6: Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing

Abstract:

6.1 Introduction

6.2 Compatibility of Hazard Analysis and Critical Control Point (HACCP) and Statistical Process Control (SPC) management systems

6.3 Origin of HACCP and planning an HACCP study

6.4 HACCP Principle 1: conducting a hazard analysis

6.5 HACCP Principle 2: using SPC to identify and stabilize variability at CCPs

6.6 HACCP Principle 3: conducting process capability analyses to verify critical limits (CLs)

6.7 HACCP Principle 4: establishing SPC procedures for monitoring CCPs

6.8 HACCP Principle 5: determining corrective action procedures

6.9 HACCP Principle 6: confirming HACCP implementation through verification and validation activities

6.10 HACCP Principle 7: establishing documentation and record keeping

6.11 Role of prerequisite programs in HACCP

6.12 Conclusion

Chapter 7: Validation of processes for reducing the microbial load on nuts

Abstract:

7.1 Introduction

7.2 The science of validation

7.3 Technologies for microbial reduction in nuts

7.4 Principal elements of a validation program

7.5 Pasteurization performance of technologies used for processing nuts

7.6 Pasteurization technologies suitable for raw nuts

7.7 Validation in practice

7.8 Future trends for safe nuts

7.9 Sources of further information and advice

Part II: Improving nut quality and safety

Chapter 8: Impact of roasting on nut quality

Abstract:

8.1 Introduction

8.2 Nut roasting technology

8.3 Microstructure and quality of roasted nuts

8.4 Non-enzymatic browning reactions and quality of roasted nuts

8.5 Safety and nutritional aspects of nut roast

Rezensionen

"Horticulturalists, food scientists, biochemists, and others review the essential aspects of safety and quality management in tree nuts and peanuts, focusing in particular on microbial safety and on problematic contaminants such as mycotoxins that have recently been associated with nuts. Among the topics are agricultural practices to reduce microbial contamination, pest control in post-harvest nuts,." --ProtoView.com, February 2014