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.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Contributor contact details - p. Cover 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. Cover 7. Preface - p. Cover 8. Part I: Production and processing practices and influence on nut contaminants - p. Cover 9. Chapter 1: Agricultural practices to reduce microbial contamination of nuts - p. Cover 10. Chapter 2: Impact of nut postharvest handling, de-shelling, drying and storage on quality - p. 21 11. Chapter 3: Non-thermal processing technologies to improve the safety of nuts - p. 34 12. Chapter 4: Pest control in postharvest nuts - p. 55 13. Chapter 5: Mycotoxin contamination of nuts - p. 87 14. Chapter 6: Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing - p. 118 15. Chapter 7: Validation of processes for reducing the microbial load on nuts - p. 147 16. Part II: Improving nut quality and safety - p. 170 17. Chapter 8: Impact of roasting on nut quality - p. 170 18. Chapter 9: Oxidative rancidity in nuts - p. 197 19. Chapter 10: Advances in automated nut sorting - p. 229 20. Chapter 11: Improving the quality and safety of walnuts - p. 244 21. Chapter 12: Improving the quality and safety of macadamia nuts - p. 273 22. Chapter 13: Improving the quality and safety of peanuts - p. 296 23. Chapter 14: Improving the quality and safety of peanuts - p. 329 24. Chapter 15: Detecting tree nut and seed allergens in food - p. 349 25. Detecting tree nut and seed allergens in food - p. 378 26. Index - p. 396
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.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Contributor contact details - p. Cover 6. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. Cover 7. Preface - p. Cover 8. Part I: Production and processing practices and influence on nut contaminants - p. Cover 9. Chapter 1: Agricultural practices to reduce microbial contamination of nuts - p. Cover 10. Chapter 2: Impact of nut postharvest handling, de-shelling, drying and storage on quality - p. 21 11. Chapter 3: Non-thermal processing technologies to improve the safety of nuts - p. 34 12. Chapter 4: Pest control in postharvest nuts - p. 55 13. Chapter 5: Mycotoxin contamination of nuts - p. 87 14. Chapter 6: Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing - p. 118 15. Chapter 7: Validation of processes for reducing the microbial load on nuts - p. 147 16. Part II: Improving nut quality and safety - p. 170 17. Chapter 8: Impact of roasting on nut quality - p. 170 18. Chapter 9: Oxidative rancidity in nuts - p. 197 19. Chapter 10: Advances in automated nut sorting - p. 229 20. Chapter 11: Improving the quality and safety of walnuts - p. 244 21. Chapter 12: Improving the quality and safety of macadamia nuts - p. 273 22. Chapter 13: Improving the quality and safety of peanuts - p. 296 23. Chapter 14: Improving the quality and safety of peanuts - p. 329 24. Chapter 15: Detecting tree nut and seed allergens in food - p. 349 25. Detecting tree nut and seed allergens in food - p. 378 26. Index - p. 396
