Improving the Safety and Quality of Nuts book cover

Improving the Safety and Quality of Nuts

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.

Hardbound, 440 Pages

Published: October 2013

Imprint: Woodhead Publishing

ISBN: 978-0-85709-266-3

Contents

  • Part 1 Production and processing practices and influence on nut contaminants: Agricultural practices to reduce microbial contamination of nuts; Impact of nut postharvest handling, de-shelling, drying and storage on quality; Non-thermal processing technologies to improve the safety of nuts; Pest control in postharvest nuts; Mycotoxin contamination of nuts; Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing; Validation of processes for reducing the microbial load on nuts. Part 2 Improving nut quality and safety: Impact of roasting on nut quality; Oxidative rancidity in nuts; Advances in automated nut sorting; Improving the quality and safety of walnuts; Improving the quality and safety of macadamia nuts; Improving the safety and quality of pecans; Improving the quality and safety of peanuts; Improving the safety of almonds and pistachios; Appendix: Detecting tree nut and seed allergens in food.

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