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.
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Table of Contents
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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 roasting
8.6 Flavoring and seasoning technology for roasted tree nuts
8.7 Downstream processing, packaging and storage of roasted tree nuts
Chapter 9: Oxidative rancidity in nuts
Abstract:
9.1 Introduction
9.2 Mechanisms of oxidative rancidity in nuts
9.3 Factors affecting the rate of oxidation
9.4 Measuring oxidation in nuts
9.5 Effect of oxidation on sensory and nutritional quality and shelf life of nuts and nut oils
9.6 Protecting nuts and nut oils against oxidation
9.7 Future trends
Chapter 10: Advances in automated nut sorting
Abstract:
10.1 Introduction
10.2 Advantages of automation
10.3 Computer vision-based sorting (CVBS) systems
10.4 Acoustics-based sorting (ABS) systems
10.5 Computer processing and algorithm development
10.6 Possible avenues of development in sorting nuts
10.7 Conclusion
Chapter 11: Improving the quality and safety of walnuts
Abstract:
11.1 Introduction
11.2 Food value
11.3 Safety
11.4 Quality
11.5 Walnut supply chains
11.6 Conclusion
Chapter 12: Improving the quality and safety of macadamia nuts
Abstract:
12.1 Introduction
12.2 Nut properties
12.3 Key safety issues
12.4 Genetics, breeding and variety selection
12.5 Pre- and post-harvest factors affecting safety and quality
12.6 Processing effects on safety and quality
12.7 Quality assessment, nutritional aspects and food applications
12.8 Conclusion
Chapter 13: Improving the quality and safety of peanuts
Abstract:
13.1 Introduction
13.2 Historical perspective
13.3 Sources and routes of microbiological contamination
13.4 Safety and spoilage
13.5 Quality attributes and nutrients
13.6 Health benefits
13.7 Future trends
13.8 Sources of further information and advice
Chapter 14: Improving the quality and safety of peanuts
Abstract:
14.1 Introduction
14.2 Properties of peanuts
14.3 Key safety issues
14.4 The Peanut Genome Project
14.5 Breeding and varieties
14.6 Pre-harvest factors affecting safety and quality of peanuts
14.7 Post-harvest factors affecting safety and quality of peanuts
14.8 Processing effects on safety and quality of peanuts
14.9 Quality assessment
14.10 Nutritional aspects and food applications of peanuts
14.11 Future trends
14.12 Sources of further information and advice
Chapter 15: Detecting tree nut and seed allergens in food
Abstract:
15.1 Introduction and historical perspective
15.2 Production, harvest and post-harvest practices
15.3 Microbiological safety
15.4 Sources and routes of contamination with enteric pathogens
15.5 Aflatoxin
15.6 Good Agricultural Practices (GAPs) to minimize pre-harvest contamination
15.7 Post-harvest options to reduce microbial loads
15.8 Composition
15.9 Future trends
15.10 Sources of further information and advice
Detecting tree nut and seed allergens in food
Index
