Improving the Safety and Quality of Nuts

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Preface</p> <p>Part I: Production and processing practices and influence on nut contaminants</p> <p>Chapter 1: Agricultural practices to reduce microbial contamination of nuts</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Tree nut production systems</p> <p>1.3 Good Agricultural Practices (GAPs) for nut production</p> <p>1.4 Conclusion</p> <p>Chapter 2: Impact of nut postharvest handling, de-shelling, drying and storage on quality</p> <p>Abstract:</p> <p>2.1 Quality attributes of nuts</p> <p>2.2 Impact of maturity at harvest and harvesting procedures on quality</p> <p>2.3 Impact of postharvest handling operations on the quality of raw nuts</p> <p>2.4 Impact of processing operations</p> <p>2.5 Impact of marketing operations</p> <p>Chapter 3: Non-thermal processing technologies to improve the safety of nuts</p> <p>Abstract:</p> <p>3.1 Introduction</p> <p>3.2 Propylene oxide (PPO)</p> <p>3.3 High pressure processing (HPP)</p> <p>3.4 Irradiation and ultraviolet radiation</p> <p>3.5 Ozone, cold plasma, high pressure carbon dioxide (HPCD) and sanitizer treatments</p> <p>3.6 Conclusion</p> <p>Chapter 4: Pest control in postharvest nuts</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Common postharvest pests of tree nuts</p> <p>4.3 Orchard pest management strategies</p> <p>4.4 Processing facility pest management strategies</p> <p>4.5 Commodity treatments</p> <p>4.6 Future trends</p> <p>4.7 Sources of further information and advice</p> <p>Chapter 5: Mycotoxin contamination of nuts</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Aflatoxin regulations and analysis in nuts</p> <p>5.3 From fungal spoilage to aflatoxin contamination in groundnuts</p> <p>5.4 Prevention and control of pre-harvest aflatoxin contamination in groundnuts</p> <p>5.5 Post-harvest strategies for preventing and reducing aflatoxin contamination in groundnuts</p> <p>5.6 Aflatoxin risk management in groundnuts</p> <p>5.7 Sources of further information and advice</p> <p>Chapter 6: Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Compatibility of Hazard Analysis and Critical Control Point (HACCP) and Statistical Process Control (SPC) management systems</p> <p>6.3 Origin of HACCP and planning an HACCP study</p> <p>6.4 HACCP Principle 1: conducting a hazard analysis</p> <p>6.5 HACCP Principle 2: using SPC to identify and stabilize variability at CCPs</p> <p>6.6 HACCP Principle 3: conducting process capability analyses to verify critical limits (CLs)</p> <p>6.7 HACCP Principle 4: establishing SPC procedures for monitoring CCPs</p> <p>6.8 HACCP Principle 5: determining corrective action procedures</p> <p>6.9 HACCP Principle 6: confirming HACCP implementation through verification and validation activities</p> <p>6.10 HACCP Principle 7: establishing documentation and record keeping</p> <p>6.11 Role of prerequisite programs in HACCP</p> <p>6.12 Conclusion</p> <p>Chapter 7: Validation of processes for reducing the microbial load on nuts</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 The science of validation</p> <p>7.3 Technologies for microbial reduction in nuts</p> <p>7.4 Principal elements of a validation program</p> <p>7.5 Pasteurization performance of technologies used for processing nuts</p> <p>7.6 Pasteurization technologies suitable for raw nuts</p> <p>7.7 Validation in practice</p> <p>7.8 Future trends for safe nuts</p> <p>7.9 Sources of further information and advice</p> <p>Part II: Improving nut quality and safety</p> <p>Chapter 8: Impact of roasting on nut quality</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Nut roasting technology</p> <p>8.3 Microstructure and quality of roasted nuts</p> <p>8.4 Non-enzymatic browning reactions and quality of roasted nuts</p> <p>8.5 Safety and nutritional aspects of nut roasting</p> <p>8.6 Flavoring and seasoning technology for roasted tree nuts</p> <p>8.7 Downstream processing, packaging and storage of roasted tree nuts</p> <p>Chapter 9: Oxidative rancidity in nuts</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Mechanisms of oxidative rancidity in nuts</p> <p>9.3 Factors affecting the rate of oxidation</p> <p>9.4 Measuring oxidation in nuts</p> <p>9.5 Effect of oxidation on sensory and nutritional quality and shelf life of nuts and nut oils</p> <p>9.6 Protecting nuts and nut oils against oxidation</p> <p>9.7 Future trends</p> <p>Chapter 10: Advances in automated nut sorting</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Advantages of automation</p> <p>10.3 Computer vision-based sorting (CVBS) systems</p> <p>10.4 Acoustics-based sorting (ABS) systems</p> <p>10.5 Computer processing and algorithm development</p> <p>10.6 Possible avenues of development in sorting nuts</p> <p>10.7 Conclusion</p> <p>Chapter 11: Improving the quality and safety of walnuts</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Food value</p> <p>11.3 Safety</p> <p>11.4 Quality</p> <p>11.5 Walnut supply chains</p> <p>11.6 Conclusion</p> <p>Chapter 12: Improving the quality and safety of macadamia nuts</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 Nut properties</p> <p>12.3 Key safety issues</p> <p>12.4 Genetics, breeding and variety selection</p> <p>12.5 Pre- and post-harvest factors affecting safety and quality</p> <p>12.6 Processing effects on safety and quality</p> <p>12.7 Quality assessment, nutritional aspects and food applications</p> <p>12.8 Conclusion</p> <p>Chapter 13: Improving the quality and safety of peanuts</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Historical perspective</p> <p>13.3 Sources and routes of microbiological contamination</p> <p>13.4 Safety and spoilage</p> <p>13.5 Quality attributes and nutrients</p> <p>13.6 Health benefits</p> <p>13.7 Future trends</p> <p>13.8 Sources of further information and advice</p> <p>Chapter 14: Improving the quality and safety of peanuts</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Properties of peanuts</p> <p>14.3 Key safety issues</p> <p>14.4 The Peanut Genome Project</p> <p>14.5 Breeding and varieties</p> <p>14.6 Pre-harvest factors affecting safety and quality of peanuts</p> <p>14.7 Post-harvest factors affecting safety and quality of peanuts</p> <p>14.8 Processing effects on safety and quality of peanuts</p> <p>14.9 Quality assessment</p> <p>14.10 Nutritional aspects and food applications of peanuts</p> <p>14.11 Future trends</p> <p>14.12 Sources of further information and advice</p> <p>Chapter 15: Detecting tree nut and seed allergens in food</p> <p>Abstract:</p> <p>15.1 Introduction and historical perspective</p> <p>15.2 Production, harvest and post-harvest practices</p> <p>15.3 Microbiological safety</p> <p>15.4 Sources and routes of contamination with enteric pathogens</p> <p>15.5 Aflatoxin</p> <p>15.6 Good Agricultural Practices (GAPs) to minimize pre-harvest contamination</p> <p>15.7 Post-harvest options to reduce microbial loads</p> <p>15.8 Composition</p> <p>15.9 Future trends</p> <p>15.10 Sources of further information and advice</p> <p>Detecting tree nut and seed allergens in food</p> <p>Index</p>