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|Additional Physical Format:||Print version:
Improving The Safety And Quality Of Nuts.
Burlington : Elsevier Science, ©2013
|Material Type:||Document, Internet resource|
|Document Type:||Internet Resource, Computer File|
|All Authors / Contributors:||
|Notes:||7.3 Technologies for microbial reduction in nuts.|
|Description:||1 online resource (432 pages).|
|Contents:||Cover; Improving the safety andquality of nuts; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Production and processing practices and infl uence on nut contaminants; 1 Agricultural practices to reduce microbial contamination of nuts; 1.1 Introduction; 1.2 Tree nut production systems; 1.3 Good Agricultural Practices (GAPs) for nut production; 1.4 Conclusion; 1.5 References; 2 Impact of nut postharvest handling, de-shelling, drying and storage on quality; 2.1 Quality attributes of nuts. 2.2 Impact of maturity at harvest and harvesting procedures on quality2.3 Impact of postharvest handling operations on the quality of raw nuts; 2.4 Impact of processing operations; 2.5 Impact of marketing operations; 2.6 References; 3 Non-thermal processing technologies to improve the safety of nuts; 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; 3.7 References; 4 Pest control in postharvest nuts; 4.1 Introduction. 4.2 Common postharvest pests of tree nuts4.3 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; 4.8 References; 5 Mycotoxin contamination of nuts; 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 preharvest aflatoxin contamination in groundnuts; 5.5 Postharvest strategies for preventing and reducing aflatoxin contamination in groundnuts. 5.6 Aflatoxin risk management in groundnuts5.7 Sources of further information and advice; 5.8 References; 6 Integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing; 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: confi rming HACCP implementation through verifi cation and validation activities; 6.10 HACCP Principle 7: establishing documentation and record keeping; 6.11 Role of prerequisite programs in HACCP; 6.12 Conclusion; 6.13 References; 7 Validation of processes for reducing the microbial load on nuts; 7.1 Introduction; 7.2 The science of validation.|
|Series Title:||Woodhead Publishing in food science, technology, and nutrition.|