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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 roast
