Coverart for item
The Resource Improving The Safety And Quality Of Nuts, (electronic book)

Improving The Safety And Quality Of Nuts, (electronic book)

Label
Improving The Safety And Quality Of Nuts
Title
Improving The Safety And Quality Of Nuts
Creator
Subject
Language
eng
Summary
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 va
Member of
Cataloging source
EBLCP
http://library.link/vocab/creatorName
Harris, L
Dewey number
634.5
Index
no index present
LC call number
TX399
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Woodhead Publishing Series in Food Science, Technology and Nutrition
http://library.link/vocab/subjectName
Nuts
Label
Improving The Safety And Quality Of Nuts, (electronic book)
Instantiates
Publication
Note
7.3 Technologies for microbial reduction in nuts
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
SCIDI865332330
Dimensions
unknown
Extent
1 online resource (432 pages).
Form of item
online
Isbn
9780857097484
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote
Label
Improving The Safety And Quality Of Nuts, (electronic book)
Publication
Note
7.3 Technologies for microbial reduction in nuts
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
SCIDI865332330
Dimensions
unknown
Extent
1 online resource (432 pages).
Form of item
online
Isbn
9780857097484
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote

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