Improving the Safety and Quality of Nuts

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. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

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  • Author : Linda J Harris
  • Publisher : Elsevier
  • Pages : 440 pages
  • ISBN : 0857097482
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKImproving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
  • Author : Linda J Harris
  • Publisher : Elsevier
  • Release : 31 October 2013
GET THIS BOOKImproving the Safety and Quality of Nuts

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.

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
  • Author : Linda J Harris
  • Publisher : Woodhead Publishing
  • Release : 14 November 2013
GET THIS BOOKImproving the Safety and Quality of Nuts

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.

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  • Publisher : Wiley
  • Release : 29 April 2019
GET THIS BOOKStatistical Process Control for the Food Industry

A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of

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  • Author : V.K. Joshi
  • Publisher : CRC Press
  • Release : 05 January 2016
GET THIS BOOKIndigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o

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  • Author : Carlos H. Crisosto,Gayle M. Crisosto
  • Publisher : CABI
  • Release : 13 October 2020
GET THIS BOOKManual on Postharvest Handling of Mediterranean Tree Fruits and Nuts

Postharvest is an important element of getting fresh, high-quality fruit to the consumer and technological advances continue to outpace infrastructure. This book provides valuable, up-to-date information on postharvest handling of seven fruit and nut crops: almond, fig, peach, persimmon, pistachio, pomegranate and table grape. These crops are of particular importance in the Mediterranean region, but also to those countries that export and import these crops, where intensive economic resources are dedicated to developing information to understand and solve their postharvest

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  • Publisher : Springer Science & Business Media
  • Release : 19 October 2021
GET THIS BOOKMicrobiological Safety and Quality of Food

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  • Publisher : Academic Press
  • Release : 13 August 2018
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Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce

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  • Author : Alice Vilela
  • Publisher : BoD – Books on Demand
  • Release : 14 November 2018
GET THIS BOOKGeneration of Aromas and Flavours

Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying

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  • Author : Ershi Qi,Qin Su,Jiang Shen,Feng Wu,Runliang Dou
  • Publisher : Springer
  • Release : 19 January 2015
GET THIS BOOKProceedings of the 5th International Asia Conference on Industrial Engineering and Management Innovation (IEMI2014)

The 5th International Asia Conference on Industrial Engineering and Management Innovation is sponsored by the Chinese Industrial Engineering Institution and organized by Xi’an Jiaotong University. The conference aims to share and disseminate information on the most recent and relevant researches, theories and practices in industrial and system engineering to promote their development and application in university and enterprises.

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  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 01 June 2019
GET THIS BOOKSaving Food

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  • Publisher : Elsevier
  • Release : 08 November 2018
GET THIS BOOKEncyclopedia of Food Security and Sustainability

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  • Publisher : Elsevier
  • Release : 12 August 2014
GET THIS BOOKHuman Milk Biochemistry and Infant Formula Manufacturing Technology

Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology

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  • Publisher : Woodhead Publishing
  • Release : 28 May 2015
GET THIS BOOKFoods, Nutrients and Food Ingredients with Authorised EU Health Claims

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  • Publisher : Academic Press
  • Release : 28 November 2016
GET THIS BOOKFood Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past. This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in

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  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2007
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