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Author: Linda J Harris Publisher: Elsevier ISBN: 0857097482 Category : Technology & Engineering Languages : en Pages : 432
Book Description
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
Author: Linda J Harris Publisher: Elsevier ISBN: 0857097482 Category : Technology & Engineering Languages : en Pages : 432
Book Description
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
Author: Vincent P. Jones Publisher: College of Tropical Agriculture ISBN: 9781929325122 Category : Nature Languages : en Pages : 0
Book Description
Part 1. Introduction to macadamia pest management Insect growth and development; Types of insect damageHow insects become pests; Integrated pest managementEconomic thresholds, economic injury levels;Natural control vs. biological control; Natural enemiesBiological control: Types, Success rates for classical biologicalcontrol, Environmental concerns;Monitoring programs: Importance, Definitions, Design of monitoringand methods, Types of samples, Data recording;Insecticide and miticide application: Orchard handguns, Backpackmist blowers, Air-blast sprayers, Aerial application, Inspectionand calibration, Spray solution pH, Hazard to beesPesticide regulations Part 2. Horticultural factors important inintegrated pest management Flowering and fruiting patterns; Nut maturation processNormal harvest operations; Modified harvest operationsCultivar susceptibility; Fertilizer; Pruning; PollinationAlternate hostes, ground covers; Management of pests in nurseries Part 3. Major pest insects Overview of pest statusPatterns of damage Tropical nut borer History; Life cycle and description; Identification; Alternate hosts;Damage; Time of damage; Monitoring; Cultivar susceptibilitySticktight nuts; Management strategies: General, Harvestmodification, Early season, harvest, Mechanical harvest, Use of ethephon, Natural enemies, Use of pesticidesNew orchard management; Economics of pest controlGeneral trends Southern green stinkbug History; Life cycle and description; Life history in macadamiaorchards; Alternate hosts; Damage; Time and location ofdamage; Monitoring; Cultivar susceptibility;Management strategies;Natural enemies; Chemical control Koa seedworm, Litchi fruit moth History; Life history; Identification;Alternate host plants; Damage;Monitoring: Adult sampling, Distribution ofeggs and damage in the canopy, Sampling larvae and damage; Cultivarsusceptibility; Managementstrategies; Behavior-modifying chemicals;Natural enemies; Chemical control Part 4. Secondary pests Broad mite, Red and black flat mite, Katydids, Redbanded thrips, Hawaiianflower thrips, Black citrus aphid Part 5. Pests of macadamia not yet found in Hawaii Macadamia felted coccid, Fruitspotting bug, Banana-spottingbug, Macadamia leafminer, Macadamia flower caterpillar, Macadamia twig girdler, Twospotted bug, Yellowspotted bug, False coddling moth, Macadamianut borer, Leafcutting ants Appendixes: Heat-driven phenology models;Sequential sampling examples; Monitoring tools;Insect classification;Insects identified on macadamia in HawaiiGlossary of termsFurther readings and referen
Author: Christina Lane Publisher: The Countryman Press ISBN: 158157617X Category : Cooking Languages : en Pages : 538
Book Description
Dessert for Two takes well-loved desserts and scales them down to make only two servings! Who doesn't love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn't you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it starts. Until now. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars—brownies, blondies, and marshmallow–rice cereal treats—are baked in a loaf pan, which easily serves two when cut across the middle. Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too.
Author: Susan Joy Publisher: ISBN: 9780648714026 Category : Cooking Languages : en Pages : 326
Book Description
The JOYful Table has over 150 family friendly gluten and grain-free Paleo recipes. The author, Susan Joy created the recipes with her family in mind, as she didn't want to cook two different meals while healing her body from Fatty Liver disease. They aren't fussy and time consuming, just full of hearty flavours. This book is much more than a recipe book it is a recipe for good health.
Author: Cesarettin Alasalvar Publisher: CRC Press ISBN: 1420019392 Category : Science Languages : en Pages : 342
Book Description
Traditionally perceived as a high-fat, high-calorie food best avoided or consumed only in moderation, tree nuts have come into their own. Recent epidemiological and clinical studies provide evidence that frequent nut consumption is associated with favorable plasma lipid profiles, reduced risk of coronary heart disease, certain types of cancer, stro
Author: Juli Bauer Publisher: Victory Belt Publishing ISBN: 1628600497 Category : Cooking Languages : en Pages : 439
Book Description
George Bryant and Juli Bauer, two of the most insightful and well-respected Paleo powerhouses, have united to bring myriad bold and delectable gluten- & grain-free Paleo recipes straight from their kitchens to yours in their new cookbook, The Paleo Kitchen. Together, George and Juli have masterfully created daring flavor combinations that will bring your Paleo experience to a whole new level. This beautiful cookbook offers full-color photos along with tips, tricks, and anecdotes straight from the clever minds of these culinary mavericks. The Paleo Kitchen boasts more than 100 recipes, from appetizers, entrées, and side dishes to decadent desserts, that are sure to invigorate and please the fearless caveman palate. Recipes include: • Sage and Shallot Delicata Squash Soup • Citrus Mint Sugar Salad • Blackberry Lavender Muffins • Banana Chip French Toast • Four-Layer Bacon and Beef Casserole • Creamy Seafood Risotto • Asian Marinated Asparagus • Spinach and Artichoke Stuffed Portabella Mushrooms • Blueberry Cheesecake • Lime Pound Cake with Coconut Lime Frosting. Experience the Paleo you never thought possible!
Author: Anita Chu Publisher: Quirk Books ISBN: 1594748101 Category : Cooking Languages : en Pages : 356
Book Description
At last, a field guide to making and identifying virtually every candy imaginable, from peanut-butter cups to mint meltaways! Field Guide to Candy is the definitive guide to candies from around the world, with more than 100 recipes and variations on such tried-and-true classics as caramel apples, rocky road, and lollipops as well as traditional international favorites like Turkish delight, truffles, and French pralines. This delectable guide introduces readers to the best techniques for creating chocolates; sugary sweets; creamy, sticky, chewy candies; nutty treats; and fun and simple classics. Every candy is photographed in glorious full color, with step-by-step instructions on how to prepare, make, and store your creations. Entries include fascinating historical background, helpful baking notes, and serving suggestions for each delicious variety. Whether you’re a candy-making novice or veteran pastry chef, mouth-watering homemade confections are minutes away with Field Guide to Candy!
Author: Linda J Harris
Author: Linda J Harris
Author: Vincent P. Jones
Author: 
Author: Christina Lane
Author: Hiroko Shimbo
Author: 
Author: Susan Joy
Author: Cesarettin Alasalvar
Author: Juli Bauer
Author: Anita Chu