Improving the Safety and Quality of Nuts PDF Download

Author: Linda J Harris
Publisher: Elsevier
ISBN: 0857097482
Category : Technology & Engineering
Languages : en
Pages : 432

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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: Musaddiq, Sara
Publisher: IGI Global
ISBN:
Category : Medical
Languages : en
Pages : 406

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Book Description
A significant gap exists between traditional knowledge and modern scientific understanding of phytochemicals and ethnobotanical wisdom in botanical science. Despite the commonplace culinary use of many herbs and seasonings, their historical, botanical, and medicinal dimensions often remain overlooked. This gap hinders advancements in various disciplines, including chemistry, pharmacology, botany, and agriculture, limiting the potential for innovative research and sustainable solutions. Ethnobotanical Insights into Medicinal Plants bridges this gap by comprehensively examining these plants' morphology, cultivation techniques, and classifications. This book illuminates their untapped potential and catalyzes innovative healthcare, agriculture, and manufacturing research. Integrating ethnobotanical observations with scientific progress enhances the intellectual domain for academics, researchers, and professionals, paving the way for environmentally sustainable methods of producing bioactive substances.

Author: Matthew Chidozie Ogwu
Publisher: Springer Nature
ISBN: 9819724287
Category :
Languages : en
Pages : 749

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Book Description

Author: Davide Spadaro
Publisher: Springer Nature
ISBN: 3030565300
Category : Science
Languages : en
Pages : 206

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Book Description
The book will address selected topics in postharvest pathology aiming at highlighting recent development in the science, technology and control strategies of postharvest diseases to reduce losses and enhance safety of harvested agricultural products. Topics will include: 1) Introduction: Perspectives and challenges in postharvest pathology 2) Elucidating host-pathogen interactions 3) Next generation technologies for management and detection of postharvest pathogens 4) Food safety in postharvest pathology 5) Alternative postharvest diseases control strategies 6) Chemical control of postharvest diseases

Author: André Gordon
Publisher: Academic Press
ISBN: 0128142731
Category : Medical
Languages : en
Pages : 442

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Book Description
Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. - Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market - Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector - Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others

Author: Wim Jongen
Publisher: CRC Press
ISBN: 9780849334382
Category : Technology & Engineering
Languages : en
Pages : 664

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Book Description
With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.

Author: Barbara M. Lund
Publisher: Springer Science & Business Media
ISBN: 9780834213234
Category : Science
Languages : en
Pages : 1080

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Book Description
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Author: Maria Rosário Bronze
Publisher: BoD – Books on Demand
ISBN: 0854668063
Category : Health & Fitness
Languages : en
Pages : 170

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Book Description
Given the growing interest in the nutritional properties and health recommendations surrounding nut consumption, this book, Nut Consumption and its Usefulness in the Modern World, seeks to provide the most comprehensive presentation of current information available in the literature to enhance existing knowledge. The book is structured into four sections, each covering distinct aspects of nut research: Section 1 – “An Overview of Nuts” Section 2 – “Chemical Composition, Nutrients and the Beneficial Effects of Using Nuts” Section 3 – “The Use of Nuts for Medicinal Purposes” Section 4 – “Nut Contaminants”

Author: Sulikah Asmorowati
Publisher: Airlangga University Press
ISBN: 6024739060
Category : Political Science
Languages : en
Pages : 688

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Book Description
The extraordinary works and contributions of writers with different backgrounds ranging from academics to bureaucrats make this book rich in treasures to see how far the scientific development of public administration is dealing with global conditions which are currently starting to show signs of revival. At the same time, we can learn from when local to national governments have to work hard to provide public policies in the form of a stimulus to help the country get out of the problems caused by disease outbreaks. This book is contained of 38 selected writings that can be an excellent literature for for those who seek for reference on public policy. In addition, this book is expected to ignite further discussions within the scientific scope. Apart from the various shortcomings, we apologize profusely and hopefully this book can provide benefits to the wider community. We thank the authors and editors who have contributed their best energy, thoughts, and works.

Author: Elizabeth A. Baldwin
Publisher: CRC Press
ISBN: 1420059629
Category : Technology & Engineering
Languages : en
Pages : 463

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Book Description
Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.