Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology
Author: M. Guo
Publsiher: Elsevier
Total Pages: 420
Release: 2014-08-12
ISBN 10: 0857099159
ISBN 13: 9780857099150
Language: EN, FR, DE, ES & NL

Human Milk Biochemistry and Infant Formula Manufacturing Technology Book Review:

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 for broad and applied coverage Focusses exclusively on infant formulae

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology
Author: Mingruo Guo
Publsiher: Woodhead Publishing
Total Pages: 422
Release: 2020-09-24
ISBN 10: 0081028997
ISBN 13: 9780081028995
Language: EN, FR, DE, ES & NL

Human Milk Biochemistry and Infant Formula Manufacturing Technology Book Review:

Human Milk Biochemistry and Infant Formula Manufacturing Technology, Second Edition covers the history of bottle feeding, its advantages and disadvantages when compared with breast-feeding, human milk biochemistry, trends and new developments in infant formula formulation and manufacturing, and best practices in infant formula processing technology and quality control. The book also covers human milk proteomics as a new, separate chapter and provides additional information on infant formula clinical trial guidelines. In addition, the book includes information about the formulation and processing of premature and low birth weight infant formula. This book is sure to be a welcome resource for professionals in the food and infant formula industry, academics and graduate students in fields like nutrition, food sciences, or nursing, nutritionists and health professionals, government officials working in relevant departments, and finally, anyone interested in human milk and infant formula. Reviews both human milk biochemistry and infant formula processing technology for broad coverage Features a comprehensive review on the human milk protein profile using proteomics technology Contains information on infant formula processing technology Provides guidelines on infant formula clinical trials and related topics

Human Milk and Infant Formula

Human Milk and Infant Formula
Author: Vernal Packard
Publsiher: Elsevier
Total Pages: 282
Release: 2012-12-02
ISBN 10: 0323157831
ISBN 13: 9780323157834
Language: EN, FR, DE, ES & NL

Human Milk and Infant Formula Book Review:

Human Milk and Infant Formula focuses on human milk and infant formula as the major sources of infant food. This book discusses the basic composition of human milk and explains the significant causes of variations in vitamins, minerals, and macronutrients. Comprised of nine chapters, this monograph starts with an overview of the benefits of breast-feeding with emphasis on the disease-fighting potential of mother's milk. This text then proceeds with a discussion of breast infections, contaminants of breast milk, allergic responses, and issues of drug use. Other chapters explore the formulation and processing of infant formula. This book discusses as well the emergence of milk banks that observe precautions in obtaining, storing, and pasteurizing human milk. The final chapter deals with the inability to digest lactose properly, which is commonly known as lactose intolerance. This monograph is a valuable resource for pediatricians, nutritionists, immunologists, as well as food technologists and chemists.

Infant Formula

Infant Formula
Author: Institute of Medicine,Food and Nutrition Board,Committee on the Evaluation of the Addition of Ingredients New to Infant Formula
Publsiher: National Academies Press
Total Pages: 220
Release: 2004-07-10
ISBN 10: 0309091500
ISBN 13: 9780309091503
Language: EN, FR, DE, ES & NL

Infant Formula Book Review:

Infant formulas are unique because they are the only source of nutrition for many infants during the first 4 to 6 months of life. They are critical to infant health since they must safely support growth and development during a period when the consequences on inadequate nutrition are most severe. Existing guidelines and regulations for evaluating the safety of conventional food ingredients (e.g., vitamins and minerals) added to infant formulas have worked well in the past; however they are not sufficient to address the diversity of potential new ingredients proposed by manufacturers to develop formulas that mimic the perceived and potential benefits of human milk. This book, prepared at the request of the Food and Drug Administration (FDA) and Health Canada, addresses the regulatory and research issues that are critical in assessing the safety of the addition of new ingredients to infants.

Whey Protein Production Chemistry Functionality and Applications

Whey Protein Production  Chemistry  Functionality  and Applications
Author: Mingruo Guo
Publsiher: Wiley
Total Pages: 280
Release: 2019-04-08
ISBN 10: 111925602X
ISBN 13: 9781119256021
Language: EN, FR, DE, ES & NL

Whey Protein Production Chemistry Functionality and Applications Book Review:

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.

Food Science Technology and Nutrition for Babies and Children

Food Science  Technology and Nutrition for Babies and Children
Author: Tomy J. Gutiérrez
Publsiher: Springer Nature
Total Pages: 233
Release: 2020-03-13
ISBN 10: 3030359972
ISBN 13: 9783030359973
Language: EN, FR, DE, ES & NL

Food Science Technology and Nutrition for Babies and Children Book Review:

Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies and children, as well as the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development of baby foods, making this text an unique source of information on the subject. Food Science, Technology, and Nutrition for Babies and Children includes relevant chapters on infant milk formulas, essential fatty acids in baby foods, baby food-based cereals and macro- and micronutrients. This book also offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. This book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child’s appetite and parental feeding. With its comprehensive scope and up-to-date coverage of issues and trends in baby and children’s foods, this is an outstanding book for food scientists and technologists, food industry professionals, researchers and nutritionists working with babies and children.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publsiher: Woodhead Publishing
Total Pages: 510
Release: 2016-06-29
ISBN 10: 008100298X
ISBN 13: 9780081002988
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Electron Beam Pasteurization and Complementary Food Processing Technologies

Electron Beam Pasteurization and Complementary Food Processing Technologies
Author: Suresh Pillai,Shima Shayanfar
Publsiher: Elsevier
Total Pages: 352
Release: 2014-11-28
ISBN 10: 1782421084
ISBN 13: 9781782421085
Language: EN, FR, DE, ES & NL

Electron Beam Pasteurization and Complementary Food Processing Technologies Book Review:

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

Selected Topics in Breastfeeding

Selected Topics in Breastfeeding
Author: René Mauricio Barría
Publsiher: BoD – Books on Demand
Total Pages: 78
Release: 2018-12-19
ISBN 10: 178984908X
ISBN 13: 9781789849080
Language: EN, FR, DE, ES & NL

Selected Topics in Breastfeeding Book Review:

Breastfeeding is a cornerstone of child nutrition and the growth and development of children. In addition, it generates other multiple benefits for both child and mother. Consequently, it has been recognized as a strategy of promotion and protection of the main health for different countries across the world. However, despite the strong evidence of its benefits and the public health policies being implemented to promote breastfeeding, the prevalence of exclusive breastfeeding at the sixth month does not reach the recommendations of many countries. This book intends to provide the reader with an overview of selected topics on current state-of-the-art breastfeeding in different situations and conditions. Specialists in the field of breastfeeding from different countries have developed these chapters and through them they share part of their experience.

Managing and Preventing Obesity

Managing and Preventing Obesity
Author: Timothy Gill
Publsiher: Elsevier
Total Pages: 372
Release: 2014-12-03
ISBN 10: 1782420991
ISBN 13: 9781782420996
Language: EN, FR, DE, ES & NL

Managing and Preventing Obesity Book Review:

Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals. This book covers the latest advances in obesity development, management and prevention with specific focus on dietary interventions. Part one covers the development of obesity and key drivers for its continuation and increase. Part two looks at the role of specific dietary components in obesity management, and part three discusses the role of behavioural factors such as eating patterns in managing and preventing obesity. Part four focuses on structured dietary interventions for obesity treatment, and part five looks at public interventions and consumer issues. Reviews how different foods and diets can affect obesity management Examines various ways of preventing and treating obesity Explores how governments and industries are preventing and treating obesity

The Microwave Processing of Foods

The Microwave Processing of Foods
Author: Marc Regier,Kai Knoerzer,Helmar Schubert
Publsiher: Woodhead Publishing
Total Pages: 484
Release: 2016-11-01
ISBN 10: 0081005318
ISBN 13: 9780081005316
Language: EN, FR, DE, ES & NL

The Microwave Processing of Foods Book Review:

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
Author: Fereidoon Shahidi
Publsiher: Woodhead Publishing
Total Pages: 514
Release: 2015-02-25
ISBN 10: 1782420975
ISBN 13: 9781782420972
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants for Food Preservation Book Review:

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

Modifying Food Texture

Modifying Food Texture
Author: Jianshe Chen,Andrew Rosenthal
Publsiher: Woodhead Publishing
Total Pages: 292
Release: 2015-05-23
ISBN 10: 1782423516
ISBN 13: 9781782423515
Language: EN, FR, DE, ES & NL

Modifying Food Texture Book Review:

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. Discusses texture as an important aspect of consumer food acceptance and preference Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

Non Equilibrium States and Glass Transitions in Foods

Non Equilibrium States and Glass Transitions in Foods
Author: Bhesh R. Bhandari,Yrjö H. Roos
Publsiher: Woodhead Publishing
Total Pages: 514
Release: 2016-11-10
ISBN 10: 0081003358
ISBN 13: 9780081003350
Language: EN, FR, DE, ES & NL

Non Equilibrium States and Glass Transitions in Foods Book Review:

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods

Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
Author: Steve Osborn,Wayne Morley
Publsiher: Woodhead Publishing
Total Pages: 298
Release: 2016-05-17
ISBN 10: 0081003404
ISBN 13: 9780081003404
Language: EN, FR, DE, ES & NL

Developing Food Products for Consumers with Specific Dietary Needs Book Review:

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

Handbook of Food Powders

Handbook of Food Powders
Author: Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
Publsiher: Elsevier
Total Pages: 688
Release: 2013-08-31
ISBN 10: 0857098675
ISBN 13: 9780857098672
Language: EN, FR, DE, ES & NL

Handbook of Food Powders Book Review:

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
Author: David Kilcast
Publsiher: Elsevier
Total Pages: 658
Release: 2013-09-30
ISBN 10: 0857098853
ISBN 13: 9780857098856
Language: EN, FR, DE, ES & NL

Instrumental Assessment of Food Sensory Quality Book Review:

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Functional Dietary Lipids

Functional Dietary Lipids
Author: Thomas Sanders
Publsiher: Woodhead Publishing
Total Pages: 332
Release: 2015-11-18
ISBN 10: 1782422579
ISBN 13: 9781782422570
Language: EN, FR, DE, ES & NL

Functional Dietary Lipids Book Review:

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages
Author: Reinhold Carle,Ralf Schweiggert
Publsiher: Woodhead Publishing
Total Pages: 538
Release: 2016-04-20
ISBN 10: 0081003927
ISBN 13: 9780081003923
Language: EN, FR, DE, ES & NL

Handbook on Natural Pigments in Food and Beverages Book Review:

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics. The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorants Discusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter – this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
Author: Linda J Harris
Publsiher: Elsevier
Total Pages: 440
Release: 2013-10-31
ISBN 10: 0857097482
ISBN 13: 9780857097484
Language: EN, FR, DE, ES & NL

Improving the Safety and Quality of Nuts Book Review:

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