Can I read Current Development in Ozone-based Food Preservation on EtoBox?

Current Development in Ozone-based Food Preservation by Otniel Freitas-Silva; Caroline Corrêa de Souza Coelho; Felipe Machado Trombete; Andressa Moreira de Souza is a book available to read on EtoBox.

What is Current Development in Ozone-based Food Preservation about?

The search for safe and quality products portrays consumers as increasingly aware of the limitations of common sanitization techniques, while it acts directly, guaranteeing safer food products that have gone through processes that maintain their final quality (Nath, Kale, & Bhushan, 2019;Yu, Neal, & Sirsat, 2018). To satisfy these requirements, the food industry is currently studying non-thermal techniques such as ozone-based treatments, ultraviolet radiation, pulsed light, cold plasma, ultrasound, and novel packaging practices, such as smart and active packaging (Guo, Zhao, Ma, & Ji, 2021;Kalpana, Priyadarshini, Maria Leena, Moses, & Anandharamakrishnan, 2019). All these technologies have great potential in the field of minimally processed foods. However, there is still a lack of available information about the advantages and limitations of these technologies when applied to food processing. The efficiency of the processes depends directly on the combination of food/contaminant/process and the fresh characteristics that are important to maintain. Several studies report the use of ozone as a bactericide and fungicide in the decontamination of surfaces, indoor environment, food pres

Author

Otniel Freitas-Silva; Caroline Corrêa de Souza Coelho; Felipe Machado Trombete; Andressa Moreira de Souza

Publisher

Elsevier Science & Technology

Published

2024

Language

EN

ISBN

9780323886208

Subjects

Science, Stem