Ozone Processing of Foods: Methods and Procedures Related to Process Parameters-Reference-Cited by-同舟云学术

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Ozone Processing of Foods: Methods and Procedures Related to Process Parameters

Published:2022 Issue: Volume: Page:59-75
ISSN:2662-950X
Container-title:Emerging Food Processing Technologies
language:
Short-container-title:

Author:

Pandiselvam R.,Prithviraj V.,Kothakota Anjineyulu,Prabha Krishna

Publisher

Springer US

Link

https://link.springer.com/content/pdf/10.1007/978-1-0716-2136-3_4

Reference58 articles.

1. Mahapatra AK, Muthukumarappan K, Julson JL (2005) Applications of ozone, bacteriocins and irradiation in food processing: a review. Crit Rev Food Sci Nutr 45:447–461

2. Güzel-Seydim ZB, Greene AK, Seydim AC (2004) Use of ozone in the food industry. LWT Food Sci Technol 37:453–460

3. Hirahara Y, Iwata K, Nakamuro K (2019) Effect of citric acid on prolonging the half-life of dissolved ozone in water. Food Saf 7:90–94

4. Donnell CO, Cullen PJ (2012) Ozone in food processing. John Wiley & Sons, Chichester

5. Miller FA, Silva CLM, Brandão TRS (2013) A review on ozone-based treatments for fruit and vegetables preservation. Food Eng Rev 5:77–106

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ozone treatment of meat and meat products: a review;Frontiers in Food Science and Technology;2024-06-06

2. Green Energy Process "Ozonation" and Food Safety: A Comprehensive Review;Current Research in Nutrition and Food Science Journal;2023-08-31

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