Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics-Reference-Cited by-同舟云学术

Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics

Published:2021-06 Issue: Volume:144 Page:111226
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sert Durmuş,Mercan Emin

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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4. Antibiotic removal from wastewaters: The ozonation of amoxicillin;Andreozzi;Journal of Hazardous Materials,2005

5. Enzyme immunoassay for the quantitative analysis of aflatoxin M1 (Vol. Art. no. R 1101);Anonymous,1999

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1. Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening;Journal of Food Measurement and Characterization;2024-09-13

2. Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges;International Journal of Food Engineering;2024-09-04

3. Elimination of aflatoxin M1 from milk: Current status, and potential outline of applicable mitigation procedures;Trends in Food Science & Technology;2024-08

4. Ozonation effects on structural and functional characteristics of starch;Future Foods;2024-06

5. Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review;Ozone: Science & Engineering;2024-02-15