Modelling Microbial Load Reduction in Foods Due to Ozone Impact-Reference-Cited by-同舟云学术

Modelling Microbial Load Reduction in Foods Due to Ozone Impact

Published:2011 Issue: Volume:1 Page:836-841
ISSN:2211-601X
Container-title:Procedia Food Science
language:en
Short-container-title:Procedia Food Science

Author:

Alexandre Elisabete M.C.,Brandão Teresa R.S.,Silva Cristina L.M.

Publisher

Elsevier BV

Subject

General Medicine

Reference16 articles.

1. Blanching at Low Temperatures: A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality;Aguilar;J Food Sci and Biotechnol,2004

2. Use of Ozone in the Food Industry;Guzel-Seydim;Lebensm WissTechnol,2004

3. Microbiological Aspects of Ozone;Khadre;Aplications in Food: A Review. J Food Sci,2001

4. Effect of Ozone on Microbial;Manousaridis;Chemical and Sensory Attributes of Shucked Mussels. Food Microbiol,2005

5. Efficacy of Ozonated Water Against Various Food-Related Microorganisms;Restaino;Appl Environ Microb,1995

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