The Impact of Ozone Treatment on Changes in Biologically Active Substances of Cardamom Seeds-Reference-Cited by-同舟云学术

The Impact of Ozone Treatment on Changes in Biologically Active Substances of Cardamom Seeds

Published:2014-09 Issue:9 Volume:79 Page:C1649-C1655
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Joanna Brodowska Agnieszka¹,Śmigielski Krzysztof¹,Nowak Agnieszka²,Brodowska Katarzyna¹,Catthoor Rik³,Czyżowska Agata²

Affiliation:

1. Inst. of General Food Chemistry; Faculty of Biotechnology and Food Sciences; Lodz Univ. of Technology; Lodz Poland

2. Inst. of Fermentation Technology and Microbiology; Faculty of Biotechnology and Food Sciences; Lodz Univ. of Technology; Lodz Poland

3. Dept. of Sustainable Organic Chemistry and Technology; Ghent Univ; Coupure links 653 B-9000 Gent Belgium

Publisher

Wiley

Subject

Food Science

Reference27 articles.

1. Effectiveness of ozone for inactivation of Escherichia coli and Bacillus cereus in pistachios;Akbas;Int J Food Sci Tech,2006

2. Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs;Akbas;Food Microbiol,2008

3. Chemical composition, flavonoid: phenolic contents and radical scavenging activity of four major varieties of cardamom;Amma;Int J Biol Med Res,2010

4. Microbiological quality of some retail spices in India;Banerjee;Food Res Int,2003

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