Modelling approaches to ozone processing of liquid foods

Trends in Food Science and Technology

Volumn 20, Issue 3-4, 2009, Pages 125-136

  Cullen, P J ^a   Tiwari, B K ^b   O'Donnell, C P ^b   Muthukumarappan, K ^b,c  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c South Dakota State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLUID FOODS; FOOD QUALITIES; INACTIVATION KINETICS; KINETIC MODELS; LIQUID FOODS; LIQUID SYSTEMS; MICROBIAL INACTIVATIONS; NEW APPLICATIONS; NUTRITIONAL PARAMETERS; OZONATION; OZONATION PROCESS; POTENTIAL MODELS;

BUBBLE COLUMNS; DEGRADATION; FOOD PRESERVATION; FOOD PRESERVATIVES; GRAFTING (CHEMICAL); LIQUIDS; OZONIZATION; SYNTHESIS (CHEMICAL);

OZONE;

EID: 67349233902     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.01.049     Document Type: Review

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