Status and Trends of Ozone in Food Processing

Ozone in Food Processing

Volumn , Issue , 2012, Pages 1-6

  O'Donnell, Colm ^a   Tiwari, B K ^b   Cullen, P J ^c   Rice, Rip G ^d  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^d RICE International Consulting Enterprise   (United States)

Author keywords

'hurdle technology'; Combined treatments; Consumer, processor acceptability; Nutrient and sensory, driving consumption; Ozone applications; Ozone drivers; Ozone in food processing, trends; Ozone regulation; Shelf life extension

Indexed keywords

EID: 84885986772     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118307472.ch1     Document Type: Chapter

References (6)

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3. Graham, D.M., Pariza, M.W., Glaze, W.H., Erdman, J.W., Newell, G.W. and Borzelleca, J.F. (1997) Use of ozone for food processing, Food Technology, 51(6): 72-6.
4. Güzel-Seydim, Z.B., Greene, A.K. and Seydim, A.C. (2004) Use of ozone in the food industry, Lebensm.-Wiss. Technol.-Food Sci. Technol., 37(4): 453-460.
5. Leistner, L. and Gorris, G.M. (1995) Food preservation by hurdle technology, Trends in Food Science and Technology, 6: 41-46.
6. Pereira, R.N. and Vicente, A.A. (2010) Environmental impact of novel thermal and non-thermal technologies in food processing, Food Research International, 43: 1936-43.