Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview-Reference-Cited by-同舟云学术

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Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview

Published:2017-07-06 Issue:13 Volume:58 Page:2176-2201
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Brodowska Agnieszka Joanna¹,Nowak Agnieszka²,Śmigielski Krzysztof¹

Affiliation:

1. Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland

2. Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1308313

Reference185 articles.

1. Viruses in Mussels: Public Health Implications and Depuration

2. Efficacy of Ozone Against Escherichia coli O157:H7 on Apples

3. Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

4. Effectiveness of ozone for inactivation of Escherichia coli and Bacillus cereus in pistachios

5. Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs

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