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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
10/10/2016 |
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Data da última atualização: |
11/10/2016 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FREITAS-SILVA, O.; SOUZA, A. M. de. |
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Afiliação: |
OTNIEL FREITAS SILVA, CTAA; ANDRESSA MOREIRA DE SOUZA, CTAA. |
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Título: |
Ozone in food processing: impact on food products attributes. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: JAISWAL, A. K. (Ed.). Food processing technologies: impact on product attributes. Boca Raton: CRC Press, 2016. cap. 18, p. 519-545. |
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Idioma: |
Inglês |
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Conteúdo: |
Consumers are becoming more aware about the limitations of common sanitizing techniques and are looking for safe food products that have undergone minimal processing with high-quality retention (Ramos et al., 2013). To satisfy these requirements, the food industry is currently studying nonthermal techniques, such as ozone-based treatments, ultraviolet radiation, pulsed light, cold plasma, ultrasound, and novel packaging practices. All these technologies have a great potential in the field of minimally processed foods. However, there is a lack of available information about the advantages and limitations of these technologies when applied to food processing. The efficiency of the processes depends directly on the combination of food/contaminant/process and the fresh characteristics that are important to maintain. A classification scheme of the chemical preventive measures used for microbial reduction and decontamination of raw material was compiled by Steponavi?ius et al. |
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Thesaurus Nal: |
food technology. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01496naa a2200145 a 4500
001 2054308
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100 1 $aFREITAS-SILVA, O.
245 $aOzone in food processing$bimpact on food products attributes.$h[electronic resource]
260 $c2016
520 $aConsumers are becoming more aware about the limitations of common sanitizing techniques and are looking for safe food products that have undergone minimal processing with high-quality retention (Ramos et al., 2013). To satisfy these requirements, the food industry is currently studying nonthermal techniques, such as ozone-based treatments, ultraviolet radiation, pulsed light, cold plasma, ultrasound, and novel packaging practices. All these technologies have a great potential in the field of minimally processed foods. However, there is a lack of available information about the advantages and limitations of these technologies when applied to food processing. The efficiency of the processes depends directly on the combination of food/contaminant/process and the fresh characteristics that are important to maintain. A classification scheme of the chemical preventive measures used for microbial reduction and decontamination of raw material was compiled by Steponavi?ius et al.
650 $afood technology
700 1 $aSOUZA, A. M. de
773 $tIn: JAISWAL, A. K. (Ed.). Food processing technologies: impact on product attributes. Boca Raton: CRC Press, 2016. cap. 18, p. 519-545.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | AMARO, G. C.; AIDOO, O. F.; SOUZA, P. G. C.; NYARKO, E. S.; ADJEI-MANTEY, K.; AGBOYI, A. K.; ANDERSON, R. S.; SOSSAH, F. L.; PICANÇO, M. C.; SILVA, R. S. da. Global Climate Suitability and Economic Risks of the Fall Armyworm Spodoptera frugiperda to Key Crops in Brazil. Food and Energy Security, v. 14, n. 5, 2025.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Roraima. |
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| 2. | | AIDOO, O. F.; COELHO, F. de A.; SOUZA, P. G. C.; BATISTA, A. C.; NASCIMENTO, V. G. do; DEBRAH, S. K.; AMARO, G. C.; ACHEAMPONG, M. A.; ABLORMETI, F. K.; SOSSAH, F. L.; SILVA, R. S. da. Ecoclimatic risk assessment of False Codling Moth (Thaumatotibia leucotreta) using the CLIMEX modelling approach. African Journal of Ecology, 2026. Online First.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Roraima. |
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| Registros recuperados : 2 | |
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