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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: |
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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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Embrapa Agroindústria de Alimentos (CTAA) |
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| 81. |  | SILVA, O. R. R. F. da S.; CARVALHO, O. S. Beneficiamento. In: BELTRÃO, N. E. de M.; AZEVEDO, D. M. P. de. (Ed.). O Agronegócio do Algodão no Brasil. Brasília, DF: Embrapa Informação Tecnológica, 2008. v. 2 p. 1201-1232| Tipo: Capítulo em Livro Técnico-Científico |
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