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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: |
31/12/2023 |
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Data da última atualização: |
07/12/2024 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FREITAS-SILVA, O.; COLEHO, C. C. DE S.; TROMBETE, F. M.; SOUZA, A. M. de. |
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Afiliação: |
OTNIEL FREITAS SILVA, CTAA; CAROLINE CORRÊA DE SOUZA COELHO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; FELIPE MACHADO TROMBETE, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ANDRESSA MOREIRA DE SOUZA, CTAA. |
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Título: |
Current development in ozone-based food preservation. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: JAISAL. A. K.; SHANKAR, S. Food packaging and preservation: Antimicrobial materials and tecnologies. Academic Press, 2023. Cap. 13, p. 235-258. |
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DOI: |
https://doi.org/10.1016/B978-0-323-90044-7.00013-6. |
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Idioma: |
Inglês |
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Conteúdo: |
Ozone is the triatomic form of oxygen (O3), considered a strong antimicrobial agent with numerous applications in the food industry. It stands out for its high oxidation potential. Its commercial production is carried out by the electrical discharge process, also called the corona process and its application can be carried out either in aqueous or gaseous form. Ozone has been used for decades in many countries and is recognized as safe for food industry applications. Tested by several research groups, ozone proved to be effective in minimizing problems related to food contamination against most microorganisms, acting in the decontamination of the product surface, water treatment, and degradation of pesticide residues. This chapter provides a multidisciplinary view of the state of the art on aspects of ozonation applied in the food industry, addresses regulatory and food safety issues, advantages, and limitations of the technology. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01600naa a2200181 a 4500
001 2160377
005 2024-12-07
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/B978-0-323-90044-7.00013-6.$2DOI
100 1 $aFREITAS-SILVA, O.
245 $aCurrent development in ozone-based food preservation.$h[electronic resource]
260 $c2023
520 $aOzone is the triatomic form of oxygen (O3), considered a strong antimicrobial agent with numerous applications in the food industry. It stands out for its high oxidation potential. Its commercial production is carried out by the electrical discharge process, also called the corona process and its application can be carried out either in aqueous or gaseous form. Ozone has been used for decades in many countries and is recognized as safe for food industry applications. Tested by several research groups, ozone proved to be effective in minimizing problems related to food contamination against most microorganisms, acting in the decontamination of the product surface, water treatment, and degradation of pesticide residues. This chapter provides a multidisciplinary view of the state of the art on aspects of ozonation applied in the food industry, addresses regulatory and food safety issues, advantages, and limitations of the technology.
650 $aFood technology
700 1 $aCOLEHO, C. C. DE S.
700 1 $aTROMBETE, F. M.
700 1 $aSOUZA, A. M. de
773 $tIn: JAISAL. A. K.; SHANKAR, S. Food packaging and preservation: Antimicrobial materials and tecnologies. Academic Press, 2023. Cap. 13, p. 235-258.
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