Data/hora: 11/06/2024 11:20:32

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	10/10/2016	
Data da última atualização: 	11/10/2016	
Autoria: 	FREITAS-SILVA, O.; SOUZA, A. M. de.	
Afiliação: 	OTNIEL FREITAS SILVA, CTAA; ANDRESSA MOREIRA DE SOUZA, CTAA.	
Título: 	Ozone in food processing: impact on food products attributes.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	In: JAISWAL, A. K. (Ed.). Food processing technologies: impact on product attributes. Boca Raton: CRC Press, 2016. cap. 18, p. 519-545.	
Idioma: 	Inglês	
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.	
Thesaurus Nal: 	food technology.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (13317-1) - UPC - PL - DD -  -  -  - DIS