Data/hora: 12/06/2024 07:01:14

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