01496naa a2200145 a 450000100080000000500110000800800410001910000220006024500890008226000090017152009900018065000200117070000200119077301400121020543082016-10-11       2016    bl uuuu     u00u1 u    #d1 aFREITAS-SILVA, O.  aOzone in food processingbimpact on food products attributes.h[electronic resource]  c2016  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.  afood technology1 aSOUZA, A. M. de  tIn: JAISWAL, A. K. (Ed.). Food processing technologies: impact on product attributes. Boca Raton: CRC Press, 2016. cap. 18, p. 519-545.