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Editorial: Recent Applications of Ozone in Agri-Food Industry

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dc.contributor.author Pandiselvam, R
dc.contributor.author Kothakota, A
dc.date.accessioned 2022-01-30T14:12:23Z
dc.date.available 2022-01-30T14:12:23Z
dc.date.issued 2022-01-02
dc.identifier.citation Ozone: Science & Engineering:44(1);1-2 en_US
dc.identifier.uri https://doi.org/10.1080/01919512.2022.2018897
dc.identifier.uri http://hdl.handle.net/123456789/3942
dc.description.abstract Ozone is an advanced oxidation technology having multi-dimensional applications in the food industry such as antibacterial and antiviral action on fresh horticultural produce and minimally processed fruits and vegetables, stored product insects control, mycotoxin degradation in grains, pesticide degradation from fresh produce and starch modification. The thermal and chemical techniques used for the above-mentioned applications having negative impact on the product quality. In this context, the consumers and food researchers are using ozone as an alternative non-thermal technique to conventional food processing methods. Recently, many industries have developed the small scale ozone based sanitization system to clean fruits, vegetables, cereals and meat based products for household purpose. This shows that the practical application of the ozone extended after the COVID 19 pandemic. en_US
dc.language.iso en en_US
dc.publisher Informa UK Limited en_US
dc.title Editorial: Recent Applications of Ozone in Agri-Food Industry en_US
dc.type Article en_US


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  • 2022
    Research articles authored by NIIST researchers published in 2022

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