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Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.
List of contents
1. Ozone: Overview, Properties, and Design Construction 2. Ozone to Control Virus: Mechanisms and Applications 3. The Role of Ozone in Detoxification and Degradation of Mycotoxins in Food Systems 4. Ozone Technology in the Grain Sector: Fundamentals and Applications 5. Ozone: A New Stored Product Insects Control Strategy for Pulses 6. Application of Ozone in Vegetables Preservation 7. Application of Ozone in Fruits Preservation 8. Application of Ozone in Preservation of Fruit Juices 9. Application of Ozone in the Dairy Sector 10. Application of Ozone in Seafood Processing 11. Application of Ozone in Seed and Sprouts Processing 12. Application of Ozone in Starch Modification 13. Application of Ozone in Polymer Modification 14. Application of Ozone in 3D Food Printing: An Overview 15. Regulatory Requirements of Ozone Processing
