Ozone in Food Processing

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Ozone in Food Processing by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118307434
Publisher: Wiley Publication: February 13, 2012
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118307434
Publisher: Wiley
Publication: February 13, 2012
Imprint: Wiley-Blackwell
Language: English

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.

The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.

The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.

More books from Wiley

Cover of the book Security in Fixed and Wireless Networks by
Cover of the book Healthcare Simulation Education by
Cover of the book The Wiley-Blackwell Handbook of Adulthood and Aging by
Cover of the book The Firefly Effect by
Cover of the book Eyes on the Skies by
Cover of the book The Nursing Profession by
Cover of the book Design for Reliability by
Cover of the book Applied Engineering Analysis by
Cover of the book Hygienische Produktionstechnologie by
Cover of the book Novel Delivery Systems for Transdermal and Intradermal Drug Delivery by
Cover of the book The 3 Power Values by
Cover of the book Basic Structures by
Cover of the book Becoming a Fashion Designer by
Cover of the book Professional Java EE Design Patterns by
Cover of the book Building Collaborative Trust in Construction Procurement Strategies by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy