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 The Mindful Workplace by
Cover of the book CSR Strategies by
Cover of the book Psychosocial Interventions for Genetically Influenced Problems in Childhood and Adolescence by
Cover of the book Modern Biotechnology by
Cover of the book The Handbook of Dispute Resolution by
Cover of the book Data-Variant Kernel Analysis by
Cover of the book A Clinical Trials Manual From The Duke Clinical Research Institute by
Cover of the book The Power of Framing by
Cover of the book Handbook of Evidence-Based Practice in Clinical Psychology, Child and Adolescent Disorders by
Cover of the book Semiconductor TeraHertz Technology by
Cover of the book Falling Upward by
Cover of the book Inorganic Chemistry by
Cover of the book Managed Futures for Institutional Investors by
Cover of the book AARP Excel 2010 For Dummies by
Cover of the book Introducing Philosophy Through Pop Culture 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