The DOI matches its Crossref record; 97 of the 97 references it cites were found in a registry or an index.
Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview
Abstract
The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat, and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.
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Cites
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Cited by
Ozone application in different industries: A review of recent developments
Epelle, E. I., Macfarlane, A., Cusack, M., Burns, A., Okolie, J. A., Mackay, W., Rateb, M., & Yaseen, M. (2023) · Chemical Engineering Journal · doi:10.1016/j.cej.2022.140188 · Cited by 325
Sridhar, A., Ponnuchamy, M., Kumar, P. S., & Kapoor, A. (2021) · Environmental Chemistry Letters · doi:10.1007/s10311-020-01126-2 · Cited by 299
Lisboa, H. M., Pasquali, M. B., dos Anjos, A. I., Sarinho, A. M., de Melo, E. D., Andrade, R., Batista, L., Lima, J., Diniz, Y., & Barros, A. (2024) · Sustainability · doi:10.3390/su16188223 · Cited by 249
Masotti, F., Cattaneo, S., Stuknytė, M., & De Noni, I. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.06.006 · Cited by 110
Emerging non-thermal technologies for decontamination of Salmonella in food
Kaavya, R., Pandiselvam, R., Abdullah, S., Sruthi, N. U., Jayanath, Y., Ashokkumar, C., Chandra Khanashyam, A., Kothakota, A., & Ramesh, S. V. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.04.011 · Cited by 107
Metadata
- Authors
- Brodowska, A. J., Nowak, A., & Śmigielski, K.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2017-07-06
- Volume
- 58
- Issue
- 13
- Pages
- 2176-2201
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2607173009
- Cited by
- 353
- References
- 97
- FWCI
- 8.78
- Type
- journal article
- Language
- en
- Open access
- closed
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- Brodowska, A. J., Nowak, A., & Śmigielski, K. (2018). Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2017.1308313
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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