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Ozone and its use in the food industry.

El ozono y su utilización en la industria agroalimentaria.

Author(s) : AGUAYO E., ESCALONA V. H., ARTÉS F.

Type of article: Article

Summary

In this review, studies on live food (fruits and vegetables) treated with O3 water dip or gaseous O3 storage are discussed. In addition, a brief discussion of physicochemical features and generation and measurement of O3 is also provided. O3 application effects and the metabolic behaviour and microbial, sensorial and nutritive quality of fruits and vegetables are also described.

Details

  • Original title: El ozono y su utilización en la industria agroalimentaria.
  • Record ID : 2006-1289
  • Languages: Spanish
  • Source: Acta Alimentaria - n. 366
  • Publication date: 2005/09

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