作者
R. Pandiselvam, Arashdeep Singh, Sofia Agriopoulou, Monika Sachadyn-Król, Raouf Aslam, Clara Mariana Gonçalves Lima, Anandu Chandra Khanashyam, Anjineyulu Kothakota, Orhan Atakan, Manoj Kumar, S.K. Mathanghi, Amin Mousavi Khaneghah
发表日期
2022/7
期刊
Trends in Food Science & Technology
出版商
Elsevier
简介
Background
The application of ozone in liquid or gaseous form in food is a green, economical, and practical technology that has attracted industry interest. The oxidation effect of ozone has antimicrobial and antiviral activity, induces starch modification, eliminates pests, and can degrade pesticides to improve food safety and quality. Texture plays a crucial role in food perception and influences the taste experience; thus, the food industry is looking for technologies that do not negatively impact products' textural and sensory characteristics.
Scope and approach
In this review, the impact of ozone treatment on textural properties of various plant and animal-based foods was summarized and discussed for the first time.
Key findings and conclusions
Consumer acceptance of fresh produces and/or food products is closely related to freshness and wholesomeness. The ozone concentration and exposure time are the most …
学术搜索中的文章
R Pandiselvam, A Singh, S Agriopoulou… - Trends in Food Science & Technology, 2022