The need for sustainable food production and the demand for fresh and minimally
processed foods have prompted remarkable research in novel food processing technologies …

Background Given the unique characteristics of the starch extracted from tubers and roots,
their successful use in various food and pharmaceutical formulations has been increasingly …

Ozone is a very powerful oxidizing agent and it can be quickly decomposed into oxygen,
leaving no residues and meeting the global demand for sustainability. The effects of the …

The bread wheat starch was treated with 0.025 and 0.0625 M NaOH solution for 1, 2, and 3
weeks at 30° C, and the changes in functionality and in vitro digestibility were evaluated …

Ozone is a more powerful oxidant than common oxidising agents, such as sodium
hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method …

Arracacha starch presents interesting properties, such as a relatively low temperature of
gelatinization and high paste clarity when compared with other commercial starches. Those …

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the
food processing sector. The applicability of ozone technology in food industry is increasing …

In this work, different properties of potato starch modified by ozone oxidation were evaluated
and described aiming to represent different possibilities of industrial application. The most …

Wheat starch–water suspensions were exposed to ozone gas for 15, 30, and 60 min at 5° C
at a concentration of 0.00042 g dissolved ozone/100 g. Pasting properties were determined …

This work evaluated the ozonation of cassava starch, correlating the process conditions with
starch structure and properties. The starch structure was evaluated considering both …