Ozone in Food Processing
The food industry is constantly challenged to provide healthy, minimally processed products that have an extended shelf life and are safe to eat. In response to consumer demands for 'greener' food additives, industry interest in ozone has increased in recent years. Excess ozone rapidly autodecomposes to produce oxygen and thus it leaves no residues in food. Ozone is increasingly accepted as an environmentally friendly technology. Ozone was affirmed to be Generally Recognised As Safe (GRAS) in contact with foodstuffs by a panel of food experts convened by the Electric Power Research Institute in 1996 and was subsequently approved as an Antimic…
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Produktdetails
Weitere Autoren: Tiwari, Brijesh K. / Cullen, P. J. / Rice, Rip G.
- ISBN: 978-1-4443-3442-5
- EAN: 9781444334425
- Produktnummer: 12141112
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 312 S.
- Masse: H25.0 cm x B17.0 cm x D1.9 cm 778 g
- Gewicht: 778
Über den Autor
Professor Colm O'Donnell, School of Biosystems Engineering, University College Dublin, Ireland.Dr B.K. Tiwari, Department of Food and Tourism, Manchester Metropolitan University, UK.Dr P.J. Cullen, School of Food Science and Environmental Health, Dublin Institute of Technology, Ireland.Dr Rip G. Rice, RICE International Consulting Enterprises, Sandy Spring, Maryland, USA.
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