- We will send in 10–14 business days.
/images/books/14914942/9783031814600.jpg)
- Author: Javid Ahmad Parray
- Publisher: Springer
- ISBN-10: 3031814606
- ISBN-13: 9783031814600
- Format: 16.8 x 24 x 0.6 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Ozone Technology for Food Processing and Preservation (e-book) (used book) | bookbook.eu
Reviews
Description
Ozone is a powerful disinfectant with many applications. This book describes the unique advantages of using ozone technology for food decontamination. Food contamination, especially microbial contamination of fresh produce, is a serious concern in many parts of the world. Ozone decontamination can contribute to food safety and quality retention while avoiding the concerns associated with the use of pesticides.
The book begins with an introduction about ozone properties and ozone technology followed by a detailed description of applications of ozone for preservation of grain, fruits, and vegetables, as well as meat and seafood. Possible effects on product quality and shelf life are discussed, and potential research directions for the future are also suggested.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.02:01:32
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Javid Ahmad Parray
- Publisher: Springer
- ISBN-10: 3031814606
- ISBN-13: 9783031814600
- Format: 16.8 x 24 x 0.6 cm, kieti viršeliai
- Language: English English
Ozone is a powerful disinfectant with many applications. This book describes the unique advantages of using ozone technology for food decontamination. Food contamination, especially microbial contamination of fresh produce, is a serious concern in many parts of the world. Ozone decontamination can contribute to food safety and quality retention while avoiding the concerns associated with the use of pesticides.
The book begins with an introduction about ozone properties and ozone technology followed by a detailed description of applications of ozone for preservation of grain, fruits, and vegetables, as well as meat and seafood. Possible effects on product quality and shelf life are discussed, and potential research directions for the future are also suggested.
Reviews