Ozone is a strong oxidant and can be generated easily by simple machinery. In addition to its potent functions on microbial control, through innovative ideas and applied in better modes and doses, it can be used within our daily activities, and for a healthier life. This article summarizes novel applications of ozone in food science, from farm to fork levels (primary production, trading, transportation, retail, commercial and domestic processing), and compiled from A to Z for easier keyword search.
|Number of pages||9|
|Journal||Progress in Nutrition|
|Publication status||Published - 1 Nov 2011|
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics