<span style="color:lime">Ozone in Food Processing[Team Nanban]tmrg</span>
<span style="color:khaki">Colm O'Donnell, B. K. Tiwari, P. J. Cullen, Rip G. Rice | Published: 2012-04-24 | ISBN: 1444334425 | PDF | 312 pages | 2.79 MB
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 ‘greenerâ™ 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... </span>