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The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.
This article was published in the following journal.
Name: Critical reviews in food science and nutrition
Monitoring of ozone damage to crops plays an increasingly important role for the food security of many developing countries. Ethylenediurea (EDU) could be a tool to assess ozone damage to vegetation o...
To date, there have been relatively few studies of acute cardiovascular responses to controlled ozone inhalation, although a number of observational studies have reported significant positive associat...
Although it is recognized that ozone causes acute and chronic health effects and that even trace amounts of ozone are potentially deleterious to human health, information about global and local exposu...
To better understand the ozone deposition and risk assessment over agroecosystems based on the ozone flux indices, an eddy-covariance system was used for measuring the ozone deposition continuously an...
The diurnal variations in ozone concentrations in the summer were studied using the temperature, wind speed and direction, total cloud cover, and solar radiation intensity data collected in Langfang, ...
The purpose of the study is to better understand the mechanisms of lung injury from ozone exposure. Subjects will participate in two exposure sessions: filtered air and 0.2 ppm ozone. Subj...
The purpose of this research study is to learn more about the effects of 0.12 ppm ozone exposure on humans. We know from other studies that exposure to levels of ozone that are seen on ba...
The ozone therapy has been coming up as a new therapeutic modality. Medicine has been practicing since XIX century and counted great results. It is indicated for the treatment of 260 diffe...
This randomized, placebo controlled, split-mouth clinical study trial evaluates the effects of Ozone therapy on clinical and biochemical parameters. Total of 20 participants completed the ...
To investigate if low level ozone exposure will cause measurable inflammation in nasal cells.
Ozone in the Earth's stratosphere. It is produced continuously by the action of solar ULTRAVIOLET RAYS on oxygen in the stratosphere. The stratospheric ozone (especially at the ozone layer) blocks much of the solar UV radiation of wavelengths of 320 nanometers or less from being transmitted to lower ATMOSPHERE of the Earth.
A shift in the balance between production and destruction of STRATOSPHERIC OZONE that results in a decline of the amount of OZONE in the lower stratosphere.
An unstable triatomic form of oxygen, O3, that exists in the atmosphere in varying proportions. It is produced continuously in the outer layers of the atmosphere by the action of solar UV-radiation on the oxygen of the air.
A series of hydrocarbons containing both chlorine and fluorine. These have been used as refrigerants, blowing agents, cleaning fluids, solvents, and as fire extinguishing agents. They have been shown to cause stratospheric ozone depletion and have been banned for many uses.
Determination of the spectra of ultraviolet absorption by specific molecules in gases or liquids, for example Cl2, SO2, NO2, CS2, ozone, mercury vapor, and various unsaturated compounds. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...