Application of ozone for degradation of mycotoxins in food: A review

L Afsah‐Hejri, P Hajeb… - Comprehensive Reviews in …, 2020 - Wiley Online Library
Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol
(DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone …

Ozonation as a method of abiotic elicitation improving the health-promoting properties of plant products—A review

M Sachadyn-Król, S Agriopoulou - Molecules, 2020 - mdpi.com
In this review, the primary objective was to systematize knowledge about the possibility of
improving the health-promoting properties of raw plant products, defined as an increase in …

Mycotoxins: Impact on health and strategies for prevention and detoxification in the food chain

L Peivasteh-Roudsari, M Pirhadi… - Food reviews …, 2022 - Taylor & Francis
Mycotoxins are secondary metabolites present in agricultural commodities and produced by
certain fungi with adverse acute and chronic effects such as genotoxicity and carcinogenicity …

Non-thermal emerging processing technologies: mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit …

SJS Lopes, AS Sant'Ana, L Freire - Food Research International, 2023 - Elsevier
The increase in the fruit juice consumption and the interest in clean label products boosted
the development and evaluation of new processing technologies. The impact of some …

[HTML][HTML] Effect of nonthermal technologies on the shelf life of fruits and their products: A review on the recent trends

K Pravallika, S Chakraborty - Applied Food Research, 2022 - Elsevier
Fruits and their products are significant sources of micronutrients and health-promoting
compounds. Its high-water activity nature makes it suitable for the growth of various spoilage …

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

C Panigrahi, HN Mishra, S De - Journal of Food Process …, 2020 - Wiley Online Library
Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning
of the juice and fermentation. To address this issue, ozonation of the juice has been …

Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice

AFA Oliveira, JM Mar, SF Santos, JL da Silva Júnior… - Food Chemistry, 2018 - Elsevier
Quality parameters of açai juice processed with ultrasound-assisted, ozone and the
combined methods were analyzed in this work. Two ultrasound energy densities (350 and …

Ozone in wineries and wine processing: A review of the benefits, application, and perspectives

P Mostashari, M Gavahian, S Jafarzadeh… - … reviews in food …, 2022 - Wiley Online Library
Ozone (O3) is an emerging eco‐friendly technology that has been widely used in the
beverage industry due to its broad spectrum of usages, such as fermentation, microbial …

The route of mycotoxins in the grape food chain

A Gonçalves, R Palumbo… - … Journal of Enology …, 2020 - Am Soc Enol Viticulture
Grapes are consumed throughout the world in different ways, ranging from fresh fruit to
processed products. Regardless of the product, risk management starts in preharvest stages …

Nonionizing electromagnetic field: A promising alternative for growing control yeast

B Riffo, C Henríquez, R Chávez, R Peña, M Sangorrín… - Journal of Fungi, 2021 - mdpi.com
In the food industry, some fungi are considered to be common spoilage microorganisms
which reduce the shelf life of products. To avoid this outcome, different technologies are …