Ozone is a strong oxidant and has different food applications to ensure food safety. Ozone
treatment is considered an eco-friendly and cost-effective food processing technique. In this …

Growing demand from the consumers for minimally processed and high-quality food
products has raised the scientific quest for foods with improved natural flavours in …

The worldwide consumption of fruits and vegetables has witnessed a surge in the recent
past which has led to an increase in the frequency of foodborne illnesses associated with …

The objective of this study was to evaluate the decomposition kinetics of ozone gas for
preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and …

This study aimed to characterize the reaction kinetics of ozone gas in cowpea beans, to
determine its insecticidal activity against Callosobruchus maculatus adult insects, and to …

Food grains and their products must be free of insects, pests, and microbes to be considered
safe for human consumption. The limitations associated with the use of harmful …

This research aimed to determine the effectiveness of ozone in the microbiological
disinfection of maize grains. Two kg samples of maize grains were used with moisture …

Ozone gas is considered as a safe antimicrobial agent in food industries. Here, we
evaluated the antifungal and antiaflatoxigenic activities of ozone against fungal …

Ozone oxidation leads to the substitution of hydroxyl groups in the starch molecules with
carboxyl or carbonyl groups, thereby increasing the degree of substitution. A thorough …

Ozone is a potential alternative to commercial fumigants. The development of ozone
fumigation technology for insects control requires a precise prediction of the distribution of …