http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xii, 298 p. : ill. (some col.) ; 26 cm.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.
1. Status and trends of ozone in food processing -- 2. Regulatory and legislative issues -- 3. Chemical and physical properties of ozone -- 4. Generation and control of ozone -- 5. Ozone in fruit and vegetable processing -- 6. Ozone in grain processing -- 7. Ozonation of hydrocolloids -- 8. Ozone in meat processing -- 9. Ozone in seafood processing -- 10. Ozone sanitisation in the food industry -- 11. Ozone for water treatment and its potential for process water reuse in the food industry -- 12. Ozone for food waste and odour treatment -- 13. Efficacy of ozone on pesticide residues -- 14. Modelling approaches for ozone processing -- 15. Health and safety aspects of ozone processing.
Includes bibliographical references and index