用气态臭氧处理托马-皮埃蒙特PDO奶酪成熟过程中的微生物和真菌生长控制及质量参数评估

IF 2.1 4区环境科学与生态学 Q3 ENGINEERING, ENVIRONMENTAL

Ozone: Science & Engineering Pub Date : 2024-02-13 DOI:10.1080/01919512.2024.2312909

Vanessa Eramo, Cristian Carboni, Micaela Lembo, Roberto Forniti, Rinaldo Botondi

引用次数: 0

摘要

奶酪成熟期在特定的温度和湿度条件下会发生生化变化，这对成品的销售至关重要。然而，食品基质在奶酪成熟过程中会发生...

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Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone

The cheese ripening period, in which biochemical changes occur under specific temperature and humidity conditions, is crucial for making the finished product marketable. However, the food matrix ca...

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来源期刊

Ozone: Science & Engineering 环境科学-工程：环境

CiteScore

5.90

自引率

11.10%

发文量

审稿时长

2 months

期刊介绍： The only journal in the world that focuses on the technologies of ozone and related oxidation technologies, Ozone: Science and Engineering brings you quality original research, review papers, research notes, and case histories in each issue. Get the most up-to date results of basic, applied, and engineered research including: -Ozone generation and contacting- Treatment of drinking water- Analysis of ozone in gases and liquids- Treatment of wastewater and hazardous waste- Advanced oxidation processes- Treatment of emerging contaminants- Agri-Food applications- Process control of ozone systems- New applications for ozone (e.g. laundry applications, semiconductor applications)- Chemical synthesis. All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees.