臭氧处理对食品中脂质氧化的影响：评论

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

Ozone: Science & Engineering Pub Date : 2024-02-15 DOI:10.1080/01919512.2024.2312907

Yasemin Çelebi, Gülşah Çalişkan Koç, Özge Süfer, Yeliz Tekgül barut, Songül Şahin Ercan, Ayşe Nur Yüksel, Salih Sezer, Seema Ramniwas, Sarvesh Rastogi, Anandu Chandra Khanashyam, J. (Hans) van Leeuwen, Ravi Pandiselvam

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引用次数: 0

摘要

微生物腐败是肉类和奶制品或水果和蔬菜等产品品质下降的主要原因。因此，有必要采用生态友好的方法来解决这个问题。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review

Microbial spoilage is a major cause of degradation of the quality characteristics of products, such as meat and dairy products or fruits and vegetables. There is a need for eco-friendly practices t...

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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.