Tiwari, Brijesh and Brennan, Charles S. and Curran, T. and Gallagher, E. and Cullen, P. J. and O' Donnell, C. P. (2010) Application of ozone in grain processing. Journal of Cereal Science, 51 (3). pp. 248-255. ISSN 1095-9963Full text not available from this repository.
Ozone is an effective fumigant for insect killing, mycotoxin destruction and microbial inactivation which has a minimal or no effect on grain quality. Studies have demonstrated that ozone which is a natural agent, may offer unique advantages for grain processing along with addressing growing concerns over the use of harmful pesticides. This paper focuses on the efficacy of ozone for preservation of food grains and discusses the possible effects on product quality. Inactivation mechanisms for micro-organisms and mycotoxins are detailed. Critical intrinsic and extrinsic factors governing inactivation are discussed along with potential grain applications.
|Additional Information:||Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in Journal of Cereal Science, published by and copyright Academic Press.|
|Divisions:||Faculties > Hollings Faculty > Food, Nutrition and Hospitality|
|Date Deposited:||02 Sep 2010 12:38|
|Last Modified:||28 Nov 2016 11:57|
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