A comprehensive review of impacts of ozone treatment on textural properties in different food products

R. Pandiselvam,Arashdeep Singh,Sofia Agriopoulou,Monika Sachadyn-Król,Raouf Aslam,Clara Mariana Gonçalves Lima,Anandu Chandra Khanashyam,Anjineyulu Kothakota,Orhan Atakan,Manoj Kumar,S.K. Mathanghi, Amin Mousavi Khaneghah

Trends in Food Science & Technology（2022）

引用 10|浏览6

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摘要

•High oxidation potential of ozone results in significant changes to the textural attributes.•Optimum ozone dose positively influence the texture of fruits and vegetables.•Ozone can cause protein aggregation and fat coalescence in milk resulting in changes in textural properties.

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关键词

Milk products,Oxidizing agent,Emerging technology,Food safety,Food quality,Sensory

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