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espace at MMU > Faculties > Hollings Faculty > Department of Hospitality and Tourism > Application of ozone in grain processing

Please use this identifier to cite or link to this item: http://hdl.handle.net/2173/110621
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Title: Application of ozone in grain processing
Authors: Tiwari, Brijesh
Brennan, Charles S.
Curran, T.
Gallagher, E.
Cullen, P. J.
O' Donnell, C. P.
Citation: Journal of Cereal Science, 2010, vol. 51, no. 3, pp. 248-255
Publisher: Academic Press
Issue Date: 2010
URI: http://hdl.handle.net/2173/110621
DOI: 10.1016/j.jcs.2010.01.007
Additional Links: http://www.elsevier.com/locate/jcs
Abstract: 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.
Type: Article
Language: en
Description: 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.
Keywords: Ozone
Grain
Mycotoxins
Storage pest
Quality
ISSN: 0733-5210
1095-9963
Appears in Collections: Department of Hospitality and Tourism

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