Editorial: Recent Applications of Ozone in Agri-Food Industry

ABSTRACT

Dear Researchers and Readers, Ozone is an advanced oxidation technology having multi-dimensional applications in the food industry such as antibacterial and antiviral action on fresh horticultural produce and minimally processed fruits and vegetables, stored product insects control, mycotoxin degradation in grains, pesticide degradation from fresh produce and starch modification. Sujayasree et al. ([9]) highlighted that ozone is green technology for mycotoxin degradation in different food matrix. Recently, many industries have developed the small scale ozone based sanitization system to clean fruits, vegetables, cereals and meat based products for household purpose. [Extracted from the article] Copyright of Ozone Science & Engineering is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)