Comparison of the Effects of Ozone, UV and Combined Ozone/UV Treatment on the Color and Microbial Counts of Wheat Flour

Autor:	Zsuzsanna Hovorka-Horváth, Zsuzsanna László, Sándor Beszédes, Cecilia Hodúr, Erno Gyimes, Szabolcs Kertész
Rok vydání:	2008
Předmět:	Environmental Engineering Ozone Chemistry fungi Wheat flour food and beverages chemistry.chemical_compound Combined treatment Botany Oxidizing agent Environmental Chemistry Food science Ultraviolet radiation Uv treatment
Zdroj:	Ozone: Science & Engineering. 30:413-417
ISSN:	1547-6545 0191-9512
DOI:	10.1080/01919510802474607
Popis:	The effects of direct ozone treatment, UV treatment and combined ozone/UV treatment on the color and microbiological count of milled wheat flour were compared. The changes in color and microbiological properties during a 19-week storage period were also examined. Each of the treatments significantly reduced the microbial count of the flour and resulted in whiter flour. The results showed that only the combined treatment furnished flour suitable for consumption. The effect of the combined treatment was similar to, but more pronounced than that of ozone treatment. Changes in the quality of the dough were observable, similar by as in response to other oxidizing agents.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e8dd0c75f109fbe52b59271c078c2e80 https://doi.org/10.1080/01919510802474607 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.