{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,6,25]],"date-time":"2025-06-25T04:09:17Z","timestamp":1750824557196,"version":"3.41.0"},"reference-count":71,"publisher":"Elsevier","isbn-type":[{"type":"print","value":"9780443157325"}],"license":[{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025]]},"DOI":"10.1016\/b978-0-443-15732-5.00007-1","type":"book-chapter","created":{"date-parts":[[2025,3,21]],"date-time":"2025-03-21T22:17:46Z","timestamp":1742595466000},"page":"177-211","source":"Crossref","is-referenced-by-count":0,"title":["Ozone processing for microbial inactivation and quality attributes of beverages"],"prefix":"10.1016","author":[{"given":"F\u00e1tima A.","family":"Miller","sequence":"first","affiliation":[]},{"given":"Cristina L.M.","family":"Silva","sequence":"additional","affiliation":[]},{"given":"Teresa R.S.","family":"Brand\u00e3o","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib1","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/j.ifset.2015.09.001","article-title":"Effects of atmospheric cold plasma and ozone on prebiotic orange juice","volume":"32","author":"Almeida","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib2","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.ecoenv.2018.04.024","article-title":"Removal of antibiotics from water and waste milk by ozonation: kinetics, byproducts, and antimicrobial activity","volume":"158","author":"Alsager","year":"2018","journal-title":"Ecotoxicology and Environmental Safety"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib3","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.ifset.2017.10.001","article-title":"An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice","volume":"53","author":"Alves Filho","year":"2019","journal-title":"Innovative Food Science & Emerging Technologies"},{"year":"2003","series-title":"Effect of ozone treatment on quality of orange juice","author":"Angelino","key":"10.1016\/B978-0-443-15732-5.00007-1_bib5"},{"issue":"sup3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib6","doi-asserted-by":"crossref","first-page":"S1570","DOI":"10.1080\/15538362.2020.1822263","article-title":"Effects of ozonation on apple juice quality","volume":"20","author":"Ar\u0131","year":"2020","journal-title":"International Journal of Fruit Science"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib7","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111679","article-title":"Optimization of effective parameters in cold pasteurization of pomegranate juice by response surface methodology and evaluation of physicochemical characteristics","volume":"147","author":"Bayati","year":"2021","journal-title":"LWT"},{"issue":"13","key":"10.1016\/B978-0-443-15732-5.00007-1_bib8","doi-asserted-by":"crossref","first-page":"2176","DOI":"10.1080\/10408398.2017.1308313","article-title":"Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview","volume":"58","author":"Brodowska","year":"2018","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib9","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1080\/01919510801925930","article-title":"Ozone decomposition of Patulin\u2014A micotoxin and food contaminant","volume":"30","author":"Cataldo","year":"2008","journal-title":"Ozone-Science & Engineering"},{"issue":"1","key":"10.1016\/B978-0-443-15732-5.00007-1_bib10","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1111\/j.1745-4557.2005.00002.x","article-title":"The effects of thermal and nonthermal processing methods on apple cider quality and consumer acceptability","volume":"28","author":"Choi","year":"2005","journal-title":"Journal of Food Quality"},{"issue":"4","key":"10.1016\/B978-0-443-15732-5.00007-1_bib11","first-page":"1911","article-title":"Effect of ozonation on the Staphylococcus aureus innoculated in milk","volume":"37","author":"Couto","year":"2016","journal-title":"Semina: Ci\u00eancias Agr\u00e1rias"},{"issue":"3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib12","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1080\/01919511003785361","article-title":"Ozone processing for food preservation: An overview on fruit juice treatments","volume":"32","author":"Cullen","year":"2010","journal-title":"Ozone-Science & Engineering"},{"issue":"7","key":"10.1016\/B978-0-443-15732-5.00007-1_bib13","doi-asserted-by":"crossref","first-page":"e13645","DOI":"10.1111\/jfpp.13645","article-title":"Patulin degradation in apple juice using ozone detoxification equipment and its effects on quality","volume":"42","author":"Diao","year":"2018","journal-title":"Journal of Food Processing and Preservation"},{"issue":"2","key":"10.1016\/B978-0-443-15732-5.00007-1_bib14","doi-asserted-by":"crossref","first-page":"957","DOI":"10.1007\/s13197-018-03561-0","article-title":"Effects of ozone processing on patulin, phenolic compounds and organic acids in apple juice","volume":"56","author":"Diao","year":"2019","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib15","doi-asserted-by":"crossref","DOI":"10.1016\/j.cej.2022.140188","article-title":"Ozone application in different industries: A review of recent developments","volume":"454","author":"Epelle","year":"2023","journal-title":"Chemical Engineering Journal"},{"issue":"4","key":"10.1016\/B978-0-443-15732-5.00007-1_bib16","doi-asserted-by":"crossref","first-page":"1653","DOI":"10.1002\/jsfa.10178","article-title":"Interaction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: Pesticide removal, microbial inactivation, and quality preservation","volume":"100","author":"Evrendilek","year":"2020","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib73","unstructured":"FDA (2004). Guidance for industry: Juice HACCP hazards and controls guidance first edition; final guidance. Available at: https:\/\/www.fda.gov\/Food\/GuidanceRegulation\/GuidanceDocumentsRegulatoryInformation\/Juice\/ucm072557.htm."},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib74","unstructured":"FDA (2001). Secondary direct food additives permitted in food for human consumption, Fed. Reg. 66 (123): 33829\u201333830."},{"issue":"12","key":"10.1016\/B978-0-443-15732-5.00007-1_bib17","doi-asserted-by":"crossref","first-page":"2243","DOI":"10.3390\/pr9122243","article-title":"Ultrasound and ozone processing of cashew apple juice: Effects of single and combined processing on the juice quality and microbial stability","volume":"9","author":"Fonteles","year":"2021","journal-title":"Processes"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib18","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1016\/j.ifset.2018.04.016","article-title":"Quality assessment of Cantaloupe melon juice under ozone processing","volume":"47","author":"Fundo","year":"2018","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib19","article-title":"Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice","volume":"56","author":"Garc\u00eda-Mateos","year":"2019","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib20","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1080\/01919512.2017.1415802","article-title":"Efficacy of ozone and lactic acid as nonthermal hurdles for preservation of sugarcane juice","volume":"40","author":"Garud","year":"2018","journal-title":"Ozone: Science & Engineering"},{"issue":"2","key":"10.1016\/B978-0-443-15732-5.00007-1_bib21","doi-asserted-by":"crossref","first-page":"116","DOI":"10.3103\/S1063455X17020102","article-title":"Monitoring the quality of mineral bottled water concerning to potential pathogenic bacteria and nitrate levels","volume":"39","author":"Hassan","year":"2017","journal-title":"Journal of Water Chemistry and Technology"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib22","first-page":"3","article-title":"Ozone water treatment applications","volume":"Vol. 6","year":"2004"},{"issue":"1","key":"10.1016\/B978-0-443-15732-5.00007-1_bib23","doi-asserted-by":"crossref","first-page":"2551","DOI":"10.1080\/10942912.2022.2148165","article-title":"The impact of ozonation on the physicochemical properties, antioxidant potential and shelf life of Kinnow (Citrus reticulata Blanco) juice","volume":"25","author":"Iqbal","year":"2022","journal-title":"International Journal of Food Properties"},{"issue":"4","key":"10.1016\/B978-0-443-15732-5.00007-1_bib24","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1080\/01919512.2017.1417111","article-title":"Ozone processing of peach juice: Impact on physicochemical parameters, color, and viscosity","volume":"40","author":"Jaramillo-S\u00e1nchez","year":"2018","journal-title":"Ozone: Science & Engineering"},{"issue":"9","key":"10.1016\/B978-0-443-15732-5.00007-1_bib26","doi-asserted-by":"crossref","first-page":"1071","DOI":"10.4315\/0362-028X-62.9.1071","article-title":"Application of ozone for enhancing the microbiological safety and quality of foods: A review","volume":"62","author":"Kim","year":"1999","journal-title":"Journal of Food Protection"},{"issue":"3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib27","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1007\/s13197-021-05102-8","article-title":"Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice","volume":"59","author":"Lee","year":"2022","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib28","doi-asserted-by":"crossref","DOI":"10.1016\/j.watres.2022.118053","article-title":"Ozonation of organic compounds in water and wastewater: A critical review","volume":"213","author":"Lim","year":"2022","journal-title":"Water Research"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.jhazmat.2022.129642","article-title":"Removal of antibiotics from milk via ozonation in a vortex reactor","volume":"440","author":"Liu","year":"2022","journal-title":"Journal of Hazardous Materials"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib30","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/j.ifset.2015.02.007","article-title":"Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone","volume":"29","author":"Loredo","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"4","key":"10.1016\/B978-0-443-15732-5.00007-1_bib31","doi-asserted-by":"crossref","first-page":"1197","DOI":"10.3390\/molecules27041197","article-title":"Effect of different sterilization methods on the microbial and physicochemical changes in Prunus mume Juice during storage","volume":"27","author":"Ma","year":"2022","journal-title":"Molecules (Basel, Switzerland)"},{"issue":"5","key":"10.1016\/B978-0-443-15732-5.00007-1_bib32","article-title":"Decontamination of pineapple (Ananas comosus) juice using ozone as a non-thermal sterilisation method","volume":"9","author":"Mapalagama","year":"2021","journal-title":"Future of Food-Journal on Food Agriculture and Society"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib33","series-title":"Conventional and advanced food processing technologies","first-page":"617","article-title":"Ozone processing","author":"Miller","year":"2014"},{"issue":"2","key":"10.1016\/B978-0-443-15732-5.00007-1_bib34","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1007\/s12393-013-9064-5","article-title":"A review on ozone-based treatments for fruit and vegetables preservation","volume":"5","author":"Miller","year":"2013","journal-title":"Food Engineering Reviews"},{"issue":"12","key":"10.1016\/B978-0-443-15732-5.00007-1_bib35","doi-asserted-by":"crossref","first-page":"2934","DOI":"10.3390\/foods10122934","article-title":"Ozone and bioactive compounds in grapes and wine","volume":"10","author":"Modesti","year":"2021","journal-title":"Foods"},{"issue":"6","key":"10.1016\/B978-0-443-15732-5.00007-1_bib36","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1080\/01919512.2017.1329647","article-title":"The effect of ozone on Aflatoxin M1, oxidative stability, carotenoid content and the microbial count of milk","volume":"39","author":"Mohammadi","year":"2017","journal-title":"Ozone: Science & Engineering"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib37","doi-asserted-by":"crossref","unstructured":"Munh\u00f5s, M.C., Navarro, R.S., Nunez, S.C., Kozusny-Andreani, D.I., & Baptista, A. (2019). Reduction of Pseudomonas inoculated into whole milk and skin milk by ozonation. In XXVI Brazilian Congress on biomedical engineering (pp. 837\u2013840).","DOI":"10.1007\/978-981-13-2119-1_130"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib38","doi-asserted-by":"crossref","DOI":"10.1016\/j.buildenv.2020.107370","article-title":"Active ozone removal technologies for a safe indoor environment: A comprehensive review","volume":"187","author":"Namdari","year":"2021","journal-title":"Building and Environment"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib39","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125984","article-title":"Control of aflatoxin M(1) in milk by novel methods: A review","volume":"311","author":"Nguyen","year":"2020","journal-title":"Food Chemistry"},{"issue":"9","key":"10.1016\/B978-0-443-15732-5.00007-1_bib40","doi-asserted-by":"crossref","first-page":"1662","DOI":"10.1007\/s11947-021-02663-6","article-title":"Influence of different non-thermal processing on guava, orange, and tangerine juices and the food matrix effects","volume":"14","author":"Noguera","year":"2021","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib41","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.foodchem.2018.05.081","article-title":"Non-thermal combined treatments in the processing of a\u00e7ai (Euterpe oleracea) juice","volume":"265","author":"Oliveira","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib42","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.tifs.2022.06.008","article-title":"A comprehensive review of impacts of ozone treatment on textural properties in different food products","volume":"127","author":"Pandiselvam","year":"2022","journal-title":"Trends in Food Science & Technology"},{"issue":"11","key":"10.1016\/B978-0-443-15732-5.00007-1_bib43","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.13542","article-title":"Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice","volume":"43","author":"Panigrahi","year":"2020","journal-title":"Journal of Food Process Engineering"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib44","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111218","article-title":"Modelling the inactivation kinetics of Leuconostoc mesenteroides, Saccharomyces cerevisiae and total coliforms during ozone treatment of sugarcane juice","volume":"144","author":"Panigrahi","year":"2021","journal-title":"LWT"},{"issue":"6","key":"10.1016\/B978-0-443-15732-5.00007-1_bib45","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.13706","article-title":"A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects","volume":"44","author":"Panigrahi","year":"2021","journal-title":"Journal of Food Process Engineering"},{"issue":"1","key":"10.1016\/B978-0-443-15732-5.00007-1_bib46","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.15094","article-title":"Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice","volume":"45","author":"Panigrahi","year":"2021","journal-title":"Journal of Food Processing and Preservation"},{"issue":"4","key":"10.1016\/B978-0-443-15732-5.00007-1_bib47","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1016\/j.ifset.2009.05.011","article-title":"Inactivation of Escherichia coli in orange juice using ozone","volume":"10","author":"Patil","year":"2009","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"7","key":"10.1016\/B978-0-443-15732-5.00007-1_bib48","doi-asserted-by":"crossref","first-page":"M437","DOI":"10.1111\/j.1750-3841.2010.01750.x","article-title":"Safety and quality assessment during the ozonation of cloudy apple juice","volume":"75","author":"Patil","year":"2010","journal-title":"Journal of Food Science"},{"issue":"3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib49","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1007\/s00217-010-1416-2","article-title":"Quantitative assessment of the shelf life of ozonated apple juice","volume":"232","author":"Patil","year":"2011","journal-title":"European Food Research and Technology"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib50","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109000","article-title":"Ozone and plasma processing effect on green coconut water","volume":"131","author":"Porto","year":"2020","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib51","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.14363","article-title":"Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water","volume":"44","author":"Rajashri","year":"2020","journal-title":"Journal of Food Processing and Preservation"},{"issue":"2","key":"10.1016\/B978-0-443-15732-5.00007-1_bib52","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1080\/01919519908547244","article-title":"Ozone in the United States of America\u2014State-Of-The-Art","volume":"21","author":"Rice","year":"1999","journal-title":"Ozone: Science & Engineering"},{"issue":"3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib53","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.12661","article-title":"Investigation of color and turbidity in the clarification of sugarcane juice by ozone","volume":"41","author":"Rodrigues","year":"2018","journal-title":"Journal of Food Process Engineering"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib55","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111226","article-title":"Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics","volume":"144","author":"Sert","year":"2021","journal-title":"LWT"},{"issue":"5","key":"10.1016\/B978-0-443-15732-5.00007-1_bib56","first-page":"1405","article-title":"Quality assessment of ozone-treated citrus fruit juices","volume":"26","author":"Shah","year":"2019","journal-title":"International Food Research Journal"},{"issue":"1","key":"10.1016\/B978-0-443-15732-5.00007-1_bib57","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1111\/jam.12671","article-title":"Inactivation of Escherichia coli O157:H7 and Salmonella typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat","volume":"118","author":"Song","year":"2015","journal-title":"Journal of Applied Microbiology"},{"issue":"1","key":"10.1016\/B978-0-443-15732-5.00007-1_bib58","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1007\/s42770-018-0025-2","article-title":"Inactivation of Escherichia coli O157:H7 by ozone in different substrates","volume":"50","author":"Souza","year":"2019","journal-title":"Brazilian Journal of Microbiology"},{"issue":"12","key":"10.1016\/B978-0-443-15732-5.00007-1_bib59","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.14276","article-title":"Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice","volume":"43","author":"Sroy","year":"2019","journal-title":"Journal of Food Processing and Preservation"},{"issue":"5","key":"10.1016\/B978-0-443-15732-5.00007-1_bib60","doi-asserted-by":"crossref","first-page":"1005","DOI":"10.47836\/ifrj.29.5.04","article-title":"Effects of aqueous ozone treatment on the nutritional attributes of mango (Mangifera indica L.) fruit juice","volume":"29","author":"Supian","year":"2022","journal-title":"International Food Research Journal"},{"issue":"2","key":"10.1016\/B978-0-443-15732-5.00007-1_bib61","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1111\/ijfs.13591","article-title":"Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone","volume":"53","author":"S\u00e1nchez","year":"2018","journal-title":"International Journal of Food Science & Technology"},{"issue":"6","key":"10.1016\/B978-0-443-15732-5.00007-1_bib62","doi-asserted-by":"crossref","first-page":"1199","DOI":"10.1111\/j.1365-2621.2009.01946.x","article-title":"Degradation kinetics of tomato juice quality parameters by ozonation","volume":"44","author":"Tiwari","year":"2009","journal-title":"International Journal of Food Science and Technology"},{"issue":"15","key":"10.1016\/B978-0-443-15732-5.00007-1_bib63","doi-asserted-by":"crossref","first-page":"6416","DOI":"10.1021\/jf800515e","article-title":"Kinetics of freshly squeezed orange juice quality changes during ozone processing","volume":"56","author":"Tiwari","year":"2008","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/B978-0-443-15732-5.00007-1_bib64","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.ifset.2008.08.002","article-title":"Anthocyanin and colour degradation in ozone treated blackberry juice","volume":"10","author":"Tiwari","year":"2009","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"11","key":"10.1016\/B978-0-443-15732-5.00007-1_bib65","doi-asserted-by":"crossref","first-page":"2824","DOI":"10.1016\/j.fct.2009.09.001","article-title":"Anthocyanins and color degradation in ozonated grape juice","volume":"47","author":"Tiwari","year":"2009","journal-title":"Food and Chemical Toxicology"},{"issue":"4","key":"10.1016\/B978-0-443-15732-5.00007-1_bib66","doi-asserted-by":"crossref","first-page":"1119","DOI":"10.1016\/j.foodchem.2008.08.085","article-title":"Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice","volume":"113","author":"Tiwari","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/B978-0-443-15732-5.00007-1_bib67","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2013.11.035","article-title":"Efficacy of ozone against Alicyclobacillus acidoterrestris spores in apple juice","volume":"172","author":"Torlak","year":"2014","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"10.1016\/B978-0-443-15732-5.00007-1_bib68","doi-asserted-by":"crossref","first-page":"721","DOI":"10.1016\/j.foodchem.2010.06.050","article-title":"Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice","volume":"124","author":"Torres","year":"2011","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/B978-0-443-15732-5.00007-1_bib69","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1111\/1471-0307.12302","article-title":"Use of ozone in the dairy industry: A review","volume":"69","author":"Varga","year":"2016","journal-title":"International Journal of Dairy Technology"},{"issue":"8","key":"10.1016\/B978-0-443-15732-5.00007-1_bib70","doi-asserted-by":"crossref","first-page":"1537","DOI":"10.4315\/0362-028X-73.8.1537","article-title":"Inactivation effects of UV irradiation and ozone treatment on the yeast and the mold in mineral water","volume":"73","author":"Watanabe","year":"2010","journal-title":"Journal of Food Protection"},{"issue":"4","key":"10.1016\/B978-0-443-15732-5.00007-1_bib71","doi-asserted-by":"crossref","first-page":"M197","DOI":"10.1111\/j.1365-2621.2005.tb07188.x","article-title":"Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide","volume":"70","author":"Williams","year":"2005","journal-title":"Journal of Food Science"},{"issue":"5","key":"10.1016\/B978-0-443-15732-5.00007-1_bib72","doi-asserted-by":"crossref","first-page":"1133","DOI":"10.1111\/j.1365-2672.2004.02236.x","article-title":"Mechanisms of Bacillus subtilis spore resistance to and killing by aqueous ozone","volume":"96","author":"Young","year":"2004","journal-title":"Journal of Applied Microbiology"}],"container-title":["Emerging Green Processing Technologies for Beverages"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780443157325000071?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780443157325000071?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,6,24]],"date-time":"2025-06-24T15:11:01Z","timestamp":1750777861000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780443157325000071"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025]]},"ISBN":["9780443157325"],"references-count":71,"URL":"https:\/\/doi.org\/10.1016\/b978-0-443-15732-5.00007-1","relation":{},"subject":[],"published":{"date-parts":[[2025]]}}}