Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review

Consumption of fruits and vegetables is an indispensable component of human dietary preference, however; it is unfortunate that the enormous pesticide residues remain in the plant produces. Pesticides used to control the pests and diseases of the crops and livestock and its spill-over in the food pr...

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Veröffentlicht in:	Trends in food science & technology Jg. 97; S. 38 - 54
Hauptverfasser:	Pandiselvam, R., Kaavya, R., Jayanath, Yasendra, Veenuttranon, Kornautchaya, Lueprasitsakul, Piraya, Divya, V., Kothakota, Anjineyulu, Ramesh, S.V.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Cambridge Elsevier Ltd 01.03.2020 Elsevier BV
Schlagworte:	chemical structure Clean technology Contact pesticides crops Degradation Food food choices Food industry Food matrix Food preservation Food processing Food processing industry Food production Food safety fruits Livestock New technology Ozonation Ozone peeling Pest control Pesticide residue Pesticide residues Pesticides Pests Pollutant removal Residues Salting sustainable technology Systemic pesticides vegetables washing Food preservation Ozone Food safety Systemic pesticides Contact pesticides Pesticide residue
ISSN:	0924-2244, 1879-3053
Online-Zugang:	Volltext
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