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Utilization of Ozone for the Improvement of Mentha piperita L. Quality by Reduction of Microbial Load and Impact of the Process on the Herb Properties Cover

Utilization of Ozone for the Improvement of Mentha piperita L. Quality by Reduction of Microbial Load and Impact of the Process on the Herb Properties

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Piotr Antos,  Tomasz Piechowiak,  Krzysztof Tereszkiewicz and  Maciej Balawejder  
Open Access
|Dec 2020

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DOI: https://doi.org/10.2478/aucft-2020-0014 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 156 - 164
Submitted on: May 10, 2020
|
Accepted on: Aug 20, 2020
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Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
quality management,
ozone,
herbs,
essential oil content,
microbial load
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Piotr Antos, Tomasz Piechowiak, Krzysztof Tereszkiewicz, Maciej Balawejder, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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