Ozone: An Advanced Oxidation Technology for Starch Modification

References

• Adebowale, K. O., and O.S. Lawal. 2003. “Functional Properties and Retrogradation Behavior of Native and Chemically Modified Starch of Mucuna Bean (Mucuna Pruriens).” Journal of the Science of Food and Agriculture 83: 1541–46. doi: 10.1002/jsfa.1569.
   Web of Science ®Google Scholar
• Ahmad, F.B., P.A. Williams, J.L. Doublier, S. Durand, and A. Buleon. 1999. “Physicochemical Characterization of Sago Starch.” Carbohydrate Polymers 38: 361–70. doi: 10.1016/S0144-8617(98)00123-4.
   Web of Science ®Google Scholar
• Allen, J. E., J.W. Sherbon, B.A. Lewis, and L.F. Hood. 1982. “Effect of Chlorine Treatment on Wheat Flour and Starch: Measurement of Thermal Properties by Different Scanning Calorimetry.” Journal of Food Science 47: 1508–11. doi: 10.1111/j.1365-2621.1982.tb04971.x.
   Web of Science ®Google Scholar
• Amorim, E.O., V.C. Doval, and M. Cristianini. 2011. “Effect of Ozonation on the Sensory Characteristics and Pasting Properties of Cassava Starch.” Procedia Food Science 1: 914–19. doi: 10.1016/j.profoo.2011.09.138.
   Google Scholar
• An, H. J., and J. M. King. 2009. “Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch.” Journal of Food Science 74 (3):C278–C283. doi:10.1111/j.1750-3841.2009.01109.x
   PubMed Web of Science ®Google Scholar
• Antos, P., B. Piechowicz, J. Gorzelany, N. Matłok, D. Migut, R. Józefczyk, and M. Balawejder. 2018. “Effect Of Ozone on Fruit Quality and Fungicide Residue Degradation in Apples during Cold Storage.” Ozone: Science & Engineering 40 (6):482-486. doi:10.1080/01919512.2018.1471389.
   Web of Science ®Google Scholar
• Ao, Z., S. Simsek, G. Zhang, M. Venkatachalam, B.L. Reuhs, and B.R. Hamaker. 2007. “Starch with a Slow Digestion Property Produced by Altering Its Chain Length, Branch Density, and Crystalline Structure.” Journal of Agriculture and Food Chemistry 55: 4540–47. doi: 10.1021/jf063123x.
   PubMed Web of Science ®Google Scholar
• Ashogbon, A. O., and E.T. Akintayo. 2014. “Recent Trend in the Physical and Chemical Modification of Starches from Different Botanical Sources: A Review.” Starch/Starke 66 (1–2):41–57. doi:10.1002/star.201300106.
   Web of Science ®Google Scholar
• Auh, J.H., H.Y. Chae, Y.R. Kim, K.H. Shim, S.H. Yoo, and K.H. Park. 2006. “Modification of Rice Starch by Selective Degradation of Amylose Using Alkalophilic Bacillus Cyclomaltodextrinase.” Journal of Agricultural and Food Chemistry 54: 2314–19. doi: 10.1021/jf051887r.
   PubMed Web of Science ®Google Scholar
• Bello-Perez, L.A., E. Agama-Acevedo, P.B. Zamudio-Flores, G. Mendez-Montealvo, and S.L. Rodriguez-Ambriz. 2010. “Effect of Low and High Acetylation Degree in the Morphological, Physicochemical and Structural Characteristics of Barley Starch.” LWT Food Science and Technology 43: 1434–40. doi: 10.1016/j.lwt.2010.04.003.
   Web of Science ®Google Scholar
• Bemiller, J.N. 1997. “Starch Modification-Challenges and Prospects.” Starch Journal Starch-Starke 49: 127–31. doi: 10.1002/star.19970490402.
   Web of Science ®Google Scholar
• Bemiller, J.N. 2007. Carbohydrate Chemistry for Food Scientists. Second ed. AACC Int. Cambridge, MA: Woodhead Publishing.
   Google Scholar
• Berski, W., A. Ptaszek, P. Ptaszek, R. Ziobro, G. Kowalski, M. Grzesik, and B. Achremowicz. 2011. “Pasting and Rheological Properties of Oat Starch and Its Derivatives.” Carbohydrate Polymers 83 (2):665–71. doi:10.1016/j.carbpol.2010.08.036.
   Web of Science ®Google Scholar
• Bhandari, P.N., and R.S. Singhal. 2002. “Preparation of Sugarcane Bagasse Hemicellulosic Succinates Using NBS as a Catalyst.” Carbohydrate Polymers 47: 277–83. doi: 10.1016/S0144-8617(01)00202-8.
   Web of Science ®Google Scholar
• Buckow, R., V. Heinz, and D. Knorr. 2007. “High Pressure Phase Transition Kinetics of Maize Starch.” Journal of Food Engineering 81: 469–75. doi: 10.1016/j.jfoodeng.2006.11.027.
   Web of Science ®Google Scholar
• Castanha, N., D.N. E Santos, R.L. Cunha, and P.E.D. Augusto. 2018. “Properties and Possible Applications of Ozone-Modified Potato Starch.” Food Research International, (Article in Press). doi:10.1016/j.foodres.2018.09.064.
   PubMed Web of Science ®Google Scholar
• Castanha, N., M.D. da Matta Junior, and P.E.D. Augusto. 2017. “Potato Starch Modification Using the Ozone Technology.” Food Hydrocolloids 66: 343–56. doi: 10.1016/j.foodhyd.2016.12.001.
   Web of Science ®Google Scholar
• Catal, H., and Ş. İbanoğlu. 2012. “Ozonation of Corn and Potato Starch in Aqueous Solution: Effects on the Thermal, Pasting and Structural Properties.” International Journal of Food Science & Technology 47 (9):1958–63. doi:10.1111/j.1365-2621.2012.03056.x
   Web of Science ®Google Scholar
• Catal, H., and S. Ibanoglu. 2014. “Effect of Aqueous Ozonation on the Pasting, Flow and Gelatinization Properties of Wheat Starch.” LWT-Food Science and Technology 59 (1):577–82. doi:10.1016/j.lwt.2014.04.025
   Web of Science ®Google Scholar
• Chan, H. T., A. Fazilah, R. Bhat, C.P. Leh, and A.A. Karim. 2012. “Effect of Deproteinization on Degree of Oxidation of Ozonated Starch.” Food Hydrocolloids 26 (2):339–43. doi:10.1016/j.foodhyd.2011.03.006
   Web of Science ®Google Scholar
• Chan, H. T., C. P. Leh, R. Bhat, C. Senan, P.A. Williams, and A. A. Karim. 2011. “Molecular Structure, Rheological and Thermal Characteristics of Ozone-Oxidized Starch.” Food Chemistry 126 (3):1019–24. doi:10.1016/j.foodchem.2010.11.113
   Web of Science ®Google Scholar
• Chan, H. T., R. Bhat, and A.A. Karim. 2009. “Physicochemical and Functional Properties of Ozone-Oxidized Starch.” Journal of Agricultural and Food Chemistry 57 (13):5965–70. doi:10.1021/jf9008789
   PubMed Web of Science ®Google Scholar
• Chen, Y., L. Kaur, and J. Singh. 2018. “Chemical Modification of Starch.” Starch in Food Structure, Function and Applications (Second Edition).” Wood Head Publishing Series in Food Science, Technology and Nutrition 283–321. https://doi.org/10.1016/B978-0-08-100868-3.00007-X
   Google Scholar
• Chittrakorn, S. 2008. “Use of Ozone as an Alternative to Chlorine for Treatment of Soft Wheat Flours.” Doctoral dissertation, Kansas State University.
   Google Scholar
• Chiu, C. W., and D. Solarek. 2009. “Modification of Starches.” In BeMiller, J., Whistler, R. (Eds.), Starch. Chemistry and Technology. Academic Press, New York. USA, pp. 629– 656.
   Google Scholar
• Chiu, C. W., E. Schiermeyer, D.J. Thomas, and M.B. Shah. 1998. “Thermally Inhibited Starches and Flours and Process for Their Production.”U.S. Patent 5,725,676.
   Google Scholar
• Chung, H. J., Q. Liu, and R. Hoover. 2009. “The Impact of Annealing and Heat– Moisture Treatments on Rapidly Digestible, Slowly Digestible and Resistant Starch Levels in Native and Gelatinized Corn, Pea and Lentil Starches.” Carbohydrate Polymers 75: 436–47. doi: 10.1016/j.carbpol.2008.08.006.
   Web of Science ®Google Scholar
• Cooke, D., and M.J. Gidley. 1992. “Loss of Crystalline and Molecular Order during Starch Gelatinisation: Origin of the Enthalpic Transition.” Carbohydrate Research 227: 103–12. doi: 10.1016/0008-6215(92)85063-6.
   Web of Science ®Google Scholar
• Ding, W., Y. Wang, W. Zhang, Y. Shi, and D. Wang. 2015. “Effect of Ozone Treatment on Physicochemical Properties of Waxy Rice Flour and Waxy Rice Starch.” International Journal of Food Science & Technology 50 (3):744–49. doi:10.1111/ijfs.12691
   Web of Science ®Google Scholar
• Dura, A., and C.M. Rosell. 2016. “Physico-Chemical Properties of Corn Starch Modified with Cyclodextrin Glycosyltransferase.” International Journal of Biological Macromolecules 87: 466–72. doi: 10.1016/j.ijbiomac.2016.03.012.
   PubMed Web of Science ®Google Scholar
• Eerlingen, R. C., and A. Delcour. 1995. “Formation, Analysis, Structure and Properties of Type III Enzyme Resistant Starch.” Journal of Cereal Science 22: 129–38. doi: 10.1016/0733-5210(95)90042-X.
   Web of Science ®Google Scholar
• El-Sheikh, M. A., M. A. Ramadan, and A. El-Shafie. 2010. “Photo-Oxidation of Rice Starch. Part I: Using Hydrogen Peroxide.” Carbohydrate Polymers 80: 266–69. doi: 10.1016/j.carbpol.2009.11.023.
   Web of Science ®Google Scholar
• Felipe, T, Y. Adriana Minguita, Porto1, O. Freitas-Silva, D. Freitas-Sá, S. Freitas, C. Carvalho, T. Saldanha, and M. Frag. 2016. “Chemical, Technological, and Sensory Properties of Wheat Grains (Triticum Aestivum L) as Affected by Gaseous Ozonation.” International Journal of Food Properties 19: 2739–49. doi: 10.1080/10942912.2016.1144067.
   Web of Science ®Google Scholar
• Forssell, P., A. Hamunen, K. Autio, P. Suortti, and K. Poutanen. 1995. “Hypochlorite Oxidation of Barley and Potato Starch.” Starch-Stärke 47 (10):371–77. doi:10.1002/(ISSN)1521-379X
   Web of Science ®Google Scholar
• Garud, S.R., B.S. Priyanka, N.K. Rastogi, M. Prakash, and P.S. Negi. 2018. “Efficacy of Ozone and Lactic Acid as Non Thermal Hurdles for Preservation of Sugarcane Juice.” Ozone: Science & Engineering 40 (3):198–208. doi:10.1080/01919512.2017.1415802
   Web of Science ®Google Scholar
• Gharib-Bibalan, S., J. Keramat, and N. Hamdami. 2018. “Better Lime Purification Of Raw Sugar Beet Juice By Advanced Fenton Oxidation Process.” Ozone: Science & Engineering 40 (1):54–63. doi:10.1080/01919512.2017.1345617
   Web of Science ®Google Scholar
• Gorzelany, J., D. Migut, N. Matłok, P. Antos, P. Kuźniar, and M. Balawejder. 2017. “Impact of Pre-Ozonation on Mechanical Properties of Selected Genotypes of Cucumber Fruits during the Souring Process.” Ozone: Science & Engineering 39 (3):188–95. doi:10.1080/01919512.2016.1273756
   Web of Science ®Google Scholar
• Goze, P., L. Rhazi, A. Pauss, and T. Aussenac. 2016. “Starch Characterization after Ozone Treatment of Wheat Grains.” Journal of Cereal Science 70: 207–13. doi: 10.1016/j.jcs.2016.06.007.
   Web of Science ®Google Scholar
• Guzel-Seydim, Z. B., A. K. Greene, and A.C. Seydim. 2004. “Use of Ozone in the Food Industry.” LWT-Food Science and Technology 37: 453–60. doi: 10.1016/j.lwt.2003.10.014.
   Web of Science ®Google Scholar
• Han, J.S. 2002. “Changes of Dynamic Viscoelastic Properties of Oxidized Corn Starch Suspensions during Heating and Cooling.” Food Science & Biotechnology 11 (3):231–37.
   Google Scholar
• Han, J.S., and S.Y. Ahn. 2002. “Physicochemical Properties of Corn Starch Oxidized with Sodium Hypochlorite.” Journal-Korean Society of Food Science and Nutrition 31 (2):189–95. doi:10.3746/jkfn.2002.31.2.189
   Google Scholar
• Han, Z., X.A. Zeng, B.S. Zhang, and S.J. Yu. 2009. “Effects of Pulsed Electric Field Treatment on the Properties of Corn Starch.” Journal of Food Engineering 93: 318–23. doi: 10.1016/j.jfoodeng.2009.01.040.
   Web of Science ®Google Scholar
• Hansen, M.R., A. Blennow, S. Pedersen, L. Norgaard, and S.B. Engelsen. 2008. “Gel Texture and Chain Structure of Amylomaltase-Modified Starches Compared to Gelatine.” Food Hydrocolloids 22: 1551–66. doi: 10.1016/j.foodhyd.2007.10.010.
   Web of Science ®Google Scholar
• Hebeish, A., M.H. El Rafie, A. Higazy, and M.A. Ramadan. 1992. “Poly (Acrylic Acid) Starch Composites. A Key for Improving Sizeability and Desizeability of Starch from Cotton Textiles.” Starch Stärke 44 (3):101–07. doi:10.1002/(ISSN)1521-379X
   Web of Science ®Google Scholar
• Hoover, R. 2001. “Composition, Molecular Structure, and Physicochemical Properties of Tuber and Root Starches: A Review.” Carbohydrate Polymers 45 (3):253–67. doi:10.1016/S0144-8617(00)00260-5
   Web of Science ®Google Scholar
• Ibanoğlu, Ş., Z.T. Özaslan, and E. Ibanoğlu. 2018a. “Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch.” Ozone: Science & Engineering 40 (2):105–12. doi:10.1080/01919512.2017.1398634
   Web of Science ®Google Scholar
• Ibanoğlu, Ş., Z.T. Özaslan, and E. Ibanoğlu. 2018b. “Combined Effect Ozonation and Ultrasonication on Rheological and Thermal Properties of Rice Starch in Aqueous Phase.” Quality Assurance and Safety of Crops & Foods 10 (1):69–74. doi:10.3920/QAS2017.1096
   Web of Science ®Google Scholar
• Jacobs, H., R. C. Eerlingen., W. Charwart, and J.A. Delcour.1995. “Influence of Annealing on the Pasting Properties of Starches from Varying Botanical Sources.” Cereal Chemistry 72: 480–87.
   Web of Science ®Google Scholar
• Jamil, A., S. Farooq, and I. Hashmi. 2017. “Ozone Disinfection Efficiency for Indicator Microorganisms at Different pH Values and Temperatures.” Ozone: Science & Engineering 39 (6):407–16. doi:10.1080/01919512.2017.1322489
   Web of Science ®Google Scholar
• Jaramillo-Sánchez, G.M., A.B. Garcia Loredo, P.L. Gómez, and S.M. Alzamora. 2018. “Ozone Processing Of Peach Juice: Impact On Physicochemical Parameters, Color, And Viscosity.” Ozone: Science & Engineering 40 (4):305–12. doi:10.1080/01919512.2017.1417111
   Web of Science ®Google Scholar
• Jericevic, D., and B. Ooraikul. 1977. “Influence of the Processing on the Surface Structure of Potato Granules as Viewed by SEM.” Starch-Stärke 29 (5):166–72. doi:10.1002/(ISSN)1521-379X
   Google Scholar
• Kapelko, M, T. Zięba, A. Gryszkin, M. Styczyńska, and A. Wilczak. 2013. “Properties of Retrograded and Acetylated Starch Produced via Starch Extrusion or Starch Hydrolysis with Pullulanase.” Carbohydrate Polymers 97 (2):551–57. carbpol.2013.04.079. PMid:23911484. doi:http://dx.doi.org/10.1016/j.
   PubMed Web of Science ®Google Scholar
• Kaper, T., M. J. E. C. Van der Maarel, G.J.W. Euverink, and L. Dijkhuizen. 2003. “Exploring and Exploiting Starch-Modifying Amylomaltases from Thermophiles.” Biochemical Society Transactions 32: 279–82. doi: 10.1042/bst0320279.
   Web of Science ®Google Scholar
• Karadurmuş, E., N. Taşkın, E. Göz, and M. Yüceer. 2018. "Prediction of Bromate Removal in Drinking Water Using Artificial Neural Networks". Ozone: Science & Engineering, Accepted: doi:https://doi.org/10.1080/01919512.2018.1510763.
   Google Scholar
• Karim, A. A., M.Z. Nadiha, F.K. Chen, Y.P. Phuah, Y.M. Chui, and A. Fazilah. 2008. “Pasting and Retrogradation Properties of Alkali-Treated Sago (Metroxylan Sagu) Starch.” Food Hydrocolloids 22: 1044–53. doi: 10.1016/j.foodhyd.2007.05.011.
   Web of Science ®Google Scholar
• Kaur, B., F. Ariffin, R. Bhat, and A.A. Karim. 2012. “Progress in Starch Modification in the Last Decade.” Food Hydrocolloids 26: 398–404. doi: 10.1016/j.foodhyd.2011.02.016.
   Web of Science ®Google Scholar
• Kaur, L., J. Singh, and N. Singh. 2005. “Effect of Glycerol Monostearate on the Physico-Chemical, Thermal, Rheological and Noodle Making Properties of Corn and Potato Starches.” Food Hydrocolloids 19: 839–49. doi: 10.1016/j.foodhyd.2004.10.036.
   Web of Science ®Google Scholar
• Kaur, L., J. Singh, and N. Singh. 2006. “Effect of Cross-Linking on Some Properties of Potato (Solanum Tuberosum L.) Starches.” Journal of the Science of Food and Agriculture 86 (12):1945–54. doi:10.1002/jsfa.2568.
   Web of Science ®Google Scholar
• Khadre, M. A., A.E. Yousef, and K.G. Kim. 2001. “Microbial Aspects of Ozone Applications in Food: A Review.” Journal of Food Science 66: 1242–52. doi: 10.1111/j.1365-2621.2001.tb15196.x.
   Web of Science ®Google Scholar
• Kim, Y.K., and J.F. Robyt. 2000. “Enzyme Modification of Starch Granules: Formation and Retention of Cyclomaltodextrins inside Starch Granules by Reaction of Cyclomaltodextrin Glucanosyltransferase with Solid Granules.” Carbohydrate Research 328 (4):509–15.
   PubMed Web of Science ®Google Scholar
• Klein, B., N.L. Vanier, K. Moomand, V.Z. Pinto, R. Colussi, E. Da Rosa Zavareze, and A.R.G. Dias. 2014. “Ozone Oxidation of Cassava Starch in Aqueous Solution at Different pH.” Food Chemistry 155: 167–73. doi: 10.1016/j.foodchem.2014.01.058.
   PubMed Web of Science ®Google Scholar
• Koo, S. H., K. Y. Lee, and H.G. Lee. 2010. “Effect of Cross-Linking on the Physicochemical and Physiological Properties of Corn Starch.” Food Hydrocolloids 24:619–25. doi:10.1016/jfoodhyd.2010.02.009.
   Web of Science ®Google Scholar
• Kuakpetoon, D., and Y.J. Wang. 2001. “Characterization of Different Starches Oxidized by Hypochlorite.” Starch-Starke 53 (5):211–18. doi:10.1002/1521-379X(200105)53:5<211::AID-STAR211>3.0.CO;2-M
   Web of Science ®Google Scholar
• Le, Q.T., C.K. Lee, Y.W. Kim, S.J. Lee, R. Zhang, S.G. Withers, Y.R. Kim, J.H. Auh, and K.H. Park. 2009. “Amylolytically-Resistant Tapioca Starch Modified by Combined Treatment of Branching Enzyme and Maltogenic Amylase.” Carbohydrate Polymers 75: 9–14. doi: 10.1016/j.carbpol.2008.06.001.
   Web of Science ®Google Scholar
• Lee, M.J., M.J. Kim, H.S. Kwak, S.T. Lim, and S.S. Kim. 2017. “Effects of Ozone Treatment on Physicochemical Properties of Korean Wheat Flour.” Food Science and Biotechnology 26 (2):435–40. doi:10.1007/s10068-017-0059-5
   PubMed Web of Science ®Google Scholar
• Leszczynski, W. 2004. “Resistant Starch Classification, Structure, Production.” Polish Journal of Food & Nutrition Sciences 13/54 (1):37–50.
   Google Scholar
• Lewandowicz, G., and M. Mączynski. 1990. “Chemical Modifications Starch. Part 1. Modification Potatoes Starch.” Chemik 43 (1):9–14.
   Google Scholar
• Li, J. H., and T. Vasanthan. 2003. “Hypochlorite Oxidation of Field Pea Starch and Its Suitability for Noodle Making Using an Extrusion Cooker.” Food Research International 36 (4):381–86. doi:10.1016/S0963-9969(02)00230-2
   Web of Science ®Google Scholar
• Li, M., K.X. Zhu, B.W. Wang, X.N. Guo, W. Peng, and H.M. Zhou. 2012. “Evaluation the Quality Characteristics of Wheat Flour and Shelf-Life of Fresh Noodles as Affected by Ozone Treatment.” Food Chemistry 135 (4):2163–69. doi:10.1016/j.foodchem.2012.06.103
   PubMed Web of Science ®Google Scholar
• Li, M.M., E.Q. Guan, and K. Bian. 2014. “Effect of Ozone Treatment on Deoxynivalenol and Quality Evaluation of Ozonised Wheat.” Food Additives and Contaminants Part A 32: 544–53. doi: 10.1080/19440049.2014.976596.
   Google Scholar
• Liu, J., R. Yang, and F. Yang. 2015. “Effect of the Starch Source on the Performance of Cationic Starches Having Similar Degree of Substitution for Papermaking Using Deinked Pulp.” BioResources 10 (1):922–31.
   Web of Science ®Google Scholar
• Loeb, B.L. 2018. “Forty Years of Advances in Ozone Technology. A Review of Ozone: Science & Engineering.” Ozone: Science & Engineering 40 (1):3–20. doi:10.1080/01919512.2017.1383129
   Web of Science ®Google Scholar
• Lopez, O. V., N. E. Zaritzky, and M. A. Garcia. 2010. “Physicochemical Characterization of Chemically Modified Corn Starches Related to Rheological Behavior, Retrogradation and Film Forming Capacity.” Journal of Food Engineering 100 (1):160–68. jfoodeng.2010.03.041. doi:10.1016/j.
   Web of Science ®Google Scholar
• Luo, Z., X. Fu, X. He, F. Luo, Q. Gao, and S. Yu. 2008. “Effect of Ultrasonic Treatment on the Physico-Chemical Properties of Maize Starches Differing in Amylose Content.” Starch-Stärke 60: 646–53. doi: 10.1002/star.v60:11.
   Web of Science ®Google Scholar
• Mahapatra, A.K., K. Muthukumarappan, and J. L. Julson. 2005. “Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review.” Critical Reviews on Food Science and Nutrition 45 (6):447–61. doi:10.1080/10408390591034454
   PubMed Web of Science ®Google Scholar
• Majzoobi, M., M. Radi, A. Farahnaky, J. Jamalian, T. Tongdang, and G. Mesbahi. 2011. “Physicochemical Properties of Pre-Gelatinized Wheat Starch Produced by A Twin Drum Drier.” Journal of Agricultural Science & Technology 13 (2):193–202.
   Web of Science ®Google Scholar
• Mei, J., G. Liu, X. Huang, and W. Ding. 2016. “Effects of Ozone Treatment on Medium Hard Wheat (Triticumaestivum L.) Flour Quality and Performance in Steamed Bread Making.” CyTA - Journal of Food 14 (3):449–56. doi:10.1080/19476337.2015.1133714.
   Web of Science ®Google Scholar
• Miao, M., B. Jiang, and T. Zhang. 2009. “Effect of Pullulanase Debranching and Recrystallization on Structure and Digestibility of Waxy Maize Starch.” Carbohydrate Polymers 76 (2):214–21. doi:10.1016/j.carbpol.2008.10.007
   Web of Science ®Google Scholar
• Migut, D., J. Gorzelany, P. Antos, and M. Balawejder. 2018. “Postharvest Ozone Treatment of Cucumber as a Method for Prolonging the Suitability of the Fruit for Processing.” Ozone: Science & Engineering (Just Accepted) doi: 10.1080/01919512.2018.1525277.
   Google Scholar
• Miller, F.A., J.F. Fundo, C.L. Silva, and T.R. Brandão. 2018. “Physicochemical and Bioactive Compounds of ‘Cantaloupe’melon: Effect of Ozone Processing on Pulp and Seeds.” Ozone: Science & Engineering 40 (3):209–15. doi:10.1080/01919512.2017.1414582
   Web of Science ®Google Scholar
• Mohammadi, H., S.M. Mazloomi, M.H. Eskandari, M. Aminlari, and M. Niakousari. 2017. “The Effect of Ozone on Aflatoxin M1, Oxidative Stability, Carotenoid Content and the Microbial Count of Milk.” Ozone: Science & Engineering 39 (6):447–53. doi:10.1080/01919512.2017.1329647
   Web of Science ®Google Scholar
• Monroy Vázquez, M.E., C.B. Peña-Valdivia, J.R. García, E. Solano, H. Campos, and E. García. 2017. “Chemical Scarification and Ozone in Seed Dormancy Alleviation of Wild and Domesticated Opuntia, Cactaceae.” Ozone: Science & Engineering 39 (2):104–14. doi:10.1080/01919512.2016.1261010
   Web of Science ®Google Scholar
• Morent, R., N. De Geyter, T. Desmet, P. Dubruel, and C. Leys. 2011. “Plasma Surface Modification of Biodegradable Polymers.” Plasma Process Polymers 8: 171–90. doi: 10.1002/ppap.201000153.
   Web of Science ®Google Scholar
• Morikawa, K., and K. Nishinari. 2000. “Rheological and DSC Studies of Gelatinization of Chemically Modified Starch Heated at Various Temperatures.” Carbohydrate Polymers 43 (3):241–47. doi:10.1016/S0144-8617(00)00148-X
   Web of Science ®Google Scholar
• Nabeshima, E.H., and M.V.E. Grossmann. 2001. “Functional Properties of Pregelatinized and Cross Linked Cassava Starch Obtained by Extrusion with Trimetaphosphate.” Carbohydrate Polymers 45: 347–53. doi: 10.1016/S0144-8617(00)00273-3.
   Web of Science ®Google Scholar
• Neelam., K., S. Vijay, and S. Lalit. 2012. “Various Techniques for the Modification of Starch and the Applications of Its Derivatives.” International Research Journal of Pharmacy 3 (5):25–31.
   Google Scholar
• Oates, C.G. 1997. “Towards an Understanding of Starch Granule Structure and Hydrolysis.” Trends in Food Science & Technology 8 (11):375–82. doi:10.1016/S0924-2244(97)01090-X
   Web of Science ®Google Scholar
• Obadi, M., K.X. Zhu, W. Peng, A. A. Sulieman, K. Mohammed, and H. Zhou. 2018. “Effects of Ozone Treatment on the Physicochemical and Functional Properties of Whole Grain Flour.” Journal of Cereal Science 81: 127–32. doi: 10.1016/j.jcs.2018.04.008.
   Web of Science ®Google Scholar
• Obadi, M., K.X. Zhu, W. Peng, A.F. Ammar, and H.M. Zhou. 2016. “Effect of Ozone Gas Processing on Physical and Chemical Properties of Wheat Proteins.” Tropical Journal of Pharmaceutical Research 15 (10):2147–54. doi:10.4314/tjpr.v15i10.13
   Web of Science ®Google Scholar
• Okechukwu, P. E., and M.A. Rao. 1995. “Influence of Granule Size on Viscosity of Corn Starch Suspension.” Journal of Texture Studies 26: 501–16. doi: 10.1111/jts.1995.26.issue-5.
   Web of Science ®Google Scholar
• Oladebeye, A.O., A.A. Oshodi, I.A. Amoo, and A.A. Karim. 2013. “Functional, Thermal and Molecular Behaviors of Ozone-Oxidised Cocoyam and Yam Starches.” Food Chemistry 141 (2):1416–23. doi:10.1016/j.foodchem.2013.04.080
   PubMed Web of Science ®Google Scholar
• Ozkan, R., J.L. Smilanick, and O.A. Karabulut. 2011. “Toxicity Of Ozone Gas to Conidia Of Penicillium Digitatum, Penicillium Italicum, and Botrytis Cinerea and Control Of Gray Mold on Table Grapes.” Postharvest Biology and Technology 60 (1):47-51. doi:10.1016/j.postharvbio.2010.12.004.
   Web of Science ®Google Scholar
• Paes, J.L., L.R.D. Faroni, J.E. Santos, and W.I. Urruchi. 2010. “Technological Quality of Wheat Flour Obtained from Ozonized Grain.” Rev. CENIC 41:1–11.
   Google Scholar
• Pandiselvam, R., A. Kothakota, V. Thirupathi, S. Anandakumar, and P. Krishnakumar. 2017a. “Numerical Simulation and Validation of Ozone Concentration Profile in Green Gram (Vigna Radiate) Bulks.” Ozone: Science & Engineering 39 (1):54–60. doi:10.1080/01919512.2016.1244641
   Web of Science ®Google Scholar
• Pandiselvam, R., S. Subhashini, E.P. Banuu Priya, A. Kothakota, S.V. Ramesh, and S. Shahir. 2018a. “Ozone Based Food Preservation: A Promising Green Technology for Enhanced Food Safety.” Ozone: Science & Engineering 1–18. doi: 10.1080/01919512.2018.1490636.
   Web of Science ®Google Scholar
• Pandiselvam, R., S. Sunoj, M.R. Manikantan, A. Kothakota, and K.B. Hebbar. 2017b. “Application and Kinetics of Ozone in Food Preservation.” Ozone: Science & Engineering 39 (2):115–26. doi:10.1080/01919512.2016.1268947
   Web of Science ®Google Scholar
• Pandiselvam, R., V. Thirupathi, V. Chandrasekar, A. Kothakota, and S. Anandakumar. 2018b. “Numerical Simulation and Validation of Mass Transfer Process of Ozone Gas in Rice Grain Bulks.” Ozone: Science & Engineering 40 (3):191–97. doi:10.1080/01919512.2017.1404902
   Web of Science ®Google Scholar
• Park, I-M, A.M. Ibáñez, F. Zhong, and C.F. Shoemaker. 2007. “Gelatinization and Pasting Properties Of Waxy and Non-waxy Rice Starches.” Starch - Stärke 59: 388–396. doi:10.1002/(ISSN)1521-379X
   Web of Science ®Google Scholar
• Park, S.H., Y. Na, J. Kim, S. Dal Kang, and K.H. Park. 2018. “Properties and Applications of Starch Modifying Enzymes for Use in the Baking Industry.” Food Science & Biotechnology 27 (2):299–312.
   PubMed Web of Science ®Google Scholar
• Pérez, S., P.M. Baldwin, and D.J. Gallant. 2009. Structural features of starch granules I. In J. BeMiller, & R. Whistler (Eds.), Starch: Chemistry and Technology (3rd ed., pp. 149–192). Burlington: Academic Press.
   Google Scholar
• Perry, P. A., and A.M. Donald. 2001. “The Effect of Low Temperatures on Starch Granule Structure.” Polymer 41: 6361–73. doi: 10.1016/S0032-3861(99)00813-7.
   Web of Science ®Google Scholar
• Piechowiak, T., P. Antos, R. Józefczyk, P. Kosowski, K. Skrobacz, and M. Balawejder. 2018. “Impact of Ozonation Process on the Microbiological Contamination and Antioxidant Capacity of Highbush Blueberry (Vaccinum Corymbosum L.) Fruit during Cold Storage.” Ozone: Science & Engineering 1–10. doi: 10.1080/01919512.2018.1540922.
   Web of Science ®Google Scholar
• Pietrzyk, S., L. Juszczak, T. Fortun, M. Labanowska, E. Bidzin, and K. Bloniarczyk. 2012. “The Influence of Cu (II) Ions on Physicochemical Properties of Potato Starch Oxidized by Hydrogen Peroxide.” Starch-Stärke 64: 272–80. doi: 10.1002/star.201100090.
   Web of Science ®Google Scholar
• Polnaya, F.J., D.W. Marseno, and M. N. Cahyanto. 2013. “Effects of Phosphorylation and Cross-Linking on the Pasting Properties and Molecular Structure of Sago Starch.” International Food Research Journal 20 (4):1609–15.
   Google Scholar
• Pudjihastuti, I., N. Handayani, and S. Sumardiono. 2018. “Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone.” MATEC Web of Conferences, EDP Sciences 156: 01027.
   Google Scholar
• Pukkahuta, C., S. Shobsngob, and S. Varavinit. 2007. “Effect of Osmotic Pressure on Starch: New Method of Physical Modification of Starch.” Starch‐Stärke 58: 78–90. doi: 10.1002/star.200600509.
   Web of Science ®Google Scholar
• Qi, L., Y. Li, X. Luo, R. Wang, R. Zheng, L. Wang, Y. Li, D. Yang, W. Fang, and Z. Chen. 2016. “Detoxification of Zearalenone and Ochratoxin A by Ozone and Quality Evaluation of Ozonised Corn.” Food Additives & Contaminants: Part A 33 (11):1700–10. doi:10.1080/19440049.2016.1232863.
   PubMed Web of Science ®Google Scholar
• Ravi, P., T. Venkatachalam, and M. Rajamani. 2015. “Decay Rate Kinetics of Ozone Gas in Rice Grains.” Ozone: Science & Engineering 37 (5):450–55. doi:10.1080/01919512.2015.1040912
   Web of Science ®Google Scholar
• Reddy, I., and P. A. Seib. 2000. “Modified Waxy Wheat Starch Compared to Modified Waxy Corn Starch.” Journal of Cereal Science 31 (1):25–39. doi:10.1006/jcrs.1999.0277
   Web of Science ®Google Scholar
• Rohit, T., K. Deepak, and U. S. Annapure. 2017. “Cold Plasma: An Alternative Technology for the Starch Modification.” Food Biophysics 12 (1):129–39. doi:10.1007/s11483-017-9468-5.
   Web of Science ®Google Scholar
• Sandhu, H.P., F.A. Manthey, and S. Simsek. 2012. “Ozone Gas Affects Physical and Chemical Properties of Wheat (Triticum Aestivum L.) Starch.” Carbohydrate Polymers 87 (2):1261–68. doi:10.1016/j.carbpol.2011.09.003
   Web of Science ®Google Scholar
• Sandhu, H.P., F.A. Manthey, S. Simsek, and J.B. Ohm. 2011. “Comparison between Potassium Bromate and Ozone as Flour Oxidants in Bread Making.” Cereal Chemistry 88 (1):103–08. doi:10.1094/CCHEM-06-10-0085
   Web of Science ®Google Scholar
• Sanguanpong, V., S. Chotineeranat, K. Piyachomkwan, C.G. Oates, P. Chinachoti, and K. Sriroth. 2003. “Preparation and Structural Properties of Small-Particle Cassava Starch.” Journal of Science of Food & Agriculture 83: 760–68. doi: 10.1002/jsfa.1374.
   Web of Science ®Google Scholar
• Sengun, I.Y., and P. Kendirci. 2018. “Potential of Ozonated Water at Different Temperatures to Improve Safety and Shelf-Life of Fresh Cut Lettuce.” Ozone: Science & Engineering 40 (3):216–27. doi:10.1080/01919512.2017.1416284
   Web of Science ®Google Scholar
• Serio, F., G. Pizzolante, G. Cozzolino, M. D’Alba, F. Bagordo, M. De Giorgi, T. Grassi, A. Idolo, M. Guido, and A. De Donno. 2017. “A New Formulation Based on Ozonated Sunflower Seed Oil: In Vitro Antibacterial and Safety Evaluation.” Ozone: Science & Engineering 39 (3):139–47. doi:10.1080/01919512.2016.1272405
   Web of Science ®Google Scholar
• Silva, J., M.N. Pereira, and V.M. Scussel. 2018. “Ozone Gas Antifungal Effect on Extruded Dog Food Contaminated with Aspergillus Flavus.” Ozone: Science & Engineering 40 doi:10.1080/01919512.2018.1481361 (6):487–493. 40 10.1080/01919512.2018.1481361.
   Web of Science ®Google Scholar
• Singh, J., L. Kaur, and O. J. McCarthy. 2007. “Factors Influencing the Physico-Chemical, Morphological, Thermal and Rheological Properties of Some Chemically Modified Starches for Food Applications – A Review.” Food Hydrocolloids 21 (1):1–22. foodhyd.2006.02.006. doi:10.1016/j.
   Web of Science ®Google Scholar
• Singh, N., J. Singh, L. Kaur, N.S. Sodhi, and B.S. Gill. 2003. “Morphological, Thermal and Rheological Properties of Starches from Different Botanical Sources.” Food Chemistry 81 (2):219–31. doi:10.1016/S0308-8146(02)00416-8
   Web of Science ®Google Scholar
• Singh, N., and L. Kaur. 2004. “Morphological, Thermal and Rheological Properties of Potato Starch Fractions Varying in Granule Size.” Journal of the Science of Food and Agriculture 84: 1241–52. doi: 10.1002/jsfa.1746.
   Web of Science ®Google Scholar
• Sintuya, P., K. Narkprasom, S. Jaturonglumlert, and N. Whangchai, D. Peng-Ont,. and J. Varith. 2018. "Effect of Gaseous Ozone Fumigation on Organophosphate Pesticide Degradation of Dried Chilies". Ozone: Science & Engineering 40 (6):473-481.
   Google Scholar
• Sitohy, M.Z., S.M. Labib, S.S. El-Saadany, and M.F. Ramadan. 2000. “Optimizing the Conditions for Starch Dry Phosphorylation with Sodium Mono-And Dihydrogen Orthophosphate under Heat and Vacuum.” Starch‐Stärke 52: 95–100. doi: 10.1002/1521-379X(200006)52:4<095::AID-STAR95>3.0.CO;2-X.
   Web of Science ®Google Scholar
• Subaric, D., D. Ackar, J. Babic, N. Sakac, and A. Jozinovic. 2014. “Modification of Wheat Starch with Succinic Acid/Acetanhydride and Azelaic Acid/Acetanhydride Mixtures I. Thermophysical and Pasting Properties.” Journal of Food Science & Technology 51: 2616–23. doi: 10.1007/s13197-012-0790-0.
   PubMed Web of Science ®Google Scholar
• Sweedman, M.C., M.J. Tizzotti, C. Schaefer, and R.G. Gilbert. 2013. “Structure and Physicochemical Properties of Octenyl Succinic Anhydride Modified Starches: A Review.” Carbohydrate Polymers 92: 905–20. doi: 10.1016/j.carbpol.2012.09.040.
   PubMed Web of Science ®Google Scholar
• Swinkels, J.J.M. 1985. “Composition and Properties of Commercial Native Starches.” Starch-Stärke 37 (1):1–5. doi:10.1002/(ISSN)1521-379X
   Web of Science ®Google Scholar
• Sylvia, C. A, and A. A. Meireles. 2015. “Physicochemical Properties, Modifications and Applications of Starches from Different Botanical Sources.” Food Science & Technology 35 (2):215–36. doi:10.1590/1678-457X.6749
   Web of Science ®Google Scholar
• Takii, H, K. Ishihara, T. Kometani, S. Okada, and T. Fushiki. 1999. “Enhancement of Swimming Endurance in Mice by Highly Branched Cyclic Dextrin.” Bioscience, Biotechnology & Biochemistry 63: 2045–52. doi: 10.1271/bbb.63.2045.
   PubMed Web of Science ®Google Scholar
• Tester, R.F., and J.O.H.N. Karkalas. 1996. “Swelling and Gelatinization of Oat Starches.” Cereal Chemistry 73 (2):271–77.
   Web of Science ®Google Scholar
• Tester, R.F., and W.R. Morrison. 1990. “Swelling and Gelatinization of Cereal Starches. I. Effects of Amylopectin, Amylose, and Lipids.” Cereal Chemistry 67 (6):551–57.
   Web of Science ®Google Scholar
• Tomasik, P., and M.F. Zaranyika. 1995. “Nonconventional Methods of Modification of Starch.” In Advances in Carbohydrate Chemistry and Biochemistry, edited by D. Horton, vol. 51, 296–98. New York: Academic Press.
   Google Scholar
• Tomasik, P., and C. H. Schilling. 2004. “Chemical Modification of Starch.” Advances in Carbohydrate Chemistry & Biochemistry 59:175–403.
   PubMed Web of Science ®Google Scholar
• US-FDA. 2001. “Secondary Direct Food Additives Permitted in Food for Human Consumption”. Federal Register 66(123):33829-33830.
   Google Scholar
• Vanier, N.L., S.L.M. El Halal, A.R.G. Dias, and E. Da Rosa Zavareze. 2017. “Molecular Structure, Functionality and Applications of Oxidized Starches: A Review.” Food Chemistry 221: 1546–59. doi: 10.1016/j.foodchem.2016.10.138.
   PubMed Web of Science ®Google Scholar
• Varol, K., A.N. Koc, M.A. Atalay, and I. Keles. 2017. “Antifungal Activity of Olive Oil and Ozonated Olive Oil against Candida Spp. And Saprochaete Spp.” Ozone: Science & Engineering 39 (6):462–70. doi:10.1080/01919512.2017.1322490
   Web of Science ®Google Scholar
• Walapatit, S., K.P. Niti, T.S. Chotineeranat, B. Laoka, and K. Sriroth. 2005. “Modification of Cassava Starch by Ozonation.” The 3rd Conference on Starch Technology, Starch Update 27:343–47.
   Google Scholar
• Wang, L., Y. Luo, X. Luo, R. Wang, Y. Li, Y. Li, H. Shao, and Z. Chen. 2016. “Effect of Deoxynivalenol Detoxification by Ozone Treatment in Wheat Grains.” Food Control 66: 137–44. doi: 10.1016/j.foodcont.2016.01.038.
   Web of Science ®Google Scholar
• Wurzburg, O. B. 1986. Modified Starches-Properties and Uses. Boca Raton: CRC Press.
   Google Scholar
• Xie, S. X., Q. Liu, and S.W. Cui. 2005. “Starch Modification and Applications.” In Food Carbohydrates: Chemistry, Physical Properties, and Applications, edited by S. W. Cui, 1st ed., 357–406. Boca Raton, FL: CRC Press.
   Google Scholar
• Yan, S.P., X.R. Wu, J. Faubion, S R. Bean, L. Cai, Y-C. Shi, X S. Sun, and D. Wang. 2012. “Ethanol-Production Performance of Ozone-Treated Tannin Grain Sorghum Flour.” Cereal Chemistry 89: 30–37. doi: 10.1094/CCHEM-06-11-0075.
   Web of Science ®Google Scholar
• Zhang, L. M. 2001. “A Review of Starches and Their Derivatives for Oil Field Applications in China.” Starch Stärke 53 (9):401–07. doi:10.1002/1521-379X(200109)53:9.
   Web of Science ®Google Scholar
• Zhu, F. 2016. “Impact of Gamma Radiation on Structure, Physicochemical Properties and Application of Starch.” Food Hydrocolloids 52: 201–12. doi: 10.1016/j.foodhyd.2015.05.035.
   Web of Science ®Google Scholar
• Zia-ud-Din, H. Xiong, and P. Fei. 2017. “Physical and Chemical Modification of Starches – A Review.” Critical Reviews on Food Science & Nutrition 57 (12):2691–705. doi:10.1080/10408398.2015.1087379.
   PubMed Web of Science ®Google Scholar
• Zieba, T., A. Szumny, and M. Kapelko. 2011. “Properties of Retrograded and Acetylated Starch Preparations: Part 1. Structure, Susceptibility to Amylase, and Pasting Characteristics.” LWT - Food Science & Technology 44 (5):1314–20. doi:10.1016/j.lwt.2010.12.018
   Web of Science ®Google Scholar
• Zimeri, J.E., and J.L. Kokini. 2003. “Rheological Properties of Inulin–Waxy Maize Starch Systems.” Carbohydrate Polymers 52 (1):67–85. doi:10.1016/S0144-8617(02)00268-0
   Web of Science ®Google Scholar