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Updated: Jun 13, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative

Paula Dominguez-Lacueva1, Paula Corella-Guillamón1, María J Cantalejo-Díez1

  • 1Institute for Sustainability & Food Chain Innovation (IS-FOOD), Jerónimo de Ayanz Building, Arrosadia Campus, Public University of Navarre (UPNA), E-31006 Pamplona, Spain.

Foods (Basel, Switzerland)
|June 12, 2026
PubMed

Keywords:
antimicrobial activityantioxidant activityfood preservationfunctionalityozonepackagingvegetable oils

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