**Author details**

Carlos Martín Enríquez-Castro1 \*, Manuel Pérez-Nafarrate2 and Jesús Enrique Gerardo Rodríguez3

1 Superior Tecnological Institute Zacatecas Norte, Río Grande, Zacatecas, México

2 TRIO3 Food Technologies, Guadalajara, Jalisco, México

3 Department of Biochemistry and Molecular Biology and Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK, United States

\*Address all correspondence to: carlos\_enriquez\_castro@hotmail.com

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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*Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance DOI: http://dx.doi.org/10.5772/intechopen.96681*
