Combined approach consisting of slightly acidic electrolyzed water and chitosan coating to improve the internal quality of eggs during storage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10858
Abstract: BACKROUND Slightly acidic electrolyzed water (SAEW) has proven to offer a promising alternative for the inactivation of bacteria on egg surfaces, but the cuticle of the egg is damaged during this disinfection process. However, if… read more here.
Keywords: slightly acidic; storage; quality; chitosan coating ... See more keywords
Effect of electrolyzed water on enzyme activities of triticale malt during germination
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03637-5
Abstract: Triticale malt can be used as a source of enzymes or as a raw material for the production of functional foods. In this study, triticale malt was produced by soaking triticale seeds either in tap… read more here.
Keywords: germination; malt; electrolyzed water; triticale malt ... See more keywords
Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.03.050
Abstract: Abstract This study combined plate counting method and fluorescent techniques (membrane integrity and potential, intracellular enzyme activity, and intracellular ROS level) to investigate the lethal and sublethal effects of slightly acidic electrolyzed water (SAEW) on… read more here.
Keywords: slightly acidic; aureus; coli; acidic electrolyzed ... See more keywords
Label free-based proteomic analysis of proteins in Bacillus cereus spores regulated by high pressure processing and slightly acidic electrolyzed water treatment
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.03.015
Abstract: Abstract To investigate the mechanism of high pressure processing (HPP, 200 MPa/20 min + 500 MPa/20 min) and slightly acidic electrolyzed water (SAEW, 44 mg/L available chlorine concentration (ACC)) on B. cereus spore inactivation, a label-free quantitative proteomics approach based on… read more here.
Keywords: slightly acidic; pressure processing; acidic electrolyzed; electrolyzed water ... See more keywords
Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108179
Abstract: Abstract Vibrio parahaemolyticus is a biofilm-producing seafood-borne pathogen that causes gastrointestinal disease in humans. Therefore, our study aimed to assess the elimination effects (alone or in combination) of ultraviolet C (UV-C; 5 to 60 mW×s/cm2)… read more here.
Keywords: parahaemolyticus; vibrio parahaemolyticus; acidic electrolyzed; slightly acidic ... See more keywords
Application of electrolyzed water for improving pork meat quality.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.08.009
Abstract: The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18° and 30°C)… read more here.
Keywords: quality; pork meat; water; application ... See more keywords
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
Sign Up to like & getrecommendations! Published in 2018 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2018.03.017
Abstract: Abstract In this study, we investigated the possible effect of electrolyzed water (EW), aqueous ozone (WO) and gaseous ozone (GO) on Brettanomyces bruxellensis DSM 7001 strain artificially inoculated on the grape surface and on its… read more here.
Keywords: gaseous ozone; bruxellensis; water; brettanomyces bruxellensis ... See more keywords
Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2020.108538
Abstract: Neutral Electrolyzed Water (NEW) was tested in vitro and on artificially contaminated eggs against Salmonella enterica subsp. enterica or Escherichia coli. The antibacterial effect was measured 30 s after treatment. NEW microbicide activity results were compared… read more here.
Keywords: artificially contaminated; salmonella; neutral electrolyzed; log10 cfu ... See more keywords
Disinfection kinetics of slightly acidic electrolyzed water to freshwater under the condition of dynamic hybrid
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2017.11.033
Abstract: Abstract To ensure the safety of freshwater which is the priority concern of the general public, it is necessary to inactivate pathogens effectively using innovative methods to disinfect freshwater. A new perspective for disinfection application… read more here.
Keywords: slightly acidic; disinfection; effect; acidic electrolyzed ... See more keywords
Broccoli sprout washing with electrolyzed water: Effects on microbiological and physicochemical characteristics
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.09.044
Abstract: Abstract A two-factor, six-level factorial design was adopted for optimizing the flow rates of brine and catholyte in electrolyzed water generator in order to produce electrolyzed water (EW) having best decontamination performance for broccoli sprout… read more here.
Keywords: electrolyzed water; broccoli sprout; sprout washing;
The effect of electrolyzed water on fresh-cut eggplant in storage period
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109080
Abstract: Abstract In this study, changes in the number and species of microorganisms and levels of anthocyanins, total phenolics, and antioxidants in eggplants treated with acid electrolyzed water (AEW), slightly acid electrolyzed water (SAEW), and sterile… read more here.
Keywords: cut eggplant; storage; water; fresh cut ... See more keywords