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
Development of high concentrated slightly acidic hypochlorous acid generator for food safety
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Mechanical Science and Technology"
DOI: 10.1007/s12206-017-0854-1
Abstract: Having a mild acidic pH of 5-6.5, Hypochlorous acid (HOCl) is a harmless disinfectant having excellent sterilizing capability for use in agriculture, medicine and food industry. Recently, the use of non-diaphragm electrolytic cell has shown… read more here.
Keywords: slightly acidic; high concentrated; acidic hypochlorous; acid ... See more keywords
Can liming reduce cadmium (Cd) accumulation in rice (Oryza sativa) in slightly acidic soils? A contradictory dynamic equilibrium between Cd uptake capacity of roots and Cd immobilisation in soils.
Sign Up to like & getrecommendations! Published in 2018 at "Chemosphere"
DOI: 10.1016/j.chemosphere.2017.11.061
Abstract: Cadmium (Cd) accumulation in rice is strongly controlled by liming, but information on the use of liming to control Cd accumulation in rice grown in slightly acidic soils is inconsistent. Here, pot experiments were carried… read more here.
Keywords: slightly acidic; accumulation; capacity; rice ... See more keywords
Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores.
Sign Up to like & getrecommendations! Published in 2022 at "Food microbiology"
DOI: 10.1016/j.fm.2021.103951
Abstract: This study aimed to investigate the inactivation mechanism of Bacillus cereus spores by slightly acidic electrolyzed water (SAEW). Spore inactivation efficacy of SAEW at different available chlorine concentrations (ACC, 20, 60 and 100 mg/L), as well… read more here.
Keywords: cereus spores; inactivation; slightly acidic; bacillus cereus ... 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
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
Disinfection of Bacillus cereus biofilms on leafy green vegetables with slightly acidic electrolyzed water, ultrasound and mild heat
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108582
Abstract: Abstract This study aims to examine the disinfection kinetics of slightly acidic electrolyzed water (SAEW) with mild heat and ultrasound on Bacillus cereus biofilms on green leaf surfaces. Biofilms of two B. cereus reference strains… read more here.
Keywords: slightly acidic; cereus biofilms; disinfection; mild heat ... See more keywords
Kinetics and Mechanism of the Oxidation of Thiourea Dioxide by Iodine in a Slightly Acidic Medium.
Sign Up to like & getrecommendations! Published in 2017 at "Inorganic chemistry"
DOI: 10.1021/acs.inorgchem.7b00326
Abstract: The thiourea dioxide (TDO)-iodine reaction was investigated spectrophotometrically monitoring the consumption of total amount of iodine at 468 nm, at T = 25.0 ± 0.1 °C, and at 0.5 M ionic strength in buffered slightly… read more here.
Keywords: slightly acidic; acidic medium; tdo; thiourea dioxide ... See more keywords
Effect of pH and chlorine concentration of slightly acidic electrolyzed water on the buckwheat sprouts during germination
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14175
Abstract: Previous research found that slightly acidic electrolyzed water (SAEW) promoted the growth of buckwheat sprouts and the accumulation of bioactive γ‐aminobutyric acid (GABA), but mechanisms had not been reported. At present study, the effects of… read more here.
Keywords: slightly acidic; acc; germination; buckwheat sprouts ... See more keywords