Electrolyzed water as a novel sanitizer in the food industry: current trends and future perspectives
Electrolyzed water (EW) has gained immense popularity over the last few decades as a
novel broad‐spectrum sanitizer. EW can be produced using tap water with table salt as the …
novel broad‐spectrum sanitizer. EW can be produced using tap water with table salt as the …
Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations
JH Yoon, SY Lee - Critical Reviews in Food Science and Nutrition, 2018 - Taylor & Francis
Given that it should be aware of the nutritional benefits, resulting from the consumption of
fresh fruits and vegetables consumed raw and/or minimally processed, comparing the …
fresh fruits and vegetables consumed raw and/or minimally processed, comparing the …
[HTML][HTML] Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage
W Lan, A Lang, D Zhou, J Xie - Ultrasonics Sonochemistry, 2021 - Elsevier
A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US)
and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was …
and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was …
Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy
Electrolysed water (EW) is an activated liquid with a high oxidation-reduction potential. EW
causes oxidative damage to pathogenic microorganisms and as a result, may have utility in …
causes oxidative damage to pathogenic microorganisms and as a result, may have utility in …
Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water …
F Forghani, DH Oh - Food Microbiology, 2013 - Elsevier
Slightly acidic electrolyzed water (SAEW) is well known as a good sanitizer against
foodborne pathogens on fresh vegetables. However, microbial reductions from SAEW …
foodborne pathogens on fresh vegetables. However, microbial reductions from SAEW …
Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and …
L Zhao, Y Zhang, H Yang - Food Control, 2017 - Elsevier
The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0,
free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food …
free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food …
The synergistic effects of low-concentration acidic electrolyzed water and ultrasound on the storage quality of fresh-sliced button mushrooms
S Wu, Y Nie, J Zhao, B Fan, X Huang, X Li… - Food and Bioprocess …, 2018 - Springer
The objective of this study was to determine the effects of low-concentration acidic
electrolyzed water (LcEW) combined with ultrasound (US) on fresh-sliced button mushrooms …
electrolyzed water (LcEW) combined with ultrasound (US) on fresh-sliced button mushrooms …
Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water …
K Luo, DH Oh - Food microbiology, 2016 - Elsevier
The goal of this study was to enhance the antimicrobial effect of slightly acidic electrolyzed
water (SAEW) through addition of synergistic treatment with ultrasound (US) and mild heat …
water (SAEW) through addition of synergistic treatment with ultrasound (US) and mild heat …
Inactivation kinetics of Escherichia coli O157: H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water …
Q Liu, X Jin, X Feng, H Yang, C Fu - Food Control, 2019 - Elsevier
In the present study, the synergistic disinfection efficacy of low concentration electrolyzed
water (LcEW)(free available chlorine, 4 mg/L) combined with brief heat enhancement was …
water (LcEW)(free available chlorine, 4 mg/L) combined with brief heat enhancement was …
Effect of slightly acidic electrolyzed water (SAEW) combined with ultrasound sterilization on quality of Bigeye tuna (Thunnus obesus) during cryogenic storage
X Liu, X Sun, X Chen, K Zheng, J Li, X Li - Journal of Food Composition …, 2023 - Elsevier
The quality, protein degradation, microstructure and moisture content of tuna fish were
analyzed by using different concentrations of slightly acidic electrolyzed water (28, 55, 77 …
analyzed by using different concentrations of slightly acidic electrolyzed water (28, 55, 77 …