With the growing demand for safe and nutritious foods, some novel food nonthermal
sterilization technologies were developed in recent years. Electrolyzed oxidizing water …

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the
food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is …

Background Appropriate food packaging maintains food safety and quality. The
development of active packaging is a novel approach for food preservation, in which the …

Enhanced albumen quality is reflected in increased thick albumen height, albumen weight,
and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and …

This study aimed to investigate the inactivation effect and mechanism of combined treatment
with slightly acidic electrolyzed water (SAEW) and ultraviolet light (UV, 253.7 nm, 10 …

Microbiological contamination of vegetables leading to foodborne disease is a serious
public health problem. Slightly acidic electrolyzed water (SAEW) and ultraviolet-light emitting …

This study aimed to investigate the antibacterial effect and mechanism of Staphylococcus
aureus (S. aureus) by combined treatment with slightly acidic electrolyzed water (SAEW) …

Slightly acidic electrolyzed water (SAEW) is often used as a disinfectant in beef preservation
to ensure microbiological safety. However, it ineffectively inhibit lipid oxidation. Therefore …

Food demand is increasing every year and, usually animal-derived products are generated
far from consumer-places. New technologies are being developed to preserve quality …

Slightly acidic electrolyzed (SAEW) is a new electrochemical fungicide containing a certain
amount of active chlorine and active oxygen. SAEW has the characteristics of broad …