A comprehensive review of effects of electrolyzed water and plasma-activated water on growth, chemical compositions, microbiological safety and postharvest quality …
H Wang, Y Zhang, H Jiang, J Cao, W Jiang - Trends in Food Science & …, 2022 - Elsevier
Background As a star vegetable, sprouts have many advantages, such as high nutritional
value, crisp and juicy taste, short growth cycle and simple cultivation conditions, which have …
value, crisp and juicy taste, short growth cycle and simple cultivation conditions, which have …
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective
J Huang, M Zhang, AS Mujumdar… - Critical Reviews in Food …, 2023 - Taylor & Francis
Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store
without degradation of quality. The inherent limitations of various preservation technologies …
without degradation of quality. The inherent limitations of various preservation technologies …
Acidic electrolyzed water treatment suppresses Phomopsis longanae Chi-induced the decreased storability and quality properties of fresh longans through modulating …
M Li, Q Lin, Y Chen, Y Chen, M Lin, YC Hung, H Lin - Food Chemistry, 2023 - Elsevier
Longan fruit loses its market value rapidly due to postharvest pathogenic infestation and
quality deterioration. Here, we hypothesized that acidic electrolyzed water (AEW) could …
quality deterioration. Here, we hypothesized that acidic electrolyzed water (AEW) could …
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking
Emerging technologies were combined to ensure the safety for consumers of Asian green
mussel (AGM; Perna viridis). The combination of acidic electrolyzed water (AEW) depuration …
mussel (AGM; Perna viridis). The combination of acidic electrolyzed water (AEW) depuration …
[HTML][HTML] Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit
J Zhang, Q Liu, X Chen, M Li, M Lin, Y Chen, H Lin - Food Chemistry: X, 2023 - Elsevier
This study aimed to explore the impacts of slightly acidic electrolyzed water (SAEW)
treatment on the physiology, quality, and storage properties of postharvest carambola. The …
treatment on the physiology, quality, and storage properties of postharvest carambola. The …
Acidic electrolyzed oxidizing water delayed the breakdown occurrence in pulp of fresh longan by regulating the metabolisms of respiratory and energy
Q Liu, H Xie, Y Chen, M Lin, YC Hung, H Wang… - Postharvest Biology and …, 2023 - Elsevier
The efficacy of acidic electrolyzed oxidizing water (AEOW) treatment on the respiratory and
energy metabolism during storage of harvested longan and its relationship with pulp …
energy metabolism during storage of harvested longan and its relationship with pulp …
Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets
W Zhu, G Tan, M Han, Y Bu, X Li, J Li - Innovative Food Science & …, 2023 - Elsevier
In this study, an intervention non-thermal processing technology plasma-activated slightly
acidic electrolyzed water (PASW) was developed to better preserve salmon fillets …
acidic electrolyzed water (PASW) was developed to better preserve salmon fillets …
Impact of slightly acidic electrolyzed water in combination with ultrasound and mild heat on safety and quality of fresh cut cauliflower
Slightly acidic electrolyzed water (SAEW) has recently gained a lot of interest as a chlorine
sanitizer which provides higher decontamination effect with minimum available chlorine …
sanitizer which provides higher decontamination effect with minimum available chlorine …
Low voltage electrostatic field treatment of fresh-cut pineapples with slightly acidic electrolytic water: Influence on physicochemical changes and membrane stability
RY Cheng, W Li, Y Wang, F Cheng, H Wu, Y Sun - Scientia Horticulturae, 2023 - Elsevier
The synergistic impact of slightly acidic electrolyzed water (SAEW, pH 6.7; ACC 30 mg/L)
and low voltage electrostatic field (LVEF, 150 V 1000 Hz) on the membrane stability and …
and low voltage electrostatic field (LVEF, 150 V 1000 Hz) on the membrane stability and …
Phage biocontrol of zoonotic food-borne pathogen Vibrio parahaemolyticus for seafood safety
JH Lee, M Oh, BS Kim - Food Control, 2023 - Elsevier
Vibrio parahaemolyticus is a major seafood-borne zoonotic pathogen causing
gastroenteritis in humans. Although antibiotics are the most effective chemical agents for V …
gastroenteritis in humans. Although antibiotics are the most effective chemical agents for V …