With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection
technologies have been developed. This review comprehensively examines the working …

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 …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

Minimally processed fresh produce is one of the fastest growing segments of the food
industry due to consumer demand for fresh, healthy, and convenient foods. However …

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

The aim of this study was to use acidic electrolyzed water (AEW) to treat longan fruit and
evaluate the effects of AEW treatment on storability, quality attributes and nutritive properties …

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 …

The effect of four salt solutions; sodium metabisulfite (SM), potassium sorbate (PS),
potassium carbonate (PC) and sodium chloride (SC) as electrolyte to generate alkaline …

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 …

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 …