Microgreen nutrition, food safety, and shelf life: A review
ER Turner, Y Luo, RL Buchanan - Journal of food science, 2020 - Wiley Online Library
Microgreens have gained increasing popularity as food ingredients in recent years because
of their high nutritional value and diverse sensorial characteristics. Microgreens are edible …
of their high nutritional value and diverse sensorial characteristics. Microgreens are edible …
Antimicrobial blue light inactivation of pathogenic microbes: State of the art
Y Wang, Y Wang, Y Wang, CK Murray… - Drug Resistance …, 2017 - Elsevier
As an innovative non-antibiotic approach, antimicrobial blue light in the spectrum of 400–
470 nm has demonstrated its intrinsic antimicrobial properties resulting from the presence of …
470 nm has demonstrated its intrinsic antimicrobial properties resulting from the presence of …
An overview of LEDs' effects on the production of bioactive compounds and crop quality
Light-emitting diodes (LEDs) are characterized by their narrow-spectrum, non-thermal
photon emission, greater longevity, and energy-saving characteristics, which are better than …
photon emission, greater longevity, and energy-saving characteristics, which are better than …
Application of light‐emitting diodes in food production, postharvest preservation, and microbiological food safety
Light‐emitting diodes (LEDs) possess unique properties that are highly suitable for several
operations in the food industry. Such properties include low radiant heat emissions; high …
operations in the food industry. Such properties include low radiant heat emissions; high …
Inactivation of pathogens in anaerobic digestion systems for converting biowastes to bioenergy: a review
Biosafety of digestate remains one of the major concerns for anaerobic digestion, which
affects the downstream management and may determine the success of anaerobic …
affects the downstream management and may determine the success of anaerobic …
Perspectives and trends in the application of photodynamic inactivation for microbiological food safety
Photodynamic inactivation is a phenomenon that has the potential to cause microbial
inactivation using visible light. It works on the principle that photosensitizers within the …
inactivation using visible light. It works on the principle that photosensitizers within the …
Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated …
Antimicrobial photodynamic treatment (aPDT) is a light-based method developed for the
inactivation of microorganisms. With the emergence of antifungal-and antibiotic-resistant …
inactivation of microorganisms. With the emergence of antifungal-and antibiotic-resistant …
Applications of light-emitting diodes (LEDs) in food processing and water treatment
Light-emitting diode (LED) technology is an emerging nonthermal food processing
technique that utilizes light energy with wavelengths ranging from 200 to 780 nm …
technique that utilizes light energy with wavelengths ranging from 200 to 780 nm …
[HTML][HTML] The application of photodynamic inactivation to microorganisms in food
S Zhu, Y Song, J Pei, F Xue, X Cui, X Xiong, C Li - Food Chemistry: X, 2021 - Elsevier
Nowadays, food safety issues have drawn increased attention due to the continual
occurrence of infectious diseases caused by foodborne pathogens, which is an important …
occurrence of infectious diseases caused by foodborne pathogens, which is an important …
[HTML][HTML] Porphyrins and flavins as endogenous acceptors of optical radiation of blue spectral region determining photoinactivation of microbial cells
VY Plavskii, AV Mikulich, AI Tretyakova… - … of Photochemistry and …, 2018 - Elsevier
It is shown that exposure of suspensions of gram-positive Staphylococcus aureus, gram-
negative Escherichia coli and yeast-like fungi Candida albicans to laser radiation of blue …
negative Escherichia coli and yeast-like fungi Candida albicans to laser radiation of blue …