Development and evaluation of an ozonated water system for antimicrobial treatment of durum wheat

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Dhillon, B ^a   Wiesenborn, D ^a   Wolf Hall, C ^b   Manthey, F ^b  

^a North Dakota State University   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Acetic acid; Bacterial count; Ozonated water; PH; Wheat washing

Indexed keywords

ACETIC ACID; ANTIINFECTIVE AGENT; OZONE; WATER;

AEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; FUNGUS; HALF LIFE TIME; INSTRUMENTATION; METHODOLOGY; MICROBIOLOGY; PH; PLANT SEED; SOLUBILITY; TEMPERATURE; WHEAT;

ACETIC ACID; ANTI-INFECTIVE AGENTS; BACTERIA, AEROBIC; COLONY COUNT, MICROBIAL; FOOD TECHNOLOGY; FUNGI; HALF-LIFE; HYDROGEN-ION CONCENTRATION; OZONE; SEEDS; SOLUBILITY; TEMPERATURE; TRITICUM; WATER;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 69749125780     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01275.x     Document Type: Article

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