Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot

Food Control

Volumn 22, Issue 3-4, 2011, Pages 452-456

  Koide, Shoji ^a   Shitanda, Douglas ^a,b   Note, Mizuho ^a   Cao, Wei ^c  

^a IWATE UNIVERSITY   (Japan)

^b JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Kenya)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carrot; Disinfection; Mildly heated SlAEW; Quality; Slightly acidic electrolyzed water

Indexed keywords

BACTERIA (MICROORGANISMS); DAUCUS CAROTA;

EID: 78649855326     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.09.025     Document Type: Article

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