Reduction of Pesticide Residues on Fresh Vegetables with Electrolyzed Water Treatment

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Hao, Jianxiong ^a,b   Wuyundalai, ^a   Liu, Haijie ^a   Chen, Tianpeng ^a   Zhou, Yanxin ^a   Su, Yi Cheng ^c   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Electrolyzed water; Food safety; Pesticide residues; Vegetables

Indexed keywords

ACEPHATE; ASCORBIC ACID; DICHLORVOS; DIMETHOATE; DRUG DERIVATIVE; OMETHOATE; PESTICIDE RESIDUE; PHOSPHOROTHIOIC ACID DERIVATIVE; WATER;

ARTICLE; ELECTROLYSIS; FOOD CONTAMINATION; FOOD HANDLING; GAS CHROMATOGRAPHY; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PH; VEGETABLE;

ASCORBIC ACID; CHROMATOGRAPHY, GAS; DICHLORVOS; DIMETHOATE; ELECTROLYSIS; FOOD CONTAMINATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; ORGANOTHIOPHOSPHORUS COMPOUNDS; PESTICIDE RESIDUES; VEGETABLES; WATER;

ALLIUM PORRUM; BRASSICA OLERACEA VAR. CAPITATA; SPINACIA OLERACEA;

EID: 79955603746     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02154.x     Document Type: Article

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