Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

Food Science and Biotechnology

Volumn 22, Issue 1, 2013, Pages 131-136

  Forghani, Fereidoun ^a   Rahman, S M E ^a   Park, Myoung Su ^a   Park, Joong Hyun ^a   Park, Jiyong ^b   Song, Kyung Bin ^c   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

^b Yonsei University   (South Korea)

^c Chungnam National University   (South Korea)

Author keywords

bacterial population; lettuce; low concentration electrolyzed water; shelf life; ultrasonication

Indexed keywords

BIOTECHNOLOGY; GENETIC ENGINEERING;

BACTERIAL POPULATION; ELECTROLYZED WATER; LETTUCE; SHELF LIFE; ULTRA-SONICATION;

ESCHERICHIA COLI;

EID: 84874333335     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0018-8     Document Type: Article

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