Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits

LWT

Volumn 60, Issue 2, 2015, Pages 1195-1199

  Ding, Tian ^a,b   Ge, Zhi ^a   Shi, John ^c   Xu, Yu Ting ^a   Jones, Carol L ^d   Liu, Dong Hong ^a,b,e  

^a ZHEJIANG UNIVERSITY   (China)

^b Key Laboratory of Forest Food   (China)

^c GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^d OKLAHOMA STATE UNIVERSITY   (United States)

^e ZHEJIANG UNIVERSITY   (China)

Author keywords

Fresh produce; Microbial loads; Quality attributes; Slightly acidic electrolyzed water; Ultrasound

Indexed keywords

AEROBIC BACTERIA; FRUITS; PH EFFECTS; PHYSICOCHEMICAL PROPERTIES; REDOX REACTIONS; ULTRASONIC EQUIPMENT; ULTRASONICS;

AVAILABLE CHLORINE CONCENTRATIONS; FRESH PRODUCE; MICROBIAL INACTIVATION; MICROBIAL LOADS; OXIDATION REDUCTION POTENTIAL; QUALITY ATTRIBUTES; SLIGHTLY ACIDIC ELECTROLYZED WATERS; TOTAL AEROBIC BACTERIA;

CHEMICALS REMOVAL (WATER TREATMENT);

LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 84922309285     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.012     Document Type: Article

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