Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)

LWT

Volumn 79, Issue , 2017, Pages 594-600

  Liu, Qin ^a   Cedric Tan, Chih Shen ^b   Yang, Hongshun ^a   Wang, Shifei ^c  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Temasek Junior College   (Singapore)

^c Jiangsu Changhuan Environmental Technology Co   (China)

Author keywords

Antioxidant activity; Atomic force microscopy; Organic food; Pectin; Sanitisation

Indexed keywords

ANTIOXIDANTS; ATOMIC FORCE MICROSCOPY; ESCHERICHIA COLI; HEAT TREATMENT; QUALITY CONTROL;

ANTI-OXIDANT ACTIVITIES; ANTIPARALLEL ORIENTATIONS; ESCHERICHIA COLI O157:H7; FERRIC REDUCING ANTIOXIDANT POWER; ORGANIC FOODS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PECTIN; SANITISATION;

PLANTS (BOTANY);

EID: 85006736197     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.012     Document Type: Article

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