electrolyzed water in food industries

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Guentzel, J.L., Lam, K.L., Callan, M.A., Emmons, S.A. and Dunham, V.L. 2008. Reduction of bacteria on spinach, lettuce and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiology 25: 36-41 Guentzel, J.L., Lam, K.L., Callan, M.A., Emmons, S.A. and Dunham, V.L. 2010. Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water. International Journal of Food Microbiology 143: 54- 60. Hao, J., Li, H., Wan, Y. and Liu, H. 2015. Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro. Food Control 50: 699-704. Hao, J., Qiu, S., Li, H., Chen, T. Liu, H. and Li, L. 2012. Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli. International Journal of Food Microbiology 155: 99- 104. Hao, J., Wuyundalai., Liu, H., Chen, T., Zhou, Y., Su, Y.C. and Li, L. 2011. Reduction of pesticide residues on fresh vegetables with electrolyzed water treatment. Journal of Food Science 76(4): C520-C524 Huang, Y.-R., Hung, Y.-C.,Hsu, S.-Y., Huang, Y.-W. and Hwang, D.-F. 2008. Application of electrolyzed water in the food industry. Food Control 19: 329-345. Hsu, S.-Y. 2005. Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water. Journal of Food Engineering 66: 171-176. Issa-Zacharia, A., Kamitami, Y., Miwa, N., Muhimbula, H. andIwasaki, K. 2011. Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food Control 22: 601-607. Jiménez-Pichardo, R., Regalado, C., Castaño-Tostado, E., Meas-Vong, Y., Santos-Cruz, J. and García- Almendárez, B.E. 2016.Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy products. Food Control 60: 320-328. Len, S.-V., Hung, Y.-C., Chung, D., Anderson, J.L., Erickson, M.C. and Morita, K. 2002. Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) water. Journal of Agricultural and Food Chemistry 50: 209-212. Liao, L.B., Chen, W.M. and Xiao, X.M. 2007. The generation and inactivation mechanism of oxidation- reduction potential of electrolyzed oxidizing water. Journal of Food Engineering 78: 1326-1332. Lin, T., Wang, J.J., Li, J.B., Liao, C., Pan, Y.J. and Zhao, Y. 2013. Use of Acidic electrolyzed water ice for preserving the quality of shrimp. Journal of Agriculture and Food Chemistry 61: 8695-8702. Loi-Braden, M.H., Huang, T.-S., Kim, J.-H., Wei, C. and Weese, J. 2005. Use of electrolyzed oxidizing water for quality improvement of frozen shrimp. Journal of Food Science 70(6): M310-M315. Mansur, A.R., Tango, C.N., Kim, G.-H. and Oh, D.-H. 2015. Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork. Food Control 47: 277-284. Martínez-Hernández, G.B., Navarro-Rico, J., Gómez, P.A., Otón, M., Artés, F. and Artés-Hernández, F. 2015. Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kalian-hybrid broccoli. Food Control 47: 312-317. McCarthy, S. and Burkhardt III, W. 2012. Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganellamorganii on conveyor belt and raw fish surfaces. Food Control 24: 214-219. Mokudai, T., Kanno, T. and Niwano, Y. 2015. Involvement of reactive oxygen species in the cytotoxic effect of acid-electrolyzed water. Journal of Toxicological Sciences 40(1): 13-19. Mokudai, T., Nakamura, K., Kanno, T. and Niwano, Y. 2012.Presence of hydrogen peroxide, a source of hydroxyl radicals, in acid electrolyzed water. Plos One 7(7): 1-8. Northcutt, J., Smith, D., Ingram, K.D., Hinton Jr. A. and Musgrove, M.2007. Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions. Poultry Science 86: 2239-2244. Park, H., Hung, Y.-C. and Chung, D. 2004. Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes. International Journal of Food Microbiology 91: 13-18. Phuvasate, S. and Su, Y.-C. 2010. Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface. Food Control 21: 286-291. Pinto, L., Ippolito, A. and Baruzzi, F. 2015. Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water. Food Microbiology 50:102-108. Proctor, A. 2011. Alternatives to conventional food processing. 2nd ed. Cambridge-UK: Royal Society. Quan, Y., Choi, K.D., Chung, D. And Shin, I.S. 2010.. Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificusand Vibrio parahaemolyticus. International Journal of Food Microbiology 136: 255-260. Rahman, S.M.E., Ding, T. and Oh, D.-H. 2010. Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions. International Journal of Food Microbiology 139: 147-153. Rahman, S.M.E., Jin, Y.-G. and Oh, D.-H. 2011. Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots. Food Microbiology 28: 484-491. Athayde, D.R. et al./IFRJ 25(1) : 11 - 16 15

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