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Removal of Foodborne Pathogen Biofilms by Acidic Electrolyzed Water.Microbial reduction efficacy of various disinfection treatments on fresh-cut cabbage.Virucidal effect of acidic electrolyzed water and neutral electrolyzed water on avian influenza viruses.Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh ShrimpCytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current.Electrochemically activated solutions: evidence for antimicrobial efficacy and applications in healthcare environments.Current intervention strategies for the microbial safety of sprouts.Intervention strategies for reducing Vibrio parahaemolyticus in seafood: a review.Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review.Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.Electro-activation of potassium acetate, potassium citrate and calcium lactate: impact on solution acidity, Redox potential, vibrational properties of Raman spectra and antibacterial activity on E. coli O157:H7 at ambient temperatureEffect of electro-activated brine solution on the migration of metallic ions from the cans to the product in sterilized canned sweet corn.The effect of long-term storage on the physiochemical and bactericidal properties of electrochemically activated solutions.Biofilm removal potential of neutral electrolysed water on pathogen and spoilage bacteria in dairy model systems.Efficacy of acidic and basic electrolyzed water in eradicating Staphylococcus aureus biofilm.Disinfection effectiveness of slightly acidic electrolysed water in swine barns.Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols.Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers.Transmission electron microscopic analysis showing structural changes to bacterial cells treated with electrolyzed water and an acidic sanitizer.Scientific Opinion on an update on the present knowledge on the occurrence and control of foodborne virusesInfluence of Transportation Conditions and Postharvest Disinfection Treatments on Microbiological Quality of Fresh Market Tomatoes (cv. Nemo-Netta) in a South African Supply Chain.Disinfection by-products in baby lettuce irrigated with electrolysed water.Study of the antibacterial activity of electro-activated solutions of salts of weak organic acids on Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes.Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions.Effect of anolyte on background microflora, Salmonella, and Listeria monocytogenes on catfish fillets.Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat.Reduction of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass).Disinfection performances of stored acidic and neutral electrolyzed waters generated from brine solution.The use of ECAS in plant protection: a green and efficient antimicrobial approach that primes selected defense genes.Efficacy of various sanitizers against Salmonella during simulated commercial packing of tomatoes.Effectiveness of Neutral Electrolyzed Water on Incidence of Fungal Rot on Tomato Fruits ( Solanum lycopersicum L.).Airborne fungi and bacteria in child daycare centers and the effectiveness of weak acid hypochlorous water on controlling microbes.Removal of six pesticide residues in cowpea with alkaline electrolysed water.Effect of electrolyzed oxidizing water treatment on the reduction of nitrite levels in fresh spinach during storage.Application of electrolyzed water on reducing the microbial populations on commercial mung bean sprouts.Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions.Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157:H7 and Staphylococcus aureus analyzed by transmission electron microscopy.Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut IndustryEffects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape VarietiesFresh-Cut Vegetables
P2860
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P2860
description
2008 nî lūn-bûn
@nan
2008 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2008 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
name
Application of electrolyzed water in the food industry
@ast
Application of electrolyzed water in the food industry
@en
type
label
Application of electrolyzed water in the food industry
@ast
Application of electrolyzed water in the food industry
@en
prefLabel
Application of electrolyzed water in the food industry
@ast
Application of electrolyzed water in the food industry
@en
P2093
P3181
P1433
P1476
Application of electrolyzed water in the food industry
@en
P2093
Deng-Fwu Hwang
Shun-Yao Hsu
Yao-Wen Huang
Yen-Con Hung
Yu-Ru Huang
P304
P3181
P356
10.1016/J.FOODCONT.2007.08.012
P577
2008-04-01T00:00:00Z