Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture-Reference-Cited by-同舟云学术

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Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture

Published:2024-06 Issue: Volume:9 Page:100369
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Adal Samiye,Delikanlı Kıyak Berrak,Çalışkan Koç Gülşah,Süfer Özge,Özkan Karabacak Azime,İnan Çınkır Nuray,Çelebi Yasemin,Jeevarathinam G.,Rustagi Sarvesh,Pandiselvam R.^ORCID

Publisher

Elsevier BV

Reference163 articles.

1. Review on high-pressure processing of foods;Abera;Cogent. Food Agric.,2019

2. Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha'pear;Abreu;Postharvest Biol. Technol.,2003

3. Effect of high pressure processing of food characteristics: a review of quality aspect;Aghamohammadi;Int. J. Biosci.,2014

4. Utilisation of herbal bullets against Newcastle disease in poultry sector of Asia and Africa (2012-2022);Akhtar;Int. J. Agric. Biosci.,2023

5. Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis);Al-Qadiri;Int. J. Food Microbiol.,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation;Food Research International;2024-11

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