Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits-Reference-Cited by-同舟云学术

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

Published:2015-03 Issue:2 Volume:60 Page:1195-1199
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ding Tian,Ge Zhi,Shi John,Xu Yu-Ting,Jones Carol L.,Liu Dong-Hong

Funder

Natural Science Foundation of China

Key Technology R & D Program of Ningbo

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables and sprouts fromretail establishments;Abadias;International Journal of Food Microbiology,2008

2. Ultrasonication and fresh produce (Cos lettuce) preservation;Ajlouni;Journal of Food Science,2006

3. Monitoring of phytochemicals in fresh and fresh-cut vegetables: a comparison;Alarcón-Flores;Food Chemistry,2014

4. Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress;Alexandre;Food Control,2012

5. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities;Artés;Postharvest Biology and Technology,2009

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4. Evaluating the potential of 1-methylcyclopropene treatments on physicochemical properties, bioactive compounds, and shelf life of mango fruits under different storage conditions;Heliyon;2024-08

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