Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts-Reference-Cited by-同舟云学术

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Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts

Published:2019-07 Issue: Volume:108 Page:14-20
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liang Duo,Wang Qingfa,Zhao Dandan,Han Xue,Hao Jianxiong

Funder

Open Foundation of Beijing Advanced Innovation Center

Hebei Outstanding Youth Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs;Cao;International Journal of Food Microbiology,2009

2. Inhibitory effect of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom;Dong;Food Control,2011

3. Nutritional composition of mungbean and soybean sprouts compared to their adult growth stage;Ebert;Food Chemistry,2017

4. Efficacy of slightly acidic electrolyzed water (saew) for reducing microbial contamination on fresh-cut cilantro;Hao;Journal of Food Safety,2011

5. Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli;Hao;International Journal of Food Microbiology,2012

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2. Sprouts as probiotic carriers: A new trend to improve consumer nutrition;Food Chemistry: Molecular Sciences;2023-12

3. Antioxidant Benefits and Potential Mechanisms of Slightly Acidic Electrolyzed Water Germination in Sesame;Foods;2023-11-12

4. Bactericidal Efficacy and Mechanisms of Non-Electrolytic Slightly Acidic Hypochlorous Water on Pseudomonas fragi and Pseudomonas fluorescens;Foods;2023-10-31

5. CaCl2–HCl electrolyzed water promotes glucosinolate metabolism in broccoli sprouts via calcium signalling;Chemical and Biological Technologies in Agriculture;2023-06-06

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