Acidification of potassium acetate and potassium citrate with/without KCl by electro-activation and impact of the solution on spores of Clostridium sporogenes PA 3679 at ambient temperature
Author:
Publisher
Elsevier BV
Subject
Food Science
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1. Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice;ACS Omega;2022-11-08
2. Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells;ACS Omega;2022-01-21
3. Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon;International Journal of Food Microbiology;2021-11
4. Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties;ACS Omega;2021-03-20
5. Effect of electro-activated aqueous solutions, nisin and moderate heat treatment on the inactivation of Clostridium sporogenes PA 3679 spores in green beans puree and whole green beans;Anaerobe;2017-10
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