Physicochemical and antibacterial effects of sodium bicarbonate and brine water on the electrolysed water generated by a portable sanitising unit-Reference-Cited by-同舟云学术

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Physicochemical and antibacterial effects of sodium bicarbonate and brine water on the electrolysed water generated by a portable sanitising unit

Published:2018-12 Issue: Volume:98 Page:524-532
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Jufang,Lai Shaojuan,Yang Hongshun^ORCID

Funder

NSFC

Singapore Ministry of Education Academic Research Fund Tier 1

Natural Science Foundation of Jiangsu Province

Applied Basic Research Project (Agricultural) Suzhou Science and Technology Planning Programme

Guangzhou Kaijie Power Supply Industrial Co., Ltd

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Nitrogen dioxide and carbonate radical anion: Two emerging radicals in biology;Augusto;Free Radical Biology and Medicine,2002

2. Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities;Ayebah;Journal of Food Process Engineering,2005

3. Carbonate radical in flash photolysis and pulse radiolysis of aqueous carbonate solutions;Behar;Journal of Physical Chemistry,1970

4. Studies on electrochemical disinfectant production using anodes containing RuO2;Bergmann;Journal of Applied Electrochemistry,2005

5. Assessment and interpretation of bacterial viability by using the LIVE/DEAD BacLight kit in combination with flow cytometry;Berney;Applied and Environmental Microbiology,2007

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1. Microstructure and performances of rigid polyurethane foam prepared using double‐effect baking powder as a foaming agent;Polymer Engineering & Science;2024-06-23

2. Synergistic effect of electrolyzed water generated by sodium chloride combined with dimethyl dicarbonate for inactivation of Listeria monocytogenes on lettuce;Journal of the Science of Food and Agriculture;2023-08-03

3. Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp;Food Control;2021-09

4. Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce ( Lactuca sativa Var. crispa L);Journal of Food Processing and Preservation;2021-05-18

5. Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel;Journal of the Science of Food and Agriculture;2020-11-10

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