Potential of electrolyzed water to inactivate bread and cheese spoilage fungi

Author:

Lemos Jéssica Gonçalves,Stefanello Andrieli,Garcia Marcelo Valle,Furian Ana Flávia,Cichoski Alexandre José,Copetti Marina Venturini

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Effect of acidic electrolyzed water on the viability of bacterial and fungal plant pathogens and on bacterial spot disease of tomato;Abbasi;Canadian Journal of Microbiology,2006

2. Applications of electrolyzed water in agriculture & food industries;Al-Haq;Food Science and Technology Research,2005

3. Standard methods for the examination of water and wastewater;Apha,1998

4. Characteristics and use of electrolyzed water in food industries;Athayde;International Food Research Journal,2018

5. Application of electrolyzed water for improving pork meat quality;Athayde;Food Research International,2017

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