Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents-Reference-Cited by-同舟云学术

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Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents

Published:2018-12 Issue: Volume:76 Page:103-109
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Rood Laura,Koutoulis Anthony,Bowman John P.,Evans David Evan,Stanley Roger A.,Kaur Mandeep

Funder

Grains Research and Development Corporation

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference62 articles.

1. Efficacy of neutral electrolysed water (NEW) for reducing microbial contamination on minimally processed vegetables;Abadias;Int. J. Food Microbiol.,2008

2. Use of organic acids for prevention and removal of Bacillus subtilis biofilms on food contact surfaces;Akbas;Food Sci. Technol. Int.,2016

3. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane;Alakomi;Appl. Environ. Microbiol.,2000

4. Methods of Analysis;American Society of Brewing Chemists,2009

5. Neutralised electrolysed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis;Audenaert;Food Contr.,2012

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