Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce ( Lactuca sativa Var. crispa L)-Reference-Cited by-同舟云学术

Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce ( Lactuca sativa Var. crispa L)

Published:2021-05-18 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Zhang Jufang¹²³^ORCID,Yang Hongshun²³,Fang Changqing¹

Affiliation:

1. Faculty of Printing, Packing Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China

2. Food Science and Technology Programme, c/o Department of Chemistry National University of Singapore Singapore Singapore

3. National University of Singapore (Suzhou) Research Institute Suzhou P. R. China

Funder

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14971

Reference41 articles.

1. Detection and Verification of the Viable but Nonculturable (VBNC) State ofEscherichia coliO157:H7 andListeria monocytogenesUsing Flow Cytometry and Standard Plating

2. Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

3. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

4. Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions

5. Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures