Effect of multi‐frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non‐heading Chinese cabbage-Reference-Cited by-同舟云学术

Effect of multi‐frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non‐heading Chinese cabbage

Published:2018-10 Issue:10 Volume:42 Page:e13747
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Alenyorege Evans Adingba¹²^ORCID,Ma Haile¹³,Ayim Ishmael¹⁴,Zhou Cunshan¹,Wu Ping¹,Hong Chen¹,Osae Richard¹

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang China

2. Faculty of Agriculture University for Development Studies Tamale Ghana

3. Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture PR China Jiangsu University Zhenjiang China

4. Faculty of Applied Science Kumasi Technical University Kumasi Ghana

Funder

Government of Jiangsu Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13747

Reference55 articles.

1. Effect of ultrasound on different quality parameters of apple juice

2. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

3. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound

4. Applications of ultrasound in analysis, processing and quality control of food: A review

5. Influence of ultrasound pretreatment on enzymolysis kinetics and thermodynamics of sodium hydroxide extracted proteins from tea residue

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