Antibacterial mechanism of ultrasound combined with sodium hypochlorite and their application in pakchoi ( <scp> <i>Brassica campestris</i> L. </scp> ssp <i> . <scp>chinensis</scp> </i> )-Reference-Cited by-同舟云学术

Antibacterial mechanism of ultrasound combined with sodium hypochlorite and their application in pakchoi ( Brassica campestris L. ssp . chinensis )

Published:2022-03-04 Issue:11 Volume:102 Page:4685-4696
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Lihui¹²^ORCID,Zhang Min¹³^ORCID,Mujumdar Arun S.⁴,Liu Kun⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi China

2. International Joint Laboratory on Food Safety Jiangnan University Wuxi China

3. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi China

4. Department of Bioresource Engineering Macdonald Campus, McGill University Sainte‐Anne‐de‐Bellevue Canada

5. Sichuan Tianwei Food Group Co., Ltd Chengdu China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11829

Reference45 articles.

1. Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite

2. Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness

3. Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods

4. Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis

5. Integrated effect of sodium hypochlorite and modified atmosphere packaging on quality and shelf life of fresh-cut cilantro

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