Zobrazeno 1 - 10
of 11 141
pro vyhledávání: '"Electrolyzed water"'
Autor:
Meghwar, Parkash1 (AUTHOR) kparkash707@gmail.com, Saeed, Syed Muhammad Ghufran1 (AUTHOR), Forte, Lucrezia2 (AUTHOR) lucrezia.forte@uniba.it, Smaoui, Slim3 (AUTHOR), Khalid, Nurul Izzah4 (AUTHOR), De Palo, Pasquale2 (AUTHOR), Maggiolino, Aristide2 (AUTHOR), Puértolas, Eduardo (AUTHOR)
Publikováno v:
Journal of Food Quality. 11/12/2024, Vol. 2024, p1-18. 18p.
Autor:
Sanzani, Simona Marianna1 (AUTHOR) simona.sanzani@uniba.it, Catalano, Pasquale2 (AUTHOR) catalano@unimol.it, Tanucci, Gianluca1 (AUTHOR) gianluca.tanucci@uniba.it, Giametta, Ferruccio2 (AUTHOR), Bianchi, Biagio1 (AUTHOR) biagio.bianchi@uniba.it
Publikováno v:
Sci. Sep2024, Vol. 6 Issue 3, p43. 14p.
Autor:
EL ASUOTY, M. S.1 drmohamedelasuity@yahoo.com, GADALLA, A. M.2, OMRAN, GAMAL A. M.3, ABDELMOTILIB, NEVEEN M. M.4, EL KASSAS, WALAA M.5
Publikováno v:
Assiut Veterinary Medical Journal. Jul2024, Vol. 70 Issue 182, p18-35. 18p.
Autor:
Yidi ZHAO, Yuan LIU, Kai ZHANG, Chen YIN, Weiran ZHU, Jian WANG, Yunlong LI, Haitao ZHOU, Jianlou MOU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 155-162 (2024)
To explore the influence of slightly acidic electrolyzed water (SAEW) with different pH and available chlorine contents (ACC) on the germination of tartary buckwheat (Fagopyrum tataricum), the germination rate was taken as the index, and the germinat
Externí odkaz:
https://doaj.org/article/6dae47de6f804e1a8588edf857e56d8e
Autor:
Issa-Zacharia, Abdulsudi1,2 (AUTHOR)
Publikováno v:
Journal of Food Quality. 2/29/2024, Vol. 2024, p1-18. 18p.
Autor:
Alexander G. Pogorelov, Larisa G. Ipatova, Artem I. Panait, Anna A. Stankevich, Valentina N. Pogorelova, Oleg A. Suvorov
Publikováno v:
Foods and Raw Materials, Vol 13, Iss 1, Pp 119-127 (2025)
Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersio
Externí odkaz:
https://doaj.org/article/693c6baa70484da4ab327244a9f6a1cc
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 2, Pp 180-187 (2024)
During beef processing, contamination by microorganisms from diverse sources poses a significant risk to its quality and safety. This contamination can lead to reduced shelf life, compromised meat quality, and increased health hazards. In recent year
Externí odkaz:
https://doaj.org/article/ec9f1e3f33d1412da69ff32fcd1fef76
Autor:
Xuedong Zhao1,2 zhaoxd723@cau.edu.cn, Shengnan Tao1,2 tsndyx123@163.com, Fei Qi1,2 qifei_73@cau.edu.cn, Hao Li1,2,3 hao.li@cau.edu.cn, Zhengxiang Shi1,2,3 shizhx@cau.edu.cn
Publikováno v:
International Journal of Agricultural & Biological Engineering. Aug2024, Vol. 17 Issue 4, p53-59. 7p.
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 210-216 (2024)
This study aimed to investigate the bactericidal effect and dynamics of slightly acidic electrolyzed water (SAEW) combined with ultrasonic (US) treatment on Escherichia coli on fresh-cut lettuce. Fresh-cut lettuce was treated with SAEW-US under diffe
Externí odkaz:
https://doaj.org/article/57e5cad440df45d6be54bf8f1fd746c1