Zobrazeno 1 - 10
of 2 190
pro vyhledávání: '"Electrolyzed water"'
Autor:
Xiaodong JIANG, Ying WANG, Fusheng HOU, Hongyan LI, Shuaizhong ZHANG, Yuanqin SUN, Tianhong LIU
Publikováno v:
Progress in Fishery Sciences, Vol 45, Iss 5, Pp 234-244 (2024)
Oncorhynchus mykiss is a high-quality, edible fish with high nutritional and economic value. Its tender meat, full elasticity, delicious flavor, and rich nutritional value make it favorite among consumers. However, owing to its high water and fat con
Externí odkaz:
https://doaj.org/article/bccaf7deefff4ea69418b618e01393d6
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:
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
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
Autor:
Jing Zhang, Xuezhen Chen, Qingqing Liu, Meiling Li, Shujuan Feng, Mingyu Lin, Yihui Chen, Hetong Lin
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101644- (2024)
Effects of slightly acidic electrolyzed water (SAEW) on the storability, quality attributes, and reactive oxygen species (ROS) metabolism of litchis were investigated. Results showed that SAEW-treated litchis presented better quality attributes and s
Externí odkaz:
https://doaj.org/article/0cbe4342d70f4524a651393adc7737fd
Autor:
Mingming Tu, Yao Zang, Qingnan Mo, Xingyun Yuan, Dengqun Shu, Guosheng Zhang, Jie Hu, Yanjiao Li, Renxin Liu, Shan Bing, Yitian Zang
Publikováno v:
Poultry Science, Vol 103, Iss 9, Pp 104012- (2024)
ABSTRACT: Slightly acidic electrolyzed water (SAEW) is a safe and effective disinfectant, but its sterilizing efficiency is compromised by organic matter on the egg surface. Electrolyzed reduced water (ERW) is a harmless cleaner with a decontaminatio
Externí odkaz:
https://doaj.org/article/7f3fcfbf61144c1984d66bc64178727c
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 197-203 (2024)
To explore the effect of slightly acidic electrolyzed water (SAEW) on the storage quality of postharvest chives, the changes in the microbial load and storage quality of postharvest chives subjected to SAEW immersion treatment at different concentrat
Externí odkaz:
https://doaj.org/article/981da42c675d497f957c94791e8adce3
Publikováno v:
Shipin Kexue, Vol 45, Iss 8, Pp 29-36 (2024)
In this study, the bactericidal activity and mechanism of slightly acidic electrolyzed water (SAEW) against Campylobacter jejuni were examined. The effect of available chlorine concentration (ACC), treatment time and protein addition on the bacterici
Externí odkaz:
https://doaj.org/article/4ef4296b380c4a1a9d55d85f216bf57a
Autor:
Victor Hugo Urrutia‐Baca, Brenda Astrid Paz‐Michel, Alma Nidia Calderon‐Porras, Jany Ariadne Jiménez‐Del Valle, Wendy Jazmin Alvarez‐Fernández, Nicolas Mervitch‐Sigal, Mario Alfredo Rodríguez‐León, Myriam Angelica De La Garza‐Ramos
Publikováno v:
Clinical and Experimental Dental Research, Vol 10, Iss 4, Pp n/a-n/a (2024)
ABSTRACT Objectives Helicobacter pylori gastric infection strongly correlates with gastric diseases such as chronic gastritis, functional dyspepsia, and complications such as peptic ulcers and gastric cancer. In developing countries, systemic therapi
Externí odkaz:
https://doaj.org/article/fa193e9c69404285a77130c1248957bf