Zobrazeno 1 - 10
of 2 156
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
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
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:
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
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
Autor:
Yufeng Li, Jinsong Wang, Qiao-Hui Zeng, Langhong Wang, Jing Jing Wang, Shaojie Li, Jiahui Zhu, Xin-An Zeng
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106931- (2024)
Thawing is the primary step in handling frozen aquatic products, which directly determines their end-product quality. This study firstly constructed a novel thawing method of ultrasound-assisted slightly basic electrolyzed water (UST), and its influe
Externí odkaz:
https://doaj.org/article/daff7e14e22c4f0f9902b4254f2963d6
Publikováno v:
Applied Microbiology, Vol 4, Iss 1, Pp 439-452 (2024)
This study assessed the extent of L. monocytogenes transfer from onions to the surface of a commercial dicer, from inoculated onions to uninoculated onions, and the efficacy of various sanitizers during the subsequent flume washing of diced onions. S
Externí odkaz:
https://doaj.org/article/c5b1542d0bd84decac89216d028843dc
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 290-298 (2024)
To check the effect of slightly acidic electrolyzed water (SAEW) on the shelf quality of postharvest baby cabbage, the effects of ultrasonic atomization fumigation of SAEW with different concentrations (0, 50, 100 and 150 mg/L) on the postharvest pre
Externí odkaz:
https://doaj.org/article/500c4a1bc2de41109668fea4b6bc5ee5