Titlebook: Electrolyzed Water in Food: Fundamentals and Applications; Tian Ding,Deog-Hwan Oh,Donghong Liu Book 2019 Springer Nature Singapore Pte Ltd

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Untersuchung von Eiern und Eiprodukten,r with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost-effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings an

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https://doi.org/10.1007/978-981-13-3807-6Electrolyzed water; Nonthermal sterilization; Inactivation mechanism; Hurdle enhancement; Pesticide degr

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Tian Ding,Deog-Hwan Oh,Donghong LiuElucidates the generation, inactivation and pesticide degradation of food by electrolyzed water (EW).Details the mechanism of the germicidal action of EW.Discusses the synergistic effects of combining

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G. A. Buchheister,Georg Ottersbach Besides, the employment of EW to sprouts vegetables makes those healthful components such as CABA and flavonoids accumulated. However, optimal processing parameters such as washing time along with physiochemical properties of EW need further selection. And, hurdle technology should not be tolerated

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