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|Title: ||Characteristics and use of electrolyzed water in food industries|
|Authors: ||Campagnol, P. C. B.|
Menezes, C. R.
Cichoski, A. J.
Genro, A. L. G.
Silva, M. S.
Flores, D. R. M.
Athayde, D. R.
Silva, J. S.
|Issue Date: ||2018|
|Citation: ||International Food Research Journal (Malaysia), 25 (1), p. 11-16|
|Abstract: ||Electrolyzed water (EW) is a new technology that emerged in the last years with potential application in foods, mainly in microbiological aspects, with variation in application modes, dipping the food in solution, where variation of time can be changed and be apply in the form of spray. Because EW characteristics, its action in microorganisms are still been studied for mechanism elucidation and possible damages, as well its influence in the intrinsic characteristics of food, like color and oxidation. This unconventional or ‘green’ technology has the purpose to prove microbiological quality of food and decrease the use of natural resources like water with minimal generation of chemical/toxic residues. More studies are necessary in relation to this technology and its possible applications in food industry, as well characteristics and mechanisms.|
|Related document: ||http://www.ifrj.upm.edu.my/25%20(01)%202018/(2).pd...|
|Appears in Collections:||Publications|
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