Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts

Duo Liang, Jianxiong Hao(Hebei University of Science and Technology), Qingfa Wang(Hebei University of Science and Technology), Dandan Zhao(Hebei University of Science and Technology)
LWT
March 8, 2019
10.1016/j.lwt.2019.03.021
Cited by 39

Related Papers

The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)
|Food Chemistry|2012|166
Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods
|LWT|2019|165
Dual effects of slightly acidic electrolyzed water (SAEW) treatment on the accumulation of γ-aminobutyric acid (GABA) and rutin in germinated buckwheat
|Food Chemistry|2016|91
Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
|International Journal of Food Microbiology|2012|84
Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying
|LWT|2018|76