Electrolyzed Water in Food: Fundamentals and Applications

This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spectrum sanitizer, with particular focus on the food industry. It addresses the generation, inactivation,...

Ful tanımlama

Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Ding, Tian (Editör), Oh, Deog-Hwan (Editör), Liu, Donghong (Editör)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Singapore : Springer Nature Singapore : Imprint: Springer, 2019.
Edisyon:1st ed. 2019.
Konular:
Food science.
Food > Microbiology.
Biotechnology.
Agriculture.
Food Science.
Food Microbiology.
Online Erişim:Full-text access
OPAC'ta görüntüle
İçindekiler:
  • Generation of EW
  • Decontamination Efficacy and Principles of EW
  • Pesticide Degradation of food by EW
  • Hurdle Enhancement of EW with Other techniques
  • Application of EW in fruits and vegetables
  • Application of EW in Poultry and Meat
  • Application of EW on Aquatic Product
  • Application of EW on environment sterilization
  • Application of EW on livestock
  • Application of EW in agriculture
  • Safety evaluation of EW
  • Future trends.

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