| 书目名称 | Electrolyzed Water in Food: Fundamentals and Applications | | 编辑 | Tian Ding,Deog-Hwan Oh,Donghong Liu | | 视频video | | | 概述 | Elucidates 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 | | 图书封面 |  | | 描述 | 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, pesticide degradation and safety of food by EW, illustrates the mechanism of the germicidal action of EW and its antimicrobial efficacy against a variety of microorganisms in suspensions. In addition, the sanitizing effects of combining EW with various chemical and physical sanitizing technologies have been evaluated, and recent developments and applications of EW in various areas including fruits and vegetables, meat, aquatic products, environment sterilization, livestock and agriculture has been described. .The book can be a go-to reference book of EW for: (1) Researchers who need to understand the role of various parameters in its generation, the bactericidal mecha.nism of EW and its wide applications for further research and development; (2) Equipment producers who need comprehensive understanding of various factors (e.g. type of electrolyte, flow rates of water and electrolyte) whic | | 出版日期 | Book 2019 | | 关键词 | Electrolyzed water; Nonthermal sterilization; Inactivation mechanism; Hurdle enhancement; Pesticide degr | | 版次 | 1 | | doi | https://doi.org/10.1007/978-981-13-3807-6 | | isbn_ebook | 978-981-13-3807-6 | | copyright | Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou 2019 |
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发表于 2025-3-21 17:58:00
