Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-19
Publisher
Informa UK Limited
Online
2020-03-27
DOI
10.1080/10408398.2020.1735297
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin
- (2020) Tanitta Royintarat et al. Scientific Reports
- Effects of operation processes and conditions on enhancing performances of vacuum cooling of foods: A review
- (2019) Zhiwei Zhu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Activities and conformation changes of food enzymes induced by cold plasma: A review
- (2019) Yongxu Han et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Preferential production of reactive species and bactericidal efficacy of gas-liquid plasma discharge
- (2019) Jie Shen et al. CHEMICAL ENGINEERING JOURNAL
- Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems
- (2019) Ximing Zhan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling
- (2019) Alexandre José Cichoski et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water
- (2019) Chaodi Kang et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments
- (2019) Yuanyuan Pan et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances
- (2019) Ya-Qi Chen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Assessing the inactivation efficiency of Ar/O2 plasma treatment against Listeria monocytogenes cells: Sublethal injury and inactivation kinetics
- (2019) Yuanyuan Pan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Glass Transitions as Affected by Food Compositions and by Conventional and Novel Freezing Technologies: A Review
- (2019) Swati Mahato et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef
- (2019) Jing Qian et al. Innovative Food Science & Emerging Technologies
- Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet
- (2019) Flora-Glad Chizoba Ekezie et al. FOOD CHEMISTRY
- Shelf-life of shucked oyster in epigallocatechin-3-gallate with slightly acidic electrolyzed water washing under refrigeration temperature
- (2019) Sumate Tantratian et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma
- (2019) Yuanyuan Pan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety
- (2019) Xinyu Liao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends
- (2019) You Tian et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Developments of Mathematical Models for Simulating Vacuum Cooling Processes for Food Products – A Review
- (2018) Zhiwei Zhu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure
- (2018) Peizhi Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses
- (2018) Huhu Wang et al. FOOD CONTROL
- Evaluation of the antimicrobial efficacy of neutral electrolyzed water on pork products and the formation of viable but nonculturable (VBNC) pathogens
- (2018) Dong Han et al. FOOD MICROBIOLOGY
- Electrolyzed water and mild-thermal processing of Atlantic salmon ( Salmo salar ): Reduction of Listeria monocytogenes and changes in protein structure
- (2018) Mahmoudreza Ovissipour et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water
- (2018) Cristian Botta et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- New Insights into the Changes of the Proteome and Microbiome of Shrimp (Litopenaeus vannamei) Stored in Acidic Electrolyzed Water Ice
- (2018) Li Zhao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effectiveness of a low-cost household electrolyzed water generator in reducing the populations of Escherichia coli K12 on inoculated beef, chevon, and pork surfaces
- (2018) Richa Arya et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Combined effect of sodium hypochlorite and gamma-irradiation for the control of Vibrio vulnificus in fresh oyster and clam
- (2018) Shin Young Park et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water
- (2018) Hyeon-Yeong Jo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
- (2018) Wenhuang Luo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of freezing on cell structure of fresh cellular food materials: A review
- (2018) Dongmei Li et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Nitrates and Nitrites in meat products
- (2018) M. GOVARI (Μ. ΓΚΟΒΑΡΗ) et al. Journal of the Hellenic Veterinary Medical Society
- Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)
- (2018) Flora-Glad Chizoba Ekezie et al. FOOD CHEMISTRY
- Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)
- (2018) Xinyu Liao et al. FOOD CONTROL
- Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review
- (2018) Ximing Zhan et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage
- (2018) Okon Johnson Esua et al. FOOD CHEMISTRY
- Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn (Litopenaeus vannamei)
- (2018) Flora-Glad Chizoba Ekezie et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging
- (2018) Alex Augusto Gonçalves et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157:H7 and S. aureus
- (2018) Qisen Xiang et al. FOOD CONTROL
- Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds
- (2017) Marta Mikš-Krajnik et al. FOOD CONTROL
- Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses
- (2017) Debao Duan et al. FOOD CONTROL
- Preservation of squid by slightly acidic electrolyzed water ice
- (2017) Xiao-Ting Xuan et al. FOOD CONTROL
- Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets
- (2017) Manouchehr Khazandi et al. FOOD MICROBIOLOGY
- Application of electrolyzed water for improving pork meat quality
- (2017) Dirceu Rodrigues Athayde et al. FOOD RESEARCH INTERNATIONAL
- Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment
- (2017) Lanlan Luan et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing
- (2017) Andressa Medeiros de Mendonça Silva et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics
- (2017) Macc Rigdon et al. MEAT SCIENCE
- An innovative curing process with plasma-treated water for production of loin ham and for its quality and safety
- (2017) Hae In Yong et al. Plasma Processes and Polymers
- Translation of plasma technology from the lab to the food industry
- (2017) Patrick J. Cullen et al. Plasma Processes and Polymers
- A review on recent advances in cold plasma technology for the food industry: Current applications and future trends
- (2017) Flora-Glad Chizoba Ekezie et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of different ozonized slurry-ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species
- (2017) Gioacchino Bono et al. Food Science & Nutrition
- Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives
- (2016) SME Rahman et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp ( Hypophthalmichthys nobilis )
- (2016) Tao Zhang et al. Innovative Food Science & Emerging Technologies
- Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam ( Venerupis philippinarum ) and mussel ( Mytilus edulis )
- (2016) Hamzah M. Al-Qadiri et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat
- (2016) Ewa Brychcy et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet
- (2016) Jun-Hu Cheng et al. JOURNAL OF FOOD ENGINEERING
- Chemical, Microbiological, Color and Textural Changes in Nile Tilapia (Oreochromis niloticus) Fillets Sterilized by Ozonated Water Pretreatment During Frozen Storage
- (2016) Yongqiang Zhao et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus)
- (2016) Jing Chen et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
- (2016) Hyun-Joo Kim et al. Korean Journal for Food Science of Animal Resources
- Application and Kinetics of Ozone in Food Preservation
- (2016) R. Pandiselvam et al. OZONE-SCIENCE & ENGINEERING
- Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp
- (2016) Suping Du et al. Frontiers in Microbiology
- Evaluation of Various Antimicrobial Interventions for the Reduction of Escherichia coli O157:H7 on Bovine Heads during Processing
- (2016) NORASAK KALCHAYANAND et al. JOURNAL OF FOOD PROTECTION
- Formation of chlorinated breakdown products during degradation of sunscreen agent, 2-ethylhexyl-4-methoxycinnamate in the presence of sodium hypochlorite
- (2015) Alicja Gackowska et al. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
- Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology
- (2015) Shin Young Park et al. Food and Bioprocess Technology
- The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces
- (2015) Murad A. Al-Holy et al. FOOD CONTROL
- Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork
- (2015) Ahmad Rois Mansur et al. FOOD CONTROL
- Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging
- (2015) Bin Zhang et al. FOOD CONTROL
- Effect of water hardness on the production and microbicidal efficacy of slightly acidic electrolyzed water
- (2015) Fereidoun Forghani et al. FOOD MICROBIOLOGY
- 3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
- (2015) Huynh Nguyen Bao Loan et al. FOOD RESEARCH INTERNATIONAL
- Low-concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality
- (2015) Ewa Brychcy et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of Combined Pretreatment with Slightly Acidic Electrolyzed Water and Botanic Biopreservative on Quality and Shelf Life of Bombay Duck (Harpadon nehereus)
- (2015) Jing Chen et al. JOURNAL OF FOOD QUALITY
- Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
- (2015) Samooel Jung et al. Korean Journal for Food Science of Animal Resources
- The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage
- (2015) Samooel Jung et al. MEAT SCIENCE
- Research on the Feasibility of Spraying Micro/Nano Bubble Ozonated Water for Airborne Disease Prevention
- (2015) Huaming He et al. OZONE-SCIENCE & ENGINEERING
- Rapid detection of frozen pork quality without thawing by Vis–NIR hyperspectral imaging technique
- (2015) Anguo Xie et al. TALANTA
- The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver
- (2015) Yuko Shimamura et al. Food Science & Nutrition
- Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage
- (2014) Gangchun Xu et al. FOOD CONTROL
- Efficacy of near neutral and alkaline pH electrolyzed oxidizing waters to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 from beef hides
- (2014) Ravirajsinh Jadeja et al. FOOD CONTROL
- Quality evaluation and shelf life of minimal ozone-treated Pacific white shrimp (Litopenaeus vannamei) stored on ice
- (2014) Charles Odilichukwu R. Okpala Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety
- Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef
- (2014) C.-N. Tango et al. JOURNAL OF APPLIED MICROBIOLOGY
- Ozone as a Safe and Environmentally Friendly Tool for the Seafood Industry
- (2014) Alex Augusto Gonçalves Journal of Aquatic Food Product Technology
- Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp
- (2014) PATTAMA RATANA-ARPORN et al. JOURNAL OF FOOD PROTECTION
- Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment
- (2014) Charles Odilichukwu R. Okpala LWT-FOOD SCIENCE AND TECHNOLOGY
- Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H2O2and HNO2
- (2014) P Lukes et al. PLASMA SOURCES SCIENCE & TECHNOLOGY
- Inactivation of natural microflora and inoculated Listeria innocua on whole raw shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing
- (2013) Mingming Guo et al. FOOD CONTROL
- Effect of acidic electrolyzed water ice on quality of shrimp in dark condition
- (2013) Jing Jing Wang et al. FOOD CONTROL
- Effects of Ozonated Water Treatment on the Microbial Population, Quality, and Shelf Life of Shucked Oysters (Crassostrea plicatula)
- (2013) Huibin Chen et al. Journal of Aquatic Food Product Technology
- Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)
- (2012) Lifang Feng et al. FOOD CHEMISTRY
- Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork
- (2012) S.M.E. Rahman et al. FOOD CONTROL
- Combined Effect of Ozonized Water Pretreatment and Ozonized Flake Ice on Maintaining Quality of Japanese Sea Bass (Lateolabrax japonicus)
- (2012) Fei Lu et al. Journal of Aquatic Food Product Technology
- Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)
- (2012) Gioacchino Bono et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage
- (2011) Ran Zhou et al. FOOD CHEMISTRY
- Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces
- (2011) Susan McCarthy et al. FOOD CONTROL
- Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets
- (2011) Kristi M. Crowe et al. FOOD CONTROL
- Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp
- (2011) Jun Xie et al. FOOD RESEARCH INTERNATIONAL
- Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat
- (2011) S.M.E. Rahman et al. JOURNAL OF FOOD SCIENCE
- Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface
- (2009) Sureerat Phuvasate et al. FOOD CONTROL
- Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas)
- (2009) Cao Rong et al. Innovative Food Science & Emerging Technologies
- Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus
- (2009) Yaru Quan et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Quality changes of farmed blackspot seabream (Pagellus bogaraveo) subjected to slaughtering and storage under flow ice and ozonised flow ice
- (2009) Victoria Álvarez et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system
- (2009) Santiago P. Aubourg et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water
- (2009) Tian Ding et al. JOURNAL OF FOOD ENGINEERING
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started