Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

Food Control ◽  
2015 ◽  
Vol 47 ◽  
pp. 277-284 ◽  
Author(s):  
Ahmad Rois Mansur ◽  
Charles Nkufi Tango ◽  
Gwang-Hee Kim ◽  
Deog-Hwan Oh
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Fumaric Acid ◽  
Life Extension ◽  
Combined Effects ◽  
Electrolyzed Water ◽  
Shelf Life Extension

Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

2013 ◽  
Vol 22 (1) ◽  
pp. 131-136 ◽  
Author(s):  
Fereidoun Forghani ◽  
S. M. E. Rahman ◽  
Myoung-Su Park ◽  
Joong-Hyun Park ◽  
Jiyong Park ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Electrolyzed Water ◽  
Low Concentration ◽  
Shelf Life Extension ◽  
Bacteria Inactivation

Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste

2017 ◽  
Vol 52 (5) ◽  
pp. 1164-1175 ◽  
Author(s):  
Lucrezia Cosmai ◽  
Daniela Campanella ◽  
Carmine Summo ◽  
Vito Michele Paradiso ◽  
Antonella Pasqualone ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Combined Effects ◽  
Modified Atmospheres ◽  
Shelf Life Extension

scholarly journals Double-bottom antimicrobial packaging for apple shelf-life extension

2019 ◽  
Vol 279 ◽  
pp. 379-388 ◽  
Author(s):  
Argus Cezar da Rocha Neto ◽  
Randolph Beaudry ◽  
Marcelo Maraschin ◽  
Robson Marcelo Di Piero ◽  
Eva Almenar
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Antimicrobial Packaging ◽  
Shelf Life Extension
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