Electrolyzed Water in Food: Fundamentals and Applications

• Corporate Author: SpringerLink (Online service)
• Other Authors: Ding, Tian (Editor, http://id.loc.gov/vocabulary/relators/edt), Oh, Deog-Hwan (Editor, http://id.loc.gov/vocabulary/relators/edt), Liu, Donghong (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: Food-Biotechnology.; Microbiology.; Biotechnology.; Agriculture.; Food Science.; Food Microbiology.

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,...

Table of Contents:

• 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.