Response surface methodology centred optimization of mono-frequency ultrasound reduction of bacteria in fresh-cut Chinese cabbage and its effect on quality

Author:

Alenyorege Evans AdingbaORCID,Ma HaileORCID,Aheto Joshua Harrington,Ayim Ishmael,Chikari Fadzai,Osae Richard,Zhou Cunshan

Funder

National Key Research & Development Plan

Jiangsu Provincial Special Fund for the Transformation of Scientific & Technological Accomplishments, China

Jiangsu Agricultural Science and Technology Innovation Fund

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Modelling of yeast inactivation in sonicated tomato juice;Adekunte;International Journal of Food Microbiology,2010

2. Reduction of Escherichia coli O157: H7 and Salmonella typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound;Afari;Food Control,2016

3. Evaluation of lipid oxidation and volatile compounds of traditional dry-cured pork belly : The hyperspectral imaging and multi-gas-sensory approaches;Aheto;Journal of Food Process Engineering,2019

4. Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite;Alenyorege;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019

5. Effect of multi‐frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non‐heading Chinese cabbage;Alenyorege;Journal of Food Processing and Preservation,2018

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