أبحاث حمض الهيبوكلوروز - النتائج Industry: Food Application: Meat
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الأبحاث > التصنيع > Food > التطبيق: Meat
الأسماء الشائعة لمحاليل حمض هيبوكلوروس
النتائج: 12 المقالات المنشورة
Polymers 7.12 (2015): 2638-2649
Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.
Microbe(s): Staphylococcus aureus, Escherichia coli
ABSTRACT - Full Text PDF 239
The article focuses on investigation of the effects of usage of acidic electrolyzed water (AEW) with different sodium chloride concentration (0.001, 0.01, and 0.1) for the preparation of carrageenan and gelatine hydrosols and hydrogels. To determine physiochemical properties of hydrosols, the pH, oxidation-reduction potential (ORP), available chloride concentration (ACC) and rheological parameters such us gelation and flow temperatures were measured. The samples were also 0.1 w/v). These results suggest that hydrogels and hydrosols incorporated with AEW may be used for food preservation.
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