|
勞動部. (2022). 技術士技能檢定食品檢驗分析乙級術科測試應檢人參考資料.
https://techbank.wdasec.gov.tw/owInform/DLowFile/092002B13.pdf?17
郭唐帷. (2021). 新鮮、省時又可當低卡健康零食！全球截切蔬果市場需求火熱.
https://www.agriharvest.tw/archives/67029
中華民國國家標準. (2004). CNS 14836, N6374, 食品中茄紅素含量檢驗法.
https://www.cnsonline.com.tw/
行政院農業委員會. (2023). 111年CAS優良農產品產量產值統計表.
https://cas.coa.gov.tw/Home/ViewDownload?oid=10574c3d-31ec-42d1-b56c-301eb3f7c1f7
行政院農業委員會. (2010). CAS生鮮截切蔬果產業輔導執行成果.
https://www.coa.gov.tw/ws.php?id=22085
行政院農業委員會. (2014). 水果還是蔬菜？番茄讓你分不清.
https://kids.coa.gov.tw/theme_data.php?theme=kids_school&sub_theme=food&type=A01&id=67
行政院農業委員會. (2017). 高營養價值蔬果-番茄.
https://www.tss.gov.tw/theme_data.php?theme=news&sub_theme=news&id=5759
行政院農業委員會. (2022a). 農業生產統計.
https://agrstat.coa.gov.tw/sdweb/public/inquiry/InquireAdvance.aspx
行政院農業委員會. (2022b). 臺灣地區蔬菜生產概況.
https://data.coa.gov.tw/open_search.aspx?id=113
行政院環境保護署. (2020). 導電度 ( Electrical conductivity , EC ).
https://wq.epa.gov.tw/EWQP/zh/Encyclopedia/NounDefinition/Pedia_48.aspx
劉依昌. (2017). 台灣番茄的品種演進及迷思. https://ejournal.stpi.narl.org.tw/sd/download?source=10605-09.pdf&vlId=f21bef3b3a0e4cf29fe2483546ff0310&nd=1&ds=1
衛生福利部. (2016). 正視「即食生鮮蔬果」可能發生的風險~吃安心健康又樂活.
https://www.mohw.gov.tw/cp-2631-14759-1.html
衛生福利部食品藥物管理署. (2017). 食品營養份資料庫(新版).
https://consumer.fda.gov.tw/Food/tfndDetail.aspx?nodeID=178&f=0&id=398
衛生福利部食品藥物管理署. (2019). 降低截切生鮮蔬果微生物危害之作業指引.
https://www.fda.gov.tw/tc/siteContent.aspx?sid=3487
衛生福利部食品藥物管理署. (2020). 歷年食品中毒資料.
https://www.fda.gov.tw/TC/sitecontent.aspx?sid=323
衛生福利部國民健康署. (2018a). 每日飲食指南手冊.
https://www.hpa.gov.tw/Pages/EBook.aspx?nodeid=1208
衛生福利部國民健康署. (2018b). 健康五蔬果.
https://www.hpa.gov.tw/Pages/Detail.aspx?nodeid=543&pid=715
Agarwal, A., Ng, W. J., & Liu, Y. (2011). Principle and applications of microbubble and nanobubble technology for water treatment. Chemosphere, 84(9), 1175-1180. https://doi.org/10.1016/j.chemosphere.2011.05.054
Agarwal, S., & Rao, Α. (2000a). Carotenoids and chronic diseases. Drug Metabolism and Drug Interactions, 17(1-4), 189-210. https://doi.org/10.1515/DMDI.2000.17.1-4.189
Agarwal, S., Rao, A.V., (2000b). Tomato lycopene and its role in human health and chronic diseases. Cmaj, 163(6), 739-744。
Aghel, N., Ramezani, Z., & Amirfakhrian, S. (2011). Isolation and quantification of lycopene from tomato cultivated in Dezfoul, Iran. Jundishapur Journal of Natural Pharmaceutical Products, 6(1), 9-15.
Aindongo, W. V., Caleb, O. J., Mahajan, P. V., Manley, M., & Opara, U. L. (2014). Effects of storage conditions on transpiration rate of pomegranate aril-sacs and arils. South African Journal of Plant and Soil, 31(1), 7-11. http://doi.org/10.1080/02571862.2014.868049
Alda, L. M., Gogoasa, I., Bordean, D.-M., Gergen, I., Alda, S., Moldovan, C., & Nita, L. (2009). Lycopene content of tomatoes and tomato products. Journal of Agroalimentary Processes and Technologies, 15(4), 540-542.
Alvarez, M. E., & O'Brien, R. (1982). Mechanisms of inactivation of poliovirus by chlorine dioxide and iodine. Applied and Environmental Microbiology, 44(5), 1064-1071. http://doi.org/10.1128/aem.44.5.1064-1071.1982
Arathi, B. P., Raghavendra-Rao Sowmya, P., Kuriakose, G. C., Shilpa, S., Shwetha, H. J., Kumar, S., Raju, M., Baskaran, V., & Lakshminarayana, R. (2018). Fractionation and characterization of lycopene-oxidation products by LC-MS/MS (ESI)+: Elucidation of the chemopreventative potency of oxidized lycopene in breast-cancer cell lines. Journal of Agricultural and Food Chemistry, 66(43), 11362-11371. http://doi.org/10.1021/acs.jafc.8b04850
Astorg, P., Gradelet, S., Bergès, R., & Suschetet, M. (1997). Dietary lycopene decreases the initiation of liver preneoplastic foci by diethylnitrosamine in the rat. Nutrition and Cancer, 29(1), 60-68. https://doi.org/10.1080/01635589709514603
Atkinson, A. J., Apul, O. G., Schneider, O., Garcia-Segura, S., & Westerhoff, P. (2019). Nanobubble technologies offer opportunities to improve water treatment. Accounts of Chemical Research, 52(5), 1196-1205. http://doi.org/10.1021/acs.accounts.8b00606
Azuma, T., Otomo, K., Kunitou, M., Shimizu, M., Hosomaru, K., Mikata, S., Mino, Y., & Hayashi, T. (2019). Removal of pharmaceuticals in water by introduction of ozonated microbubbles. Separation and Purification Technology, 212, 483-489. http://doi.org/10.1016/j.seppur.2018.11.059
Baier, M., Foerster, J., Schnabel, U., Knorr, D., Ehlbeck, J., Herppich, W., & Schlüter, O. (2013). Direct non-thermal plasma treatment for the sanitation of fresh corn salad leaves: Evaluation of physical and physiological effects and antimicrobial efficacy. Postharvest Biology and Technology, 84, 81-87. http://doi.org/10.1016/j.postharvbio.2013.03.022
Baldwin, E. A., & Bai, J. (2011). Physiology of fresh-cut fruits and vegetables. Boca Ratón, FL., CRC Press, Taylor & Francis Group, 87-114.
Balestra, G., Heydari, A., Ceccarelli, D., Ovidi, E., & Quattrucci, A. (2009). Antibacterial effect of Allium sativum and Ficus carica extracts on tomato bacterial pathogens. Crop Protection. 28(10), 807-811. https://doi.org/10.1016/j.cropro.2009.06.004
Baltacıoğlu, H., Baltacıoğlu, C., Okur, I., Tanrıvermiş, A., & Yalıç, M. (2021). Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction. Vibrational Spectroscopy, 113,103204. https://doi.org/10.1016/j.vibspec.2020.103204
Bando, Y., Yoshimatsu, T., Luo, W., Wang, Y., Yasuda, K., Nakamura, M., Funato, Y., & Oshima, M. (2008). Flow characteristics in cocurrent upflow bubble column dispersed with micro-bubbles. Journal of Chemical Engineering of Japan, 41(7), 562-567. http://doi.org/10.1252/jcej.07WE105
Bartlett, D., Faulkner, C., & Cook, K. (1974). Effect of chronic ozone exposure on lung elasticity in young rats. Journal of Applied Physiology, 37(1), 92-96. http://doi.org/10.1152/jappl.1974.37.1.92
Bartosz, G. (1997). Oxidative stress in plants, Acta Physiologiae Plantarum, 19(1),47-64. http://doi.org/10.1007/s11738-997-0022-9
Bennett, S., Littrell, K., Hill, T., Mahovic, M., & Behravesh, C. B. (2015). Multistate foodborne disease outbreaks associated with raw tomatoes, United States, 1990–2010: a recurring public health problem. Epidemiology & Infection, 143(7), 1352-1359. http://doi.org/10.1017/S0950268814002167
Berg, J., Roberts, P., & Matin, A. (1986). Effect of chlorine dioxide on selected membrane functions of Escherichia coli. Journal of Applied Bacteriology, 60(3), 213-220. https://doi.org/10.1111/j.1365-2672.1986.tb01075.x
Block, G., Patterson, B., & Subar, A. (1992). Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutrition and Cancer, 18(1), 1-29. http://doi.org/10.1080/01635589209514201
Burns, J., Fraser, P. D., & Bramley, P. M. (2003). Identification and quantification of carotenoids, tocopherols and chlorophylls in commonly consumed fruits and vegetables. Phytochemistry, 62(6), 939-947. http://doi.org/10.1016/S0031-9422(02)00710-0
Carr, A. C., & Frei, B. (1999). Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans. The American Journal of Clinical Nutrition, 69(6), 1086-1107. http://doi.org/10.1093/ajcn/69.6.1086
Carstens, C. K., Salazar, J. K., & Darkoh, C. (2019). Multistate outbreaks of foodborne illness in the United States associated with fresh produce from 2010 to 2017. Frontiers in Microbiology, 10, 2667. http://doi.org/10.3389/fmicb.2019.02667
Centers for Disease Control and Prevention (CDC). (2005). Outbreaks of Salmonella infections associated with eating Roma tomatoes--United States and Canada, 2004. Morbidity and Mortality Weekly Report, 54(13), 325-328.
Centers for Disease Control and Prevention (CDC). (2006). Multistate Outbreak of Salmonella Typhimurium Infections Linked to Tomatoes (FINAL UPDATE).
https://www.cdc.gov/salmonella/2006/tomatoes-11-2006.html
Centers for Disease Control and Prevention (CDC). (2007). Multistate outbreaks of Salmonella infections associated with raw tomatoes eaten in restaurants--United States, 2005-2006. Morbidity and Mortality Weekly Report, 56(35), 909-911.
Centers for Disease Control and Prevention (CDC). (2022). Reports of Selected Salmonella Outbreak Investigations.
https://www.cdc.gov/salmonella/outbreaks.html/
Chandrasekara, A., & Shahidi, F. (2011). Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains. Journal of Functional Foods, 3(3), 159-170. http://doi.org/10.1016/j.jff.2011.03.008
Chen, Z., Zhu, C., & Han, Z. (2011). Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.). Journal of Bioscience and Bioengineering, 111(6), 675-681. http://doi.org/10.1016/j.jbiosc.2011.01.010
Choi, J., Norwood, H., Seo, S., Sirsat, S. A., & Neal, J. (2016). Evaluation of food safety related behaviors of retail and food service employees while handling fresh and fresh-cut leafy greens. Food Control, 67, 199-208. http://doi.org/10.1016/j.foodcont.2016.02.044
Chu, L.-B., Xing, X.-H., Yu, A.-F., Zhou, Y.-N., Sun, X.-L., & Jurcik, B. (2007). Enhanced ozonation of simulated dyestuff wastewater by microbubbles. Chemosphere, 68(10), 1854-1860. http://doi.org/10.1016/j.chemosphere.2007.03.014
Chu, L.-B., Yan, S.-T., Xing, X.-H., Yu, A.-F., Sun, X.-L., & Jurcik, B. (2008). Enhanced sludge solubilization by microbubble ozonation. Chemosphere, 72(2), 205-212. http://doi.org/10.1016/j.chemosphere.2008.01.054
Cooper, M., Fridman, G., Fridman, A., & Joshi, S. (2010). Biological responses of Bacillus stratosphericus to floating electrode‐dielectric barrier discharge plasma treatment. Journal of Applied Microbiology, 109(6), 2039-2048. http://doi.org/10.1111/j.1365-2672.2010.04834.x
Cummings, K., Barrett, E., Mohle-Boetani, J. C., Brooks, J. T., Farrar, J., Hunt, T., Fiore, A., Komatsu, K., Werner, S. B., & Slutsker, L. (2001). A multistate outbreak of Salmonella enterica serotype Baildon associated with domestic raw tomatoes. Emerging Infectious Diseases, 7(6), 1046. http://doi.org/10.3201/eid0706.010625
da Silva, S. B., de Mello Luvielmo, M., Geyer, M. C., & Prá, I. (2011). Potencialidades do uso do ozônio no processamento de alimentos. Semina: Ciências Agrárias, 32(2), 659-682. http://doi.org/10.5433/1679-0359.2011v32n2p659
Davis, M. J., Gillaspie, A. G., Vidaver, A. K., & Harris, R. W. (1984). Clavibacter: a new genus containing some phytopathogenic coryneform bacteria, including Clavibacter xyli subsp. xyli sp. nov., subsp. nov. and Clavibacter xyli subsp. cynodontis subsp. nov., pathogens that cause ratoon stunting disease of sugarcane and bermudagrass stunting disease. International Journal of Systematic and Evolutionary Microbiology, 34(2), 107-117. http://doi.org/10.1099/00207713-34-2-107
del Carmen Velázquez, L., Barbini, N. B., Escudero, M. E., Estrada, C. L., & de Guzmán, A. M. S. (2009). Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157: H7 and Yersinia enterocolitica on fresh vegetables. Food Control, 20(3), 262-268. https://doi.org/10.1016/j.foodcont.2008.05.012
Dell'Erba, A., Falsanisi, D., Liberti, L., Notarnicola, M., & Santoro, D. (2007). Disinfection by-products formation during wastewater disinfection with peracetic acid. Desalination, 215(1-3), 177-186. http://doi.org/10.1016/j.desal.2006.08.021
Dev Kumar, G., Williams, R. C., Sriranganathan, N., Boyer, R. R., & Eifert, J. D. (2018). Survival of tomato outbreak associated Salmonella serotypes in soil and water and the role of biofilms in abiotic surface attachment. Foodborne Pathogens and Disease, 15(9), 548-553. https://doi.org/10.1089/fpd.2017.2416
Dewey-Mattia, D., Manikonda, K., Hall, A. J., Wise, M. E., & Crowe, S. J. (2018). Surveillance for foodborne disease outbreaks—United States, 2009–2015. MMWR Surveillance Summaries, 67(10), 1. http://doi.org/10.15585/mmwr.ss6710a1
Didenko, Y. T., McNamara, W. B., & Suslick, K. S. (1999). Hot spot conditions during cavitation in water. Journal of the American Chemical Society, 121(24), 5817-5818. http://doi.org/10.1021/ja9844635
Di Mascio, P., Kaiser, S., & Sies, H. (1989). Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Archives of Biochemistry and Biophysics, 274(2), 532-538. http://doi.org/10.1016/0003-9861(89)90467-0
Dorais, M., Ehret, D. L., & Papadopoulos, A. P. (2008). Tomato (Solanum lycopersicum) health components: from the seed to the consumer. Phytochemistry Reviews, 7(2), 231-250. http://doi.org/10.1007/s11101-007-9085-x
Du, Y., Yan, Z., Wang, X., & Li, S. (2001). Recent advances in tomato breeding. Acta Horticulturae Sinica, 26(3), 161-169.
Ferreira-Santos, P., Aparicio, R., Carrón, R., Sevilla, M. Á., Monroy-Ruiz, J., & Montero, M. J. (2018). Lycopene-supplemented diet ameliorates cardiovascular remodeling and oxidative stress in rats with hypertension induced by Angiotensin II. Journal of Functional Foods, 47, 279-287. http://doi.org/10.1016/j.jff.2018.06.002
Food and Agriculture Organization Corporate Statistical Database (FAOSTAT). (2014) Global tomato production.
https://www.fao.org/faostat/en/#home
Franceschi, S., Parpinel, M., La Vecchia, C., Favero, A., Talamini, R., & Negri, E. (1998). Role of different types of vegetables and fruit in the prevention of cancer of the colon, rectum, and breast. Epidemiology, 9(3), 338-341. http://doi.org/10.1097/00001648-199805000-00020
Fraser, P. D., Truesdale, M. R., Bird, C. R., Schuch, W., & Bramley, P. M. (1994). Carotenoid biosynthesis during tomato fruit development (evidence for tissue-specific gene expression). Plant Physiology, 105(1),405-413. http://doi.org/10.1104/pp.105.1.405
Francis, G., Gallone, A., Nychas, G., Sofos, J., Colelli, G., Amodio, M., & Spano, G. (2012). Factors affecting quality and safety of fresh-cut produce. Critical Reviews in Food Science and Nutrition, 52(7), 595-610. http://doi.org/10.1080/10408398.2010.503685
Fresco, P., Borges, F., Diniz, C., & Marques, M. (2006). New insights on the anticancer properties of dietary polyphenols. Medicinal Research Reviews, 26(6), 747-766. http://doi.org/10.1002/med.20060
Fridman, A. (2008). Plasma chemistry. Cambridge University Press.
Frusciante, L., Carli, P., Ercolano, M. R., Pernice, R., Di Matteo, A., Fogliano, V., & Pellegrini, N. (2007). Antioxidant nutritional quality of tomato. Molecular Nutrition & Food Research, 51(5), 609-617. http://doi.org/10.1002/mnfr.200600158
García-Closas, R., Berenguer, A., Tormo, M. J., Sánchez, M. J., Quiros, J. R., Navarro, C., Arnaud, R., Dorronsoro, M., Chirlaque, M. D., & Barricarte, A. (2004). Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain. British Journal of Nutrition, 91(6), 1005-1011. http://doi.org/10.1079/BJN20041130
Gavahian, M., Sheu, F. H., Tsai, M. J., Chu, & Y. H. (2020). The effects of dielectric barrier discharge plasma gas and plasma‐activated water on texture, color, and bacterial characteristics of shiitake mushroom. Journal of Food Processing and Preservation, 44(1), e14316. http://doi.org/10.1111/jfpp.14316
Gong, X., Draper, C. S., Allison, G. S., Marisiddaiah, R., & Rubin, L. P. (2017). Effects of the macular carotenoid lutein in human retinal pigment epithelial cells. Antioxidants, 6(4), 100. http://doi.org/10.3390/antiox6040100
Goode, M. J., Sasser, M. (1980). Prevention-the key to controlling bacterial spot and bacterial speck of tomato. Plant Disease, 64(9), 831-834.
Graça, A., Santo, D., Esteves, E., Nunes, C., Abadias, M., & Quintas, C. (2015). Evaluation of microbial quality and yeast diversity in fresh-cut apple. Food Microbiology, 51, 179-185. http://doi.org/10.1016/j.fm.2015.06.003
Grune, T., Lietz, G., Palou, A., Ross, A. C., Stahl, W., Tang, G., Thurnham, D., Yin, S.-a., & Biesalski, H. K. (2010). β-Carotene is an important vitamin A source for humans. The Journal of Nutrition, 140(12), 2268S-2285S. http://doi.org/10.3945/jn.109.119024
Han, M., & Dockko, S. (1998). Zeta potential measurement of bubbles in DAF process and its effect on the removal efficiency. KSCE Journal of Civil Engineering, 2(4), 461. http://doi.org/10.1007/BF02830128
Hanotu, J., Kong, D., & Zimmerman, W. B. (2016). Intensification of yeast production with microbubbles. Food and Bioproducts Processing, 100, 424-431. http://doi.org/10.1016/j.fbp.2016.07.013
Hebert, A., Forestier, D., Lenes, D., Benanou, D., Jacob, S., Arfi, C., Lambolez, L., & Levi, Y. (2010). Innovative method for prioritizing emerging disinfection by-products (DBPs) in drinking water on the basis of their potential impact on public health. Water Research, 44(10), 3147-3165. http://doi.org/10.1016/j.watres.2010.02.004
Ho, J. L., Shands, K. N., Friedland, G., Eckind, P., & Fraser, D. W. (1986). An outbreak of type 4b Listeria monocytogenes infection involving patients from eight Boston hospitals. Archives of Internal Medicine, 146(3), 520-524. http://doi.org/10.1001/archinte.1986.00360150134016
Horvitz, S., & Cantalejo, M. (2014). Application of ozone for the postharvest treatment of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 54(3), 312-339. http://doi.org/10.1080/10408398.2011.584353
Hou, C. Y., Lai, Y. C., Hsiao, C. P., Chen, S. Y., Liu, C. T., Wu, J. S., & Lin, C. M. (2021). Antibacterial activity and the physicochemical characteristics of plasma activated water on tomato surfaces. Lwt, 149, 111879. http://doi.org/10.1016/j.lwt.2021.111879
Huo, J. (2016). The current status of tomato industry in China and its safety precautions. Vegetables, 6, 1-4.
Hua, G., & Reckhow, D. A. (2007). Comparison of disinfection byproduct formation from chlorine and alternative disinfectants. Water research, 41(8), 1667-1678. http://doi.org/10.1016/j.watres.2007.01.032
Ikeura, H., Hamasaki, S., & Tamaki, M. (2013). Effects of ozone microbubble treatment on removal of residual pesticides and quality of persimmon leaves. Food Chemistry, 138(1), 366-371. http://doi.org/10.1016/j.foodchem.2012.09.139
Ikeura, H., Kobayashi, F., & Tamaki, M (2011). Removal of residual pesticide, fenitrothion, in vegetables by using ozone microbubbles generated by different methods. Journal of Food Engineering, 103(3), 345-349. http://doi.org/10.1016/j.jfoodeng.2010.11.002
Ilic, D., & Misso, M. (2012). Lycopene for the prevention and treatment of benign prostatic hyperplasia and prostate cancer: a systematic review. Maturitas, 72(4), 269-276. http://doi.org/10.1016/j.maturitas.2012.04.014
International Fresh-Cut Produce Association (IFPA). (1999). Handling guidelines for the fresh-cut produce industry. In: Alexandria, PA. IFPA.
International Organization for Standardization (ISO). (2017). Fine bubble technology—General principles for usage and measurement of fine bubbles—Part 1: Terminology.
https://www.iso.org/obp/ui/#iso:std:iso:20480:-1:ed-1:v1:en
Johnson, E. J. (2002). The role of carotenoids in human health. Nutrition in Clinical Care, 5(2), 56-65. http://doi.org/10.1046/j.1523-5408.2002.00004.x
Jones, J. B., Zitter, T. A., Momol, T. M., & Miller, S. A. (2014). Compendium of tomato diseases and pests. APS press.
Joshi, B., Moreira, R. G., Omac, B., & Castell-Perez, M. E. (2018). A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation. Lwt, 91, 95-101. http://doi.org/10.1016/j.lwt.2018.01.034
Joshi, S. G., Cooper, M., Yost, A., Paff, M., Ercan, U. K., Fridman, G., Friedman, G., Fridman, A., & Brooks, A. D. (2011). Nonthermal dielectric-barrier discharge plasma-induced inactivation involves oxidative DNA damage and membrane lipid peroxidation in Escherichia coli. Antimicrobial Agents and Chemotherapy, 55(3), 1053-1062. http://doi.org/10.1128/AAC.01002-10
Khachik, F., Carvalho, L., Bernstein, P. S., Muir, G. J., Zhao, D.-Y., & Katz, N. B. (2002). Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Experimental Biology and Medicine, 227(10), 845-851. http://doi.org/10.1177/153537020222701002
Khadre, M., Yousef, A., & Kim, J. G. (2001). Microbiological aspects of ozone applications in food: a review. Journal of Food Science, 66(9), 1242-1252. http://doi.org/10.1111/j.1365-2621.2001.tb15196.x
Kim, B., Kwon, J., Kwon, K., Cha, H., Jeong, J., & Kim, G. (2006). Antimicrobial effect of cold ozonated water washing on fresh-cut lettuce. Acta Horticulturae, 699(27), 235-242. http://doi.org/10.17660/ActaHortic.2006.699.27
Kim, J.-G., Yousef, A. E., & Khadre, M. A. (2003). Ozone and its current and future application in the food industry. Advances in Food and Nutrition Research, 45, 167-218. http://doi.org/10.1016/S1043-4526(03)45005-5
Kim, J. G., Yousef, A. E., & Chism, G. W. (1999). Use of ozone to inactivate microorganisms on lettuce. Journal of Food Safety, 19(1), 17-34. http://doi.org/10.1111/j.1745-4565.1999.tb00231.x
Kimura, T., & Ando, T. (2002). Physical control of chemical reaction by ultrasonic waves. Ultranson. Technol, 14, 7-8.
Klintham, P., Tongchitpakdee, S., Chinsirikul, W., & Mahakarnchanakul, W. (2017). Combination of microbubbles with oxidizing sanitizers to eliminate Escherichia coli and Salmonella Typhimurium on Thai leafy vegetables. Food Control, 77, 260-269. http://doi.org/10.1016/j.foodcont.2017.02.030
Kolb, J. F., Mohamed, A. H., Price, R. O., Swanson, R. J., Bowman, A., Chiavarini, R. L., Stacey, M., & Schoenbach, K. (2008). Cold atmospheric pressure air plasma jet for medical applications. Applied Physics Letters, 92(24), 241501. http://doi.org/10.1063/1.2940325
Kong, K.-W., Khoo, H.-E., Prasad, K. N., Ismail, A., Tan, C.-P., & Rajab, N. F. (2010). Revealing the power of the natural red pigment lycopene. Molecules, 15(2), 959-987. http://doi.org/10.3390/molecules15020959
Koseki, S., & Isobe, S. (2006). Effect of ozonated water treatment on microbial control and on browning of iceberg lettuce (Lactuca sativa L.). Journal of Food Protection, 69(1), 154-160. http://doi.org/10.4315/0362-028X-69.1.154
Kwack, Y., Kim, K. K., Hwang, H., & Chun, C. (2014). An ozone micro-bubble technique for seed sterilization in alfalfa sprouts. Korean Journal of Horticultural Science and Technology, 32(6), 901-905. http://doi.org/10.7235/hort.2014.14129
Kwon, S.-J., Chang, Y., & Han, J. (2017). Oregano essential oil-based natural antimicrobial packaging film to inactivate Salmonella enterica and yeasts/molds in the atmosphere surrounding cherry tomatoes. Food Microbiology, 65, 114-121. http://doi.org/10.1016/j.fm.2017.02.004
Lane, J. A., Er, V., Avery, K. N., Horwood, J., Cantwell, M., Caro, G. P., Crozier, A., Smith, G. D., Donovan, J. L., & Down, L. (2018). ProDiet: a phase II randomized placebo-controlled trial of green tea Catechins and lycopene in men at increased risk of prostate cancer. Cancer Prevention Research, 11(11), 687-696. http://doi.org/10.1158/1940-6207.CAPR-18-0147
Le, H. H. T., Dalsgaard, A., Andersen, P. S., Nguyen, H. M., Ta, Y. T., & Nguyen, T. T. (2021). Large-scale Staphylococcus aureus foodborne disease poisoning outbreak among primary school children. Microbiology Research, 12(1), 43-52. http://doi.org/10.3390/microbiolres12010005
Leja, M., Mareczek, A., & Ben, J. (2003). Antioxidant properties of two apple cultivars during long-term storage. Food Chemistry, 80(3), 303-307. http://doi.org/10.1016/S0308-8146(02)00263-7
Levine, M., Dhariwal, K. R., Welch, R. W., Wang, Y., & Park, J. B. (1995). Determination of optimal vitamin C requirements in humans. The American Journal of Clinical Nutrition, 62(6), 1347S-1356S. http://doi.org/10.1093/ajcn/62.6.1347S
Li, J. W., Xin, Z. T., Wang, X. W., Zheng, J. L., & Chao, F. H. (2004). Mechanisms of inactivation of hepatitis A virus in water by chlorine dioxide. Water Research, 38(6), 1514-1519. http://doi.org/10.1016/j.watres.2003.12.021
Li, P., & Tsuge, H. (2006). Ozone transfer in a new gas-induced contactor with microbubbles. Journal of Chemical Engineering of Japan, 39(11), 1213-1220. http://doi.org/10.1252/jcej.39.1213
Lin, C. M., & Wei, C. I. (1997). Transfer of Salmonella montevideo onto the interior surfaces of tomatoes by cutting. Journal of Food Protection, 60(7), 858-862. http://doi.org/10.4315/0362-028X-60.7.858
Lin, C. M., Chen, S. Y., Lin, Y. T., Hsiao, C. P., Liu, C. T., Hazeena, S. H., Wu, J. S., & Hou, C. Y. (2023). Inactivating Salmonella Enteritidis on shell eggs by using ozone microbubble water. International Journal of Food Microbiology, 398, 110213. http://doi.org/10.1016/j.ijfoodmicro.2023.110213
Lin, C. M., Hsiao, C. P., Lin, H. S., Liou, J. S., Hsieh, C. W., Wu, J. S., & Hou, C. Y. (2020). The antibacterial efficacy and mechanism of plasma-activated water against Salmonella enteritidis (ATCC 13076) on shell eggs. Foods, 9(10), 1491. http://doi.org/10.3390/foods9101491
Loeb, B. L. (2011). Ozone: Science & Engineering: Thirty-three years and growing. Ozone: Science & Engineering, 33(4), 329-342. http://doi.org/10.1080/01919512.2011.584302
Lukes, P., Locke, B. R., & Brisset, J. (2012). Aqueous-phase chemistry of electrical discharge plasma in water and in gas-liquid environments. Plasma Chemistry and Catalysis in Gases and Liquids, 1, 243-308. http://doi.org/10.1002/9783527649525.ch7
Lykema, J., Churaev, N., & Shchukin, E. (1994). Fundamentals of interface and colloid science. Kolloidnyi Zhurnal, 56(2), 303-398.
Ma, S., Kim, K., Huh, J., & Hong, Y. (2017). Characteristics of microdischarge plasma jet in water and its application to water purification by bacterial inactivation. Separation and Purification Technology, 188, 147-154. http://doi.org/10.1016/j.seppur.2017.07.034
Ma, R., Wang, G., Tian, Y., Wang, K., Zhang, J., & Fang, J. (2015). Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce. Journal of Hazardous Materials, 300, 643-651. http://doi.org/10.1016/j.jhazmat.2015.07.061
Ma, Z. (2017). The change trend of tomato varieties in China based on the demand of production market. China Veg, 3, 1-5.
Mangels, A. R., Holden, J. M., Beecher, G. R., Forman, M. R., & Lanza, E. (1993). Carotenoid content of fruits and vegetables: an evaluation of analytic data. Journal of the American Dietetic Association, 93(3), 284-296. http://doi.org/10.1016/0002-8223(93)91553-3
Mari, M., Bertolini, P., & Pratella, G. (2003). Non‐conventional methods for the control of post‐harvest pear diseases. Journal of Applied Microbiology, 94(5), 761-766. http://doi.org/10.1046/j.1365-2672.2003.01920.x
Milani, A., Basirnejad, M., Shahbazi, S., & Bolhassani, A. (2017). Carotenoids: biochemistry, pharmacology and treatment. British Journal of Pharmacology, 174(11), 1290-1324. http://doi.org/10.1111/bph.13625
Mohammad, Z., Kalbasi-Ashtari, A., Riskowski, G., Juneja, V., & Castillo, A. (2020). Inactivation of Salmonella and Shiga toxin-producing Escherichia coli (STEC) from the surface of alfalfa seeds and sprouts by combined antimicrobial treatments using ozone and electrolyzed water. Food Research International, 136, 109488. http://doi.org/10.1016/j.foodres.2020.109488
Montero-Calderon, M., & Cerdas-Araya, M. M. (2011). Fruits and vegetables for the fresh-cut processing industry. Internal Quality Profile and Influence of Packaging Conditions on Fresh-Cut Pineapple, 15.
Navarro-González, I., García-Alonso, J., & Periago, M. J. (2018). Bioactive compounds of tomato: Cancer chemopreventive effects and influence on the transcriptome in hepatocytes. Journal of Functional Foods, 42, 271-280. http://doi.org/10.1016/j.jff.2018.01.003
Nicoli, M. C., Anese, M., Parpinel, M. (1999). Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology, 10(3), 94-100. http://doi.org/10.1016/S0924-2244(99)00023-0
Noss, C. I., Hauchman, F. S., & Olivieri, V. P. (1986). Chlorine dioxide reactivity with proteins. Water Research, 20(3), 351-356. http://doi.org/10.1016/0043-1354(86)90083-7
Oehmigen, K., Hähnel, M., Brandenburg, R., Wilke, C., Weltmann, K., & Von Woedtke, T. (2010). The role of acidification for antimicrobial activity of atmospheric pressure plasma in liquids. Plasma Processes and Polymers, 7(3-4), 250-257. http://doi.org/10.1002/ppap.200900077
Ogata, N. (2007). Denaturation of protein by chlorine dioxide: oxidative modification of tryptophan and tyrosine residues. Biochemistry, 46(16), 4898-4911. http://doi.org/10.1021/bi061827u
Ogimoto, I., Shibata, A., & Fukuda, K. (2000). World Cancer Research fund/american institute of cancer research 1997 recommendations: Applicability to digestive tract cancer in Japan. Cancer Causes & Control, 11, 9-23.
Oliveira, M., Abadias, M., Usall, J., Torres, R., Teixidó, N., & Viñas, I. (2015). Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables–A review. Trends in Food Science & Technology, 46(1), 13-26. http://doi.org/10.1016/j.tifs.2015.07.017
Ölmez, H., & Kretzschmar, U. (2009). Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. LWT-Food Science and Technology, 42(3), 686-693. http://doi.org/10.1016/j.lwt.2008.08.001
Osawa, T. (1994). Novel natural antioxidants for utilization in food and biological systems. Postharvest Biochemistry of Plant Food-Materials in the Tropics, 1, 241-251.
Paetau, I., Khachik, F., Brown, E. D., Beecher, G. R., Kramer, T. R., Chittams, J., & Clevidence, B. A. (1998). Chronic ingestion of lycopene-rich tomato juice or lycopene supplements significantly increases plasma concentrations of lycopene and related tomato carotenoids in humans. The American Journal of Clinical Nutrition, 68(6), 1187-1195. http://doi.org/10.1093/ajcn/68.6.1187
Painter, J. A., Hoekstra, R. M., Ayers, T., Tauxe, R. V., Braden, C. R., Angulo, F. J., & Griffin, P. M. (2013). Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998–2008. Emerging Infectious Diseases, 19(3), 407. http://doi.org/10.3201/eid1903.111866
Paiva, S. A., & Russell, R. M. (1999). β-carotene and other carotenoids as antioxidants. Journal of the American College of Nutrition, 18(5), 426-433. http://doi.org/10.1080/07315724.1999.10718880
Pan, J., Sun, K., Liang, Y., Sun, P., Yang, X., Wang, J., Zhang, J., Zhu, W., Fang, J., & Becker, K. H. (2013). Cold plasma therapy of a tooth root canal infected with Enterococcus faecalis biofilms in vitro. Journal of Endodontics, 39(1), 105-110. http://doi.org/10.1016/j.joen.2012.08.017
Pankaj, S. K., Bueno-Ferrer, C., Misra, N., Milosavljević, V., O'donnell, C., Bourke, P., Keener, K., & Cullen, P. (2014). Applications of cold plasma technology in food packaging. Trends in Food Science & Technology, 35(1), 5-17. http://doi.org/10.1016/j.tifs.2013.10.009
Parish, M., Beuchat, L., Suslow, T., Harris, L., Garrett, E., Farber, J., & Busta, F. (2003). Methods to reduce/eliminate pathogens from fresh and fresh‐cut produce. Comprehensive Reviews in Food Science and Food Safety, 2(s1), 161-173. http://doi.org/10.1111/j.1541-4337.2003.tb00033.x
Parmar, R., & Majumder, S. K. (2013). Microbubble generation and microbubble-aided transport process intensification—A state-of-the-art report. Chemical Engineering and Processing: Process Intensification, 64,79-97. http://doi.org/10.1016/j.cep.2012.12.002
Pennathur, S., Maitra, D., Byun, J., Sliskovic, I., Abdulhamid, I., Saed, G. M., Diamond, M. P., & Abu-Soud, H. M. (2010). Potent antioxidative activity of lycopene: A potential role in scavenging hypochlorous acid. Free Radical Biology and Medicine, 49(2), 205-213. http://doi.org/10.1016/j.freeradbiomed.2010.04.003
Perinban, S., Orsat, V., & Raghavan, V. (2019). Nonthermal plasma–liquid interactions in food processing: A review. Comprehensive Reviews in Food Science and Food Safety, 18(6), 1985-2008. http://doi.org/10.1111/1541-4337.12503
Petyaev, I. M., Dovgalevsky, P. Y., Klochkov, V. A., Chalyk, N. E., Pristensky, D. V., Chernyshova, M. P., Udumyan, R., Kocharyan, T., Kyle, N. H., & Lozbiakova, M. V. (2018). Effect of lycopene supplementation on cardiovascular parameters and markers of inflammation and oxidation in patients with coronary vascular disease. Food Science & Nutrition, 6(6), 1770-1777. http://doi.org/10.1002/fsn3.734
Phaephiphat, A., & Mahakarnchanakul, W. (2018). Surface decontamination of Salmonella Typhimurium and Escherichia coli on sweet basil by ozone microbubbles. Cogent Food & Agriculture, 4(1), 1558496. http://doi.org/10.1080/23311932.2018.1558496
Porto, C. L., Ziuzina, D., Los, A., Boehm, D., Palumbo, F., Favia, P., Tiwari, B., Bourke, P., & Cullen, P. J. (2018). Plasma activated water and airborne ultrasound treatments for enhanced germination and growth of soybean. Innovative Food Science & Emerging Technologies, 49, 13-19. http://doi.org/10.1016/j.ifset.2018.07.013
Prabha, V., Barma, R. D., Singh, R., & Madan, A. (2015). Ozone technology in food processing: A review. Trends in Biosciences, 8(16), 4031-4047.
Putteeraj, M., Lim, W. L., Teoh, S. L., & Yahaya, M. F. (2018). Flavonoids and its neuroprotective effects on brain ischemia and neurodegenerative diseases. Current Drug Targets, 19(14), 1710-1720. http://doi.org/10.2174/1389450119666180326125252
Ragaert, P., Jacxsens, L., Vandekinderen, I., Baert, L., & Devlieghere, F. (2010). Microbiological and safety aspects of fresh-cut fruits and vegetables. Advances in Fresh-Cut Fruits and Vegetables Processing, 54-85. http://doi.org/10.1201/b10263-4
Rahman, M., Hasan, M. S., Islam, R., Rana, R., Sayem, A., Sad, M. A. A., Matin, A., Raposo, A., Zandonadi, R. P., & Han, H. (2022). Plasma-activated water for food safety and quality: A review of recent developments. International Journal of Environmental Research and Public Health, 19(11), 6630. http://doi.org/10.3390/ijerph19116630
Ramos, B., Miller, F., Brandão, T., Teixeira, P., & Silva, C. (2013). Fresh fruits and vegetables—an overview on applied methodologies to improve its quality and safety. Innovative Food Science & Emerging Technologies, 20, 1-15. http://doi.org/10.1016/j.ifset.2013.07.002
Rao, A. V., & Rao, L. G. (2007). Carotenoids and human health. Pharmacological Research, 55(3), 207-216. http://doi.org/10.1016/j.phrs.2007.01.012
Rico, D., Martin-Diana, A. B., Barat, J., & Barry-Ryan, C. (2007). Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science & Technology, 18(7), 373-386. http://doi.org/10.1016/j.tifs.2007.03.011
Roller, S., Olivieri, V., & Kawata, K. (1980). Mode of bacterial inactivation by chlorine dioxide. Water Research, 14(6), 635-641. http://doi.org/10.1016/0043-1354(80)90121-9
Royintarat, T., Seesuriyachan, P., Boonyawan, D., Choi, E. H., Wattanutchariya, W. (2019). Mechanism and optimization of non-thermal plasma-activated water for bacterial inactivation by underwater plasma jet and delivery of reactive species underwater by cylindrical DBD plasma. Current Applied Physics, 19(9), 1006-1014. http://doi.org/10.1016/j.cap.2019.05.020
Rubin, M. B. (2001). The history of ozone. The Schönbein period, 1839–1868. Bull. Hist. Chem, 26(1), 40-56.
Ruiz-Cruz, S., Acedo-Félix, E., Díaz-Cinco, M., Islas-Osuna, M. A., & González-Aguilar, G. A. (2007). Efficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots. Food Control, 18(11), 1383-1390. http://doi.org/10.1016/j.foodcont.2006.09.008
Sauberlich, H. E. (1997). A history of scurvy and vitamin C. Vitamin C in Health and Disease, 1-24.
Scalbert, A., Johnson, I. T., & Saltmarsh, M. (2005). Polyphenols: antioxidants and beyond. The American Journal of Clinical Nutrition, 81(1), 215S-217S. http://doi.org/10.1093/ajcn/81.1.215S
Schwartz, L., Dungworth, D., Mustafa, M., Tarkington, B., & Tyler, W. (1976). Pulmonary responses of rats to ambient levels of ozone: effects of 7-day intermittent or continuous exposure. Laboratory Investigation; a journal of technical methods and pathology, 34(6), 565-578.
Shangguan, Y., Yu, S., Gong, C., Wang, Y., Yang, W., & Hou, L-a. (2018). A review of microbubble and its applications in ozonation. IOP Conference Series: Earth and Environmental Science, 128(1), 012149. http://doi.org/10.1088/1755-1315/128/1/012149
Shen, J., Tian, Y., Li, Y., Ma, R., Zhang, Q., Zhang, J., & Fang, J. (2016). Bactericidal effects against S. aureus and physicochemical properties of plasma activated water stored at different temperatures. Scientific Reports, 6(1), 28505. http://doi.org/10.1038/srep28505
Shi, J., & Maguer, M. L. (2000). Lycopene in tomatoes: chemical and physical properties affected by food processing. Critical Reviews in Food Science and Nutrition, 40(1), 1-42. http://doi.org/10.1080/10408690091189275
Silalahi, J. (2002). Anticancer and health protective properties of citrus fruit components. Asia Pacific Journal of Clinical Nutrition, 11(1), 79-84. http://doi.org/10.1046/j.1440-6047.2002.00271.x
Singer, P. C. (1994). Control of disinfection by-products in drinking water. Journal of Environmental Engineering, 120(4), 727-744. http://doi.org/10.1061/(ASCE)0733-9372(1994)120:4(727)
Staehelin, J., & Hoigne, J. (1982). Decomposition of ozone in water: rate of initiation by hydroxide ions and hydrogen peroxide. Environmental Science & Technology, 16(10), 676-681. http://doi.org/10.1021/es00104a009
Sumikura, M., Hidaka, M., Murakami, H., Nobutomo, Y., & Murakami, T. (2007). Ozone micro-bubble disinfection method for wastewater reuse system. Water Science and Technology, 56(5), 53-61. http://doi.org/10.2166/wst.2007.556
Tadepalli, S., Bridges, D. F., Driver, R., & Wu, V. C. (2018). Effectiveness of different antimicrobial washes combined with freezing against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes inoculated on blueberries. Food Microbiology, 74, 34-39. http://doi.org/10.1016/j.fm.2018.02.018
Takahashi, M. (2005). ζ potential of microbubbles in aqueous solutions: electrical properties of the gas−water interface. The Journal of Physical Chemistry B, 109(46), 21858-21864. https://doi.org/10.1021/jp0445270
Takahashi, M., Chiba, K., & Li, P. (2007a). Formation of hydroxyl radicals by collapsing ozone microbubbles under strongly acidic conditions. The Journal of Physical Chemistry B, 111(39), 11443-11446. http://doi.org/10.1021/jp074727m
Takahashi, M., Chiba, K., & Li, P. (2007b). Free-radical generation from collapsing microbubbles in the absence of a dynamic stimulus. The Journal of Physical Chemistry B, 111(6), 1343-1347. http://doi.org/10.1021/jp0669254
Thirumdas, R., Kothakota, A., Annapure, U., Siliveru, K., Blundell, R., Gatt, R., & Valdramidis, V. P. (2018). Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture. Trends in Food Science & Technology, 77, 21-31. http://doi.org/10.1016/j.tifs.2018.05.007
Tian, Y., Ma, R., Zhang, Q., Feng, H., Liang, Y., Zhang, J., & Fang, J. (2015). Assessment of the physicochemical properties and biological effects of water activated by non‐thermal plasma above and beneath the water surface. Plasma Processes and Polymers, 12(5), 439-449. http://doi.org/10.1002/ppap.201400082
Tohge, T., & Fernie, A. R. (2015). Metabolomics-inspired insight into developmental, environmental and genetic aspects of tomato fruit chemical composition and quality. Plant and Cell Physiology, 56(9), 1681-1696. http://doi.org/10.1093/pcp/pcv093
Tsuge, H. (2014). Micro-and nanobubbles.
http://doi.org/10.1201/b17278
U.S. Food and Drug Administration. (1999). CFR - Code of Federal Regulations Title 21. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=173.315
Vandekinderen, I., Van Camp, J., De Meulenaer, B., Veramme, K., Denon, Q., Ragaert, P., & Devlieghere, F. (2007). The effect of the decontamination process on the microbial and nutritional quality of fresh-cut vegetables. Acta Horticulturae, 746(19), 173. http://doi.org/10.17660/ActaHortic.2007.746.19
Vidal, F. J., & Rodríguez. (2003). Procesos de potabilización del agua e influencia del tratamiento de ozonización.
https://books.google.com/books?hl=zh-TW&lr=&id=xAvNbixfFpcC&oi=fnd&pg=PA13&ots=NfGimV3OBU&sig=dBSwesp77CeDSluIcOTFoqlw6N0
Vincente, A. R., Manganaris, G. A., Ortiz, C. M., Sozzi, G. O., & Crisosto, C. H. (2014). Chapter 5 - Nutritional Quality of Fruits and Vegetables. Postharvest Handling (Third Edition), 69-122.
Wei, C., Cook, D. L., & Kirk, J. R. (1985). Use of chlorine compounds in the food industry. Food Technology, 39, 107-115.
Wisniewsky, M. A., Glatz, B. A., Gleason, M. L., & Reitmeier, C. A. (2000). Reduction of Escherichia coli O157: H7 counts on whole fresh apples by treatment with sanitizers. Journal of Food Protection, 63(6), 703-708. http://doi.org/10.4315/0362-028X-63.6.703
World Health Organization (WHO). (2020). Healthy Diet. https://www.who.int/news-room/fact-sheets/detail/healthy-diet
Wright, A., Uprety, B., Shaw, A., Shama, G., Iza, F., & Bandulasena, H. (2019). Effect of humic acid on E. coli disinfection in a microbubble-gas plasma reactor. Journal of Water Process Engineering, 31, 100881. http://doi.org/10.1016/j.jwpe.2019.100881
Xiang, Q., Kang, C., Niu, L., Zhao, D., Li, K., & Bai, Y. (2018). Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2. Lwt, 96, 395-401. http://doi.org/10.1016/j.lwt.2018.05.059
Xu, L. (1999). Use of ozone was replace to improve the safety of fresh fruits and vegetables. Food Technology (Chicago), 53(10), 58-63.
Xu, Y., Tian, Y., Ma, R., Liu, Q., & Zhang, J. (2016). Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus. Food Chemistry, 197, 436-444. http://doi.org/10.1016/j.foodchem.2015.10.144
Yamasaki, K., Sakata, K., & Chuhjoh, K. (2010). Water treatment method and water treatment system. Google Patents.
Yamasaki, K., Uda, K., & Chuhjoh, K. (2009). Wastewater treatment equipment and method of wastewater treatment. Google Patents.
Yin, Y., Zheng, Z., & Jiang, Z. (2019). Effects of lycopene on metabolism of glycolipid in type 2 diabetic rats. Biomedicine & Pharmacotherapy, 109, 2070-2077. http://doi.org/10.1016/j.biopha.2018.07.100
Yousuf, B., Deshi, V., Ozturk, B., & Siddiqui, M. W. (2020). Fresh-cut fruits and vegetables: Quality issues and safety concerns. Fresh-Cut Fruits and Vegetables, 1-15. http://doi.org/10.1016/B978-0-12-816184-5.00001-X
Zhang, H., & Tikekar, R. V. (2021). Air microbubble assisted washing of fresh produce: Effect on microbial detachment and inactivation. Postharvest Biology and Technology, 181, 111687. http://doi.org/10.1016/j.postharvbio.2021.111687
Zhang, Q., Liang, Y., Feng, H., Ma, R., Tian, Y., Zhang, J., & Fang, J. (2013). A study of oxidative stress induced by non-thermal plasma-activated water for bacterial damage. Applied Physics Letters, 102(20), 203701. http://doi.org/10.1063/1.4807133
Zhang, Q., Ma, R., Tian, Y., Su, B., Wang, K., Yu, S., Zhang, J., & Fang, J. (2016). Sterilization efficiency of a novel electrochemical disinfectant against Staphylococcus aureus. Environmental Science & Technology, 50(6), 3184-3192. http://doi.org/10.1021/acs.est.5b05108
Zhou, R., Zhou, R., Wang, P., Xian, Y., Mai-Prochnow, A., Lu, X., Cullen, P., Ostrikov, K. K., & Bazaka, K. (2020). Plasma-activated water: Generation, origin of reactive species and biological applications. Journal of Physics D: Applied Physics, 53(30), 303001. http://doi.org/10.1088/1361-6463/ab81cf
Zuorro, A., Lavecchia, R., Medici, F., & Piga, L. (2013). Enzyme-assisted production of tomato seed oil enriched with lycopene from tomato pomace. Food and Bioprocess Technology, 6(12), 3499-3509. http://doi.org/10.1007/s11947-012-1003-6
|