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Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology

Author:
Aider, Mohammed, Gnatko, Elena, Benali, Marzouk, Plutakhin, Gennady, Kastyuchik, Alexey
Source:
Innovative food science & emerging technologies 2012 v.15 pp. 38-49
ISSN:
1466-8564
Subject:
aqueous solutions, food biotechnology, food industry, food safety
Abstract:
The present review highlights the state-of-the-art electro-activation as a science and the applications of electro-activated aqueous solutions in biotechnology and the food industry. The science behind electro-activation remains unknown. Hence, this review focuses on understanding the mechanisms governing the process of obtaining electro-activated aqueous solutions. Several applications in biotechnology and the food industry are discussed. Among the potential applications of this technology, reagentless chemical catalysis and food safety seem to be the most promising. Industrial relevance: Electro-activated solution can be successfully used in the food industry and biotechnology for:
Agid:
445048