Electrode configuration and treatment timing effects of electric fields on fruit putrefaction and molding post harvest

Ion-exchange membrane mediated electrodialysis of scallop broth: Ion, free amino acid and heavy metal profiles

“…Electrical related treatments are gaining prominence in the food sector (Atungulu, Atungulu, & Nishiyama, 2005;Atungulu, Nishiyama, & Koide, 2003a;Atungulu, Nishiyama, & Koide, 2003b;Atungulu, Nishiyama, & Koide, 2004). Compared to biological and biochemical methods, electrodialysis using ion-exchange membranes is a separation treatment utilising electrophoresis of ionic substances in solutions and the selective permeability of ionised inorganic and ionised organic exchange membranes (Perry & Chilton, 1973).…”

Effect of vapors from fractionated samples of propolis on microbial and oxidation damage of rice during storage

“…For instance, in the food industry concern has been expressed about the potential toxicity resulting from the long-term effects of commonly used synthetic antioxidants such as t-butyl-hydroquinone, butylated hydroxyanisole, butylated hydroxytoluene and propyl gallate. This has increased interest in the isolation, and application of natural substances (Lin et al, 2005;Atungulu et al, 2007a) as well as adapting other novel technologies in the area of food preservation (Atungulu et al, 2007b(Atungulu et al, , 2005Krebbers et al, 2002). Some of these novel technologies include the following treatments: irradiation, pulsed electric field, high-pressure, heat pasteurization, ionizing energy, genetic modification and cold preservation.…”

Activity of gaseous phase steam distilled propolis extracts on peroxidation and hydrolysis of rice lipids

“…Concern has been expressed about the potential toxicity resulting from the long-term effects of commonly used synthetic antioxidants such as t-butylhydroquinone, butylated hydroxyanisole, butylated hydroxytoluene and propyl gallate. This has increased interest in the isolation of natural antioxidants such as propolis and developments in other novel technologies in postharvest food preservation (Atungulu, Koide, Sasaki, & Cao, 2007;Atungulu, Nishiyama, & Koide, 2003a;Atungulu, Nishiyama, & Koide, 2003b;Atungulu, Nishiyama, & Koide, 2004;Atungulu, Atungulu, & Nishiyama, 2005).…”