Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts.
Research
RF Safe Research Library
Jan 1, 2014
This food science study assessed how UV irradiation, pulsed electric field, hot water dip, and ethanol vapour treatments affected mung bean sprout quality and storage life at room and low temperatures. The abstract reports minimal effects on sprout growth metrics, with ethanol suppressing length/weight, hot water dip…
Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts.
Research
RF Safe Research Library
Jan 1, 2014
This study examined how pulsed electric field, hot water dip, ethanol vapours, and UV irradiation affected antioxidant-related properties of mung bean sprouts during storage at room and low temperatures. Ethanol vapour-treated sprouts had the highest ascorbic acid, total phenols, and antioxidant activity. Polyphenol…