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…