Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts

Journal of Food Science and Technology

Volumn 51, Issue 4, 2014, Pages 708-714

  Goyal, Ankit ^a   Siddiqui, Saleem ^b   Upadhyay, Neelam ^a   Soni, Jyoti ^a  

^a CCS Haryana Agricultural University ^*  (India)

^b CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Antioxidant activity; Ethanol vapours; Hot water dip; Mung bean sprouts; Pulsed electric field; UV irradiation

Indexed keywords

ANTIOXIDANTS; ELECTRIC FIELDS; ETHANOL; FOOD STORAGE; IRRADIATION; LAMINAR FLOW; PHENOLS; PLANTS (BOTANY); TEMPERATURE; WATER; WATER TREATMENT;

ANTI-OXIDANT ACTIVITIES; ETHANOL VAPOURS; HOT WATER; MUNGBEANS; PULSED ELECTRIC FIELD; UV IRRADIATION;

ASCORBIC ACID;

VIGNA RADIATA VAR. RADIATA;

EID: 84899118953     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0538-2     Document Type: Article

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