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

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2664-2670

  Goyal, Ankit ^a   Siddiqui, Saleem ^b  

^a CCS Haryana Agricultural University ^*  (India)

^b CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Ethanol vapours; Hot water dip; Mung bean sprouts; Pulsed electric field; Sensory properties; Ultraviolet irradiation

Indexed keywords

ELECTRIC FIELDS; ETHANOL; FOOD STORAGE; LAMINAR FLOW; QUALITY CONTROL; TEMPERATURE; WATER; WATER TREATMENT;

ETHANOL VAPOURS; HOT WATER; MUNGBEANS; PULSED ELECTRIC FIELD; SENSORY PROPERTIES; ULTRAVIOLET IRRADIATIONS;

IRRADIATION;

EID: 84921068603     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0743-7     Document Type: Article

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